Well done: Muhammad Adiy Naufal and Nur Muslihah Najwa showing off their winning dish.
The 28th Maggi Secondary School Cooking Competition (MSSCC), a partnership with the Education Ministry, culminated in a thrilling grand finale with 16 finalists in Ampang, Selangor, closing an exciting two-month culinary journey for secondary students from across Malaysia.
Themed “Dari Negeri ke Pentas Dunia”, the challenge drew a record 2,044 participants aged 13 to 17 nationwide.
Maggi Malaysia and Singapore business executive officer Ivy Tan Link Cheh said students learnt more than recipes; they also gained confidence, collaborated with peers, and discovered the joy of preparing balanced meals that celebrate Malaysia’s rich and diverse food culture.
Talented duo Muhammad Adiy Naufal Muhammad Hazrul and Nur Muslihah Najwa Hamizan from SMK Seri Bemban, Melaka, were crowned 2025 MSSCC champions, while Dhiya Hanis Syamimi Faizatu Afkhma and Nur Atiqah Elisya Binti Zulfatihi from SMK Sultan Yahya Petra 1, Kelantan, placed second.
Third prize was awarded to Muhammad Asner Asnal and Muhammad Alfian Saadon from SM St. Mary, Sabah.
Muhammad Adiy Naufal and Nur Muslihah Najwa, who prepared a French-inspired grilled duck dish, said the competition helped them appreciate the richness of Malaysian food culture.
“Sharing our dish and learning from other students’ traditional recipes has deepened our pride in our heritage and community.
“Our teacher once told us, ‘Don’t just cook for the competition, cook for your story and for your loved ones.’
“That advice inspired us to focus on the history and culture of the dish, making it meaningful,” the duo said, adding that they hope to continue learning and sharing their love for food in their daily lives and future careers.
Dhiya Hanis Syamimi and Nur Atiqah Elisya shared: “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 with an air fryer instead of frying and adding more vegetables.”
The experience, they said, showed that traditional recipes can be adapted to be healthy without losing their authenticity.
“MSSCC has also taught us the fundamentals of food, and the importance of perseverance.”
Chef Sharifah Hamidah Syed Mohsin from Maggi described every MSSCC participant as a winner, as each brought remarkable skill, creativity and passion to the kitchen, showing what it takes to excel as young cooks.
“Among the many talented teams, one stood out for elevating their home state dish while preserving its original essence and keeping it nutritionally balanced.
“Dishes were judged to ensure students understand and apply the fundamentals of balanced nutrition,” she said.
