• Incubating Innovation
  • This is Our Story

Meetings, conferences, events and exhibitions in all their forms are ultimately to serve only one common function. To bring people together, encourage conversation and create connections. Connections that will allow people to create ideas, share thoughts and collaborate.

As organizations around the world seek to be more innovative, and compete more and more on creativity, we approached the question of innovation from a totally unique perspective. Instead of exploring the capacity of an individual alone or in group to innovate, we try instead to identify the spaces that have historically led to unusual rates of creativity and innovation. Places such as the Coffee Houses during the age of enlightenment or the Salons of modernism. Spaces where minds serendipitously come together connect and produce great ideas. And with this in mind, we would like to introduce Borneo Convention Centre Kuching, the unique convention centre. A space created among the tranquility of the tropical rainforest where any distractions that will take focus away from simply being innovative are kept at a distance but yet still easily accessible. Being secluded however does not mean disconnection. The centre is equipped with the latest in communication technologies with wireless internet enveloping the whole area, cutting ledge LAN infrastructure and the latest in Audio/Visual technology to ensure any and all collaboration that happens inside, are widely visible outside. All this to realise the belief we have that collaborative innovation can be at its peak if held in the correct environment. Every part of BCCK is designed to be an environment for the inquisitive. An environment that encourages people to think broadly and generally about challenges and one in which participants can feel free to follow their curiosity. Equally important, it seeks to be an environment where people can connect with each other.
  • Incubating Innovation
  • Our Board of Directors

The caretakers of nature’s advancement.

BCCK is what it is today and will become what it will be tomorrow under the passionate care of our directors.

B6H_6347 Portrait_1 B6H_6354r B6H_6359resized B6H_6350_resized2 LOMO TENGKUresized

Datuk Hajjah Raziah @ Rodiah binti Mahmud-Geneid

Dr. Mohamadon bin Abdullah

Dato Steve Ng

Tan Sri Datuk Amar Wilson Baya Dandot

YM Dato’ Seri Tengku Zainal Adlin bin Tengku Mahamood


 Executive Director




  • Incubating Innovation
  • Our Passionate Team

Powered by people.

True to any organization, our people will always be our strength. And each and every member is passionately dedicated to meet any challenges and exceed all expectations.

Eric Van Piggelen_croppedr

Eric Van Piggelen

Chief Executive Officer
Finance and ICT

Joseph Chung

Chief Financial Officer

Wayne Kho

Finance Manager

Sylvester Tan

ICT Manager
Human Resource

Janet Jong

Human Resource Manager
Corporate Services

Christopher Wan

Senior Manager - Corporate Services 
Manager (Procurement, 
Legal, Risk, Quality)

Gary James Pinchen

Director of Operations 


Thomas Schmid

Executive Chef

Luqman Nul Hakim

Event Planning Manager

John Engkatesoo

F&B Operations Manager


Binyas Suem

Acting Executive Sous Chef

Mas Rabaie_cropped

Mas Rabaie

Security Manager


Davenny James

Assistant Banquet Manager

Sylvester Sintan_cropped

Sylvester Sintan

AV Tech Service Executive

 John Menggong_cropped

John Michael Menggong

Housekeeping Officer
Sales & Marketing

Premala Danapakiam

Director of Sales & Marketing


Ivy Ling

Senior Sales Manager


Eric Chuo

Research & Development Manager

Laila Johari

Sales Manager

Kenneth Garai

Sales Manager


Phoebe Tan

Sales Manager


Syuriana Sadikin

Sales Executive

Jessie Lee

Sales Executive
  • Incubating Innovation
  • Photo Gallery




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  • Incubating Innovation
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  • Incubating Innovation
  • Media Releases
  • Fri

    BCCK Appoints Veraya Ratnam as Director of Human Resources


    KUCHING. 24 June 2015. The Borneo Convention Centre Kuching (BCCK) takes the pleasure to announce the appointment of Veraya Ratnam as its new director of human resources (HR).

    Born in Taiping, Perak, Veraya grew up in Kuala Lumpur and has more than 15 years of experience in human resource management and administration as well as quality management systems. He has worked in various multinational companies and the public sector. Holding  senior positions in HR, administration and quality in various industries namely in logistics, medical, and oil and gas, his work experience encompasses a wide spectrum of people-related activities and these include performance improvement, organisational improvement, change management for organisational improvement and implementation of ISO 9001 Quality Management System.

    His career history includes working with Fritz Logistics (M) Sdn Bhd, UPS, DHL Malaysia, MLNG Sdn Bhd (a subsidiary of PETRONAS) and Quantum Medical Solutions.

    Eric van Piggelen, CEO of BCCK said, “We are delighted to have Veraya in the BCCK team. Our people are our most important asset through which we deliver quality service. Our Centre is focused on striking a balance between productivity and competence, knowledge and skills, and the recognition aspect of performance. We will draw on Veraya’s specialist knowledge and experience to deliver the strategic management of human capital so that our Centre can continue to deliver the quality service that we are known for.”

    Veraya said of his appointment, “I am excited to join BCCK as Director of Human Resource. With my vast knowledge and experience, I’m sure to make a difference in Human Resource practices at BCCK.”

    Veraya holds a Bachelor of Arts. (Hons) from University Malaya and a Diploma in Human Resource Management and Industrial Relations. He is also a  Certified Lead Auditor in ISO 9001 Quality Management System; ISO 14001 Environment Management System and OHSAS 18001 Occupational, Health and Safety.

    His pastimes include book reading, travel and religious studies.

  • Wed

    Go on a Mediterranean Rendezvous at The Raintree Restaurant



    KUCHING. 15 June 2015. June sees a new take at the Raintree Restaurant with the flavours of Mediterranean brought to the table by its culinary team.

    Diners can expect a feast for their eyes and palate from the selection of recipes perfected around the Mediterranean shores, available from now until 30 June.

    “Mediterranean style dining is centred around activities amongst family and friends, and food with robust flavours. Our Mediterranean menu is a mosaic of colourful, fresh ingredients and artistic presentations; it encapsulates the Mediterranean practice of using plant- and fruit-based food along with seafood and poultry as well as the occasional meat. We have concocted a mixture of a la carte items ranging from appetizers, main dishes to desserts inspired by the favourite food of the people of Greece, Italy, Spain, France and Turkey,” said Chef Virginia Kedit, The Raintree’s Chef de Cuisine.

    The Mezze platter offers kaleidoscopic glasses of marinated grilled vegetables, marinated olives, pickled mushrooms, beetroot mutabal (beetroot dip), hummus (mashed chickpea dip), labneh (Greek yogurt cheese) accompanied by regular, spiced- and garlic-flavoured crispy pitas.

    Served cold, the marinated angel hair pasta with ebiko and poached baby lobster is another great relish for an appetizer.

    For that creamy yet heart-healthy helping of soup, try the nutritious antioxidant-laden artichoke saffron soup (a soup of edible flower buds with a dash of chilli flakes).

    The main dishes paint a delectable picture of what tickle the taste buds of Mediterranean natives:

    • baked local yellow tail fish with tapenade (a rich soft paste made of olives, capers, anchovies, with a variety of herbs), fennel-orange salad and crispy baked potato wedges
    • roast lamb rack with sundried tomatoes, marinated grilled vegetables and roast mashed potatoes
    • pan-seared confit of salmon with fresh tomatoes, coriander salsa and baked sweet potatoes
    • duck ravioli (pillowy pasta dumplings with duck filling) with pumpkin sauce and wilted spinach

    Marinated strawberries in balsamic vinegar (grape-based vinegar) and refreshing basil
    make a fine Mediterranean statement with the health benefits of grapes and basil infused in this delightful dessert. Other dessert items to look out for include raspberry and hazelnut tarts as well as Chantilly (cream-based dessert).  

    “Be sure to make a date with family and friends for a taste bud awakening Mediterranean rendezvous at The Raintree. Catch your fancy from the varied flavours of the Mediterranean during this limited-time promotion,” Chef Virginia invited.

    Diners can choose to order a la carte with prices starting from RM16.00 nett. Two set menus have also been packaged, attractively priced at RM95.00 nett and RM130.00 nett. All prices quoted are inclusive of 6% GST.

    Dining time at The Raintree is between 11.30 am to 10:00 pm daily. For more information or to make a reservation, call the Raintree Restaurant on 60 82 392 988.

  • Sat

    BCCK’s Raintree Restaurant Curates Father’s Day Brunch

    Left Grilled Beef with Marinated Red Capsicum, Right Seafood Pasta

    Left Grilled Beef with Marinated Red Capsicum, Right Seafood Pasta


    KUCHING. 12 June 2015. The Borneo Convention Centre Kuching (BCCK) unveils its 21 June Father’s Day Brunch Special for fathers and their loved ones at The Raintree Restaurant.

    “Let’s get dads to kick off their shoes, have a special Sunday afternoon at The Raintree. Let our Father’s Day brunch deliver the great bites to pamper the often unsung heroes. We have put together a treat comprising all men’s favourites in honour of dads,” said The Raintree’s Chef de Cuisine Virginia Kedit.

    Brunch beckons with a hearty and rustic buffet spread replete with salmon gravlax (marinated salmon) with herbs and pepper cream cheese on baguette, pulled lamb (slow cooked to melting tenderness), seafood pasta, grilled beef with roast red capsicums, Mediterranean baked fish, and chicken tikka (spiced marinated chicken) with mint chutney amongst a delightful array of appetizers and main dishes.

    Diners can engage with The Raintree chefs at the live action stalls for generous portions of grilled marinated lamb leg with mushroom sauce, pepper sauce, mint sauce, salsa verde (green spicy sauce) and roasted vegetables and slow-roasted chicken with garlic yoghurt sauce, muttabal and hummus (Arabic dips), and Lebanese flat bread.

    A tempting selection of desserts brings a sweet conclusion to the celebration with dads and these include The Raintree’s famed chocolate fountain, warm apple strudel with vanilla sauce, coffee crème caramel along with coffee and tea.

    The buffet is priced at RM80.00 nett per adult and RM35.00 nett per child between five and twelve years old, and will be served from 11.30 am to 2:30 pm. All prices quoted are inclusive of 6% GST.

    For more information or to make a reservation, call the Raintree Restaurant on 60 82 392 988.

  • Fri

    BCCK's Ramadhan Buffet Continues its Winning Streak with Lowest Prices Online, Bigger Melting Pot


    KUCHING 28 May 2015. The Borneo Convention Centre Kuching (BCCK) today launched its online dining reservation system and announce its upcoming Ramadhan Buffet 2015, slated for 18 June till 14 July.

    Select items from the Ramadhan Buffet 2015, BCCK’s seventh edition, were presented to the media during a food tasting session at the convention centre by BCCK Executive Chef Thomas Schmid and Sous Chef Rizal Ismail.

     “I am delighted to say we have pushed the envelope further this year. Our culinary theme boasts a melange of different cultures – steeped in local traditions as well as includes cuisines from different corners of the globe. The key selling points of our Ramadhan Buffet have always been about variety and great value. This year, we have also embarked on the ICT aspect and we are selling e-vouchers from as low as RM50, our lowest price ever for Ramadhan dining” said Eric van Piggelen, CEO of BCCK.

    Joseph Chung, BCCK Chief Financial Officer explained, “Our new online dining reservation system hails an innovation milestone for BCCK, designed to cater for our major in-house culinary events to better serve our guests. Ramadhan Buffet 2015 is timely for us kick-start our online booking system, being our biggest food event. Diners can access our mobile-friendly website www.bcck.org.my with immediate effect to book their Ramadhan dining in advance and enjoy attractive low prices. Our online prices are definitely a steal and the booking process is as simple as booking a flight online and printing out the dining ticket once the booking is paid for.”

    “We marked a milestone in 2014 with more than 10,000 guests partaking in our Ramadhan Buffet. This year, we look forward to welcoming more guests to our Centre with more value-added offerings and services. We have also increased the seating capacity to accommodate 1500 diners each evening. I want to thank the BCCK team for their hard work coming up with the great food as usual, the online booking system and the entire set-up as our Centre prepares to usher in the month of Ramadhan.,” van Piggelen added.

    Served in the BCCK Great Hall, the
    Ramadhan food galore will see a myriad of German, Italian, Middle Eastern, South African, French and Indian starters, main dishes and sweet treats debuting at the live action stalls. These include chicken tikka, beef bobotie (a South African meatloaf), orange zabaglione (an Italian custard dessert), tiramisu and salted radishes with home baked pretzel.

    Past winners such as marinated salmon gravlax, poached prawns on ice and mussels, smoked mackerels, whole roast lamb, Sarawak laksa, daging dendeng "Indonesia", bubur pedas and bubur lambuk seafood and daging and chocolate fountain will retain their pride of place amidst the sea of treats.

    Other sound choices include chicken and beef satays, chicken tagine (a Moroccan chicken stew), ikan bakar live from teppan with sambal, kuah asam and kicap hitam bercili. whole cakes, French pastries, and more.

    Executive Chef Thomas Schmid and Sous Chef Rizal Ismail offered, “The entire Ramadhan repertoire will see new international additions and will continue to feature customary Malay, Chinese and local fare found in the traditional Malaysian homes as well as sought-after hawker food and indulgent desserts of multiple origins. We have planned an all-month long cultural infusion with a multitude of delicacies spread across three weekly menus. You will have to experience the offerings for yourself to get the picture so do join us this Ramadhan.”

    After dinner takeaways are also available for purchase. The items include beef korma and rice, bread dumplings and mushroom ragout, chicken tagine with vegetable cous cous, sun-dried tomato and eggplant cannelloni, potato gnocchi with portobello mushrooms, Nicoise salad and chicken briyani.

    Kiosks for online purchase, printing and reprinting of dining vouchers will also be set up at the BCCK from 17 June till the end of the buffet period.

    Those missing the daily online booking’s cut-off time of 12 noon can purchase over-the-counter vouchers for RM85.00 nett per adult for same-day walk-in dining. Open-dated vouchers are also available for RM80.00 nett. Child price is fixed at RM35.00 nett across the board for children between five and twelve years of age. All prices quoted are inclusive of 6 percent GST.

    Dining time is between 6.30 pm and 10.00 pm. For more sneak peek at the generous menus or information on the online booking, call BCCK’s special reservation line 082-392 889 or visit www.bcck.org.my.

  • Mon

    CPH Travel Agencies Appointed as Project Manager

    Left to right - Mike Cannon, SCB Managing Director, Oscar Choo, CPH Director of Operations, Eric van Piggelen, BCCK CEO

    KUCHING. 18 May 2015. The Borneo Convention Centre Kuching (BCCK) and Sarawak Convention Bureau (SCB) take the pleasure to announce the appointment of CPH Travel Agencies (S) Sdn Bhd (CPH) as the project manager for the 55th International Congress and Convention Association (ICCA) Congress 2016 to which Kuching will play host.

    ICCA is a global community comprising conference planners, buyers, venues, airlines, hotels and other suppliers. The members convene yearly in a city which has successfully bid to host an annual congress.

    In the project manager role, CPH will be working with the Local Host Committee of the ICCA Congress 2016 to manage the detailed planning of the international meetings industry’s most prestigious event, scheduled to be held at the BCCK from 12 till 16 November 2016. The ICCA Congress will see about 700 business events industry professionals across the globe and their accompanying guests converging in Kuching for five days of education sessions, regional chapter meetings and business exchange opportunities including cultural experiences, pre- and post-event.

    Eric van Piggelen, CEO of BCCK and Mike Cannon, Managing Director of SCB said in a joint statement, “On behalf of the ICCA Congress 2016 Local Host Committee, we congratulate CPH Travel Agencies on the appointment. CPH was selected according to a rigorous criteria-based tender process which weighed the bidders’ project management ability.”

    “From now leading up to November 2016, the Local Host Committee in collaboration with the ICCA Headquarters is preparing the groundwork to welcome and host the ICCA Congress delegates. CPH as the project manager acts as the liaison between the various sub-committees established to manage the venue, logistics, events and activities including all the aspects required to host the ICCA Congress and its related activities. We are confident that CPH’s extensive project management experience supports the crucial link the various agencies need to plan and deliver a successful ICCA congress.”

    The Local Host Committee headed by the Ministry of Tourism Sarawak is comprised of Sarawak’s tourism authorities, the ICCA Headquarters, BCCK, SCB, the Malaysian Convention and Exhibition Bureau (MyCEB), the Kuala Lumpur Convention Centre (KLCC), local city councils, as well as identified tourism and hospitality partners.

    Oscar Choo, CPH Director of Operations said of the appointment, “CPH is honoured to be entrusted with managing the liaison between all the sub-committees. We are looking forward to working with the Local Host Committee to achieve the set milestones including the handover process in Buenos Aires, Argentina where the ICCA Congress 2015 is taking place in October this year.”

    The ICCA Congress provides the platform for Sarawak to further showcase the state’s vast tourism offerings including marketing Sarawak as a business events destination on par with other established international convention venues and destinations.

    Local tourism and hospitality players stand to benefit both economically as well as in terms of exposure and knowledge gained from managing an event of international scale.  

  • Sun

    Capture Memorable Moments with Mum on Mother’s Days

    Grilled lemon prawns on creamy leek risotto


    KUCHING. 30 April 2015. The Borneo Convention Centre Kuching (BCCK) unveils its 10 May Mother’s Day lunch treat for mothers and their loved ones at its Raintree Restaurant.

    The Mother's Day buffet lunch promises the way to mum’s heart with its lavish assemblage of Mediterranean fare interspersed amongst the appetizer, salad, main and dessert selections.

    “Saying ‘I love you, mum’ and ‘Thanks, mum’ comes first and foremost. As we honour the first woman in our lives, let us at The Raintree help accentuate your memorable moments with mum through our generous and delectable buffet spread. We have ensured that no one in the family will be short of choices,” said The Raintree’s Chef de Cuisine Virginia Kedit.

    Chicken liver pate with crispy baquette, smoked salmon and cheese platter and mixed maki rolls with shoyu, ginger and wasabi get the family into the mood for more as lunch commences.

    Diners will also take a shine to the spicy beef enchiladas (beef-filled wraps), grilled lemon prawns on creamy leek risotto (Italian style rice) and poached salmon with green asparagus and hollandaise sauce which form part of the main dishes.

    Those with a penchant for beef and sandwiches will find great relish in the slow-roast beef sandwiches dished out at the live cooking station.

    A plethora of sweet treats ensures more enjoyable moments – the must-try includes the dark chocolate fountain with fruit skewer, carrot cake, tiramisu, blueberry muffins and cinnamon rolls, warm apple strudel with vanilla sauce, pandan crème caramel and light lemon pudding complemented by coffee and tea.

    The buffet is priced at RM80.00 nett per adult and RM35.00 nett per child between five and twelve years old, and will be served from 11.30 am to 2:30 pm. All prices quoted are inclusive of 6% GST.

    For more information or to make a reservation, call the Raintree Restaurant on 60 82 392 988.

  • Tue

    Raintree Restaurant, BCCK Showcases “Art of the Table” Exquisite French Cuisine

    Duck Leg Confit (slow-cooked duck leg served with braised red cabbage and oven-baked apple compote and gratin potato) (2)


    KUCHING. 10 April 2015. The Borneo Convention Centre Kuching (BCCK) unveils its “Art of the Table” exquisite French cuisine which will run from 13 to 30 April in its Raintree Restaurant.

    The French cuisine showcase is BCCK’s new Executive Chef Thomas Schmid’s culinary debut following his appointment in February this year. Bringing his experience from his years working at a few Swiss resorts and travelling around Switzerland, Chef Thomas’ French cuisine menu bears the quintessence of the French flair for delicacy and elegance, the hallmark of French cuisine.

    Designed to satisfy multiple palates, diners can select individual à la carte composed of fish, duck, beef, cheese and wines from the list of appetizers, main courses and desserts. The menu also offers several great value three-course set options.

    Appetizers take the form of salad and soup: salade niçoise which is pan-seared tuna with mixed salad anchovies, olives marinated capsicum quail eggs and lemon dressing. Trois façons de flétan consists of halibut prepared three ways - buttered poached with lemon hollandaise, hot smoked with horse radish cream and gravad (cured) with apple salsa. The hearty bouillabaisse soupe (seafood soup flavoured with saffron and served with rouille, a spicy garlic sauce) ensures a heartwarming start to the whole French fare.

    Chef Thomas has weaved three recipes comprising cod fish, duck and beef into the main course, or plat principal in French, to accommodate individual palates. These are served as morue aromatique (aromatic cod fish pan-seared and served in seafood broth, vegetables ribbon and parisen potato), duck leg confit (slow-cooked duck leg served with braised red cabbage and oven-baked apple compote and gratin potato) and filet de bœuf (roasted tenderloin with melted truffle butter, braised vegetables and sautéed potato).

    Soufflé au fromage (oven baked cheese souffle served with chocolate coated ice-cream) or crêpes avec de la glace (pancakes macerated in orange sauce served with vanilla ice-cream) complete the three-course options.

    “The French take great pride in their culinary, calling it “Arts de la Table” or “Art of the Table” because they incorporate values, quality, pleasure of the senses and good presentation into the entire dining affair. Pairing food with wine is very much a French tradition. French food simply bursts with flavours. The French appreciate good food simply for the reason that good food does what it does best when prepared the right way: it tickles the taste buds and satisfies the pangs. I am looking forward to sharing the exquisite flavours and presentation of French cuisine with food loving Kuchingites,” Chef Thomas enthused.

    “I highly recommend the three-course options accompanied by wines in order to savour the French dining experience. The Raintree has a good selection of white and red wines and we have specially selected two French wines, the Domaines Barons De Rothschild Reserve Rouge and Blanc 2012, for this promotion. We have definitely taken value into account from the perspective of our diners. The set menus offer excellent value-for-money for a comprehensive meal. You get more and pay less through this option.” Chef Thomas assured.

    Alternatively, the à la carte selection allows diners to mix and match according to individual preferences.

    The à la carte items are accessible at various price points ranging from RM15.00 nett to RM85.00 nett while the set menus’ fixed prices start from RM75.00 nett to RM105.00 nett. All prices quoted are inclusive of 6% GST.

    The Raintree Restaurant is open daily from 11:00 am to 10:00 pm. For more information or to make a reservation, call the Raintree Restaurant on 60 82 392 988.


  • Sun

    Retreat to the Raintree Restaurant for a


    Easter Brunch1

    KUCHING. 27 March 2015. Enjoy a serene Easter Sunday afternoon this 5 April replete with traditional Easter treats at the Raintree Restaurant, Borneo Convention Centre Kuching.

    Crafted by Chef de Cuisine Virginia Kedit, a wholesome Easter brunch awaits families and friends, perfecting the long Easter break with an enticing buffet spread and activities for youngsters.

    Salmon gravlax (salt-treated salmon) and hearty miso soup provide an excellent prelude to the delightful smorgasbord of hot dishes, pasta and desserts. For a choice of greens, head on to the salad bar for a healthy dose of a variety of lettuces including cherry tomatoes and capsicums complete with an array of dressings.

    Grilled seabass medallion with prawn beurre blanc (white butter), baked chicken roulade (filled rolled chicken) with raisin sauce, lamb moussaka (eggplant/potato-based dish) and braised spicy short ribs will claim centre stage at the main dish station alongside spinach and mushroom quiches and gratin potatoes with leek.

    Diners will relish the scrumptiously prepared slow roasted chicken, glazed lamb leg and salmon culibiac (Russian pie filled with salmon) tended by the various chefs at the live stations.

    For diners who get a feel good feeling from pasta, the pasta counter would win them over with the penne, linguini, gnocchi and spaghetti with the accompanying velvety blue cheese, mushroom, pesto and tomato basil sauces.

    Those with a sweet tooth will have a hard time picking where to start with the assortment of desserts on offer. The flapjack (pancake) station provides a good starting point with its plethora of sauces such as maple syrup, mars bar chocolate and butterscotch. More choices abound including the chocolate fountain, lemon meringue pie, strawberry shortcakes, dark and white chocolate mousse in glasses, warm chocolate pudding with vanilla sauce, etc.

    A “Colour-full”, Fun-filled Afternoon for Kids with Easter Egg Hunt and Colouring Contest

    Children will enjoy more than just food for they can participate in playtime involving a search for colourful Easter eggs around the nooks and crannies of the Raintree or express their creativity with splashes of colours in a colouring contest. Winners will receive a prize each.

    Children below 12 years old partaking in the Easter Brunch will receive a free gift.

    The Easter Brunch is priced at RM70.00 nett per adult and RM35.00 nett per child aged between five and twelve, and will be served from 11.30 am – 2.30 pm.

    Above quoted prices are inclusive of 6% GST.

    For more information or to make a reservation, call the Raintree Restaurant on 60 82 392 988. Get a glimpse of the Easter Brunch ” on https://www.facebook.com/BCCK.Sarawak.

  • Tue

    BCCK Appoints Thomas Schmid as New Executive Chef

    BCCK Executive Chef Thomas Schmid_resized

    KUCHING. 10 February 2015. The Borneo Convention Centre Kuching (BCCK) takes the pleasure to announce the appointment of Thomas Schmid as its new executive chef.

    Thomas hails from Germany, being born, raised and completed his professional chef training there. Packing his bags to fly all the way to Kuching from his last station in South Africa in early February, Thomas will be heading the BCCK’s culinary team which encompasses the culinary production team and the fine dining Raintree Restaurant and Raintree Café.

    Eric van Piggelen, CEO of BCCK said, “We are pleased to welcome Thomas to Kuching and have him in our team. Food has always been a passion for us at the BCCK and Thomas’ passion for good food, coupled with his keen sense of adventure, has taken him places and earned him recognition as a food guru. Our culinary team has done a wonderful job winning the hearts of our clients and food lovers with our wide selection of food and beverage offerings. With Thomas on board as our Executive Chef, food lovers can expect our team to cook up great storms and experience an even bigger melting pot of gastronomic delights through Thomas’ immense experience abroad.”

    Before Kuching, Thomas has been globetrotting within the culinary sphere – from Europe to South Africa and to the Middle East – in the 30 years of his accomplished culinary career in numerous hospitality establishments since 1985. These included two Swiss skiing resorts, the Zevenwacht Wine Estate and Sun International in Sun City in the capacities of chef and executive sous chef.  

    Since 1998, he had ascended the culinary ladder to first become the executive chef at the Spier Wine Estate, helming seven restaurants and opening the Spier Village Hotel in 2001. This was followed an appointment at the Sandton Convention Centre where his most memorable experience is catering at Nelson Mandela’s 85th birthday party.


    Thomas was also the head chef of the prestigious Arabella Western Cape Hotel & Spa in Hermanus – a breathtaking seaside town on South Africa’s southern coast of the Western Cape Province famous for whale watching.

    He was hand-picked to conceptualise and develop a new restaurant in Dubai in 2008. Returning to South Africa in 2010 to lead the culinary team at Crowne Plaza Hotel in Rosebank Johannesburg, he has also added to his belt the leadership of the kitchens of eight hotels in Johannesburg, KwaZulu-Natal and the Lowveld.

    Brush with Fame

    With a career spanning continents, Thomas has also had a fair share of airtime on television, having hosted cooking shows such as Food With Friends, a lifestyle cooking show in South Africa, and was part of a television programme for the German VOX Channel in 2007.  He has also given many live radio interviews and has been featured in various magazines and newspapers.

    Thomas said of his appointment, “After travelling to most parts of the world as a chef, I never had the opportunity of visiting Asia. When the opportunity arose to join the BCCK, I jumped at it without hesitation. I’m very much looking forward to sharing with the BCCK culinary team my culinary knowledge gained during my travels.  I am also keen to gain insights into the Malaysian and Sarawakian cultures as different cultures offer their unique perspectives on food and how it’s cooked. Stay tuned for all things culinary at BCCK as my team and I get down to work and get creative.”

  • Thu

    BCCK Anticipates The Auspicious Sheep with


    KUCHING. 22 January 2015. The Borneo Convention Centre Kuching (BCCK) will mark the Lunar New Year 2015 celebration with “Toss to Prosperity” reunion buffet and sit-down banquet dinners on Lunar New Year’s Eve, 18 February through Chap Goh Mei, 5 March.

    Eric van Piggelen, CEO of BCCK, said during the yee sang tossing ceremony at BCCK, “On behalf of the BCCK team and our Board of Directors, I would like to toast the forthcoming Lunar Spring Festival and wish our media partners, clients and business associates “A Happy and Prosperous Lunar New Year”. We also want to thank all parties for their support of our convention centre in the past year.”

    As celebrants prepare to welcome the Sheep, one of the favoured animal signs in the Chinese zodiac, BCCK’s Chinese kitchen team headed by Chef Peter Ngu and Raintree Restaurant’s Chef Virginia have planned several celebratory menus that characterise the Sheep’s symbol of prosperity, comfort and generosity, via banquet and buffet options.

     “The sheep is an auspicious creature, known for its knack to create and appreciate the finer things in life. BCCK’s Lunar New Year celebratory offerings symbolise the Sheep’s fine attributes – scrumptious, generous and comfort food for the whole family. We are delighted to offer three great value options for families to gather their loved ones to celebrate the new Lunar Spring Festival at our Raintree Restaurant and banquet rooms,” Chef Peter and Chef Virginia proffered.

    18 February (Lunar New Year’s Eve) to 5 March 2015 (Chap Goh Mei)

    Toss to Prosperity Banquet Dinners @ RM588.00 ++ per table of 8 courses and
    RM688.00 ++ per table of 9 courses

    Served in BCCK’s banquet rooms, the two banquet dinner packages include prosperity salmon yee sang, double-boiled chicken soup with Chinese herbs, steamed fish (seabass or golden pomfret) BCCK’s signature Silk Road chicken, stir-fried prawns with salted eggs, braised noodles with seafood and chicken, broccoli with fatt choy and mushroom, and chilled longan with sea coconut and white fungus, and free flow of Chinese tea.

    The 9-course menu includes roast duck with plum sauce.


    18 February (Lunar New Year’s Eve)

    Toss to Prosperity Buffet Dinner @ RM78.88 nett per adult and RM34.80 nett per child


    Served in the Raintree Restaurant, the Reunion Buffet Dinner on 18 February will showcase a bevy of Lunar New Year delicacies such as cold cuts of prawn cocktail on fruit salad and tossed top shell with dressing, salmon gravalax with five spice, prosperity "yee sang" with its traditional condiments (live station), Szechuan hot & sour seafood soup,

    The hot and main selection includes steamed whole seabass with "assam nyonya sauce", braised pak lo duck with mun tao bun, crispy prawns with spicy dipping sauce, wok-fried rice with seafood and silver anchovies,  BCCK’s signature Silk Road chicken, stir fried beef with ginger and spring onion and more.

    Diners should look out for the interactive stations which will serve up Chinese specialities roast duck with BCCK’s chef sauce and plum sauce, roast char siew lamb leg and mixed dim sum with chili sauce.

    The culinary team will also dish out a good spread of desserts such as Chinese pancake, chilled pear and longan with almond beancurd, do-it-yourself (DIY) ice kacang with ice cream and condiments, assorted French pastries, etc.

    The child price for buffet is applicable to children between five and eleven years of age and children below five dine for free.

    All prices are subject to 10% service charge and 6% government tax. 

    All food is prepared according to strict requirements and hygiene standard according to BCCK’s ISO 22000:2005 Food Management Systems, Malaysian Standard 1480:2007 Hazard Analysis and Critical Control Point (HACCP) System. Guests can be assured of the quality of culinary delights from BCCK’s halal-certified kitchens endorsed by JAIS (Department of Islamic Affairs of Sarawak).

    For more information or to make a reservation, call the Raintree Restaurant on 60 82 392 988 or BCCK’s general line on 60 82 392 888 or head on to https://www.facebook.com/BCCK.Sarawak.

  • “Love is on the Menu” Awaits All Sweethearts


    KUCHING. 22 January 2015. A special Valentine treat entitled “Love is on the Menu” will be offered to couples on 14 February at the Raintree Restaurant, the Borneo Convention Centre Kuching (BCCK).  

    Crafted in celebration of romance, Chef Virginia Kedit, the Raintree’s Chef de Cuisine, has weaved an indulgent love-themed fine dining six-course set dinner into her craft of love.

    Sweethearts will start their romantic rendezvous sharing a sipping mocktail accompanied by tomato and basil bruschetta (grilled bread topped with tomato and basil) and smoked salmon on grissini stick (smoked salmon wrapped around breadsticks).  

    Appetizer follows in the form of lemongrass-infused beef carpaccio embraced in tomato compote and cherished Dijon mustard, a dish composed of thinly sliced beef marinated with lemongrass with a tomato-based sauce and mustard condiment.

    A fine and refreshing apple mint sherbet refreshes the palate for the forthcoming fulfilling sweet pea soup with milk foam and a sprinkle of hazelnut dust.

    The essence of the menu – the main coursecomes in the form of
    herb-crusted baked lobster paired with truffle-buttered rack of lamb, resting on “sauna-steamed” buttered vegetables, fondant potato and cauliflower puree. 

    White velvet cake with a lemon curd filling (a tender and moist white cake with fluffy
    lemon-like jelly) served with freshly brewed aromatic coffee or tea completes the romantic affair 

    “Food has always been an expression of love, universally. Our ‘Love is on the Menu’ Valentine treat encapsulates Chef Virginia’s passion for good food and she has promised that the Valentine Day’s celebration at the Raintree Restaurant will be a splendid one. We would like to invite couples to book their Valentine’s Day dinner early with us as seats are limited,” said Gary Pinchen, BCCK Director of Operations.

    “Love is on the Menu” is priced at RM250.00 ++ per couple inclusive of a stalk of rose for each lady and will be served from 6.00 pm to 10.00 pm.

    Above quoted price is subject to 10% service charge and 6% government tax.

    All food is prepared according to strict requirements and hygiene standard according to BCCK’s ISO 22000:2005 Food Management System, Malaysian Standard 1480:2007 Hazard Analysis and Critical Control Point (HACCP) System. Guests can be assured of the quality of culinary delights from BCCK’s halal-certified kitchens endorsed by JAIS (Department of Islamic Affairs of Sarawak).

    For more information or to make a reservation, call the Raintree Restaurant on 60 82 392 988. Get a glimpse of “Love is on the Menu” on https://www.facebook.com/BCCK.Sarawak.

  • Mon

    Raintree Restaurant, BCCK Refines its Fine Dining Menu

     herbed crusted fillet mignon Poullet de Liver (Chicken Liver Pate)

    KUCHING. 19 January 2015. Food lovers will find an absolute trove of à la carte delights at the Borneo Convention Centre Kuching (BCCK)’s Raintree Restaurant in this brand new year.

    Diners can expect a diverse selection of appetizers, mains and desserts that embodies creativity, passion and skills. Chef Virginia Kedit, the Raintree Restaurant’s Chef de Cuisine had dedicated much time and effort to incorporate a bevy of new items into the menu. In line with the Raintree’s global food concept, she harmonises both local and imported ingredients, resulting in refreshing takes on her new international cuisine creations.

    “The refined menu takes diners through a fine dining adventure right from the beginning. Even the new cioppino soup promises a marvellous start to the overall dining experience with its fresh fish and tomato stew combined with seabass, prawns and mussels as well as fresh basils,” said Chef Virginia.  

    She added, “Other interesting additions include appetizers like the beef carpaccio, tempura oysters drizzled with chilli kalamansi dressing on maki rolls, grilled calamari marinade (marinated calamari with lemon aioli on a mixed four season salad and marinated capsicum) and poullet de liver (homemade chicken liver pate with a crispy French baguette and lavosh).

    Highlights of the new main courses include pan-fried halibut and tomato confit (pan-fried halibut fillet rested on potato compote, asparagus and tepanade), basil cream pasta with salmon, whole roasted confit of chicken, herbed crusted fillet mignon, pumpkin risotto with duck and honey mustard lamb rack.”


    An array of desserts is set to tempt diners with a sweet conclusion which include bitter sweet chocolate soufflé, sweet potato strawberry mousse, white velvet cake with lemon curd and Japanese cheese cake.

    Japanese Cheese Cake White Velvet Cake


    With the Raintree Restaurant’s regular diners’ favourites in mind, the redesigned menu retains certain popular dishes such as Chef Virginia’s famed steaks.


    Chef Virginia is supported by a well-trained culinary team and service team.



  • Tue

    Raintree Restaurant, BCCK serves up Absolute Christmas Favourites


    KUCHING. 16 December 2014. Setting the mood for the Christmas festive holidays with a “White Christmas” theme, the Borneo Convention Centre Kuching (BCCK) will be offering festive buffets from
    21 to 26 December and on New Year’s Eve in its Raintree Restaurant.

    Chef de Cuisine Virginia Kedit will showcase a plethora of traditional Christmas fare, promising wide and varied selections of appetizers, mains, meats and desserts each evening. Perennial favourites such as the traditional roast turkey with cranberry sauce, seafood on ice comprising half-shelled scallops, black mussels and boiled prawns, and salmon gravalax will form part of the staples throughout the festive promotion.

    Appetizers like poached salmon with lemon and herbs or with cucumber dill, holiday crab cakes with crème fraiche and smoked salmon, and marinated mussels make a great start to the celebration.

    Other mains high on the list include Moroccan lamb stew, chilli con carne wraps, turkey roulade with cranberry compote, grilled beef with pepper and rosemary sauce, spicy lamb goulash, a variety of seafood pasta, roast duck with orange sauce, braised BBQ ribs with mashed potatoes, sherperd’s pie, and more.

    Get interactive with the chef at the carving station for roast leg of lamb or beef, salmon culibiac and beef wellington with Yorkshire pudding.

    The menu gets bigger and better on Christmas Eve and New Year’s Eve with the addition of grilled items like marinated minute steak, garlic lamb cutlets and flower crabs.

    An assortment of sweet treats ensures a satisfying ending to the festive celebration – highly recommended are the chocolate fountain, assorted mini cone dessert and Christmas cookies, apple cinnamon crumble with vanilla sauce, ginger mousse in glass, classic Christmas pudding and crepe suzette.

    Christmas Eve promises to contain an even greater element of celebration with a two-piece band engaged to entertain diners with their repertoire of popular songs.

    “Join us this Christmas period as we celebrate the festive occasion in the warm setting of our Raintree Restaurant. As we can take in only 200 diners each evening and at Christmas Day brunch, we strongly encourage diners to make advance reservations to avoid disappointment,” said Premala Danapakiam, BCCK Director of Sales and Marketing.

    For dining from 21 to 26 December, diners have the following options:

    • pre-purchase dining vouchers and make prior reservations – first come, first served up to a maximum of 200 diners
    • pre-purchase dining vouchers and walk in with vouchers (without reservation) – subject to availability of seats
    • walk in, purchase dining vouchers at the Raintree Restaurant and dine – subject to availability of seats

    For dining on New Year’s Eve

    • Call BCCK or the Raintree Restaurant to make prior reservations. Walk-ins are subject to availability.

    Price per adult is RM79.00 nett and RM30.00 nett per child between five and twelve years of age throughout this entire festive promotion. Children below five dine for free.

    Christmas Takeaway Goodies

    Take home Christmas goodies from the Raintree Restaurant:

    • Christmas cookies, pastries and chocolates
    • Roast beef (approximately 2 kg) for RM250.00 nett
    • Roast lamb leg (approximately 2 kg) for RM230.00 nett
    • Whole roast turkey (approximately 6 kg) for RM480.00 nett

    The roast meats are available from 16 till 31 December. Two days’ advance bookings are required.

    All food is prepared according to strict requirements and hygiene standard according to BCCK’s ISO 22000:2005 Food Management Systems, Malaysian Standard 1480:2007 Hazard Analysis and Critical Control Point (HACCP) System. Guests can be assured of the quality of culinary delights from BCCK’s halal-certified kitchens endorsed by JAIS (Department of Islamic Affairs of Sarawak).

    For the buffet dinner, dining time is between 6.00 pm and 10.00 pm daily whilst Christmas Day brunch will be served from 11.30 am to 3.00 pm.

    For more information on the Christmas offerings, or to purchase the Christmas buffet dining vouchers, call BCCK’s general line 60 82 392 888 or the Raintree Restaurant 60 82 392 988.


  • Fri

    Eric Chuo Appointed BCCK Research & Development Manager

    Eric Chuo


    KUCHING. 12 December 2014. The Borneo Convention Centre Kuching (BCCK) today announced the appointment of Eric Chuo as its new Research & Development Manager with effect from
    8 December.

    In this role, Chuo will be heading the BCCK’s business events lead research and development team as well as oversees its marketing department.

    Born and raised in Kuching, Chuo has ten years of solid experience in the business events industry, having worked with a leading professional conference organiser (PCO) in the capital of Malaysia, Kuala Lumpur. Covering a wide spectrum of responsibilities from potential bids research, working with organising committees of key events to ground operations, Chuo has managed various notable events such as the Global Entrepreneurship Summit (GES) 2013 of 5,246 delegates and World Congress of Accountants (WCOA) 2010 of 6,043 delegates.

    Armed with a diploma in computer science from the Tunku Abdul Rahman College, Chuo’s early career as an IT executive handling event management systems and data mining for potential delegates, sponsors and exhibitors for conferences sparked his interest in business events management, leading up to his last appointment as deputy general manager of
    AOS Conventions and Events Sdn Bhd.

    BCCK Director of Sales and Marketing, Premala Danapakiam said, “We are delighted to have Eric in our team. We look forward to harnessing his wide experience in the professional conference organising business. We are confident that Eric’s skills and knowledge will bring a valuable dimension to our business.”

    Chuo said of his appointment, “I am excited to join BCCK as Research & Development Manager. Kuching has huge potential in the development of business events due to its infrastructure and tourism offerings. The opportunity to work with an experienced team and being surrounded by a lush green setting are added bonuses, to my coming home to my hometown Kuching.”

    In his spare time, Chuo catches up on his reading and enjoys cycling, swimming and baking.

  • Fri

    BCCK seeks to engage with suppliers on its upcoming Suppliers’ Information Day

    KUCHING.  5 December 2014. The Borneo Convention Centre Kuching (BCCK) seeks to engage with its existing and potential suppliers during its Suppliers’ Information Day on Thursday, 11 December.

    Aimed at sharing with suppliers BCCK’s business philosophy and how it influences the convention centre’s procurement process, the forum will also include a meet-and-greet session between participants and BCCK’s senior management team via a cocktail reception.

    BCCK Corporate Services Manager, Christopher Wan, who heads the central procurement department, offered a glimpse into what the Suppliers’ Information Day set out to achieve.

    “BCCK has hosted more than 700 events over the past five years since we started out in 2009. The number of last-minute events as well as different events taking place simultaneously has increased in the last two years. While we are pleased with this growth which attests to our competency in delivering successful events, we also acknowledge our suppliers as an extension of our Centre’s service.  The need to reinforce our supplier base to ensure a sustainable supply chain is crucial to maintaining BCCK’s service standard,” Wan said.  

    The upcoming forum will communicate the convention centre’s clear expectations, and consistent requirements and processes which form the basis of strong relationships with its suppliers.

    “As the flagship of Sarawak’s business events sector, quality is at the heart of our service delivery. Our food and beverage offerings and event services are guided by the ISO 22000 Food Safety Management System, ISO 9001:2008 Quality Management System and HACCP guidelines. We took it upon ourselves to go for these certifications because we firmly believe that it takes more than just having state-of-the-art facilities to deliver great events.

    Our key quality objectives are centred on food safety, quality, excellent service delivery, and high customer and client satisfaction. The ISO and HACCP principles dictate our selection of suppliers to a large extent and our Centre is reliant on “best in class” suppliers. We thus need to transform and innovate in the way we procure goods and services that enable us to meet our key objectives. We hope to establish the way forward with our suppliers that will yield mutually beneficial partnerships through the Suppliers’ Information Day forum,” Wan added.


    Suppliers interested in obtaining more information about the Suppliers’ Information Day and registering their participation can contact Francis Chua, BCCK Purchasing Supervisor on
    60 82 392888.

  • Mon

    Think Festive, Choose the Raintree Restaurant’s Isthmus Festive Set Lunch

    KUCHING. 1 December 2014. The Borneo Convention Centre Kuching (BCCK) gets festive this holiday season with the launch of its Raintree Restaurant’s Isthmus Festive Set Lunch.

    Raintree Restaurant’s Chef De Cuisine Virginia Kedit has created delectable choices for the fine dining three-course set lunch. For the entrée, choose between Waldoff salad or prawn cocktail; for the soup, cream of pumpkin or seafood troller; and for the main course, slow roasted sirloin steak, herbed crusted chicken roulade or turkey burger.


    Pictured above, the Herb Crusted Chicken Roulade


    A serving of crème brulee and a cup of freshly brewed aromatic coffee or tea end the fine dining experience perfectly.  

    “The Isthmus Festive Set Lunch was crafted with the holiday season in mind. It’s that time of year to catch up with family and friends over a great meal. Let our Raintree team pamper you with this superb lunch treat,” said Chef Virginia.  

    Offered from 1 to 31 December, the Isthmus Festive Set Lunch is priced at RM38.00 ++ per person (subject to 10% service charge and 6% government tax) and will be served daily between 11:00 am and 3:00 pm.

    All food is prepared according to strict requirements and hygiene standard according to BCCK’s ISO 22000:2005 Food Management Systems, Malaysian Standard 1480:2007 Hazard Analysis and Critical Control Point (HACCP) System. Guests can be assured of the quality of culinary delights from BCCK’s halal-certified kitchens endorsed by JAIS (Department of Islamic Affairs of Sarawak).

    For more information or to make a reservation, call the Raintree Restaurant on 60 82 392 988. Get a glimpse of the Isthmus Festive Set Lunch on https://www.facebook.com/BCCK.Sarawak

  • Tue

    BCCK and SSPCA Collaborate at WAG Festival 2014 for Animals’ Welfare




    Jim and the Saucey Soul Band, one of the acts of the night.

    Kuching. 21 October 2014. For the third consecutive year, the Borneo Convention Centre Kuching (BCCK) will be collaborating with the Sarawak Society for the Prevention of Cruelty to Animals (SSPCA) at the World Animal Groove (WAG) Music Festival towards giving abandoned and abused animals a better home and raising awareness about animal welfare.

    The WAG Festival is an annual event supported by the Ministry of Tourism Sarawak and has been included in their annual calendar of events. The SSPCA Animal Village Fund was launched on 5 October 2012 in conjunction with the inaugural SSPCA WAG Festival, officiated by YB Datuk Amar Abang Johari bin Tun Abang Haji Openg, Minister of Tourism Sarawak and Patron of WAG.

    Raising fund for the Animal Village through a series of activities at BCCK, WAG 2014 started off with The Animazing Race on 28 September. Close to 700 runners, doubled last year’s number, set off from BCCK for 5-km and 10-km runs under the categories of men and women, veteran men and women and open run.

    The second part of WAG 2014, slated to take place from 24 to 25 October, will utilise BCCK’s entire functional spaces on the first and second levels. 

    Dona Drury-Wee, President of SSPCA said, “The past two editions of WAG were immensely successful, attracting around 2,000 participants and we want to thank the public and media for their support of our cause. This year we are anticipating a bigger turnout at around 3,500 and we are looking forward to providing all participants with another fun-filled festival.”

    “We would also like to thank BCCK for their continued commitment to WAG Festival through their official venue sponsorship since 2012. A multi-faceted event like WAG requires a versatile set-up which can accommodate ground activities and formal dos. BCCK has the facilities and support services that SSPCA needs to stage WAG Festival. Their Great Hall and audio visual equipment including quality cuisines provide the stage and impressive ambience for our Gala Charity Dinner and also for the WAG Music Festival, our signature concert. Reputable musicians and artistes from the USA, Singapore, Kuala Lumpur, Kota Kinabalu and Kuching will come together to deliver a great show at this concert.”

    “The Wiggle Waggle Walk and Interfaith Pet Blessing Ceremony, designed to bring together animals and their owners from all communities, require an animal-friendly environment and BCCK’s covered car park provides exactly what we need for these physical activities.”



    WAG 2014 will also include a workshop on stray animal population management, to be held in BCCK’s meeting rooms; and the WAG Bazaar will feature a variety of goods in the concourse.

    BCCK CEO, Eric van Piggelen said, “BCCK is delighted to have the opportunity to once again work with SSPCA in doing our bits f­or charity. The WAG Festival is an avenue for us to take our CSR activities beyond the community concept to embrace a more rounded approach that includes animal welfare. SSPCA’s noble efforts ultimately benefit our communities and we are happy to be able to participate in their cause.”

    Wee added, “We greatly value the attractive rates offered by BCCK for our catering needs as they help to lower SSPCA’s cost of planning WAG. Every ringgit saved goes towards the Animal Village Fund. It’s a great pleasure for us to work with BCCK’s event planning team. Their personnel have been very professional and accommodating right from the start of our event organisation work. Also, having them alongside the SSPCA team throughout the entire WAG Festival in the past two editions had taken a load of our shoulders. This year, we again have the assurance that our event is in good hands.”

    “Having experienced the rewarding collaboration in all three editions of WAG, BCCK and SSPCA are looking forward to another great partnership on SSPCA’s next big event, Asia for Animals (AFA) Conference 2015 in Kuching, slated for 5 to 9 October 2015,” van Piggelen and Wee enthused.

    The AFA Coalition is composed of 15 well-known and respected animal welfare organisations that have a shared focus on the welfare of animals in Asia.

  • Fri

    BCCK Appoints Ivy Ling as Senior Sales Manager



    KUCHING. 17 October 2014. The Borneo Convention Centre Kuching (BCCK) today announced the appointment of Ivy Ling as its new Senior Sales Manager with effect from 15 October.

    In this role, Ling will be heading the BCCK sales team to grow the different market segments in both the corporate and public sectors.

    BCCK Director of Sales and Marketing, Premala Danapakiam said, “We are pleased to welcome Ivy on board. We look forward to tapping her broad understanding of the needs of the corporate and public sectors so that we can better serve our clients. Our growing sales team will benefit from her extensive experience in hospitality.”

    Ling said of her appointment as the Senior Sales Manager of BCCK, “Throughout my working experiences in the hospitality industry for the past 17 years, I have developed a good understanding of team spirit and I am delighted to be given this opportunity to be part of the huge family of BCCK. Convention centre business is new horizons for me and I am looking forward to extending my role into the business events sphere, contributing to the growth of BCCK and growing progressively with BCCK.”

    Born and raised in Kuching, Ling has established herself well in the hospitality industry, working her way up from an administrative position and moving from junior sales position to becoming the head of department of sales and marketing in her previous employment.

    Ling had obtained certification on hospitality marketing conducted by The Ascott Training Institute (TATI) in collaboration with Nanyang University, Singapore.  Being a foodie, her passion revolves around cooking and baking. She enjoys television cooking game show MasterChef Korea and draws inspiration from celebrity chefs Gordon Ramsay, Jamie Oliver and also Malaysia’s very own Chef Wan.

  • Fri

    BCCK Introduces New Signature Dish



    KUCHING. 10 October 2014. The Borneo Convention Centre Kuching (BCCK) today launched a new signature dish Silk Road Chicken.

    The dish was created by Chef Harris Leong, a chef based in BCCK’s Chinese kitchen who participated in BCCK’s culinary enhancement programme. Silk Road Chicken weaves Chinese and Indian culinary influences with a Western twist in its butter cheese sauce, reminiscent of the Silk Road where trade and cultural exchanges took place between the East and West. This dish is an illustration of how cultural interactions across great distances can lead to delightful culinary creations.

    Silk Road Chicken embodies the melting pot of Malaysian palate and comprises boneless chicken  flavoured with a spice blend marinade and deep fried to a golden crisp. Its condiment of butter cheese peppered with fresh chilli bits adds extra zing to the bite.  The velvety butter cheese sauce has a nice depth to it and can be an indulgence in itself. Curry leaves perk the dish up with an accompaniment of fluffy egg floss and garnish, and the dish is served with fragrant rice.

    “Everyone loves a crispy bite, especially deep fried. The Silk Road Chicken is the result of interactions with diners and my time spent fiddling in the kitchen. Taking a leaf from the popular Malaysian butter prawns which have a Chinese origin and the butter chicken which originated in India, I want to give food lovers a crispy treat that goes with or without a sauce. The deep fried chicken is crunchy on the outside, yet succulent on the inside. Diners whose taste buds favour the hot and spicy will enjoy it with the sweet, savoury and hot butter cheese sauce. The sauce can also be served without chilli upon request, hence diners of all ages can savour it,” says Chef Harris Leong.

    Culinary service forms an integral part of BCCK’s overall offerings. BCCK recognises the need to continually innovate to better serve its customers and has embarked on a culinary enhancement programme which provides BCCK’s team of chefs the opportunity to explore and express their culinary inspirations. The programme promotes the culinary talents within BCCK and showcases their creativity in the form of signature dishes.


    The Silk Road Chicken is offered at the Raintree Café in Plaza Merdeka from 10 October 2014 onwards and will be served daily between 11:00 am and 9:00 pm. Priced at RM10.00 nett, it comes with a complimentary cordial drink.

    The dish will also be incorporated into BCCK’s banquet menu as part of the expansion of BCCK’s culinary offerings. It is offered for catering functions such as wedding receptions and other events held at BCCK including for offsite catering.

  • Fri

    Lodge Preschoolers Experience Perfect Livin’ 14 Home & Lifestyle Exhibition at BCCK


    KUCHING. 3 October 2014. More than 100 Lodge kindergarteners made an educational visit to the Borneo Convention Centre Kuching (BCCK) on 3 October as part of their educational programme during the Perfect Livin’ 14 Home & Lifestyle Exhibition.

    BCCK staff members were on hand to guide the preschoolers with a personalized tour of the
    280 booths which showcased home technologies and products for a heightened home-ownership and lifestyle experience. Perfect Livin’ 14 provided the preschoolers the ideal ground to experience
    first-hand the myriad of products and services for their school assignment themed “Shops”.  


    “We are pleased to welcome Lodge Kindergarten representatives and their pupils to this year’s Perfect Livin’ Home & Lifestyle Exhibition. We would also like to express our appreciation to the organiser of Perfect Livin’ for their support of BCCK and our CSR activity in conjunction with their event,” said
    Eric van Piggelen, CEO of BCCK.


    The exhibition is currently taking place between 2 and 5 October, taking up the entire functional spaces at BCCK and is expected to receive around 100,000 visitors over the course of four days, with about 150 exhibitors participating this year.


    Delicious donuts and other refreshments, courtesy of BCCK’s Raintree Restaurant, were served after the children’s tour of the exhibition.


    This was the second time that Lodge Kindergarten paid a courtesy call on the convention centre, with the first being last year’s visit during the SARBEX Total Living 2013 Home & Property Exhibition. As part of its CSR activities, BCCK works with educational establishments through the latter’s educational visit programmes to provide students the insight they need for their studies.


    Back row from fifth left:  Premala Danapakiam, BCCK Director of Sales & Marketing; Eric van Piggelen, BCCK CEO; Dato’ Adriana Law, I.Star Ideas Factory Managing Director/organiser of Perfect Livin’; Gary Pinchen, BCCK Director of Operations; Joseph Chung, BCCK Chief Financial Officer; and Lodge Kindergarten representatives and pupils at Perfect Livin’ 14

  • Fri

    BCCK’s Raintree Restaurant Unveils Chef Vee’s Burgers


    KUCHING. 12 September 2014. The Borneo Convention Centre Kuching (BCCK) rolled out its Chef Vee’s Burgers at the Raintree Restaurant today.

    Curated by Chef de Cuisine Virginia Kedit, Chef Vee’s Burgers is a series of four burgers comprising All-time Classic Burger, Vee’s Chilli Burger, Mediterranean Burger and Hawaiian Chicken Burger.

    Chef Vee, as Virginia is affectionately known, has her succulent beef and chicken patties sizzled to perfection and has designed four special sets of trimmings accompanied by golden French fries for each burger type. Diners thus have the options to savour four distinctively different flavours of this popular snack that has stood the test of time and attracted a global following. The Mediterranean Burger consists of beef patty, grilled eggplant, tomato, capsicum and homemade ricotta cheese, whereas the Hawaiian Chicken Burger is whipped up of chicken patty, veggie coleslaw and grilled pineapples.

    The history and origin of the hamburger patty are vague and stretch as far back to the time of Genghis Khan where his warriors placed pieces of beef under their saddles while they rode. The constant weight of the riders and saddles lent the beef its tender texture and hence the legend of the beef patty was born.

    While the modern burger has a few claimants contending for the honour of being its inventor, all versions share a common theme and centre around placing a piece of beef between two slices of bread. A staple for many, the burger has undergone a culinary evolution and much passion has been devoted to its making with the modern spins on cooking techniques of the patties, trimmings and aesthetic presentation.

    “My various chats with local friends gave me the idea to create Chef Vee’s Burgers. Burgers are their comfort food and they crave for more varieties other than the classic burger. While the classic burger will never go out of style, eating burgers has definitely become fashionable and burger making has turned into an art. For example, one would visualise Vee’s Chilli Burger to be slathered with chilli sauce. However, the burger itself does not have the slightest hint of red chilli and yet has a distinctive hot taste in the mayo dressing. The tang of pickled beetroot and caramalised onion blend perfectly with the rest of the burger,” said Chef Vee.  


    Vee's Chilli Burger 


    Culinary service forms an integral part of BCCK’s overall offerings. BCCK recognises the need to continually innovate to better serve its customers and has embarked on a culinary enhancement programme which provides BCCK’s team of chefs the opportunity to explore and express their culinary inspirations. The programme promotes the culinary talents within BCCK and showcases their creativity in the form of signature dishes.

    Chef Vee’s Burgers are offered from now and served daily between 11:00 am to
    10:00 pm at the Raintree Restaurant. Prices range from RM18.00 ++ to RM20.00 ++.

    Diners can purchase add-on selected beverages at special prices.

    Standard Chartered Bank and Maybank credit card holders as well as holders of Raintree Restaurant’s Privilege Cards enjoy a 15% discount during this promotion period.

    All prices are subject to 10% service charge and 6% government tax.

    For more information on Chef Vee’s Burgers, call the Raintree Restaurant on 60 82 392988 or log on to BCCK’s Facebook to watch Chef Vee in action.

  • Tue

    Gary James Pinchen Appointed as BCCK Director of Operations


    KUCHING. 9 September 2014. The Borneo Convention Centre Kuching (BCCK) today announced the appointment of Gary James Pinchen as its new Director of Operations with effect from
    2 September.

    Pinchen will lead the BCCK operations team in covering the front and back of house to serve the needs of clients, conference delegates and visitors to the convention centre. His new role will see him work closely with the heads of event planning, culinary, banquet, audio visual technical services, stewarding, security services and housekeeping. He also chairs the occupational safety and health committee of BCCK and oversees the running of the Raintree Restaurant in BCCK and Raintree Café in Plaza Merdeka, the two dining outlets owned and operated by BCCK.

    BCCK CEO, Eric van Piggelen said, “We are delighted to welcome Gary to our team. We are sure that his vast hospitality experience will prove to be valuable and the heads of the various operations sections and their team members will gain new knowledge and skills under his leadership.”

    Pinchen said of his appointment as the Director of Operations of BCCK, “In my career, it has always been my passion to visit and work in other countries and experience different cultures. BCCK has afforded me the opportunity and challenge, and with it I will share my years of experience and skills. Conventions and banquets is where my heart lies in the hospitality industry, so you can say it’s going back to my roots.”

    Born and spending his early childhood in Zimbabwe, Pinchen grew up and worked for the most part of his life in South Africa. His journey in the hospitality field began as an in-service trainee during his hotel management studies after which he completed two years of national service as a chef. This provided him with a solid pre-career training ground which saw him catering for up to 2,000 men a day.

    Pinchen, with almost 30 years of restaurant, hotel, golf resort and game reserve experience under his belt, rose through the ranks from banqueting manager to general manager and director covering the four corners of South Africa including a stint in Lagos, Nigeria.

    He was involved in a number of notable world events such as the 2005 Rugby World Cup Dinner, Cape Epic, a premier mountain bike race which enjoys the same stature as Tour de France and Queen Elizabeth II’s visit to South Africa in 1995.

    Pinchen had completed a Corporate Citizenship course and sat on the committee of Skal International Winelands, a professional organisation of tourism leaders, till 2011 after serving as its founding president from 2004 to 2006.

    He has been married to Valerie for 20 years and they have 2 daughters, Cailin, 17, and Jordainne, 13. He enjoys the outdoors and in his spare times, indulges in golf and a good ride on the mountain bike. He is passionate about rugby and cricket, and a very ardent South African sports fan

  • Thu

    Meeting without Borders: BCCK Networks with the Meetings Industry’s Global Community

    KUCHING. 10 July 2014. Members of the Borneo Convention Centre Kuching (BCCK)’s management team as well as sales and marketing team participated in a live Hybrid Workshop organised by the International Congress and Convention Association (ICCA), a global community comprising business events industry professionals.

    Facilitated from Amsterdam with live video and audio streams, ICCA members from
    different parts of the world joined the workshop to gain insights and best practices from two international association executives representing International Pharmaceutical Federation (FIP) and International Orthoptic Association (IOA). These two panellists debated on the topic of outsourcing: What do associations REALLY think about the risks and rewards of outsourcing to business events experts?

    Eric van Piggelen, CEO of BCCK said, “BCCK will be hosting the ICCA Annual Congress 2016 which will see about 700 ICCA global members congregate in Kuching for five days of education sessions, regional chapter meetings and business exchange opportunities, and thereafter experience our vast tourism offerings. Kuching as a business tourism destination will be showcased in 2016. While BCCK is excited about playing host to this event, it is the potential international associations business that we want to tap from this ICCA Congress, post-2016.”

    “ICCA members such as conference planners and professional conference organisers (PCOs) all over the world network with associations of diverse professions. These conference planners/PCOs are the outsourced partners that associations worldwide officially appoint to get their events off the ground, if they choose to outsource. As an international MICE player, BCCK needs to constantly keep abreast of the trends in the business events industry like what services make most sense for associations to outsource - an example could be venue/destination sourcing. In this instance, destination marketers like BCCK need to know who they should most try to influence – the associations or their outsourced conference planners/PCOs?”

     “Understanding the dynamics of the international associations market and how we can best respond to the needs of this market segment is crucial in our endeavour to bring in more international events to our shores,” said Premala Danapakiam, Director of Sales and Marketing of BCCK.

    Having the latest IT technology enabled the BCCK team to participate in the Hybrid Workshop’s Q&A session to gain international perspectives from their global counterparts. 

  • Fri

    BCCK Shares the Blessings of Ramadhan with Children from Laila Taib Orphanage


    KUCHING. 4 July 2014. In embracing the spirit of Ramadhan, the Borneo Convention Centre Kuching (BCCK) shared the blessings of the holy month with some 30 children from the Laila Taib Orphanage on
    3 July. BCCK CEO, Eric van Piggelen and Director of Sales and Marketing, Premala Danapakiam were on hand to welcome the children and their wardens.

    “Reaching out to the less fortunate in our community has always been an activity close to our hearts. Hosting is our business; but we also take note that playing host can make someone’s day. We have made the Berbuka Puasa activity a yearly programme with these children since 2011, with the hope of making a difference for them in an ordinary day,” said Eric van Piggelen, CEO of BCCK.  

    The programme started off with a Tarawih prayer led by an imam followed by partaking of the Ramadhan buffet. Younger children from the group received helping hands from BCCK’s Ramadhan team to explore the innumerable culinary offerings served in the Great Hall of BCCK during the Ramadhan month.

    Corporate social responsibility (CSR) occupies an important place on BCCK’s spectrum of activities. To date, BCCK has worked with various charitable organisations such as the Sarawak Children’s Cancer Society (SCCS), Salvation Army, Cheshire Home and Laila Taib Orphanage. The convention centre continues to identify programmes that provide avenues for it to give back to the community.

  • Tue

    BCCK Promises Yet Again an Unforgettable Ramadhan Feast



    KUCHING. 1 July 2014. The sixth edition of the Borneo Convention Centre Kuching (BCCK)’s Ramadhan Buffet is again set to tempt every palate this 1 to 25 July. BCCK’s culinary team has created three menus which will be rolled out weekly for the next three weeks.

    “We have received great feedback from very satisfied, new and returning diners year after year ever since we held our first Ramadhan buffet in 2009. Once again, we are offering food lovers the opportunity to relish BCCK’s repertoire of all-time favourites and signature dishes. We look forward to welcoming our loyal guests and new diners to another impressive galore of diverse cuisines this year”, Eric van Piggelen, CEO of BCCK enthused.

    The variety of culinary offerings comprises popular customary Malay fare, a cold selection, local delicacies, Indian, Chinese and Western hot dishes, Malay kuih muih, thirst quenchers and pick-me-up desserts.

    BCCK Executive Sous Chef Binyas Suem ensures a refreshing start to the dining experience with marinated salmon gravalax and poached fresh prawns on ice. Highly recommended items from his list include the delectable roast whole lamb which diners usually make a beeline for, dendeng Indonesia, beef/chicken satay and seafood au gratin. Other sound choices are vegetarian shark’s fin soup, Indonesian ayam penyet, ikan bakar with homemade sambal, air assam or kicap pedas, ayam percik, chicken/lamb Bryani Gam, bubur pedas and a variety of bubur lumbuk.  BCCK’s very own local fare - laksa Sarawak, kolok mee and fried kway teow – have always been must-haves, and the chocolate fountain is a great choice as well.

    Themed “Garden” this year, BCCK’s Ramadhan buffet is served in the Great Hall which can accommodate up to 1,000 diners at any one time.

    “BCCK’s facilities and entire set-up for the Ramadhan buffet period provide ease for all diners from all backgrounds - from ample, hassle-free parking, prayer rooms for Maghrib prayer and ambient dining space featuring our event planning expertise. We have set up a flexible reservation system to suit every diner’s convenience. We strongly encourage diners to make reservations in advance to avoid disappointment,” said Premala Danapakiam, BCCK Director of Sales and Marketing.

    Diners have the options to:

    • purchase prepaid dining vouchers and make prior reservations well ahead or
    • purchase prepaid dining vouchers and walk in with their vouchers or
    • book the dining vouchers in advance and pay on the evening they dine or
    • simply walk in, pay for the dining vouchers and dine

    All options require diners to check in at the check-in counters prior to dining.

    Guests can be assured of the quality of culinary delights from BCCK’s halal-certified kitchens endorsed by JAIS (Department of Islamic Affairs of Sarawak). All food is prepared according to strict requirements and hygiene standard according to the Centre’s ISO 22000:2005 Food Management Systems, Malaysian Standard 1480:2007 Hazard Analysis and Critical Control Point (HACCP) System.


    Dine for Free

    Ten complimentary dining vouchers are up for grabs based on the top ten food shots of BCCK’s Ramadhan Buffet featured on BCCK’s Facebook, Twitter and Instagram. The competition will run from
    1 to 13 July with the first five winners announced on 5 July and the other five winners on 13 July. Participants can send in as many entries as they like by tagging their shots with #BCCK and #ramadhanfoodshots, and “Like” BCCK’s Facebook, Twitter and Instagram. All decisions are final and winners will be informed via their social media accounts.


    More for the Ramadhan Month

    Fiesta Ramadhan, a Ramadhan bazaar, will see about 60 stalls showcasing popular Hari Raya offerings from food items to furniture in BCCK’s sheltered car park from 5 to 13 July.

    The Ramadan Buffet is priced at RM79.00 nett per adult. Children between five and twelve years of age enjoy the buffet at RM30.00 nett per child. One adult dines free for each group of twenty or more paying adults.

    Dining time is between 6.30 pm and 10.00 pm daily. For more sneak peek at the generous menus or other details, or to purchase the Ramadan Buffet vouchers, call BCCK’s special reservation line 082-392 889 or general line392 888.

  • Thu

    BCCK’s Catering Service Won High Praises

    BCCK’s Catering Service Won High Praises

    KUCHING: 26 June 2014. Visitors to the Rainforest World Music Festival (RWMF) 2014 enjoyed an innovative culinary concept with the appointment of the Borneo Convention Centre Kuching (BCCK) as the official caterer for this world-renowned, annual three-day festival at the Sarawak Cultural Village. 

    BCCK has a proven record for successful major outside catering service such as the ASEAN Tourism Forum of 2000 participants at the Dewan Undangan Negeri in January. It was entrusted by the Sarawak Tourism Board to design a unique culinary programme this year that differed from the food and beverage offerings in past editions of the RWMF.

     “BCCK was honoured to be part of this world-class festival, and this year we had set a new standard into the whole catering experience for the RWMF crowd. We created a difference by incorporating our event planning expertise and quality equipment into the entire set-up, paying the greatest attention to food safety and hygiene,” said Eric van Piggelen, CEO of BCCK.

    “Our diverse cuisines from different cultures harmonised with the RWMF theme which sees yearly gatherings of musicians and music lovers from different corners of the world, thronging the Sarawak Cultural Village by the thousands. Visitors were able to savour a wide range of delicious local, Middle Eastern and Western delicacies at different locations of the festival site. Food popular with the crowd included beef and chicken burgers, laksa Sarawak, shawarmas, kolok mee, satays, chicken rice, murukus, fritters, freshly cut fruits, and many more. We were proud to have the opportunity to showcase Sarawak’s very own rice wines - tuak and langkau.”

    BCCK’s catering service and concept had received positive, favourable feedback from RWMF visitors. The comments included the assurance from knowing that BCCK’s catering complied with all the food safety and hygiene guidelines set out under its HACCP and ISO 22000 certification and flavourful food at great value.

    BCCK is renowned for its event planning service and ample meeting spaces. The centre’s culinary services form an integral part of its overall offerings and it is known for its delivery of quality food, and food safety and hygiene practices. Catering service is provided both
    in-house and at outside locations.

  • Sun

    BCCK employees go bald in solidarity with cancer patients

    14 of BCCK employees 'Go Bald' in solidarity with cancer patients

    4 May was no ordinary Sunday for 16 members of Borneo Convention Centre Kuching (BCCK) staff as they headed to the CityONE Megamall. Not to shop but to get on the stage; not for their fifteen seconds of fame but all with a single purpose in mind: to make good their pledge to have their heads shaved – all in the name of raising fund for children cancer patients.

    It was a move volunteered individually by the 16 employees under the banner of BCCK’s corporate social responsibility initiatives. The 16 employees joined a host of members of the public in the annual children cancer awareness drive organized by the Sarawak Children’s Cancer Society (SCCS). Among the 16 were two female staff members who bravely gave up their long tresses for the good cause.

    The fund raising by the 16 employees took off internally with BCCK management challenging its staff to recruit fifteen participants upon which the management would donate a sum of RM5,000 on top of the fund raised by the participants. In total, BCCK donated a sum of RM 9, 978 for this cause to SCCS.

    BCCK CEO, Eric van Piggelen, said: “I am proud of our team members’ spirit in this public awareness campaign. Raising fund for any charity in itself requires personal efforts – to pledge something personal alongside this commitment requires a personal conviction. I want to say a big “thank you” to all the team members who unhesitatingly took part in this event.”

    Borneo Convention Centre Kuching (BCCK) commenced full scale operations in October 2009 and since opening, more than 583 events have been hosted and over 658,106 visitors have been welcomed to the Centre. More than 44 functions have been catered for at outside locations.

  • Fri

    BCCK continues with an extensive training program for 2014

     Participants of Master Communicator Program





    Effective communication is more essential than ever, especially in today’s competitive business world and whether it is a face to face conversation or a professionally written email exchange, a meaningful message entails establishing a connection that leaves a powerful impression.

    With this in mind, 31 employees from Borneo Convention Centre Kuching (BCCK) and Sarawak Tourism Board (STB) attended a two-day comprehensive training program on “Master Communicator Program” which worked in developing truly engaging and responsive communication skills.

    The training was conducted by Jackson Ng from Mastermind Training International Sdn Bhd. Throughout the program, the consultant focused on key areas; effective communication, starting a conversation, the first impression, master communicator Kung Fu, master communicator negotiation skill, communicating your ideas well, emotional intelligence and handling unhappy clients.

    BCCK’s Human Resource Manager, Ms. Janet Jong commented that Jackson Ng combines the best communication techniques into a powerful and unique experience that is suitable for just about anyone with the desire to unlock their communication skills potential. “The bottom line is all the participants definitely improved their knowledge, which gave them a great sense of achievement”.

    She further added that this module would be a part of a succession of training activities for BCCK. “BCCK believes in the importance of continual improvement, and we see the value in equipping our most valuable assets, our staff, with the tools needed to make them successes”.

    The training program ends with the certificates presentation to all participants by the BCCK’s Chief Executive Officer, Mr. Eric Van Piggelen.

  • Wed

    BCCK goes 'social' with Twitter and Instagram


    The Borneo Convention Centre Kuching (BCCK) launches its official twitter and instagram account as the social media has grown exponentially and played a significant role in promoting MICE business as it is increases awareness, improve and maintains a high level of customer service, while communicating directly with clients and delegates.

    The event was launched by the Chief Executive Officer of BCCK, Mr. Eric Van Piggelen, the newly appointed Director of Sales and Marketing of BCCK, Ms. Premala Danapakiam, the newly appointed Chief Financial Officer, Mr. Joseph Chung and other BCCK’s Senior Management.

    “BCCK commenced full scale operations in October 2009 and since opening, there are 583 events have been hosted and over 628, 106 visitors have been welcomed to the Centre. As part of our journey, we are now looking at various aspects of social media to further strengthen and broaden our clients’ base, both locally and internationally, as we explore all mediums of communication and interactions available today. One of the ways for us will to delve into the exciting world of twitter and instagram”, said BCCK’s Director of Sales and Marketing, Ms. Premala Danapakiam.

    According to the statistic from the eMarketer, it is reported that the number of active registered worldwide users in Twitter are approximately 645 million and 150 million in Instagram.

    “Based on the statistic reports by eMarketer, we can expect these figures to increase yearly, as we are excited to explore the possibilities available for BCCK in the twitter and instagram world. Now, the exchange of ideas, feedback and suggestions with our clients, delegates and visitors to the Centre is just a hash tag away,” she added.

    For the latest updates or breaking news about BCCK, public members can follow:

    ·         BCCK’s twitter account: @BCCKSarawak

    ·         BCCK’s instagram account: @bccksarawak

    ·         BCCK’s Official Facebook: https://www.facebook.com/BCCK.Sarawak

    ·         BCCK’s Official Website: www.bcck.com.my


  • BCCK announces new Chief Financial Officer and Director of Sales and Marketing

    New Chief Financial Officer - Mr. Joseph Chung New Director of Sales and Marketing - Ms. Premala Danapakiam

    Borneo Convention Centre Kuching (BCCK) announces the appointment of Mr. Joseph Chung as their new Chief Financial Officer and Ms. Premala Danapakiam as their new Director of Sales and Marketing, effective March 1, 2014.

    Mr. Chung has more than 25 years of professional experience both in industry and audit (big 4). He started his career with one of the “big 4” firm before he left and joined a multinational company, holding various key roles within the organization. He has both financial and operational experience, ranging from financial reporting & planning, product costing to material & supply chain management. He is a member of the Malaysian Institute of Accountants (MIA) and Malaysian Institute of Certified Public Accountants (MICPA).

    He joined BCCK in 2008 as Director of Finance and spearheaded the set up of the pioneer accounting team, policies, processes, controls and implementation of integrated ERP system that support both accounting and event management in BCCK. He is also actively involved in the National Independent Management Team for NKEA Education EPP10 Hospitality and Tourism Education Cluster.

    In his new role, he is responsible for the overall financial management of BCCK, providing critical financial, strategic and operational support to the CEO. In particular, he is accountable for the direction, management and control of the accounting and finance functions as well as functions related to information & technology system management, office administration, internal policies and controls.

    Commenting on his appointment, Joseph said, “We have a great team at BCCK! It is my aim to support and inspire the team further to a greater height, to be part of the catalyst to change and transform the landscape of MICE industry in Kuching. The establishment of BCCK as the first international purpose-built convention centre on the island of Borneo, provides an opportunity for us (Sarawakian) to showcase the city to the world and place Kuching on the worldwide map of Business Events. We need to work collaboratively with key strategic partners in the industry to deliver successful business events and offer a unique Borneo experience when international delegates come to Kuching to attend business events.”

    Ms. Premala joined BCCK in 2011 as Senior Sales Manager. Having come from a diverse background, with over 5 years in the MICE industry, her new portfolio will encompass both the local and international markets for BCCK.  She will be responsible to lead the team towards achieving BCCK’s business development plans and new strategic communications.

    Commenting on her appointment, Ms. Premala said, “I look forward to growing and increasing the business opportunities for BCCK, particularly with developing new packages that will add value for our clients. BCCK was built with the sole purpose of developing Kuching as a destination for international conventions and conferences, and to provide world class facilities and services worthy of international events. With that in mind, I am working towards further enhancing and cementing our relationships with our industry partners and suppliers, especially with regards to the international markets. We need to work together to sell delegates the experience of having their events here, the Borneo way”.



  • Wed

    BCCK donates to Sarawak Cheshire Home

    Picture of Mr. Eric and Mr.Kho

    The Chief Executive Officer of Borneo Convention Centre Kuching, Mr. Eric Van Piggelen has presented a cheque worth MYR 1595.00 to Mr. Kho Soon Kheng on behalf of Sarawak Cheshire Home on last Friday, 14th March 2014.

    The donation was raised from proceeds of Isthmus Christmas Buffet Promotion at The Raintree Restaurant, BCCK, which was held in December 2013.

    During the presentation ceremony, Mr. Eric Van Piggelen expressed his gratitude for the tremendous support of diners who have patronized their Isthmus Christmas Buffet last December.

    “As part of BCCK’s Corporate Social Responsibility Program we pledged to donate MYR 5 from the price of the buffet over Christmas, and called for the support of our diners to make this pledge a success. I am therefore very pleased that we have managed to collect this amount, and I look forward to an even better result this year,” said Mr. Eric Van Piggelen.

    “Having the public play a role obviously makes the giving more rewarding. Adding to that, BCCK is delighted to partner with such a worthy charity. We know that the funds help the Sarawak Cheshire Home continue their work and provide some degree of comfort to the residents,” he added.

    For those public members who would like to donate to Sarawak Cheshire Home can contact Mr. Kho Soon Kheng at 082 – 429 410 or visit their website; http://www.cheshiremalaysia.org/sarawak/


  • Thu

    BCCK embarks on image mastery and social grace skills for its employees

    BCCK's Employees who attended the training





    In today’s global arena, having hard skills and experience alone in the hospitality industry no longer suffices. We tend to forget or neglect the importance of having soft skills, and how having them can actually elevate and enhance our interactions with others.

    With this in mind, 30 employees from Borneo Convention Centre Kuching (BCCK) attended a two-day comprehensive training program on “Mastering Your Image at Work” which worked on enhancing their interpersonal and social grace skills.

    The training was conducted by Dr. Dianne S.C. Tsen from Powerlooks Global Sdn. Bhd and Dianne Tsen Sdn. Bhd. Throughout the training program, the consultant focused on the importance of creating positive first impressions at the workplace, understanding the image essentials for women or men, hygiene and how to cultivate an individual’s professional image. 

    “Etiquette and protocol matters in the business world and the lack of social graces can make a bad first impression on clients and business associates. These are important soft skills that are seldom taught but are vital in fostering social and professional interactions with others. We realized the importance of this aspect to our organization’s success, and so BCCK’s management has embarked on this training program for our employees”, said Human Resource Manager, Mdm. Janet Jong.

    Excited participants included members of the Customer Service team, Sales and Marketing team, Events Planning team, Corporate and Procurement team and Finance team.

  • Wed

    Eric Van Piggelen appointed CEO of BCCK

    Acting Chief Executive Officer






    Borneo Convention Centre Kuching (BCCK), the first purpose-built Convention Centre located on the mystical island of Borneo, today announced the appointment of Mr. Eric Van Piggelen as Chief Executive Officer (CEO) of BCCK effective January 1, 2014. Eric joined BCCK in 2011 as Director of Operations.

    In his new role, Eric will oversee the day-to-day management decisions and for implementing BCCK’s vision and mission and continue to apply its expertise and experience to great effect to upcoming conference and meetings at the venue.

    Eric was born in South Africa but grew up in The Netherlands. After his studies he returned to South Africa and joined the Avalon Group of Hotels as an Assistant General Manager. Over the following 20 years he held Senior and Executive Management positions in various Resorts, 5 star Hotels, IT, Sports and Recreation Clubs and Convention Centre’s in South Africa, Europe and the USA.

    In 2009, before his move to the BCCK, he was headhunted to join the world renowned International Convention Centre Durban in South Africa as its Director of Operations. The ICCD has featured in the Top 20 list of best Convention Centre’s in the world over the past few years.

    He has completed his Post Graduate Diploma in Company Direction and is a member of The Institute for Director’s in Southern Africa.

    Eric is married to Daphne for 18 years and they have three beautiful children, Caillian, Jesse and Kealoha. Whenever time permits he likes playing Golf, Read and spend quality time with his family. 

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Discuss these options with our sales team:

  • The Sales Team
  • +6082 392 888

Borneo Convention Centre Kuching
The Isthmus, Sejingkat,
93050 Kuching,
Sarawak, Malaysia

Careers at BCCK

Borneo Convention Centre Kuching (BCCK) aims to set benchmarks and we need talented, committed and professional people to contribute to the growth of our company.

This is a high profile venture, and for anyone within the event, conference, service and hospitality industry, this would be an opportunity be part of something special. BCCK is a state of the art iconic building, offering elegant and flexible facilities for our delegates and clients, and also for our employees.

Position Description Closing Date
Cashier PDF 30 June 2015
Driver PDF 30 June 2015
Research Officer PDF 30 June 2015
Procurement Executive PDF 30 June 2015
Application Form: Apply Online

Interested candidates are invited to complete the Application Form and forward your detailed resume (stating your current and expected salary), and a current passport sized photograph attached, to the attention of the Human Resources Manager at:

Useful Contacts

  • Immigration & Tourism Department

    Tingkat 1 & 2, Bangunan Sultan Iskandar
    Jalan Simpang Tiga
    93550 Kuching, Sarawak

    Tel: (60) 82 230 280
    Fax: (60) 82 428 606

  • Sarawak Tourism Board

    Lot 31, Jalan Masjid,
    93400 Kuching,
    Sarawak, Malaysia

    Tel: (60) 82 242 516
    Fax: (60) 82 242 519

  • Sarawak Government

    Level 20 , Wisma Bapa Malaysia
    Petra Jaya, 93502 Kuching
    Sarawak, Malaysia

    Tel: (60) 82 441 957
    Fax: (60) 82 441 677

  • Sarawak Convention Bureau

    Lot 31, Jalan Masjid,
    93400 Kuching,
    Sarawak, Malaysia

    Tel: (60) 82 242 516
    Fax: (60) 82 242 519

Central Procurement Team

Our aim is to seek value for money in our transactions with suppliers and to give quality and value to our customers. We are constantly open to new initiatives and ideas. Please contact us if you would like to become part of the “BCCK family of suppliers”.

Want to become a supplier of BCCK?

At BCCK, we are constantly looking for new suppliers in food, beverage, fixtures and fittings, transportation, and rentals. If any interested parties, please complete the New Supplier Information form (attached), and email this to francis.chua@bcck.com.my so that we can register your company on our vendor database.Suppliers who meet our criteria will be invited to discuss commercials and invited in any future tender exercises and supplier information days.

Project Tender

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The information contained in this website is for general information purposes only. The information is provided by Borneo Convention Centre Kuching (BCCK) and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the website for any purpose. Any reliance you place on such information is therefore strictly at your own risk.

In no event will we be liable for any loss or damage including without limitation, indirect or consequential loss or damage, or any loss or damage whatsoever arising from loss of data or profits arising out of, or in connection with, the use of this website.

Through this website you are able to link to other websites which are not under the control of BCCK. We have no control over the nature, content and availability of those sites. The inclusion of any links does not necessarily imply a recommendation or endorse the views expressed within them.

Every effort is made to keep the website up and running smoothly. However, BCCK takes no responsibility for, and will not be liable for, the website being temporarily unavailable due to technical issues beyond our control.

Privacy Policy

Borneo Convention Centre Kuching’s Commitment to Privacy

>Borneo Convention Centre Kuching (“BCCK”) respects your right to privacy of the information and personal data provided by you to BCCK. This Privacy Policy sets out how BCCK uses and protects your personal data in accordance with Personal Data Protection Act 2010 (“PDPA”).

Types of Personal Data Collected by BCCK

Personal data shall be any information to identify an individual and the types of personal data BCCK collects depends on the circumstances of collection, nature of the service requested and/or transaction undertaken. It includes but not limited to:

  1. Personal information (Name, identification card details, passport details, date of birth, gender);
  2. Contact details (Telephone contact numbers, mobile phone numbers, email address, address);
  3. Financial information (Bank account number, credit card or debit card information), education background, employment background.

Methods Used by BCCK to Collect Your Personal Data

BCCK obtain your personal data when you request for information pertaining BCCK’s products and services through including but not limited to:

  1. Correspondences via emails, letters, telephone calls, conversation with BCCK’s staff;
  2. Participation in BCCK’s Event competition;
  3. Provide feedback or comments via Guest Feedback Form, Survey Form or any marketing materials;
  4. Register interest on business opportunities, career opportunities, tender participation;
  5. Event publication at BCCK or BCCK’s website where you have given your consent and permission;
  6. From publicly available sources;
  7. From both local and outside Malaysia financial or legal related institutions, suppliers, business associates, social networks and/or other similar representatives, industry or related associations where you have given your consent for disclosure;

Methods Used by BCCK to Collect Your Personal Data from Our Website

(A) IP Address

When you access BCCK’s website, BCCK may use your IP address to help identify you but will not collect any personal data from you including your email address. IP address is only used to gather broad demographic information.

(B) Contact Us Form

BCCK’s Contact Us Form requires you to provide your personal data such as name, email address in order for us to respond to your messages or enquires.

(C) Cookies

BCCK use traffic log cookies to identify which pages you find useful. This helps us analyze data about webpage traffic and improve our website in order to tailor it to customer needs. You can choose to accept or decline cookies. Most web browser automatically accepts cookies, but you can usually modify your browser setting to decline cookies if you prefer. This may prevent you from taking full advantage of the website.

Links to Other Websites

BCCK’s website may contain links to other website of interest. However, once you have used these links to leave our website, you should note that we do not have any control over that other website. Therefore, BCCK cannot be responsible for the protection and privacy of any information which you provide whilst visiting such sites and such sites are not governed by this Privacy Policy. You should exercise caution and check the privacy policy applicable to the website in question.

Purpose of Processing Your Personal Data

BCCK uses your Personal Data to support and enhance our relationship with you. We will also use your Personal Data for various general purposes including but not limited to the following:

  1. To respond to your enquiries;
  2. To investigate any nature of complaints received from you in our initiative to provide a better and quality products and services;
  3. For billing purposes;
  4. Marketing and communicating with you regarding products, services and/or any promotions offered by BCCK;
  5. To assess your application for any of our products or services;
  6. To meet any legal or statutory obligation.

At any given time you have the right to revoke your consent for receiving marketing promotional materials and/or marketing promotional emails by notifying us through writing or email to us.

Third Parties Disclosure

It is our commitment to keep your sensitive personal data confidential and we will not trade or sell your personal data to third parties. BCCK may be obliged to disclose your personal data including but not limited to:

  1. Third parties authorized by you;
  2. Data processing services (locally or outside Malaysia);
  3. Credit reporting agencies;
  4. Financial service providers;
  5. Legal entities as approved or required by law.

Data Security

BCCK is committed to ensuring that your information is secure and assures that your personal data will not be disclosed without your written consent. To prevent unauthorized access or disclosure, practical measures have been taken to ensure our staff, officers, third parties mentioned above who are involved in collecting and uses your personal data will comply with the terms of this Privacy Policy.

Personal Data Retention Duration

BCCK will keep your personal data for a time frame which is necessary for the fulfillment of the purpose of which it was needed or to comply with legal, regulatory, accounting and internal requirements.

We would take all reasonable steps to ensure that all personal data is destroyed or permanently deleted if it is no longer required for the purpose for which it was to be processed.

Data Access & Correction

At BCCK we are committed to ensure that that all your personal data are up-to-date. Please direct your request for access to your personal data, personal data update and/or correction, limit the processing of your personal data, queries, concern, comments, and suggestions on improvement pertaining to PDPA to pdpa@bcck.com.my

Changes to Privacy Policy

BCCK may at its discretion amend this Privacy Policy without giving prior written notice but such amendments will be notified via our website whilst adhering to PDPA. You are encouraged to review this Privacy Policy periodically to stay updated.