FARAH AYUNI ZULKEFLI

Food Festival 2026 was filled with excitement as participants cheered, traditional music echoed across the venue and cultural performances showcased the beauty of Malaysia’s diverse heritage.

Themed “Colors of Malaysia”, the event brought together the Food Institute of Malaysia (FIM) community to celebrate the country’s rich culinary traditions while highlighting the uniqueness of its multicultural society.

Held on 29 July 2026, the programme was not only an opportunity to showcase the diversity of local cuisine but also served as a platform to celebrate the unique cultures of Malaysia’s various communities.

The event began with a silat performance followed by a dance presentation by Indian students, a traditional plate-spinning performance and a zapin dance showcase.

The celebration continued with a solo traditional song performance, a three-vocal performance by FIM students and an entertaining medley that captivated the audience.

Following the performances, guests made their way to the food stalls to enjoy a variety of dishes prepared for the festival.

Among the food offered were satay, fried banana, chicken tenders, savoury chicken mac popia, char kuey teow, laddu, pandan caramel pudding, ais batu campur (ABC), ais kepal and corn drinks.

The festival games also attracted enthusiastic participation from visitors. As early as 11 am, students and guests were seen gathering to take part in the various activities prepared.

The games included moving rubber bands using straws, filling bottles with water using sponges, tossing water balloons using a cloth, throwing balls into buckets, and searching for sweets hidden in flour.

The activities not only tested participants’ speed and creativity but also encouraged teamwork as they supported one another in completing each challenge.

For programme adviser and FIM lecturer Idil Ikhwan Mohamad, the success of this year’s festival was the result of the commitment and cooperation of everyone involved in ensuring that the event ran smoothly.

He said that while the programme was successfully carried out, there were still areas that could be improved to further enhance future editions of the festival.

“I am pleased that the programme was successfully organised. I hope future food festivals can be improved further. Most importantly, I hope everyone who attended had an enjoyable experience and appreciated all the activities provided,” he said.

Reflecting on his experience managing the festival, Idil said this was his second time taking on the responsibility of programme adviser.

The experience gained from previous editions helped him and the organising committee plan and manage the event in a more structured and efficient manner.

“When I managed the food festival for the first time, I was still new and followed many of the approaches used by the previous committee. This time, I noticed improvements, especially in terms of workflow, where tasks were organised more systematically and completed more efficiently,” he said.

He also highlighted cleanliness as one of the most significant improvements in this year’s festival.

“Another improvement was in terms of cleanliness. Previously, there was no one specifically monitoring this aspect. For this year’s food festival, I personally monitored the hygiene practices, and thankfully, there were no issues related to cleanliness,” he said.

The success of Food Festival 2026 demonstrated that programmes combining food, culture, and recreational activities can strengthen relationships within the FIM community.

More than just a festival, the event provided students with an opportunity to appreciate Malaysia’s cultural diversity while building teamwork, cooperation and meaningful connections among participants.

The post ‘Colors of Malaysia’ Food Festival Fosters Cultural Unity and Stronger Connections Within the FIM Community first appeared on Food Institute of Malaysia (FIM).

Held from July 12 to 16, the programme was organised in collaboration with the Food Institute of Malaysia (FIM) and Yayasan Restu.

The programme was officially launched by Nurul Izzah Anwar on July 12.

She also took part in a cake-cutting ceremony with representatives from FIM and Yayasan Restu to mark the launch of the programme.

The programme began with Quran recitation and prayers, followed by Tadabbur 1, which focused on the recitation of Surah Al-Fatihah.

Participants then attended culinary classes covering various food preparation techniques, including the preparation of lasagna and cannelloni.

They were also introduced to techniques for making soft cookies, tartlets, cheese tarts, cakes, bread and chocolate.

Among the products prepared by the participants were tartlet shells, chocolate chip marshmallow cookies, nutella-stuffed chocolate chip cookies, chocolate burnt cheesecake and decorated chill cake.

Following Topic 6, which focused on bread-making techniques, participants also successfully prepared twisted sausage buns, korean garlic buns and milk buns.

In addition to culinary skills, the programme emphasized Islamic understanding through tadabbur sessions. Tadabbur 2 and Tadabbur 3, for example, focused on the concept of halal food.

Participants also took part in a prayer workshop and prayer simulation to enhance their understanding of the correct procedures and practices involved in performing the prayer.

To provide participants with exposure to food business management, the programme also featured a Creative Visual Techniques Workshop, which introduced them to proper photography and videography techniques.

The programme also included a Food Handler Training Course and a Digital Marketing Workshop, which introduced participants to the use of artificial intelligence (AI) technology.

Through the workshop, participants learned how to create promotional posters using AI and produced their own posters as part of a practical assignment.

On the final day, participants attended a handcrafted chocolate class, where they learned techniques for making hazelnut pralines and chocolate truffles.

The programme concluded with a closing and prize-giving ceremony attended by Yayasan Restu Executive Chairman Yang Berbahagia Datuk Dr Abdul Latiff Mirasa, who is also the Chief Executive Officer of Nasyrul Quran and President of Restu International College.

The Ma’idah Wanita Madani Programme is expected to equip women with culinary skills while providing them with a strong foundation to pursue opportunities in food entrepreneurship.

The post Ma’idah Wanita Madani Programme Combines Culinary Skills, Islamic Understanding and Entrepreneurship first appeared on Food Institute of Malaysia (FIM).

The programme was organised by the Diploma in Hotel Management department and led by lecturer Nor Rafidah Adam. 

It involved students from the Diploma in Hotel Management, Diploma in Food Service Management, Diploma in Pastry and Bakery and Diploma in Culinary Arts.

The programme aimed to enhance student’ understanding of the hospitality industry by bridging classroom learning with real workplace practices, while also providing exposure to potential career pathways in the field.

The programme began with a briefing session conducted by Human Resources Manager Brenda May Palermo, who shared practical guidance on preparing for the working world. 

The session covered resume writing, selecting appropriate professional photographs and interview preparation techniques.

This was followed by a guided tour of several hotel departments, including the front office, housekeeping, food and beverage (F&B), banquet operations, swimming pool area, pool bar, staff uniform storage, and the hotel kitchen.

The visit allowed students to observe how each department operates and how all units work together to ensure the smooth running of hotel operations.

The programme continued with a question session with Chef de Cuisine Firdaus Zamani, who shared insights into the responsibilities of a hotel chef, the challenges of the industry, and the essential skills required to succeed in the field.

 He also explained the experiences students can expect during their industrial training at hotels.

Courtyard by Marriott Setia Alam also shared information on internship opportunities and career pathways within the organisation, providing students with a clearer understanding of their future prospects in the industry.

The programme concluded with a token of appreciation ceremony for students who successfully answered questions posed by hotel representatives. 

Among the recipients were Stone Alif Putera, Adam Haris Ahmad Jafri, and Nur Shakinah Mukaram, followed by a group photo session to mark the end of the programme.

Commenting on the programme, lecturer Nor Rafidah Adam described it as a valuable exposure for students at different stages of their studies.

She said the experience was especially beneficial for first semester students, as it provided early exposure to real hotel operations beyond classroom learning.

“Previously, students were only exposed to theoretical learning and institutional facilities.

“Through this visit, they were able to observe how different hotel departments operate in a real setting and understand operations in a more hands-on environment,” she said.

The post Industry Exposure Programme Opens Opportunities for FIM Students to Explore Real Hotel Operations first appeared on Food Institute of Malaysia (FIM).

Muhammad Syafiq Syahmi is a graduate of the Diploma in Culinary Arts (DCA), September 2021 intake.

He has brought pride to Malaysia on the international culinary stage as part of Team Lotus’s Malaysia.

The team, also comprising Chef Leo Wong and Chef Yuventhiran Pillai A/L Arumugam Pillai, represented Malaysia at the competition held from 26 to 30 May 2026 in conjunction with THAIFEX – Anuga Asia 2026 at IMPACT Muang Thong Thani in Bangkok.

The Thailand Ultimate Chef Challenge (TUCC) is one of Asia’s most prestigious culinary competitions and is recognised by the World Association of Chefs’ Societies (WACS).

The 12th edition of the competition brought together more than 400 professional chefs from various countries, competing across multiple categories that tested skill, creativity, and innovation.

Notably, Team Lotus’s Malaysia emerged as the only team to be awarded a Gold Medal in the Team Category, ahead of other teams that received Silver Medals.

The team was also crowned Overall Champion of the Team Category after securing the highest cumulative score.

In the Asian Gourmet Challenge, the Malaysian team impressed the judges with a menu showcasing Malaysia’s rich culinary heritage in a modern and creative presentation.

The dishes included Kerabu Pucuk Paku Salad Roll with Toasted Coconut Emulsion, Mackerel Otak-Otak Mousseline with Otak-Otak Sauce, Tom Yum Soup with Prawn Mosaic, Marinated Lamb Patty in Rogan Josh Sauce, “Boxing” Chicken with Green Masala Curry, and Leum Kleun Lava dessert with Thai Tea Semi-Freddo.

Muhammad Syafiq Syahmi’s achievement reflects the quality of training and education provided by the Food Institute of Malaysia, which continues to produce graduates who are competitive at a global level.

This achievement also serves as an inspiration for FIM students to continue striving for excellence in the culinary field.

The post FIM alumni wins gold at Thailand Ultimate Chef Challenge 2026 first appeared on Food Institute of Malaysia (FIM).