Category Info
- Cake must have a minimum of 3 tiers and must not exceed 150 cm in height. All tiers must incorporate a wedding design.
- The cake must be entirely decorated by hand, and all decorations must be edible except for the pillars.
- Royal icing or pastillage may be used. Other edible materials are also permitted.
- One layer of the wedding cake must be edible and will be inspected and tasted by the judges.
- Table space allotted: 90 cm x 90 cm. Maximum height: 150 cm.
- Wedding cakes must remain on display until the end of the show day. The organiser will dispose of uncollected exhibits at the end of the day, or earlier if the exhibits begin to deteriorate.
- Cake must have a minimum of 3 tiers and must not exceed 150 cm in height. All tiers must incorporate a flora and fauna design theme.
- The cake must be entirely decorated by hand, and all decorations must be edible except for the pillars.
- Royal icing or pastillage may be used. Other edible materials are also permitted.
- One layer of the cake must be edible and will be inspected and tasted by the judges.
- Table space allotted: 90 cm x 90 cm. Maximum height: 150 cm.
- Flora and fauna cakes must remain on display until the end of the show day. The organiser will dispose of uncollected exhibits at the end of the day, or earlier if the exhibits begin to deteriorate.
- All decorative elements must be created using edible materials. The use of non-toxic paints, dusts, and glitters is not permitted.
- All participants must provide a short write-up stating the name of the piece, the techniques used, the inspiration behind the piece, and—if wires are inserted into sugar flowers—the method used to insert them in a food-safe manner.
- If metallics, glitters, or paints are used, participants must state the brand names so the judges can verify that the products are 100% edible.
- All work must be the original creation of the participant. Entries previously displayed in other competitions are not allowed.
- Table space allotted: 90 cm x 90 cm. Maximum height: 150 cm.
- Participants are given 2 hours to fully set up their product.
- The product must remain on display until the end of the day or until otherwise instructed.
- Participants have 2 hours to decorate one finished 3D jelly cake, which must be supplied by the participant.
- All decorating ingredients must be edible and mixed on site. The cake may be prepared in advance, but it must not be finished or decorated before the competition.
- There is no height restriction on the finished piece.
- The cake must be either round (30 cm diameter) or square (30 cm x 30 cm). Only 1 cake is allowed. Points will be deducted for non-compliance.
- Participants must display 6 types of Kek Lapis of their own choice. The display must consist of six (6) different types.
- Judges will slice, inspect, and taste the Kek Lapis.
- Participants must provide a tasting portion for the judges. Recipe required.
- Table space allotted: 90 cm x 90 cm. Maximum height: 150 cm.
- Maximum display time: approximately 3 hours.
- Participants must display 6 types of kuih of their own choice. The display must consist of six (6) different types.
- Judges will slice, inspect, and taste the kuih.
- Participants must provide a tasting portion for the judges. Recipe required.
- Table space allotted: 90 cm x 90 cm. Maximum height: 150 cm.
- Maximum display time: approximately 3 hours.
- Participants must display 6 types of cookies of their own choice. The display must consist of six (6) different types.
- Judges will slice, inspect, and taste the cookies.
- Participants must provide a tasting portion for the judges. Recipe required.
- Table space allotted: 90 cm x 90 cm. Maximum height: 150 cm.
- Maximum display time: approximately 3 hours.
- Participants must display 6 types of cupcakes of their own choice. The display must consist of six (6) different types.
- Judges will slice, inspect, and taste the cupcakes.
- Participants must provide a tasting portion for the judges. Recipe required.
- Table space allotted: 90 cm x 90 cm. Maximum height: 150 cm.
- Maximum display time: approximately 3 hours.
- Participants must display 6 types of sweet pastries of their own choice. The display must consist of six (6) different types.
- Judges will slice, inspect, and taste the sweet pastries.
- Participants must provide a tasting portion for the judges. Recipe required.
- Table space allotted: 90 cm x 90 cm. Maximum height: 150 cm.
- Maximum display time: approximately 3 hours.
- Participants must display 6 types of artistry bread creations of their own choice. The display must consist of six (6) different types.
- Judges will slice, inspect, and taste the artistry bread creations.
- Participants must provide a tasting portion for the judges. Recipe required.
- Table space allotted: 90 cm x 90 cm. Maximum height: 150 cm.
- The product must remain on display until the end of the day or until otherwise instructed.
- Participants must display 6 types of moon cake of their own choice. The display must be fully edible.
- Judges will slice, inspect, and taste the moon cake.
- Participants must provide a tasting portion for the judges. Recipe required.
- Table space allotted: 90 cm x 90 cm. Maximum height: 150 cm.
- Maximum display time: approximately 3 hours.
- Participants must execute a Tropical Garden fruit and vegetable carving display within 120 minutes (2 hours) and present the completed exhibit according to the stated theme.
- No pre-slicing, peeling, carving, or pre-preparation of vegetables is allowed before the competition begins, except for yam and pumpkin.
- Exhibits must be displayed immediately upon completion of the practical work.
- Durians are not allowed. Supports may be used but must not be visible. Adhesive glue is not permitted.
- Display area: 90 cm x 90 cm. Working table: 180 cm x 90 cm.
- Time allowed: 60 minutes.
- Each participant will be given 1 ice block measuring 91.44 cm x 60.96 cm x 30.48 cm.
- No spare ice block will be provided in the event of breakage.
- Participants must prepare and bring their own carving equipment.
- Participants are allowed to use an electric chainsaw.
- The ice carving showpieces will be prepared and displayed in the outdoor Ice Carving Area.
- Judging begins from the start of the competition and continues until the showpiece is displayed. Sketch required.
- Participants must prepare and present a modern Western-style main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present a modern Western-style main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present a modern Western-style main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present a modern Western-style pasta dish within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare fresh pasta and sauce.
- Pasta dough may be brought in and sheeted, but must not be portioned or cooked.
- A dough sheeter is not provided.
- Participants must prepare and present 1 type of pizza within 60 minutes.
- The pizza must be presented creatively with appropriate garnishes: 1 pizza for display and 1 pizza for judging.
- Each participant is encouraged to bring their own pizza oven, smoker, or grill.
- Depending on the event setup, the organiser may provide electric ovens for participants’ use.
- Participants may use commercially prepared dough, self-made dough, or pre-made crust. Power supply will be provided at 13 amp or 15 amp.
- The dough or crust must be ready and available during check-in. Dough must not be made on site.
- Pizza must be 12 inches, round or square, served uncut, and placed on a 14-inch round cardboard circle.
- Participants must prepare and present a burger (meat patty in a bun) with assorted condiments within 45 minutes.
- The entry must be presented as 1 plate for display and 1 plate for judging.
- Burgers may include any combination of condiments, spreads, sauces, and toppings. Every burger component must be placed between the bun or bread.
- Plain wooden skewers may be used to hold the burger in place for presentation.
- Garnishes and side items may be served with the burger.
- The patty and all ingredients must not be pre-cooked in any way before inspection at the start of the competition. Recipe required.
- Participants must prepare and present a Chinese-style main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present a Chinese-style main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present a Chinese-style main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present an Indian-style main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present an Indian-style main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present an Indian-style main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present an Indian-style bread item within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present a Malay heritage-style main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present a Malay heritage-style main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present a freestyle Dayak-style main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present 1 kerabu of their choice within 45 minutes for a one-person portion.
- Each kerabu must include 1 protein item, either meat or seafood.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present a freestyle vegetarian main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Recipe required.
- Participants must prepare and present a Vietnamese dish or soup within 45 minutes.
- The entry must be presented as 1 bowl for tasting and 1 bowl for display.
- No pre-prepared ingredients, sauces, or ready-made pastes are allowed. Recipe required.
- Participants must prepare and present a Middle Eastern main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate garnishes: 1 plate for display and 1 plate for judging.
- Participants must prepare and present a Malaysia or Borneo noodle main course within 45 minutes.
- The dish must be presented on 2 individual plates with appropriate starch, vegetables, sauce, and garnishes: 1 plate for display and 1 plate for judging.
- This challenge is open to expert and apprentice teams from hotels, culinary schools, universities, and colleges.
- The organiser reserves the right to limit the number of entries in the class according to entries received.
- Each team must consist of 4 members, all of whom must be at least 18 years old.
- Each team must prepare a four-course menu of their choice for 5 persons within 150 minutes, individually plated as 4 portions for judges and 1 portion for display.
- The four-course menu must consist of: (1) one hot or cold appetiser / salad; (2) one hot soup; (3) one main course complete with starch and vegetables; and (4) one dessert.
- A handwritten menu must be presented to the judges within the first 10 minutes of the contest.
- The first course must be served after 90 minutes, the second after 110 minutes, the third after 130 minutes, and dessert no later than 150 minutes.
- All teams are required to bring their own tools, utensils, kitchen equipment, plates, bowls, and related presentation items unless otherwise informed by the organiser.
- Teams may wear uniforms of their own choice, provided they are practical and suitable for kitchen work.
- Teams are responsible for collecting and disposing of all waste during the competition. Points will be awarded for hygiene and cleanliness.
- Major kitchen equipment will be provided. Teams must bring their own small utensils. A full equipment list will be issued before the competition date.
- Black Box Competition Pre-Preparation:
- Only ingredients contained within the black box may be used for the challenge itself.
- Basic sauces, stock, and dough may be brought in.
- All items presented on the plate must be edible.
- Entry fees will not be refunded if the competition is cancelled for reasons beyond the organisers’ control, or if participants withdraw, as this covers administrative costs.
- Points will be awarded according to the stipulated judging criteria.
- Participants must refrain from speaking to the judges during and immediately prior to the event, except during official question-and-answer sessions.
- Question-and-answer sessions will be allocated. Participants should check with the secretariat for the official time. The panel judges’ decision is final and binding.
- The organiser and its committees shall not be liable for any claim arising from mishap, accident, or missing equipment. Participants are reminded to observe safety at all times.
- The organiser has the right, with the consent of the Chief Judge, to stop and disqualify any team that behaves in an unruly or improper manner before, during, or after the competition.
- The organiser has the right to alter, amend, or change the rules where required, with the consent of the panel of judges.
