Muhammad Adiy and Nur Muslihah from SMK Seri Bemban. — Courtesy photos
A cooking competition culminated in a thrilling finale with 16 state finalists, closing an exciting two-month culinary journey for secondary school students from across Malaysia.
The 28th Maggi Secondary School Cooking Competition (MSSCC) was a partnership between Maggi Malaysia and Singapore, the Education Ministry (MOE) and state Education Departments.
The collaboration with the ministry dates back to 1997.
This year, the competition attracted 2,044 contestants aged 13 to 17 from 16 states and territories.
Throughout MSSCC, students not only sharpened their cooking skills but also developed essential life skills such as teamwork, creativity and perseverance.
Maggi Malaysia and Singapore business executive officer Ivy Tan Link Cheh said, “We deeply value the ministry’s trust and support over the past 28 years.
“Together, we remain committed to nurturing healthy cooking and eating habits among the next generation of everyday cooks.
The winning dish inspired by French cuisine at the grand finale of MSSCC 2025.
“Knowing that more than 350,000 students have explored their creativity and passion in the kitchen over the past 28 years is truly inspiring for all of us at Maggi.”
She said through MSSCC, students were gaining confidence, collaborating with peers and discovering the joy of preparing balanced meals that celebrated Malaysia’s rich and diverse food culture.
Following a rigorous selection process, where judges evaluated the 16 finalists on creativity, taste, presentation and nutritional balance of recipes, five national winners were chosen.
They were from Sekolah Menengah Kebangsaan (SMK) Seri Bemban in Melaka; SMK Sultan Yahya Petra 1 (Kelantan); SM St Mary (Sabah); SMK Belara (Terengganu); and SMK Bandar Sibu (Sarawak).
“Each student brought remarkable skill, creativity and passion to the kitchen,” said Maggi chef Sharifah Hamidah.
“One team stood out for elevating their home state dish while preserving its original essence and keeping it nutritionally balanced.”
Muhammad Adiy Naufal Muhammad Hazrul and Nur Muslihah Najwa Hamizan from SMK Seri Bemban won the championship.
Dhiya Hanis Syamimi Faizatu Afkhma and Nur Atiqah Elisya Zulfatihi from SMK Sultan Yahya Petra 1 placed second while Muhammad Asner Asnal and Muhammad Alfian Saadon from SM St Mary came in third.
Muhammad Adiy and Nur Muslihah said: “We cooked grilled duck with Maggi Percik a la Thai Sauce alongside salsa mango served with garlic bread, which was inspired by the classic French dish, orange- flavoured duck.
The competition helped us appreciate the richness of Malaysian food culture even more”.
Dhiya Hanis and Nur Atiqah said: “We cooked Sushi Itik Percik with Sos Hijau.
“We wanted to celebrate our heritage while making the dish healthier – keeping the key flavours but using methods like grilling using air fryer instead of frying, and adding more vegetables.
“This experience showed us that traditional recipes can be adapted to be healthy without losing their authenticity.”
