Genting Highlands: The inaugural Genting Culinary Classic 2025 concluded successfully today, drawing attention to Malaysia's emerging culinary talents. Held on June 10 and 11 at the Genting International Showroom, the competition was a collaboration between Resorts World Genting and the Hospitality Asia Platinum Awards (HAPA) Cooking Competition.
According to BERNAMA News Agency, Executive Vice President of Sales, Marketing and Public Relations at Resorts World Genting, Spencer Lee, stated that the event was born from the belief that food is a universal language that brings people together, sparks creativity, and tells stories across cultures. He noted that Resorts World Genting has long aimed to be more than just an entertainment destination, having hosted world-renowned chefs and Michelin-starred culinary events. This competition reflects their commitment to raising culinary standards, celebrating heritage, and encouraging innovation.
Spencer Lee further emphasized that the event aims to inspire and empower the next generation of culinary professionals, with finalists ranging from seasoned chefs to self-taught home cooks. 'It gives aspiring chefs a rare chance to receive feedback from respected industry leaders, connect with established chefs, and work in a high-pressure, real-world culinary environment,' he said.
According to Spencer Lee, the two-day competition attracted a strong number of submissions, reflecting growing regional interest in culinary arts and innovation. He shared that a total of 20 finalists were selected through a nationwide screening process, with participants demonstrating creativity, technique, and composure under pressure. The culinary showcase also supports Tourism Malaysia's Visit Malaysia 2026 campaign, aimed at positioning the country as a premier destination for food tourism.
Kedahan, Budiman Bistari Mohamed emerged as the champion of the competition, taking home RM25,000 in cash, a trophy plaque, and a certificate of achievement. Lo Tshun Ket secured second place, winning RM15,000 along with a plaque and certificate, while Lim Boon Ghee claimed third place with RM10,000, a plaque and certificate.
Commenting on his victory, Budiman, who works as a sous chef at a five-star hotel in Kuala Lumpur, said authenticity was key in interpreting the competition's classical theme, with a focus on preserving traditional flavors. He explained that when the judges look for classical dishes, they seek authenticity and dishes that stay true to their roots. His winning menu featured ayam golek and kerabu, dishes that remained recognizable and traditional.
Budiman highlighted that such authenticity is vital in elevating traditional Malaysian cuisine to stand alongside international offerings, especially in a competition setting. 'When we keep our culinary identity intact, that's when we can showcase our food at the global level. It's not about reinventing, it's about honoring what's already rich and meaningful,' he said.