Chairwoman
Culinary Competition
Borneo Exhibition 2026
Welcome!
On behalf of the organizing committee, I am pleased to extend a warm welcome to all participants of the Culinary Competition under Borneo Exhibition 2026.
This event brings together passionate individuals and talented teams across three exciting categories: Sabah Traditional Cuisine Display, Fruit & Vegetable Carving, and Pastry Showpiece. Each category is designed to celebrate creativity, skill, and the rich culinary heritage that defines our region.
Our purpose is clear, to position Sabah as a vibrant and dynamic F&B hub in Borneo, while promoting our local food, culture, and the incredible talent within our community. Through this platform, we aim to showcase the uniqueness of Sabah’s culinary identity and inspire greater appreciation for our traditional flavors and innovative creations.
Even on a modest scale, we believe this event marks a meaningful beginning and a valuable opportunity for growth, exposure, and connection within the industry.
To all participants, your dedication and artistry are what make this competition meaningful. You are not only competing, you are representing the spirit, culture, and future of our culinary industry.
Thank you for being part of this journey. Let us continue to elevate Sabah’s culinary excellence together.
Chief Judge
Culinary Competition
Borneo Exhibition 2026
It is truly my honour to serve as the Chief Judge for the Culinary Competition at Borneo Exhibition 2026.
I look forward to working closely with my fellow jury members, whose expertise and dedication will ensure that every entry is evaluated with fairness, consistency, and professionalism. I would also like to extend my appreciation to the dedicated team working tirelessly behind the scenes, your commitment and effort are the backbone of this successful event.
However, what I value most is the opportunity to witness the passion, creativity, and technical skills of all the competitors. Each participant brings a unique story, a distinct style, and a deep love for the culinary arts. This competition is more than a contest, it is a celebration of talent, innovation, and the rich culinary heritage that continues to evolve and inspire.
I encourage all participants to take pride in their work, to push their creative boundaries, and to present dishes that truly reflect their identity and craftsmanship. The judges will be observing not only taste and presentation, but also technique, originality, and the story behind each creation.
To all competitors, I wish you the very best. May this experience inspire you,challenge you, and elevate your journey in the culinary world.
Thank you, and I look forward to an exceptional display of culinary
There is no restriction on the number of entries submitted by each institution or organization for any competition class. Multiple participants or teams from the same institution are welcome to compete, provided all registration requirements are fulfilled.
Participants are required to bring all tools, utensils, ingredients, and equipment necessary for their respective categories. This includes any specialized items needed to complete their presentation or performance.
The organizer will only provide equipment or materials that have been clearly specified in the official rules and regulations. Participants must not assume the availability of any additional items beyond those stated.
The organizer shall not be held responsible for any loss, theft, or damage to personal belongings, equipment, or materials brought by participants. Participants are advised to take necessary precautions to safeguard their items at all times.
Participants are responsible for maintaining cleanliness and hygiene throughout the competition. Upon completion, all participants must ensure that their assigned workspace is properly cleaned and restored to its original condition.
A mandatory briefing session will be conducted 30 minutes prior to the start of each competition category. All participants are required to attend this session to receive important instructions, updates, and clarifications.
Participants or teams must report their attendance at least 1 hour before their scheduled competition time. Failure to do so will result in the participant or team being deemed absent and automatically disqualified from the competition.
All participants or teams are required to remain in the designated waiting area at least 30 minutes prior to the commencement of their competition. This is to ensure smooth coordination and timely progression of the event.
All decisions made by the panel of judges are final, binding, and not subject to appeal. Participants are expected to respect the outcome and uphold the spirit of sportsmanship and professionalism.
By participating in the competition, participants grant the organizer full rights to use their names, images, and recordings for promotional and marketing purposes. This includes, but is not limited to, usage in printed materials, photographs, videos, press releases, social media, and advertisements without any prior notice or compensation.
1. This competition is open to teams of two (2) participants aged 16 years and above.
2. Each team will be given 10 minutes to proceed to their assigned table and make preparations before the competition begins.
3. Each team is required to prepare four (4) types of dishes, namely:
Appetizer, Soup, Main Course & Dessert
4. All ingredients used in the dishes must be HALAL.
5. Participants must work in pairs and participant ONLY allowed to communicate / plan among themselves during the competition.
6. No establishment name or logo may be displayed at any time during the competition.
7. Participants must wear proper kitchen attire throughout the competition and during the award ceremony.
8. Themes related to politics, religion, or sexuality are strictly prohibited.
9. The organizer will provide one (1) table measuring 60 cm x 150 cm for each team for food preparation and display purposes.
10. Each team will be given one (1) hour to prepare and arrange their dishes at their assigned table for judging.
11. All items presented on the serving plates must be edible.
12. Each team must prepare a menu card listing all dishes, which must be placed next to the displayed dishes. Recipes are not required.
13. Teams must remain at their display area once judging begins to participate in a question-and-answer session with the judges.
14. Participants are required to keep their showpieces on the display table until the Award Presentation.
15. The Organizer reserves the right to dispose of any uncollected exhibits after the designated collection time.
Criteria | Points | Description |
|---|---|---|
Quality and Taste | 0 – 30 | The food itself must be flavorful, well-cooked, and demonstrate skill and care in its preparation. The texture and seasoning should align with traditional expectations. |
Food Combination | 0 – 30 | The ingredients used must be suitable and well-matched. Creativity should be balanced with authenticity, and any
modern variations should still highlight
the essence of local cuisine. |
Food Presentation | 0 – 30 | Visual appeal with emphasis on traditional aesthetics. |
Culture Storytelling | 0 – 10 | Explanation of the dish prepared, including its origin and the
ethnic group it represents. |
Competition Guidelines:
1. This competition is open to individuals aged 16 years and above.
2. Participants are required to prepare a minimum of three (3) types of fruits or vegetables to be carved live during the competition. All completed carvings must be properly displayed upon completion.
3. The selection and design of the fruit and vegetable carvings are open and free, provided they align with the theme.
4. No adhesive glue and no pre-preparation are allowed.
5. Exception: Yam and pumpkin may be peeled or soaked in water in advance.
6. All carving must be completed and displayed within the allocated time.
7. The display must clearly reflect the theme “Flora & Fauna”. Failure to adhere to the theme may result in mark deductions or disqualification.
8. Participants must ensure the stability and durability of their display (e.g., through structural techniques), as it must remain intact throughout the event.
9. Participants must work individually and are not allowed to communicate with other participants or the audience during the competition.
10. No establishment name or logo is permitted on the display at any time.
11. Participants must be in full kitchen attire during the competition and the award ceremony.
12. Each participant will be given two (2) hours to complete and assemble their display.
13. An additional ten (10) minutes prior to the start will be provided for table setup and tool arrangement.
14. A menu or theme title must be displayed. Recipes are not required.
15. Table space allocated: 60 cm x 150 cm and maximum height: not exceeding 200 cm.
16. All displays will be judged and exhibited on the same day.
17. Participants are required to leave their showpieces on display until the Award Presentation Ceremony.
18. The Organizer reserves the right to dispose of any uncollected exhibits after the designated collection time.
Criteria | Points | Description |
|---|---|---|
Suitablity in Complementing Food Displays | 0 – 20 | Evaluates how well the display enhances and complements the overall food display, such as fitting within a buffet or exhibition setting. The design should be harmonious and visually balanced with the theme. |
Presentation & General Impression | 0 – 30 | Assesses the overall aesthetic appeal and creativity of the display. Judges will consider color balance, composition,
cleanliness, originality, and the visual impact of the finished piece. |
Technique & Degree
of Difficulty | 0 – 50 | Measures the level of skill, precision, and complexity demonstrated in the creation of the showpiece. Points are
awarded for artistry, craftsmanship, technical execution, and the use of advanced or intricate methods. |
Competition Guidelines:
1. This competition is open to teams of two (2) participants aged 16 years and above.
2. Participants are to create a showpiece using marzipan, chocolate, sugar, bread, or any other edible material.
3. Non-edible supports such as frames, molds, Styrofoam bases, or rods are not permitted.
4. The display must clearly reflect the given theme “Flora & Fauna”. Failure to adhere to the theme will result in a deduction of marks or disqualification.
5. The showpiece will be judged and displayed on the day of the competition.
6. Contestants are advised to ensure stability of their piece (e.g., by thickening fillings or using structural techniques) as the display must remain intact for the entire duration of the event.
7. Participants must work in pairs and participant ONLY allowed to communicate / plan among themselves during the competition.
8. No establishment name or logo may be displayed at any time during the competition.
9. Participant MUST be in fully attire (kitchen attire) as earlier during the award ceremony
10. Each team will be given one and half (1.5) hours to assemble their showpiece once the competition begins.
11. Participant will be given additional 5 minutes earlier to arrange table and tools before counting time.
12. Menus or Theme name to be displayed, recipes are not required.
13. NO testing portion is requited.
14. Table space allotted: 60 cm x 150 cm (Not exceeding 200cm in height).
15. Participants are required to keep their showpieces on the display table until the Award Presentation.
16. The Organizer reserves the right to dispose of any uncollected exhibits after the designated collection time.
Criteria | Points | Description |
|---|---|---|
Suitablity in Complementing Food Displays | 0 – 20 | Evaluates how well the display enhances and complements the overall food display, such as fitting within a buffet or exhibition setting. The design should be harmonious and visually balanced with the theme. |
Presentation & General Impression | 0 – 30 | Assesses the overall aesthetic appeal and creativity of the display. Judges will consider color balance, composition,
cleanliness, originality, and the visual impact of the finished piece. |
Technique & Degree
of Difficulty | 0 – 50 | Measures the level of skill, precision, and complexity demonstrated in the creation of the showpiece. Points are
awarded for artistry, craftsmanship, technical execution, and the use of advanced or intricate methods. |
Borneo Referral Group Sdn Bhd
Account Number: 5600 7300 4585 (Maybank)
Swift Code: MBBEMYKL
Secretariat
Borneo Culinary Association Sabah and Sarawak
Email: bcasabah@gmail.com
WhatsApp: +6012 – 816 5816 / 016 – 833 2394
RM800.00
Medal
Certificate
RM500.00
Medal
Certificate
RM300.00
Medal
Certificate
RM500.00
Medal
Certificate
RM300.00
Medal
Certificate
RM200.00
Medal
Certificate
RM1,000.00
Medal
Certificate
RM800.00
Medal
Certificate
RM500.00
Medal
Certificate
Time | Activities / Competition | Venue |
|---|---|---|
8:00AM onwards | Participant Registration and Participant Tag Collection | Secretariat Booth @
onwards Layang – Layang Lane |
9:00AM – 10:30AM | Class 1 – Sabah Traditional Cuisine Display | Layang – Layang Lane |
11:00AM – 1:00PM | Class 2 – Fruit & Vegetable Carving | Layang – Layang Lane |
2:00PM – 3:30PM | Class 3 – Pastry Showpiece | Layang – Layang Lane |
5:30PM | Prizes Presentation | Layang – Layang Lane |
Borneo Exhibition F&B+ Gateway 2026 is a premier event connecting international professionals and entrepreneurs across industries, fostering collaboration and growth through exhibitions, networking sessions, and exclusive events.
