adminKUALA LUMPUR, Nov 1 (Bernama) — A family nasi daging recipe from Kedah paired with an instant noodle creation featuring smoked beef in masak lemak gravy with a fusion twist proved to be a winning combination for Noor Shobahiyah Abu Bakar, 31, who was crowned champion in the Professional Chef category at the Lotus’s Chef Challenge 2026 today.
The victory has also given the mother of three an opportunity to test her culinary skills on the international stage, as she will represent Malaysia at the Thailand Ultimate Chef Challenge (TUCC) 2027 in Bangkok.
Despite having 10 years of experience in the culinary industry, Noor Shobahiyah admitted that she is nervous at the prospect of competing against chefs from other countries.
“Naturally, I feel nervous because this will be my first time competing outside Malaysia. Previously, I have only competed in local competitions.
“Taking part in TUCC will certainly be a new experience. Whether I win or lose, the experience is something money cannot buy,” she told Bernama after the competition at Lotus’s Ampang here.
Noor Shobahiyah said the opportunity to represent the country is not only a meaningful achievement in her culinary career but also a chance to introduce the uniqueness and diversity of Malaysian cuisine to an international audience.
Meanwhile, Loi Kee Yeong, 20, who emerged champion in the Young Chef category, viewed his victory as a stepping stone towards further honing his talent and improving his skills in the culinary field, which he has been passionate about since primary school.
“Taking part in competitions like this will certainly help improve my skills as I prepare for the challenges of Culinaire Malaysia, which will be held next year,” he said.
The victories of both chefs marked the conclusion of the two-day Lotus’s Chef Challenge 2026, which brought together young and professional culinary talents from across the country.
Lotus’s Malaysia Executive Director Azliza Baizura Azmel said the competition, now in its second year, not only recognised culinary excellence but also opened up avenues for industry networking, potential career opportunities and a bigger platform for Malaysian talents.
“Every participant has their own journey that deserves to be celebrated, and we hope this experience will serve as a stepping stone towards realising their aspirations,” she said in a statement.
Themed ‘From the Kitchen to the Stage’, the competition, jointly organised by Lotus’s Malaysia, the Professional Culinaire Association (PCA) Malaysia and TAEM Academy, is recognised by the World Association of Chefs’ Societies (Worldchefs).
A total of 87 participants took part in the competition, which was divided into two categories: Young Chef and Professional Chef.
The Young Chef category, open to participants aged 18 to 30, was held yesterday, while the Professional Chef category, for those aged 25 to 40, took place today.
The top three winners in the Professional Chef category will represent Malaysia at TUCC 2027 in Bangkok, while the top three winners in the Young Chef category will advance to Culinaire Malaysia 2027.
Each category champion received a Lotus’s cash voucher worth RM3,000, while the runners-up and third-place winners received RM2,000 and RM1,000 respectively. In addition, eight consolation prizes worth RM300 each were awarded in each category.
The competition’s panel of judges included chefs KK Yau, Bob Adnin, Gan Si Ni, Arieff Khalid, Zubir Zain and Ahmad Shafique.
— BERNAMA
