Sarawak cooks up global success as two of its best – Little Hainan and Jordan’s Signature – claim top regional awards in Singapore, cementing the state’s place among Southeast Asia’s culinary greats.
Little Hainan, Jordan’s Signature take top culinary titles
SARAWAK’S culinary scene achieved a major milestone as two of its top establishments – Little Hainan Restaurant and Jordan’s Signature Catering Services – proudly brought home international recognition at the prestigious IBA F&B and Chefs Awards Gala Night 2025, held recently at the Park Royal Collection Pickering, Singapore.
The annual event, hosted by the International Business Association (IBA), celebrates exceptional achievements across the food, beverage, and hospitality industries throughout Southeast Asia.
This year’s ceremony spotlighted Sarawak as an emerging powerhouse of culinary excellence, with two of Kuching’s most respected establishments receiving the highest regional honours.
Little Hainan Restaurant: Preserving heritage, honouring tradition
Chef Julian Leonard Henry, founder of Little Hainan Restaurant in Padungan, Kuching, was awarded the Southeast Asia World’s Best Traditional Restaurant Award 2025 – a recognition that honours his dedication to preserving and elevating traditional Sarawakian and Hainanese cuisine.
Known for its soulful comfort dishes and nostalgic flavours, Little Hainan Restaurant has become a cherished symbol of Kuching’s multicultural dining scene, where heritage meets heart.
Chef Julian’s philosophy revolves around “cooking with memory and meaning” – keeping ancestral recipes alive while presenting them in ways that resonate with modern diners.
“This award is not just for me or my team – it’s for every Sarawakian who believes in the power of tradition.
“Our local flavours tell stories of family, community, and history. This recognition shows that traditional cuisine can still stand proudly on the world stage,” he said.
His win also symbolises a growing appreciation for authenticity in Southeast Asia’s dining industry – a movement that values not only innovation but also the preservation of culinary identity.
Jordan’s Signature: Redefining culinary excellence in catering
Equally shining on the international stage, Chef Jordan Wee Wei Kiong, founder of Jordan’s Signature Catering Services, earned the Southeast Asia World’s Best Catering of the Year Award 2025, recognising his exceptional contributions to the art of modern catering.
With a reputation built on creativity, precision, and personalised service, Jordan’s Signature has redefined the catering experience in Sarawak – merging fine-dining presentation with local culinary flair.
Under Chef Jordan’s leadership, the brand has become a benchmark for quality and professionalism across corporate events, luxury banquets, and private celebrations.
“To be acknowledged among Southeast Asia’s best is both humbling and inspiring.
“This award reflects the dedication of our entire team and the vibrant culinary talent that exists in Sarawak. We aim to continue pushing boundaries, setting new standards, and sharing Sarawak’s flavours with the world,” he said.
His commitment to blending innovation with authenticity exemplifies the evolution of Sarawak’s food industry – one that celebrates both progress and tradition in equal measure.
A united culinary movement for Sarawak
Beyond their individual success, both Chef Julian and Chef Jordan have joined forces to strengthen Sarawak’s culinary community through the establishment of the Malaysia Bersatu Culinary Sarawak Association (MBCSA).
Officially launched on September 17, the association aims to unite chefs, restaurateurs, and culinary professionals from all walks of life under one inclusive platform.
The MBCSA leadership reflects Sarawak’s multicultural identity, featuring individuals from diverse ethnic backgrounds, age groups, and culinary disciplines – showcasing unity through food.
The association’s core committee includes: Chef Julian Leonard Henry of Little Hainan Restaurant as Chapter Chairman; Chef Vincent Sitandang Dium of Jordan’s Signature as Vice Chairman; Chef Alvin Chin Wei Wee of Jordan’s Signature as Secretary; Chef Robbie Richard Balcarek of Little Fairy Café as Deputy Secretary and Public Relations Officer; and Chef Jordan Wee Wei Kiong of Jordan’s Signature as Treasurer.
They are supported by a team of dedicated committee members – Chef Nicholas Angkie of Jordan’s Signature; Chef Wilson Voon of Fish Buddy Aquarium & Café; Chef Awang Mohd Safwan Awang Besiri of Jordan’s Signature; and Chef Leo Wong Yee Yong of Riam Institute of Technology, Miri.
This inclusive and multiracial committee truly embodies the spirit of ‘Unity Through Gastronomy’ – celebrating the strength found in diversity and the shared belief that Sarawak’s cuisine can connect people across cultures.
MBCSA represents not just collaboration, but also a new era of pride and cooperation within Sarawak’s growing culinary landscape.
Borneo’s first international culinary stage
As its first major initiative, MBCSA will host the Borneo Culinary World Cup (BCWC 2026) in Kuching next year at MBKS Hall.
This highly anticipated international competition will gather chefs, judges, and culinary teams from around the world to showcase their skills, creativity, and cultural traditions.
The event will not only strengthen Sarawak’s international culinary ties but also serve as a testament to Kuching’s recognition as a UNESCO City of Gastronomy – reaffirming the city’s role as a hub of innovation, diversity, and culinary excellence.
“The BCWC 2026 is more than just a competition – it’s a celebration of unity, culture, and craftsmanship.
“It will be our opportunity to welcome the world to Kuching and share the richness of Borneo’s culinary identity on a global stage,” said Chef Julian.
The association plans to collaborate with culinary organisations, local councils, and government agencies to make BCWC 2026 a landmark event – one that inspires both professional chefs and the next generation of culinary talents.
