Culinary artistry and cultural heritage converged at the 2nd Malaysia Culinary World Cup, held from 27 to 29 June 2025 at Bulatan Sultan Azlan Shah, Ipoh, Perak. Organised by the Malaysia Bersatu Culinary Association, the event gathered professionals and young talents from across the country to compete in diverse culinary categories, showcasing Malaysia’s rich food traditions on a national stage.
Representing SEGi College Sarawak, students and staff demonstrated exceptional talent and determination, competing under the same demanding conditions faced by professional chefs. For SEGi, the competition was more than a contest; it was a platform to benchmark skills against national standards, embrace innovation, and connect with industry leaders.
Two participants stood out with achievements that reflected both technical mastery and cultural pride. Noor Hafeezah Binti Morsit competed in the Malaysian Laksa category, a dish widely recognised as a culinary symbol of Malaysia, with laksa even listed by CNN Travel as one of the “World’s 50 Best Foods”. Her precise execution and creativity secured a Bronze Medal. In the Kerabu/Umai category, Diploma in Culinary Arts student Iqthiaruddin Mustaqim Abdullah Bin Abdullah Abu Bakar also earned a Bronze Medal for his interpretation of the traditional Sarawakian delicacy, underlining the depth of local culinary heritage.
These accomplishments go beyond medals. They represent the honing of practical skills, resilience under pressure, and the ability to innovate within Malaysia’s globally admired food culture. The food and beverage industry contributes more than RM30 billion annually to Malaysia’s GDP, and nurturing future chefs who can elevate standards is vital for both economic and cultural sustainability.
For students, the exposure to diverse cooking styles, plating innovations, and competitive benchmarks broadened their perspectives and enriched their professional growth. By competing alongside peers from other institutions, they not only learned new techniques but also strengthened their confidence to enter the global culinary landscape.
This achievement reflects SEGi’s commitment to producing industry-ready graduates with skills aligned to real-world demands. By participating in national competitions, students gain recognition, practical experience, and pathways to becoming leaders in the culinary arts, while also reinforcing the institution’s reputation for academic and professional excellence.
This event is organised in support of the following United Nations Sustainable Development Goals (SDG):
SDG 4 (Quality Education)
SDG 8 (Decent Work and Economic Growth)
SDG 11 (Sustainable Cities and Communities)
