Global Travel News
World National Tapas & World Asia Tapas Competition 2025
Kuching Shines as Host of World National Tapas & World Asia Tapas Competition Exhibition & Seminar 2025
Datuk Sebastian Ting, Sarawak’s Tourism Minister, has expressed his pride and delight as Kuching successfully hosted the World National Tapas & World Asia Tapas Competition, Exhibition & Seminar 2025. The prestigious event, which also featured the Borneo Barista Competition, welcomed participants and delegates from across Asia and Europe, further establishing Kuching as the Asia Tapas Capital.
“We are truly honored to welcome such a distinguished assembly of professionals, industry leaders, chefs, and exhibitors from around the world to Kuching,” said Datuk Sebastian Ting. “This event has provided an exceptional platform for the exchange of knowledge, the sharing of innovative ideas, and the fostering of meaningful collaborations. The diversity of expertise and the spirit of partnership demonstrated here have greatly enriched our collective experience and broadened our perspectives.”
The inclusion of the Borneo Barista Competition was a highlight, shining a spotlight on the region’s vibrant coffee culture and offering baristas a unique opportunity to showcase their skills and creativity on an international stage.
Datuk Sebastian Ting also congratulated Ethos Connect International Consulting Sdn Bhd on the historic signing of a Memorandum of Understanding (MOU) with Valladolid City, Spain. “With Valladolid recognized as a UNESCO City of Film and Kuching as a UNESCO City of Gastronomy, this MOU marks a significant milestone in fostering stable and long-term collaboration between our cities. It expresses our mutual desire to promote cooperation in tourism, gastronomy, trade, and film,” he noted.
He further emphasized Sarawak’s commitment to supporting such meaningful initiatives, stating, “Sarawak is truly privileged to have hosted this esteemed event. The presence and active engagement of all participants have elevated this occasion to one of great impact and lasting memories. We look forward to continued partnerships that will further enhance our global connections and shared prosperity.”
With the successful hosting of this international event, Kuching continues to strengthen its position as a hub for culinary excellence, cultural exchange, and tourism innovation.
Historic Signing Ceremony: Kuching Named Asia Tapas Capital
A momentous highlight of the event was the official signing ceremony between the Spanish delegation and Sarawak’s event organiser, formally designating Kuching as the Asia Tapas Capital. This historic agreement was signed by Blanca Jiménez Cuadrillero, Minister for Tourism of Valladolid, Spain, and Sim Ling Ling, Chief Executive Officer of Ethos Connect International Consulting in the presence of dignitaries and culinary leaders.
This designation recognizes Kuching’s growing reputation as a vibrant gastronomic hub and underscores the city’s commitment to promoting tapas culture across Asia. The partnership aims to foster ongoing cultural exchange, culinary innovation, and tourism collaboration between Sarawak and Spain. It also positions Kuching as a key destination for future international tapas competitions, culinary festivals, and gastronomic tourism.
Sustainability Workshops Towards A Greener Sarawak at World National & World Asia Tapas Competition 2025
The World National & World Asia Tapas Competition, Exhibition & Seminar 2025 not only celebrated culinary excellence but also championed sustainability through a series of impactful workshops led by renowned industry experts.
The workshops addressed critical topics in climate policy, sustainable food and beverage practices, and responsible business leadership. Mr. Zhang Bin Liang, General Manager of Sino Carbon Training & Innovation Beijing, delivered an insightful session on Carbon Neutrality in Food Production, sharing nearly two decades of expertise in climate policy and carbon trading. His presentation offered practical strategies for reducing carbon footprints and advancing sustainable practices in the food industry.
A highlight was the session on Coffee Art & Trade in Sarawak, jointly presented by Victor Ujai Lasam, Branch Manager of BONCAFE East Malaysia and Vice Chairman of SUCA/BCA, and Ms. Suryati Hj Mahadan, a seasoned hospitality professional and HRD CORP Certified Trainer. Together, they explored the growth of Sarawak’s coffee culture, the importance of quality and sensory appreciation, and the opportunities for local trade and professional development within the industry. Their combined expertise offered valuable perspectives on elevating Sarawak’s coffee profile both regionally and internationally.
Roberto Benetello, CEO of MAREA, Malaysia’s pioneering nonprofit EPR platform for packaging waste, led a workshop on Extended Producer Responsibility (EPR). He highlighted the importance of responsible packaging and waste management, sharing insights from over 25 years in global leadership. Benetello’s advocacy for EPR has influenced policy and industry standards across Malaysia, encouraging businesses to take greater responsibility for the lifecycle of their products.
From Intertek Malaysia, David Kong, Head of Business Assurance, and Ajeng Indriani, an expert in food, cosmetic, and pharmaceutical analysis, contributed valuable perspectives on certification, compliance, and quality assurance. Their combined expertise underscored the importance of safety, standards, and sustainable innovation in the food and beverage industry.
These workshops provided participants with practical knowledge and strategies to advance sustainability in their respective fields. By integrating environmental responsibility into the heart of the competition, the event set a new benchmark for culinary gatherings in the region—demonstrating that world-class gastronomy and sustainability can go hand in hand.
A Celebration of Culinary Creativity and Cultural Fusion
The three-day event was a dynamic showcase of culinary innovation, where chefs pushed the boundaries of traditional tapas by infusing local Sarawakian flavors and ingredients with classic Spanish techniques. The theme, “Taste the World, One Tapa at a Time,” was vividly brought to life as competitors crafted dishes that were both visually stunning and packed with complex, layered flavors.
Chefs from across Sarawak and Asia competed fiercely, each given 25 minutes to prepare up to 12 identical tapas servings for the discerning panel of judges. The criteria for judging included flavor, originality, presentation, and commercial viability, ensuring that only the most exceptional dishes would advance.
Spotlight on the Champion: Chef Liew Kit Kiet from Miri
The competition’s highlight was undoubtedly the crowning of Chef Liew Kit Kiet, a 24-year-old rising star from Miri, as the champion of the World National Tapas Competition 2025. Outshining 20 talented Sarawakian chefs, Liew earned the prestigious honor to represent Malaysia at the upcoming World Tapas Championship in Valladolid, Spain, this November.
Liew’s winning dish was an extraordinary reinterpretation of the iconic Sarawak Laksa, a beloved local staple. His innovative creation featured a daring yet harmonious twist: the addition of dark chocolate and coconut cheese, crafted from fermented coconut ‘santan’. This bold combination balanced the spicy and aromatic flavors of the laksa, creating a tapas bite that was both nostalgic and refreshingly modern.
At the closing ceremony, Liew expressed his surprise and joy: “I am very surprised and happy to be named this year’s champion. It is an honour, and I am really proud of myself, especially since this is my first time ever participating in a cooking competition.”
He emphasized the importance of respecting tradition while innovating: “I stayed true to the traditional flavour of the laksa, but reimagined it in a more modern tapas style. I added dark chocolate to balance the spices, and fermented coconut ‘santan’ to make coconut cheese.”
For Liew, Sarawak Laksa is more than just a dish—it’s a comforting taste of home that resonates deeply with his Sarawakian roots, even as he currently pursues his culinary career in Kuala Lumpur.
Runner-Up: Chef Jack Owen Atit’s Indigenous Innovation
Taking second place was Chef Jack Owen Atit from Kuching’s Kyujin restaurant, whose dish ‘Golden Gem’ was a masterful homage to Sarawak’s indigenous culinary heritage. At 36 years old, Jack brought 15 years of culinary experience to the competition, drawing inspiration from ‘kasam’—a traditional indigenous fermentation method.
His dish featured Kasam Wagyu encased in a delicate golden ball, coated with lacto-fermented Terung Dayak (also known as Terung Asam), a native vegetable prized for its distinctive sourness but little known outside Sarawak. By transforming this humble ingredient into a sophisticated cold tapas dish, Jack showcased the versatility and cultural significance of local produce.
Jack explained his vision: “The Golden Gem represents our indigenous vegetable Terung Dayak, otherwise known as Terung Asam, which is not really well-known outside of Sarawak. So, I wanted to let people know that there are many ways we can use this native vegetable.”
He also highlighted the cultural importance of fermentation: “Fermentation has always been a part of our way of preserving food long before the existence of refrigerators. This dish brings that technique into a modern context.”
Distinguished Judging Panel Elevates Tapas Competition
The judging panel for the World National Tapas & World Asia Tapas Competition 2025 featured nine esteemed culinary experts. Among them were Chef Jasbir Kaur, VP of the New Zealand Chefs Association and founder of the Australasia Tapas Competition, Chef Alex of Kyujin, known for his innovative Sarawakian cuisine, Michelin-starred Chef Michelle Goh of Bangkok’s Mia Restaurant; Cantonese cuisine champion Chef Goh Ah Seng; and Chef Abang Abdul Rahman, president of the Kuching Chefs Association and advocate for sustainable Malaysian gastronomy.
Other notable judges included Chef Pongcharn Russell, trailblazer in Thai cuisine and co-owner of Mia; Chef Lee Zhe Xi of Kuala Lumpur’s Eat and Cook;; Chef Johnson Wong of Penang’s Gēn 根; Chef Billy Lee, founder of several acclaimed Kuching restaurants; and Chef John Lim of Roots Restaurant, Kuching.
Their discerning palates and deep knowledge ensured a rigorous evaluation process that celebrated both innovation and authenticity.
The competition was not only a contest but also a vibrant cultural exchange. Chefs and attendees engaged in lively discussions, workshops, and seminars, including the first-ever Borneo Barista Art Challenge and sustainability workshops. An international food and drinks trade exhibition complemented the event, offering visitors a chance to explore global flavors and culinary trends.
Winners Advancing to the World Stage
The stakes were high, as the winners of both the National and Asia Regional competitions secured the coveted opportunity to represent their countries at the World Tapas Championship in Valladolid, Spain, later this year. The Malaysian National Champion, Chef Liew Kit Kiet, along with the top four finalists from the Asia Regional competition, will proceed to the World Finals with all travel and accommodation expenses fully covered by the competition organizers.
Official Support and Cultural Significance
The event drew significant attention from government and cultural dignitaries, including Sarawak’s Deputy Premier and Minster for Public Health, Housing & Local Government, Datuk Amar Prof. Dr. Sim Kui Hian, Deputy Minister for Tourism, Creative Industry & Performing Arts, Datuk Sebastian Ting and Blanca Jiménez Cuadrillero, Minister for Tourism of Valladolid, Spain. Their presence underscored the competition’s role in fostering international cultural ties and promoting Sarawak as a UNESCO Creative City of Gastronomy.
Conclusion: A Triumph for Sarawak and Global Gastronomy
The World National Tapas & World Asia Tapas Competition 2025 was a resounding success, firmly establishing Kuching as a global culinary hub. It provided an inspiring platform for chefs to blend tradition with innovation, showcasing the unique flavors of Sarawak to an international audience. As Chef Liew Kit Kiet and other champions prepare to compete on the world stage in Valladolid, their creations stand as a testament to the power of food to connect cultures, celebrate heritage, and push the boundaries of culinary art.
This event not only elevated the profile of tapas but also highlighted the immense potential of Sarawak’s rich gastronomic landscape, promising exciting developments in the years to come.
The World National Tapas and World Asia Tapas Competition held in Kuching prominently highlighted Sarawak’s rich culinary heritage and indigenous ingredients by providing a global platform where local chefs creatively showcased traditional flavors through innovative tapas presentations. The competition emphasized the use of native Sarawakian produce such as wild ferns, bamboo shoots, sago pearls, and indigenous vegetables like Terung Dayak, integrating these unique elements into modern culinary techniques that respected and elevated ancestral recipes.
For example, champion Chef Liew Kit Kiet’s winning dish was a bold reinterpretation of Sarawak Laksa, a signature local dish, enhanced with dark chocolate and fermented coconut cheese, which balanced traditional spices with novel flavors while honoring the original taste profile2. Similarly, runner-up Chef Jack Owen Atit spotlighted indigenous fermentation methods (‘kasam’) and native ingredients by transforming Terung Dayak into a sophisticated tapas dish, illustrating how ancient food preservation techniques remain relevant and inspiring in contemporary cuisine2.
By encouraging chefs to blend Sarawak’s indigenous culinary traditions with international tapas culture, the competition celebrated the state’s diverse ethnic heritage—home to 34 ethnic groups with distinct food customs—and promoted local ingredients that are often underrepresented globally. This approach aligns with Sarawak’s identity as a UNESCO Creative City of Gastronomy, recognized for its vibrant food culture rooted in sustainable use of natural resources and deep cultural narratives.
Moreover, the event fostered cultural exchange and culinary innovation while raising awareness of Sarawak’s biodiversity and indigenous food knowledge, supporting the local economy and tourism. It also reinforced the importance of preserving and evolving Sarawak’s culinary heritage, inspiring younger generations and connecting local communities to international markets through gastronomy. Thus, the competition was not just a contest but a celebration and amplification of Sarawak’s unique gastronomic identity on the world stage.
Participating chefs incorporate local ingredients into their tapas dishes by creatively blending indigenous produce and traditional flavors with classic Spanish tapas techniques, resulting in innovative yet authentic small plates. For example, in the recent World National Tapas Competition in Sarawak, chefs used native ingredients such as Terung Dayak (a sour indigenous vegetable), fermented coconut ‘santan’ transformed into coconut cheese, and local seafood to craft unique tapas that pay homage to their cultural heritage.
Chefs often start with a traditional local dish or flavor profile and then reinterpret it in a tapas format, balancing familiar tastes with new textures or complementary ingredients. Chef Liew Kit Kiet’s winning dish exemplifies this approach: he reimagined Sarawak Laksa by adding dark chocolate to balance the spices and using fermented coconut to create a cheese-like component, preserving the essence of the original dish while presenting it in a modern tapas style.
Similarly, Chef Jack Owen Atit highlighted indigenous fermentation techniques by incorporating Kasam Wagyu meat coated with lacto-fermented Terung Dayak, transforming a humble native vegetable into a refined cold tapas dish. This method showcases how chefs elevate local ingredients through preservation techniques and sophisticated presentation.
More broadly, chefs select local seasonal produce, seafood, and traditional condiments, often sourced directly from local farmers or markets, to ensure freshness and authenticity. They then apply Spanish tapas principles—such as small portions, layering of flavors, and communal sharing—to create dishes that tell a story of their region’s terroir and culinary traditions.
This approach not only celebrates the unique flavors of the local environment but also introduces these ingredients to a wider audience through the globally recognized tapas format, fostering cultural exchange and culinary innovation.
Malaysia’s representation at the World Tapas Championship in Valladolid, Spain, carries high expectations fueled by the recent success of the World National Tapas Competition held in Kuching, Sarawak. The Malaysian champion, Chef Liew Kit Kiet from Miri, who impressed judges with his innovative reinterpretation of Sarawak Laksa, will lead the Malaysian delegation to compete on the global stage this November.
The competition organizers and local authorities anticipate that Malaysia’s entry will showcase the unique fusion of Sarawak’s indigenous ingredients and culinary heritage with the sophisticated artistry of tapas, thereby highlighting Malaysia’s rich gastronomic diversity to an international audience1. The presence of distinguished Spanish officials, including the Minister for Tourism of Valladolid, Blanca Jiménez Cuadrillero, at the Kuching competition underscores the importance of this cultural and culinary exchange, with hopes that Malaysia’s participation will strengthen ties between Sarawak and Spain in tourism, culture, and gastronomy.
Given the high caliber of chefs and the innovative dishes presented at the national level—such as Liew’s balance of traditional flavors with modern techniques and local ingredients—Malaysia is expected to be a strong contender in the World Finals. The competition’s emphasis on originality, flavor, presentation, and marketability aligns well with Malaysia’s approach of honoring tradition while embracing creativity.
Moreover, Malaysia’s participation is seen as a strategic opportunity to elevate the country’s culinary profile internationally, support its tourism ambitions, and promote Sarawak’s status as a UNESCO Creative City of Gastronomy. The event also strengthens Malaysia’s role in the global culinary community, fostering goodwill and innovation in the food and tourism sectors1.
In summary, Malaysia’s representation at the World Tapas Championship in Spain is expected to be a compelling showcase of local culinary excellence, cultural pride, and creative innovation, with strong hopes for competitive success and enhanced international recognition.
Looking Ahead: Malaysia’s Strong Bid for Global Recognition
With Chef Liew Kit Kiet leading Malaysia’s charge at the World Tapas Championship in Spain, expectations are high for a strong showing that will highlight Sarawak’s unique culinary identity on the world stage. The Asia Tapas Capital designation further cements Kuching’s role as a culinary ambassador, promising exciting opportunities for local chefs, producers, and tourism stakeholders.