Kota Kinabalu: Young culinary talents from East Malaysia made an impact at this year’s MAGGI® Secondary School Cooking Competition (MSSCC), bringing the distinctive flavours and cooking traditions of Sabah and Sarawak to national attention.
The 28th edition of the competition, held under the theme “Ramuan Warisan, Citarasa Negeri” attracted 866 students aged 13-17 from across Malaysia.
The East Malaysian participants particularly impressed judges by incorporating indigenous ingredients, coastal seafood traditions and ancestral cooking methods into their innovative dishes.
Two standout performers from SM St Mary, Sabah — Muhammad Asner Asnal and Muhammad Alfian Saadon — secured top honours with their creation “Nasi Kuning Seri Keladi”, a contemporary interpretation of traditional Sabah cuisine featuring taro.
The winning duo will represent Sabah at the national final in October.
Meanwhile, Mohammad Aidil Zaqwan Mirza and Muhammad Airil Haikal Abdullah from SMK Bandar Sibu, Sarawak, showcased their “Nasi Ulam dan Ayam Percik”, demonstrating how traditional Sarawak recipes can be modernised while preserving their authentic essence.
“East Malaysia’s culinary heritage is a national treasure — a vibrant tapestry of flavours, stories and traditions found nowhere else in the world,” said MAGGI® Malaysia and Singapore Business Executive Officer Ivy Tan Link Cheh.
“We are honoured to champion these young talents, giving them a stage where their creativity and heritage shine through their passion for quality, nutritious and culturally rich food.
“Through MSSCC and with the unwavering guidance of our mentors, we aim to nurture a stronger relationship with food and at the same time, to equip them with the skills, confidence and vision to dream beyond the competition — to grow into not only celebrated everyday cooks, but also innovators, food scientists and entrepreneurs who will shape the future of Malaysia’s food industry,” she said.
The competition aims to nurture young talents while preserving Malaysia’s diverse food culture.
The MSSCC, held since 1997 in partnership with the Ministry of Education, serves a dual purpose of promoting healthy cooking habits and developing essential life skills including teamwork, discipline and creativity among students.
For many East Malaysian participants, the journey involved travelling hundreds of kilometres to compete at SMK Stella Marris, Sabah.
Beyond culinary skills, the competition emphasised sustainability and nutrition awareness.
Participants learned about using locally sourced ingredients, reducing food waste and understanding the health impacts of balanced cooking - knowledge they can carry into potential careers in Malaysia’s growing food industry.
The competition continues to serve as a platform for discovering and nurturing Malaysia’s next generation of culinary innovators, food scientists, and entrepreneurs.
The 28th edition of the competition, held under the theme “Ramuan Warisan, Citarasa Negeri” attracted 866 students aged 13-17 from across Malaysia.
The East Malaysian participants particularly impressed judges by incorporating indigenous ingredients, coastal seafood traditions and ancestral cooking methods into their innovative dishes.
Two standout performers from SM St Mary, Sabah — Muhammad Asner Asnal and Muhammad Alfian Saadon — secured top honours with their creation “Nasi Kuning Seri Keladi”, a contemporary interpretation of traditional Sabah cuisine featuring taro.
The winning duo will represent Sabah at the national final in October.
Meanwhile, Mohammad Aidil Zaqwan Mirza and Muhammad Airil Haikal Abdullah from SMK Bandar Sibu, Sarawak, showcased their “Nasi Ulam dan Ayam Percik”, demonstrating how traditional Sarawak recipes can be modernised while preserving their authentic essence.
“East Malaysia’s culinary heritage is a national treasure — a vibrant tapestry of flavours, stories and traditions found nowhere else in the world,” said MAGGI® Malaysia and Singapore Business Executive Officer Ivy Tan Link Cheh.
“We are honoured to champion these young talents, giving them a stage where their creativity and heritage shine through their passion for quality, nutritious and culturally rich food.
“Through MSSCC and with the unwavering guidance of our mentors, we aim to nurture a stronger relationship with food and at the same time, to equip them with the skills, confidence and vision to dream beyond the competition — to grow into not only celebrated everyday cooks, but also innovators, food scientists and entrepreneurs who will shape the future of Malaysia’s food industry,” she said.
The competition aims to nurture young talents while preserving Malaysia’s diverse food culture.
The MSSCC, held since 1997 in partnership with the Ministry of Education, serves a dual purpose of promoting healthy cooking habits and developing essential life skills including teamwork, discipline and creativity among students.
For many East Malaysian participants, the journey involved travelling hundreds of kilometres to compete at SMK Stella Marris, Sabah.
Beyond culinary skills, the competition emphasised sustainability and nutrition awareness.
Participants learned about using locally sourced ingredients, reducing food waste and understanding the health impacts of balanced cooking - knowledge they can carry into potential careers in Malaysia’s growing food industry.
The competition continues to serve as a platform for discovering and nurturing Malaysia’s next generation of culinary innovators, food scientists, and entrepreneurs.
