74 judges, 600 chefs to converge in Kuching for Borneo Culinary World Cup 2026

Abdul Karim (centre) with other distinguished guests at the press conference of BCWC 2026 at BaitulMakmur II, Petra Jaya on July 1, 2026.

By Dayangku Hidayatul

KUCHING, July 1: Pots and pans are set to sizzle as the Borneo Culinary World Cup 2026 (BCWC 2026) makes its way to Kuching this August, bringing 74 world-class culinary judges to Sarawak and providing a major platform to elevate the region’s growing reputation as a global food destination.

Minister of Tourism, Creative Industry and Performing Arts Dato Sri Abdul Karim Rahman Hamzah said the decision to host the prestigious competition in Kuching reflects Sarawak’s rising stature on the international gastronomy map, particularly as the city holds the distinction of being a UNESCO Creative City of Gastronomy.

Highlighting Sarawak’s rich multicultural heritage, he said the State’s 34 ethnic communities offer an extraordinary array of traditional cuisines that deserve greater global recognition.

“We are a melting pot of many things, including food. Every ethnic group has its own distinct cuisine. If we are able to bring out each ethnic speciality, there is so much that we can showcase to the world,” he said during the BCWC 2026 press conference today.

The international culinary competition will take place from Aug 5 to 7 at the Alumni Hall of Chung Hua Primary School No. 3. A panel comprising 40 international judges and 34 Malaysian judges will assess participants across 10 main categories and 48 sub-categories.

Abdul Karim described BCWC 2026 as more than just a competition, saying it represents a strategic investment in talent development and the future of Sarawak’s culinary industry.

From left: Julin, Wee, Abdul Karim and Snowdan during the food presentation by the The Malaysia Bersatu Culinary Association (MBCA) after the press conference on July 1, 2026.

He noted that aspiring Sarawakian chefs have traditionally had to travel abroad to gain exposure to international competitions and judging standards. With BCWC 2026 being held in Kuching, however, world-class expertise will be brought directly to their doorstep.

“This is a dream come true for many of our young chefs. They don’t need to board a flight or spend money travelling overseas. Instead, the world is coming to Kuching,” he said.

He added that the event will also provide international judges with an opportunity to experience Sarawak’s unique food culture, indigenous ingredients and culinary traditions, while fostering knowledge-sharing between local and global culinary professionals.

According to Abdul Karim, the competition is expected to further elevate the profile of the culinary profession while strengthening Sarawak’s tourism offerings in conjunction with Visit Malaysia Year 2026.

He also revealed that the Sarawak government is investing significantly in the development of a world-class gastronomy centre to meet UNESCO’s requirements and further reinforce Kuching’s standing as a Creative City of Gastronomy.

Meanwhile, organising chairman chef Julian L. Henry said BCWC 2026 marks the first time the competition will be hosted in Borneo following two successful editions in Peninsular Malaysia.

Julian L. Henry.

He said organisers are expecting about 600 participants, building on the strong response received by previous Malaysia Culinary World Cup events held in Kuala Lumpur and Ipoh, which collectively attracted more than 800 competitors.

As a Sarawakian, Julian, who is also Malaysia Bersatu Culinary Sarawak Association chairman and Malaysia Bersatu Culinary Association vice-chairman, said bringing the competition home was a personal aspiration aimed at creating greater opportunities for local chefs, culinary students, street food operators and food enthusiasts to compete on an international stage without incurring costly overseas travel expenses.

Unlike conventional competitions that rank winners as first, second and third, BCWC 2026 adopts an internationally recognised grading system where participants are assessed against global benchmarks and awarded gold, silver, bronze or diploma standards based on their performance.

“The judges are like teachers. They evaluate, guide and help participants improve according to international standards. This competition is educational,” he said.

Registration for BCWC 2026 remains open until July 20 through the Borneo Culinary World Cup Facebook page.

Abdul Karim (fourth left) witnessing the formal signing of a Memorandum of Understanding (MoU) between MBCSA and Blue Point, appointing Blue Point as a corporate member of MBCSA and as an official training provider for BCWC 2026.

BCWC 2026 is jointly organised by the Malaysia Bersatu Culinary Association (MBCA), the Malaysia Bersatu Culinary Sarawak Association (MBCSA) and the Ministry of Tourism, Creative Industry and Performing Arts Sarawak.

The event venue was recently relocated from MBKS Square to the Alumni Hall of Chung Hua Primary School No. 3 to provide improved facilities and greater accessibility for participants and visitors.

Also present at the press conference were Deputy Minister for Creative Industry and Performing Arts Datuk Snowdan Lawan, Kuching South City Council (MBKS) Mayor Datuk Wee Hong Seng. acting permanent secretary of MTCP Julin Alen, as well as Malaysia Bersatu Culinary Association chairman and Global Chefs Union Master Chef president Arthur Lim.— DayakDaily