KUCHING: Four local chefs achieved a proud milestone after earning international recognition at the Khadhya Khurak SuperChef Competition in India recently.
Kuching South City Council (MBKS) Mayor Datuk Wee Hong Seng said Sarawakians had made history through the competition, which is recognised as one of the largest and most prestigious of its kind in that country.
According to him, the achievement was made even more meaningful as all the chefs chose to compete using exclusively local ingredients from Borneo.
“Through creative interpretations of local produce, they succeeded in producing refined dishes that captivated an international panel of judges from diverse culinary backgrounds.
“Indirectly, they conveyed a clear message to the world that Sarawak’s heritage, flavours and stories deserve a place on the global culinary stage,” he told a press conference at the Kuching South City Council (MBKS) office here today (Dec19).
He added the success not only brought honour to the individual chefs involved, but also strengthened Kuching’s standing as a UNESCO City of Gastronomy.
It also proved the power of local flavours in bridging cultural gaps, telling stories and connecting communities across borders.
“We remain committed to supporting local culinary talents and the creative ecosystem of the food industry.
“It is our hope that Sarawak cuisine will continue to grow, innovate and gain recognition at the international level,” he said.
Meanwhile, Chef Julian Lai of Little Hainan Restaurant, who also served as one of the judges in the competition, was awarded the King Chef Award in recognition of his lifetime contributions to the culinary industry.
In addition, three Sarawak chefs swept the top three positions in the No-Fire Cooking category Chef Robbie Richard Balcarek of Little Fairy Café (Gold), Chef Iana Akam of Fairy Tavern (Silver) and Chef Annie Wee of Annie Kolo Mee (Bronze).
Robbie said the achievement was not merely a personal milestone, but a victory for Sarawak and the Bidayuh community.
“It proves that our indigenous ingredients and local narratives are capable of standing shoulder to shoulder with world cuisines,” he said.
Iana expressed pride in representing Sarawak and sharing its culture and identity through food, while Annie stressed that local inspiration, when appreciated and refined with skill and respect, can truly shine on the international stage.
