Media Release

BCCK chefs bring home Gold and special awards from SICC 2026

28 September 2026

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Usually working behind the scenes preparing food for conferences, banquets and large events, the chefs stepped out of their familiar kitchen environment to test their skills at the three-day competition, held from Sept 25 to 27 at Tropics City Enrichment Hub.

Among the team’s highlights was Rebecca, who won Gold in the Lee Fah Mee Sarawak Noodle Challenge. She also teamed up with Zalinawati to secure Silver and 1st Runner Up in the Adabi Malaysia Heritage Cuisine category.

Erwin also had a strong showing, receiving the Best of Maggi Cukup Rasa Sarawak Cuisine Award together with a RM600 prize. He and Corey also earned Bronze in the same competition category.

Other Bronze-winning entries came from Paul in Cake Deco Display, Fauzi and Mohd Shafiq in the Lee Fah Mee Sarawak Noodle Challenge, and Emmichelle in Hot Cooking Poultry.

In total, six members of BCCK’s culinary team were recognised through four Bronze-winning entries.

For BCCK Executive Sous Chef Eric Lim, the value of taking part goes beyond the medals.

“Most of the time our chefs are working in a very different environment, where we may be preparing food for hundreds or even thousands of guests at one time,” he said.

“A competition like this gives them the opportunity to focus on their own skills, presentation and creativity, and also see how they perform outside their usual working environment.”

He said the competition also allowed the team to learn from other culinary professionals and bring new ideas and techniques back into BCCK’s own kitchen.

“The medals are encouraging, but the experience and exposure are just as important. It is good for the team to challenge themselves and continue improving.” BCCK Chief Operating Officer Mr. David Emir Bareng said the results also reflected the role the culinary team plays in the overall event experience at the Centre.

“Food is a big part of any event experience, whether it is a conference, banquet or corporate function,” he said. “Our culinary team works mostly behind the scenes, so it is good to see them stepping out, challenging themselves and having their skills recognised on a competitive platform.”

Several of the competition categories also carried a strong Sarawak and Malaysian food identity, including the Lee Fah Mee Sarawak Noodle Challenge, Maggi Cukup Rasa Sarawak Cuisine and Adabi Malaysia Heritage Cuisine categories.

For the BCCK team, the competition provided an opportunity to work with familiar local flavours in a different setting, while putting greater focus on individual technique and presentation.

The team will now bring that experience back into its day-to-day work at BCCK, where the culinary operation supports conferences, exhibitions, banquets, corporate events and other major gatherings throughout the year.

BCCK’S SICC 2026 RESULTS

🥇 GOLD