KUCHING – Four Sarawakian chefs are set to represent the state at the 22nd Khadhya Khurak 2025, one of India’s largest food exhibitions, scheduled to take place in Gandhinagar, Gujarat from 15 to 18 December.
Leading the team is Chef Julian Lai Leonard Henry of Little Hainan Restaurant, who will be honoured with the King Chef Award for his culinary leadership.
He has also been invited to serve as a judge for the Super Chef Competition, the exhibition’s flagship event broadcast nationwide across India.
Joining him are Chef Robbie Richard Balcarek of Little Fairy Café, Chef Iana anak Akam of Fairy Tavern, and Chef Annie Wee of Annie Kolo Mee.
They will compete as Star Participants in the Super Chef Competition 2025 Season 5, under the Non-Fire Cooking Category. Their segments will be broadcast live and televised, offering Sarawak’s culinary talents international exposure.
A send-off ceremony was held in Kuching, attended by Mayor of Kuching South City Hall Dato Wee Hong Seng, alongside Councillors Isaac Lee, Wilfred Mujah, Thomas Sim and Andy Tan.
The Mayor presented the Sarawak flag to Chef Julian Lai as Head of Delegation, symbolising pride and trust in the team’s role as cultural ambassadors.
At the exhibition, the chefs will showcase distinctive Sarawak and Borneo ingredients such as dabai, bunga kantan, rambutan, tepus, bambangan, durian flower, roselle flower and Sabah avocado.
These ingredients will be used to highlight Sarawak’s culinary identity and reinforce Kuching’s recognition as a UNESCO Creative City of Gastronomy.
Dato Wee expressed confidence in the delegation’s ability to impress international audiences, noting that their participation would not only promote Sarawak’s flavours but also strengthen the state’s reputation in the global culinary scene.
The Khadhya Khurak exhibition, established in 2000, has grown into one of India’s most influential food industry platforms, attracting chefs, restaurateurs, and food innovators from across the world.
Sarawak’s participation underscores its commitment to promoting local gastronomy and expanding its culinary footprint internationally.
