Whether in home kitchens or professional settings, Lotus’s Malaysia continues to play a role in the country’s evolving food scene.
The retailer recently held its first Masak-Masak Ceria competition, a two-day event from Nov 1 to 2 that brought together professional chefs and young culinary talents to showcase their creativity and skill.
Jointly organised by Lotus’s Malaysia, the Professional Culinaire Association (PCA) Malaysia and TAEM Academy, the competition featured 24 participants each in the Professional and Young Chef categories, selected from more than 120 entries nationwide. The event reflected the range and diversity of Malaysia’s culinary talent.
After two days of cooking and judging, the champions of Masak-Masak Ceria 2025 were announced. Chef Muhammad Syafiq Syahmi bin Saidon won in the Professional Category, while Ahmad Wafi bin Rosli took the Young Chef title.
The top three winners in the Professional Category, Syafiq, Chef Leo Wong and Chef Yuventhiran Pillai A/L Arumugam Pillai, will represent Malaysia at the Thailand Ultimate Chef Challenge 2026 in Bangkok. The regional event, endorsed by the World Association of Chefs’ Societies, offers participants the opportunity to compete for the Global Culinary Certificate, a recognition of international culinary expertise.
Each champion received RM3,000 in Lotus’s cash vouchers, while the top three professional winners will advance to the Bangkok competition.
Lotus’s customer and marketing director Deon Lee said the company is proud to provide a platform for chefs to express their creativity and passion for food.
“Lotus’s has always been a trusted partner that understands the unique needs of both professional kitchens and home cooks. We are proud to support Malaysia’s culinary identity and provide opportunities for local talents to grow,” she said.
The judging panel included renowned chefs KK Yau, Bob Adnin, Amy Beh and Arieff Khalid, who evaluated participants on creativity, taste and presentation. Yau, who is Asia vice continental director of worldchefs, said Masak-Masak Ceria has set a new benchmark for local culinary competitions.
“Lotus’s Masak-Masak Ceria provides a valuable platform for both young and professional chefs to push their boundaries and gain international exposure,” he said.
Building on the success of the competition, Lotus’s plans to continue supporting Malaysia’s culinary community by creating more opportunities for chefs and aspiring talents to showcase their abilities. The company also operates five hybrid stores that serve both business and household customers in Puchong, Shah Alam, Jitra, Sungai Dua and Desa Tebrau.
