Swiss-Garden International held its inaugural Swiss-Garden International Culinary Challenge on 31st May 2016 at the Grand Hibiscus Ballroom in Swiss-Garden Hotel & Residences Kuala Lumpur. The Culinary Challenge was organised to tap into the chefs’ creativity in composing a dish focusing on the sensorial experience of taste and sight.

The challenge saw seven chefs battling it out, showcasing their skills and revealing true ingenuity to compete for the grand prize which included the chance to showcase their dish as the group’s signature dish.

To earn the right to represent their respective hotels, the chefs competed with each other in an internal cook-out with the winners moving on to the Culinary Challenge. The finalists were Chef Hasna from Swiss-Garden Hotel & Residences Kuala Lumpur, Chef Yong Chin Kiat from Swiss-Garden Hotel Melaka, Chef Arif Fikri from Swiss-Garden Beach Resort Kuantan, Chef Bakri Omar from Swiss-Garden Beach Resort Damai Laut, Chef Md Amin from Swiss-Inn Sungai Petani, Chef Azlan from Swiss-Inn Kuala Lumpur and Chef Hikmal representing Swiss-Inn Johor Bahru.

The event was officiated by Tan Sri Ong Leong Huat, Group Managing Director and CEO of OSK Group while Puan Sri Khor Chai Moi, Executive Director of PJ Development Holdings and Mr Ong Ju Yan, the Deputy Group Managing Director of OSK Group and Mr.Ricky Ang, Chief Executive Officer of Swiss-Garden International were also present.

The inaugural Swiss-Garden International Culinary Challenge was judged by Tan Sri Ong Leong Huat, Dato Eddy Shun, Group Managing Director and Group Chief Executive Officer of Menang Corporation (M) Berhad, veteran chef Datin Seri Betty Saw, Julie Wong of the Star Media Group and Chef Zubir Zain of Masterchef Malaysia alongside Marcus Low, the runner-up of Masterchef Asia and Chef Sabri Hassan.

It was an intense competition among the seven participating properties as the chefs were given 25 minutes to complete their dishes in the competition. They had 20 minutes to set their station and cook, 5 minutes to plate 15 dishes and exit their stations. They were assessed based on the aroma, taste, texture and overall presentation of their dish.

The Swiss-Garden International Culinary Challenge 2016 winner title was bagged by Chef Hikmal and his team from Swiss-Inn Johor Bahru for his authentic Asam Pedas Bandar Maharani dish followed by Chef Yong Chin Kiat and his team from Swiss-Garden Hotel Melaka for their delightful Nyonya Laksa. Swiss-Garden Hotel & Residences Kuala Lumpur came in third with their scrumptious Ayam Percik Kelantan by Chef Hasna and her team.

Tan Sri Ong Leong Huat presented the winning team with a RM1,500 cash prize, championship challenge trophy, and the travel opportunity to all Swiss-Garden International properties to promote and train the chefs at each property on how to prepare the winning dish. The runner-up received RM1,000 cash prize whilst the second runner-up took home RM500.


A speciality in Johor now a signature dish across Swiss-Garden International hotels, resort and inns. Our winning dish is a recipe handed down for generations, infused with robust flavours and crafted with creativity. Relish in the spicy, tangy, savoury broth paired with the freshest selection of fish, seafood and even ox-tail. One spoonful and you are instantly hooked.