KUALA LUMPUR, May 27 — Malaysia’s multicultural food heritage may hold greater strategic value than many realise.
Beyond tourism campaigns and food festivals, veteran culinary professional Chef Rossham Rosli believes the country’s diverse gastronomic ecosystem, shaped by Malay, Chinese, Indian, Nyonya and regional influences, could emerge as a stronger tool for soft diplomacy, tourism promotion and talent development.
Rossham, who is Berjaya Times Square Hotel Kuala Lumpur’s head of culinary, believes Malaysia has an advantage not easily replicated elsewhere — diversity.
“Malaysia may be a small country, but when they consider the skills (we have), they see Malaysia,” he told Bernama in an interview, reflecting his years representing Malaysia on international culinary platforms.
Rossham recently coached Malaysia’s representative for the Young Chef International (YCI) tournament held alongside the 17th International Economic Forum “Russia-Islamic World: KazanForum 2026” in Russia, while simultaneously serving as an international judge.
He said Malaysia was recognised under culinary tradition categories. Nonetheless, Rossham believes international culinary participation should not only focus on medals.
“Food brings people together. From cultural exchanges and tourism promotion to diplomatic engagement and international networking, food increasingly serves as a bridge connecting people and countries,” he added.
Develop young talent
For Rossham, who is also the Gastronomy Association of Malaysia president, strengthening Malaysia’s culinary standing internationally begins with developing young talent early.
“Malaysia possesses strong culinary fundamentals through vocational pathways, hotel industry exposure and multicultural food foundations.
“Yet gaps remain,” he said.
Global opportunities exist all year round, but funding limitations, sponsorship challenges and limited participation platforms restrict exposure to international culinary competitions.
“We sometimes miss opportunities (to compete internationally). Countries such as Thailand have already developed stronger institutional culinary ecosystems,” he said.
A dedicated gastronomy academy focused on mentorship, practical exposure and accelerated talent development is among the proposals to strengthen the ecosystem.
Malaysia should not underestimate gastronomy’s broader economic and strategic value as the sector increasingly intersects with tourism growth, heritage preservation, halal ecosystem expansion, cultural promotion and nation branding, he said.
“Malaysia’s culinary identity has endured through the generations, shaped by heritage, multicultural influences and traditions passed down over time.
“The next challenge may lie in ensuring it evolves into a stronger strategic asset capable of creating wider value beyond the dining table.
“If nurtured effectively, Malaysia’s next international advantage may emerge not from factories or boardrooms, but kitchens,” he said.
