KOTA KINABALU: The Sabah Chef Association has expressed pride and gratitude following their participation in the 4th Global Culinary Challenge Malaysia, held from 1st to 3rd July 2025.
Representing Sabah, the team of chefs secured several medals, including gold, silver, and bronze, showcasing the state’s rich culinary heritage on the national stage. During the event, Datuk Joniston Bangkuai, Sabah’s Assistant Minister of Tourism, Culture and Environment, lauded the chefs for their dedication and professionalism.
The celebration was attended by industry partners, media representatives, fellow chefs, and supporters, all gathered to honour the achievements and the journey of teamwork and pride in Sabahan identity.
The Sabah Tourism Board, the event’s primary sponsor, was praised for its unwavering support, which enabled Sabah’s culinary team to participate and promote authentic flavours and traditions from the Land Below the Wind.
Datuk Joniston emphasised the importance of ongoing mentorship and support to foster a vibrant, innovative, and inclusive culinary industry in Sabah. He also extended thanks to trainers, mentors, judges, sponsors, families, and behind-the-scenes staff for their vital contributions throughout the journey.
The event underscored Sabah’s commitment to elevating its culinary profile and fostering pride among its people through food, flavour, and passion. The association expressed optimism for future achievements and the continued growth of Sabah’s culinary scene.
Medals awarded included:
– Gold- in the Piau Kee Hot Cooking Apprentice Seafood Duo (Rico Yan Gry Yurus & Mohd Amirul Syah bin Rumaini);
– Gold- in Hot Cooking Apprentice – Seafood (College/Vocational) (Jorge Reuben Osmund);
– Gold- in Hot Cooking Open – Main Course: Seafood (Kalina);
– Silver- in Fruit & Vegetables Carving (Display) (Mohd Yusof bin Yaakob and Mohd Syafiq bin Shamsuddin); with Syafiq also securing silver in Fruit & Vegetables Carving (Live).
– Bronze- medals were awarded to Kalina (Poultry), Brandon at Lan Nono Café (Seafood), Mohd Amirul Syah bin Rumaini and Rico Yan Gry Yurus (Apprentice Seafood – Individual), and Mohd Yusof bin Yaakob (Fruit Carving – Live).
Additional honours included:
– Most Outstanding Apprentice – Champion (Mohd Amirul Syah bin Rumaini);
– 1st Runner-Up in the Piau Kee Live & Frozen Seafood Youth Cup (Apprentice Duo) (Rico Yan Gry Yurus & Mohd Amirul Syah);
– 2nd Runner-Up in Fruit & Vegetables Carving (Mohd Syafiq bin Shamsuddin).
The team was led by Executive Chef Rohizan Ramli (Team Manager) and Chef de Cuisine Melvin Gatu (Team Leader) from Shangri-La’s Tanjung Aru Resort, with support from Datuk Kapitan Lim Vu Chan and Chef Adrian Chong, President of the Sabah Chef Association.
“Sabah’s chefs not only understand the unique flavours that resonate with our local community but also cater to the tastes of visitors seeking authentic and diverse culinary experiences,” said Joniston.
He reaffirmed the government’s commitment to supporting local chefs and creating more platforms to elevate Sabah’s culinary reputation on the global stage.
This success was made possible through the generous support of the Sabah Tourism Board, which continues to promote Sabah’s rich culture, food heritage, and local talent, reinforcing the state’s position as a vibrant culinary tourism destination.-BNN
