KUCHING: Sarawakian chefs have brought international acclaim to Kuching after securing multiple top awards at the prestigious HCMC Foodex 2026 MasterChef competition in Vietnam.
Competing against global culinary talents, Team Sarawak delivered exceptional performances across categories, reinforcing Kuching’s standing as a UNESCO Creative City of Gastronomy and rising food destination.
“We are immensely proud of our chefs whose achievements reflect Kuching’s culinary excellence and cultural richness,” said Kuching South City Council (MBKS) Mayor, Datuk Wee Hong Seng.
He said this in a press conference on Master Chef of Foodex 2026 at the Mayor’s Office, Level 3A, Committee Room, MBKS today (April 24).
He added that the accomplishments demonstrate how local chefs can innovate while preserving authenticity, positioning Kuching as a competitive gastronomic hub on the global stage.
Chef Iana Akam of Fairy Tavern secured Gold in the Noodle Category with a refined laksa Sarawak, impressing judges with depth of flavour and cultural authenticity.
Chef Janncy Nyohim earned Bronze in the Rice Category, presenting a modern nasi lemak incorporating bunga kantan, Bidayuh red rice, and Bario rice elements.
From Little Fairy Cafe, Chef Nicky Nelson won Silver in the Noodle Category, while Chef Robbie Richard Balcarek secured Silver in the Rice Category.
Their dishes highlighted Sarawak ingredients, including terung asam, tempoyak, and ikan terubok, reflecting bold creativity and a balanced representation of the region’s culinary heritage.
In the National Team Category, Chefs Iana, Janncy and Robbie jointly earned Silver, presenting a cohesive menu blending Borneo ingredients with contemporary culinary techniques.
Chef Benny Huang of Xian Corner and Chef Wilson Voon of Fish Buddy & Aquarium Cafe each secured Silver in the Seafood Category.
Chef Ronald Bong of REGAL Hainanese Chicken Rice demonstrated versatility, winning Bronze in Seafood before returning strongly to secure Silver in the Poultry Category.
Kuching was also represented on the judging panel, with Chef Julian Lai and Chef Jordan among international judges, reflecting global recognition of Sarawakian culinary expertise.
“HCMC Foodex is Vietnam’s largest annual food and beverage exhibition, attracting up to 20,000 daily visitors, with 400 participants and international representation across competition categories,” said Chef Julian Lai.
“The event featured 13 hot cooking categories and saw participation from 11 countries, judged by 40 high-profile international and Vietnamese judges.
“A major highlight included a successful Guinness World Record attempt for the largest display of 3D jelly, showcasing creativity and large-scale culinary collaboration.”
