Three Bidayuh chefs from Sarawak showcased their skills and food at an event in Linyi, Shandong province in China.
The China-Malaysia International Trade and Business Matching Conference and China-Malaysia Food Exchange Conference gathered business leaders, culinary professionals, and cultural figures from both countries to foster stronger trade ties and promote meaningful cross-cultural exchange through food and enterprise.
The three participating chefs were Robbie Richard Balcarek, Iana Akam and Annie Wee, all Malaysia Culinary World Cup medallists.
Founder of Little Fairy Cafe in Padungan, Kuching, Robbie presented his signature Terung Dayak Soup with Meehoon.
Featuring Sarawak’s native sour brinjal (terung asam) simmered in a tangy, comforting broth with chicken and vermicelli, the dish pays tribute to ancestral flavours, thoughtfully refined for today’s diners.
“It’s a meaningful experience to share our food stories with new audiences,” said Robbie.
Akam, founder of Fairy Tavern in Bau, showcased an original creation – Smoked Meat Tapas with Bidayuh-style Sambal.
The dish featured delicately smoked pork served with handcrafted sambal made using traditional Bidayuh techniques.
Rooted in indigenous flavours and styled with modern finesse, the dish exemplifies her flair for bridging heritage with contemporary culinary artistry.
“This is about honouring our roots and sharing a part of Sarawak’s rich culinary heritage with the people of China,” said Akam.
Wee, who founded Annie Kolo Mee in Padungan, Kuching, presented Sarawak Kolo Mee, one of the state’s most iconic dishes.
Her version highlights springy egg noodles tossed in fragrant shallot oil, topped with savoury minced meat and sliced char siew in honour of Sarawak’s hawker flavours.
“I’ve been eating and making kolo mee since I was young.
“Being able to share and serve it abroad is a proud moment for me,” said Wee.
Their participation in the event symbolises the growing importance of promoting Sarawak’s unique food identity.
