Malaysia has secured a place in the Bocuse d’Or Grand Final in Lyon, France, after finishing fifth at the Asia-Pacific selection in Macao earlier this month.
The national culinary team will compete against 23 other teams at the Grand Final on 24–25 January 2027, held during Sirha Lyon at Eurexpo. The event will also mark the 40th anniversary of the prestigious international culinary competition.
Malaysia qualified alongside Japan, Thailand, China and New Zealand after competing against seven other national teams at the Bocuse d’Or Asia-Pacific 2026, held on 1–2 November.
Leading Team Malaysia is candidate Chef Muhammad Haikal Abdul Ghani, Sous Chef at the Kuala Lumpur Convention Centre, assisted by commis Chef Adam Aiman of Le Méridien Kuala Lumpur.
The team is coached by Chef Farouk Othman, president of the Malaysia Avant-Garde Culinary Association (MAGCA), with Chef Kevin Wong serving as Malaysia’s representative on the tasting jury.
The road to Lyon
Often described as the “Olympics of gastronomy”, the Bocuse d’Or was founded by celebrated French chef Paul Bocuse in 1987.
The biennial competition challenges some of the world’s most accomplished chefs to demonstrate technical precision, creativity and teamwork under intense pressure.
At the Asia-Pacific selection in Macao, eight national teams were given five hours and 30 minutes to prepare two creations: a themed platter and an individually plated dish.
Their performances were evaluated on taste, technical skill, creativity, presentation, kitchen organisation and hygiene, among other criteria.
Japan emerged as the regional champion, followed by Thailand and China. New Zealand placed fourth, with Malaysia securing the fifth and final qualifying position.
The Grand Final in Lyon will bring together 24 teams from five continental regions: Europe, the Americas, Asia-Pacific, Africa and the Middle East.
For Malaysia, qualification represents an opportunity to demonstrate the country’s culinary capabilities on one of the industry’s most demanding international stages.
A coach with history
For Chef Farouk, the journey to Lyon carries particular significance.
He represented Malaysia at the Bocuse d’Or Grand Final in 2009, having won silver at the inaugural Bocuse d’Or Asia selection in Shanghai in 2008.
Now, nearly two decades later, he returns to the competition as coach, drawing on his experience to guide a new generation of Malaysian culinary talent.
According to Chef Farouk, preparations for Malaysia’s latest campaign began when he was approached by the Bocuse d’Or organisers in France.
He subsequently helped establish MAGCA as the association responsible for coordinating and managing Malaysia’s participation.
Chef Muhammad Haikal was already familiar with the competition, having previously been selected as a candidate for an earlier competition cycle.
“So, Chef Muhammad Haikal is the obvious candidate. We found a commis chef from Le Méridien. I approached Chef Kevin Wong, a Michelin-starred chef of a famous restaurant in Singapore, who is my former student, to be the tasting jury,” Chef Farouk explained.
As coach, Chef Farouk is responsible for guiding the team’s preparation and performance. During competition, the candidate and commis must complete their dishes without physical assistance from the coach, who may provide verbal guidance.
The tasting jury, meanwhile, evaluates the competing teams’ culinary creations, with national representatives excluded from judging their own country’s entries.
The fight for gold
Although qualification has given Team Malaysia a major confidence boost, the challenge of competing in Lyon is far from over.
“We had to earn our place through hard work, discipline, sacrifice, commitment and strong support,” Chef Farouk said.
The team is currently relying on its own funding while seeking sponsorship and support from the culinary industry and other partners.
Preparing for a competition of this scale requires substantial resources, including ingredients, specialist equipment, training facilities, travel and logistics.
Chef Farouk has secured assistance from the University of Toulouse for pots and pans, but further support is needed as the team intensifies its preparations.
MAGCA is welcoming financial sponsorship and in-kind contributions to help Team Malaysia prepare for the Grand Final.
Despite the challenges, Chef Farouk is determined to aim for the highest honour.
“Gold is not just a colour. As a coach and president of the association, I have to set that goal and ambition while putting in the work alongside my team – driving them to the finish line, victorious!”
Carrying the Jalur Gemilang
Beyond the pursuit of a medal, MAGCA sees the competition as an opportunity to showcase Malaysian culinary talent, encourage professional exchanges and inspire the next generation of chefs.
For Chef Farouk, the ambition is not simply to reach Lyon, but to make an impression on the international culinary stage.
“Getting to Lyon is an achievement; standing on that podium would be a triumph for the nation. Every detail matters and everyone has to deliver.”
He believes Malaysia’s culinary heritage, ingredients and talent deserve greater international recognition.
“Malaysia has so much to show the world — our flavours, our ingredients, our culture and the talent of our Malaysian chefs. Our responsibility is to bring all of that onto the plate with the precision this competition demands. We at MAGCA are ambassadors for our nation, carrying the Jalur Gemilang with pride onto the world stage.
“I want people to taste our food, see our work and say: this is Malaysia, and we are Malaysians!”
For information on sponsorship and partnership opportunities, visit MAGCA’s Instagram page.
