KUCHING: This year’s Sarawak International Culinaire Challenge (SICC) ended on a hopeful note today, with organisers highlighting the growing confidence and creativity among young chefs who made up the bulk of the competitors.
Held over two days from November 29 until November 30 at UCSI University Sarawak, the fifth edition of SICC drew strong participation from training institutions, culinary industry practitioners and international participants, including chefs from Brunei, West Malaysia and Taiwan.
SICC Chairman, Chef Muhammad Fikri, said this year’s competitors showed remarkable improvements, especially in plating, organisation and overall creativity.
He noted that the younger participants demonstrated a stronger sense of discipline and originality compared to previous years.
“They really did a wonderful job this year. The junior category was full, and we are proud to see how much they’ve improved in plating, creativity and how they organised their stations.
“We want them to be creative, but the authenticity must still be there. They can present ‘manok pansoh’ in a new way for example like a ‘roulade’ but the soul of the dish should remain,” he said.
Fikri said the Sarawak Cuisine segment continues to push young chefs to balance tradition with modern presentation, exposing them to higher industry expectations and professional judging standards.
“This platform is very good for our youth because it allows them to showcase their creations and elevate themselves to become top chefs in the future,” he added.
He also acknowledged MUSC Food Industries Sdn Bhd as the official partner for this year’s competition, which was endorsed by the World Association Master Chef (WAMC).
Kuching Chefs Association (KCA) President, Chef Abang Abdul Rahman, said the number of young participants reflects a growing and improving culinary industry in Sarawak.
“The industry in Kuching and Sarawak as a whole is booming and improving as years go by. We (KCA) want the young generation to grow and be part of this industry by challenging themselves and be someone in years to come,” Abdul Rahman added.
