Johor-born chefs impress international judges in South Korea with halal seafood dishes inspired by Malaysian heritage

Two Malaysian chefs from Johor brought local flavours to the global stage, clinching third place at the Ninth Jeju Local Cuisine Competition & WACS International Culinary Competition in South Korea. Their victory marks a proud milestone for Malaysia’s culinary scene, showcasing how traditional dishes can captivate international palates.

A Taste of Johor Triumphs Abroad

Held at Jeju Tourism University, the prestigious competition gathered top chefs from seven countries, including Nepal, Indonesia, South Korea, Taiwan, Hong Kong, Singapore, and Malaysia. Representing Malaysia were Chef Fazalina Ismail (55) from Segamat and Chef Muhammad Saufie Ab Rashid (35) from Tangkak, who won bronze with their Malaysian-inspired seafood menu.

Their winning spread featured Cucur Udang Kuah Kacang (prawn fritters with peanut sauce) and stuffed crab with chilli garlic sauce, followed by a main course of fish seaweed roulade with tangerine salad — a creative fusion of local flavours and global presentation.

Overcoming Challenges in the Kitchen

Fazalina, who serves as chairlady of the Malaysia Bersatu Culinary Association, shared that ensuring all ingredients were halal proved to be their biggest challenge. “We had to be very selective and decided to focus on seafood after checking every ingredient at Dongmun Market in Jeju,” she said.

Language barriers also tested their teamwork. “Most of them don’t speak English fluently — it felt like a chicken-and-duck conversation,” Fazalina added with a laugh.

Flying the Malaysian Flag High

The competition was organised by the Korea Chefs Association and recognised by Worldchefs, the global authority for professional chefs. Malaysia’s five-member team was led by Chef Awang Razali Hussin, with Fazalina and Saufie earning recognition for their innovation and mastery.

When Malaysia’s name was called for third place, Fazalina said she was overcome with emotion. “I couldn’t hold back my tears. It was such a proud moment to represent Johor and Malaysia on the world stage,” said the mother of four.

A Veteran Chef’s Personal Dream

With more than 30 years of experience, 26 published cookbooks, and countless culinary accolades, Fazalina’s passion for food remains undiminished. She began her journey as a kitchen helper, later rising to executive chef, and has been competing since 2004.

“In 2022, I became active in the chefs’ association scene and started working as a freelance chef. I’m often invited for talks and judging panels, but this time, I returned as a contestant for the first time since 2011 — to fulfil a personal dream,” she said.

Call for Greater Support for Local Talent

Fazalina revealed that the trip to Jeju was fully self-funded by her husband, underscoring the financial hurdles faced by Malaysian chefs pursuing international recognition. She hopes for stronger government support and sponsorship for local culinary talents.

“Malaysia has so many skilled chefs who can compete internationally — all they need is encouragement and backing,” she said.

The Johor duo’s success in Jeju highlights Malaysia’s rich culinary heritage and the global appeal of its traditional flavours. For Southeast Asian neighbours like Singapore and Indonesia, the achievement serves as a reminder of how regional cuisine — when prepared with authenticity and pride — can transcend borders and win hearts on the world stage.

Sources: Bernama (2025) , Malay Mail (2025)

Keywords: Malaysian Chefs, Johor Cuisine, Culinary Awards, Halal Food, Jeju Competition, Fazalina Ismail