UCSI Sarawak bags Overall Best Team title at Sarawak Int’l Culinaire Challenge 2026

MTCP permanent secretary Morshidi Fredrick (fifth right) in a group photo during the Sarawak International Culinaire Challenge 2026 Award Ceremony Dinner at 56 Hotel, Kuching on Sept 27, 2026.

By DayakDaily Team

KUCHING, Sept 28: UCSI University Sarawak Campus bagged the Overall Best Team title at the Sarawak International Culinaire Challenge (SiCC) 2026 after its team amassed three gold, two silver and four bronze medals, along with three Diploma Awards.

The team emerged as the top overall performer among around 200 entries from Malaysia, Brunei, Taiwan, Indonesia and the Philippines during the three-day culinary competition held at Tropics City Enrichment Hub here from Sept 25 to 27.

The competition, organised by the Kuching Chefs Association (KCA), brought together professional chefs, culinary students, hospitality institutions and industry players for various categories including hot cooking, team challenges, product-based challenges and display categories.

The Overall Best Team award was presented during the Award Ceremony Dinner at 56 Hotel Kuching on Sept 27, which also marked KCA’s 10th anniversary.

KCA president Chef Abang Abdul Rahman Abang Haji Omar said the growing participation in the competition reflected the association’s efforts to develop culinary talent and strengthen professional standards.

“Our vision has always been to create a platform that develops people, strengthens professional standards and brings the culinary community together.

“SiCC allows young talents, professional chefs, educators and industry partners to learn from one another and continue raising the standard of our profession,” he said.

He further said competitions were only one part of KCA’s mission, with the association also focused on giving young people opportunities to develop their confidence, discipline, creativity and professionalism.

The event received support through a grant from the Ministry of Tourism, Creative Industry and Performing Arts Sarawak (MTCP), while the Malaysian Food and Beverage Executives Association endorsed the competition.

Chef Muluk Rambli, president of the Malaysian Food and Beverage Executives Association Culinary Division, served as chief judge.

The competition also saw Medeline Alexandra of UCSI University Sarawak Campus named Best Young Chef, while Wincent Dyi of BORA (BEE Gastronomy Group) took the Best Chef title.

Medeline secured three gold medals and a bronze across hot cooking and team challenge categories, while Wincent collected gold and bronze medals across cupcake decoration, team, Sarawak noodle and hot pasta challenges.

SiCC 2026 chairperson Vera Chin Sze Yiing said the event was intended to offer participants more than a competitive platform.

“This year, we received around 200 entries across the three-day event, with participants from Malaysia as well as Taiwan, Indonesia and the Philippines.

“We are very grateful for the confidence shown by our participants, judges, sponsors, partners, volunteers and institutions,” she said.

Vera also highlighted the event’s pink chef jacket theme, which was introduced to symbolise women’s empowerment and greater visibility for women in the culinary and hospitality sector.

“The pink jacket represents confidence, strength and leadership. It recognises the contribution women make across the culinary and hospitality sector while also encouraging young women to believe that they can lead, create and achieve at the highest level,” she said.

Meanwhile, MTCP permanent secretary Morshidi Fredrick said Sarawak’s diverse culinary identity, shaped by its communities, local ingredients, traditions and food heritage, could complement the State’s wider tourism experience.

“Food tells the story of a place. Through continued collaboration between government, industry, associations, educational institutions and communities, Sarawak’s culinary offerings can continue to complement our wider tourism experience and strengthen the visibility of our local gastronomy,” he said.

As KCA marks its 10th anniversary, Vera said the association hoped to continue developing the SiCC as an annual regional platform.

“We hope to welcome everyone back again in the third quarter of 2027 for the next edition.

“We want to continue growing the competition, welcoming more participants and strengthening the connection between Sarawak and the wider regional culinary community,” she said. — DayakDaily