TWO of Sarawak’s rising culinary talents have been selected for the “Serumpun In Motion” mentorship focusing on heritage preservation, creativity and cultural representation.
Chefs Robbie Richard Balcarek and Laura Sim will be mentored by internationally renowned chef James Won, in an initiative under the Serumpun Sarawak movement.
The programme is dedicated to nurturing Sarawak’s next generation of indigenous chefs; those who embody the spirit of their heritage while embracing global culinary innovation.
Won serves as co-founder, custodian and visionary, shaping Serumpun Sarawak’s mission to conserve, elevate and globalise the state’s indigenous culinary heritage.
Through Serumpun Sarawak, Won brings together indigenous wisdom, modern gastronomy and sustainability in what he calls “culinary storytelling”, transforming food into a medium for cultural diplomacy.
For Robbie, a self-trained Bidayuh chef and founder of Little Fairy Cafe in Padungan, Kuching, the mentorship marks a defining milestone.
The double gold medallist at Malaysia Culinary World Cup 2025 and representative of Sarawak and Borneo cuisine at the China-Malaysia International Trade and Business Matching Conference and China-Malaysia Food Exchange Conference in Linyi, said being mentored by Won was truly eye-opening.
“It’s an honour to learn from someone of his calibre and vision.
“This experience reminds me that our roots are not limitations but our greatest strength,” Robbie added.
Joining him is Sim, who represents the Iban community.
A seasoned advocate of indigenous cuisine, Sim is a member of Culinary Heritage and Arts Society Sarawak (Chass), recognised for her dedication to promoting local ingredients and traditional cooking techniques.
Her selection reflects the commitment of Serumpun Sarawak to empowering indigenous chefs who uphold Sarawak’s authentic flavours while introducing them to modern culinary frameworks.
Together, the chefs embody the unity and diversity of Sarawak’s cultural fabric, carrying forward Won’s mission to bridge heritage with innovation and to redefine what it means to cook “from the land, for the world”.
