Malaysia Food and Restaurants Association, 274, Jalan S2 B12, Uptown Avenue, Kuala Lumpur (2026)

23/02/2026

20TH ASIAN KING OF CATERING AWARDS CONCLUDES SUCCESSFULLY; THREE MALAYSIAN REPRESENTATIVES SECURE "KING" TITLES
The 20th Asian King of Catering Awards concluded successfully at Beijing Yuxiandu on January 27. As a milestone event marking 20 years of industry history, it gathered top culinary elites from across Asia and unveiled the highly anticipated Asian King of Catering Food Guide “Like Leaderboard”, opening a new chapter for the Asian F&B industry. With the core theme “Showcasing Asian Standards, Honoring Crafted Flavors”, the ceremony broke down national and culinary boundaries, focusing on taste, heritage and innovation to select industry benchmarks. Three outstanding Malaysian brands — PENANG ROAD FAMOUS LAKSA, LE PONT BOULANGERIE and CHA YANG KOPITIAM — won the prestigious “King” titles through their exceptional strength, promoting the unique charm of Malaysian cuisine to the Asian market.
As an authoritative event in the Asian catering industry, the Asian King of Catering Awards was launched in Hong Kong in 2006. After 20 years of development, it has grown from an initial industry exchange platform into a heavyweight culinary award covering multiple Asian countries and regions. In his speech, founder Edmund Leung reviewed the 20-year journey and put forward the philosophy “Asian cuisine is decided by Asians”, emphasizing that the standards of Asian catering should be defined by Asians themselves. This philosophy ran through the entire ceremony. On site, talent performances integrating Asian food culture showed profound heritage and openness, building a bridge of regional emotions through art and making food a cultural link connecting people, tradition and the future.
The finally announced Asian King of Catering Food Guide “Like Leaderboard” is an “Asian flavor map” painted by hundreds of millions of diners’ word-of-mouth, demonstrating the confidence of Asian food culture. Each name on the list represents the peak level of Asian culinary skills and points to the future trend of the catering industry.
20TH ASIAN KING OF CATERING FOOD GUIDE "LIKE LEADERBOARD"
• PENANG ROAD FAMOUS LAKSA – Penang Laksa King
• LE PONT BOULANGERIE – Basque Cheesecake King
• CHA YANG KOPITIAM – Durian Nasi Lemak King
• ZHANG ZHEN JI – Seafood King
• XIN DOU JI – Cantonese Roasted Delicacies King
• TAO TAO JU – Cantonese Tea House King
• HUANG JI HUANG – Three-Sauce Braised Pot King
• SHI BA DAO – Artistic Fusion Cuisine King
• MA LIU JI – Sichuan Street Food King
• JU XING XING HAO – Traditional Noodles King
• DAD**G ROAST DUCK – Artistic Cuisine King
• SHENG JI RESTAURANT – Authentic Cantonese Cuisine King
• REN YU PIN CAI GUAN – Exquisite Henan Cuisine King
• FU LIN XUAN – Classic Cantonese Cuisine King
• YUAN NIU DAO – Japanese Yakiniku King
• YA TANG SHENG YAN – Crispy Roast Duck King
• D**G MEN YIN YUAN – Modern Henan Cuisine King
• YU FENG YUAN – Nourishing Braised Noodles King
• QIAO LAO YE CHA CAN TING – Hong Kong Style Tea Restaurant King
• PING MIN CHI WANG – Roasted Wings King
• LAO MEN KOU BAO DU SHUAN ROU – Beijing Style Hot Pot King
• DA HAI WAN – Zhajiangmian King
• PARAMOUNT CATERING GROUP – Chaoshan Private Kitchen King
• YU LONG XUAN – Halal Henan Cuisine King
• REN YU PIN GE RESTAURANT – Premium Henan Cuisine King
• CHI FU SIGNATURE WAN ZAI CHI – Wan Zai Chi King
• XIN ZHONG ZHOU FU YUAN HOTEL – Modern Pioneer Chinese Cuisine King
• HONG KONG CHOI KEE SPICY CRAB PRIVATE KITCHEN – Spicy Crab King
• NIU DA REN – Taiwan Hot Pot King
• HENG YI FOOD CO., LTD. – Quality Ingredients King
• HUNDRED-YEAR QIANMEN COPPER POT HOT POT – Old Beijing Copper Pot Hot Pot King
• BEIJING KAIRI YUXIANDU CATERING GROUP – Royal Cuisine King
• TAIWAN HANA IWATE HANDCRAFTED COFFEE – Specialty Coffee King
• YUN XUAN, CONRAD GUANGZHOU – Cantonese Dim Sum King
• D**G GUO SEAFOOD HOT POT CITY – Seafood Hot Pot King
• CHAIRMAN HOUSE, GRAND HYATT SHENZHEN – Premium Chinese Cuisine King
• REGAL COURT, REGAL KOWLOON HOTEL HONG KONG – Cantonese Seafood King
• KOREA BBQ VILLAGE – Korean Fried Chicken King
• YUE YUET HIN, SHERATON HONG KONG TUNG CHUNG HOTEL – Creative Cantonese Cuisine King
• HONG KONG ELITE ENTREPRENEURS CLUB – Food Culture Promotion King
• YUE WANG TAI, THE LANDMARK CANTON HOTEL GUANGZHOU – Lingnan Artistic Cuisine King
• DIGITAL OPERATOR OF NATIONAL INTANGIBLE CULTURAL HERITAGE SHAXIAN SNACKS – Intangible Cultural Heritage Snack Promotion King
• SKY GARDEN, GRAND HYATT GUANGZHOU – High-Altitude View Dining King
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"DURIAN NASI LEMAK KING" TOP RECOMMENDATION: CHA YAN KOPITIAM – DUAL NATIONAL TREASURE FLAVORS, IGNITING THE SOUL OF MALAYSIAN NANYANG CUISINE
Avelyns Goh, founder of CHA YAN KOPITIAM, shared in a media interview that being awarded the “Durian Nasi Lemak King”, a prestigious Asian honor, is the greatest recognition for the team’s commitment to local cuisine. It also strengthens the kopitiam’s mission to promote traditional Malaysian Nanyang island cuisine.
In Malaysia, Nasi Lemak is the beloved national food. Locally known as Nasi Lemak, it is not only an intangible cultural heritage food of Malaysia. Locals even use the catchy and memorable homophone “La Shi Ni Ma” to describe this classic dish that is addictive and full of aroma. It is more than just a meal; it is the representative of Malaysian food culture, a taste memory that every local grows up with, and a must-try “national-level delicacy” for foreign tourists visiting Malaysia.
Avelyns introduced that the kopitiam insists on traditional methods for its Nasi Lemak: the rice is steamed slowly with rich coconut milk and pandan leaves, making each grain soft and glutinous with strong coconut fragrance. The soul of the dish lies in the exclusive handmade sambal chili sauce, freshly made daily with no preservatives, spicy with a mellow and sweet aftertaste. Paired with freshly fried crispy fried chicken that is crispy outside, tender inside and juicy, the combination of “Nasi Lemak + Sambal Chili Sauce + Fried Chicken” is known as a top combo among diners.
On this basis, the kopitiam integrates Malaysia’s other national treasure, premium Musang King durian, to create “Durian Nasi Lemak”. The durian flesh is creamy, sweet and fragrant, blending perfectly with the milky aroma of Nasi Lemak and the spiciness of sambal chili sauce. The layers of sweet, fragrant, spicy and fresh flavors combine the two national treasures into one dish, earning the title of “Durian Nasi Lemak King”.
Avelyns added that besides the award-winning dish, the kopitiam’s Silky Omelette Q Noodles is also a popular must-order item. The noodles are specially made locally, chewy and springy, paired with freshly stir-fried silky omelette, cooked to perfection with rich egg flavor – simple yet full of the warm taste of Nanyang home cooking.
Since its establishment, CHA YAN KOPITIAM has always taken inheriting and promoting traditional Malaysian Nanyang cuisine as its core mission, focusing on presenting the most authentic island flavors, allowing every diner to experience Malaysia’s passion and cultural heritage through their taste buds.
FRA NOMINATES THREE BRANDS FOR "KING" TITLES, DISCOVERING INTANGIBLE CULTURAL HERITAGE FOODS & SHOWCASING THEIR UNIQUE CHARM
Malaysia’s outstanding performance at the grand ceremony is attributed to the full support and rigorous selection by the Malaysia Food and Restaurants Association (FRA).
Dr. Dillon Yeap, President of FRA, shared at the event that as a multicultural ASEAN country, Malaysia has developed unique flavor preferences in the northern, central and southern regions due to cultural differences. FRA has long been committed to discovering intangible cultural heritage foods, and its evaluation focuses on in-depth experience of local tastes and textures to further highlight Malaysia’s charm as a “Gourmet Paradise”.
FRA takes “JOM Makan Visit Malaysia 2026” as its core promotion, integrating the “Food + Tourism” integrated advantage of the 2026 Visit Malaysia Year. In 2025, after a rigorous selection from hundreds of high-quality brands across the country, FRA nominated three outstanding representatives to compete in Beijing.
These three brands lived up to expectations and won the “King” titles, making Malaysian specialty foods such as Penang Laksa, Basque Cheesecake and Durian Nasi Lemak well-known among more Asian consumers. It conveys the diverse and inclusive cultural heritage and tropical charm of Malaysia, enhances local tourism appeal, and achieves multi-improvement in food promotion, tourism publicity and brand development.
This is also the core significance of FRA joining hands with Tourism Malaysia to promote local delicacies.

23/02/2026

第 20 届亚洲饮食天王颁奖典礼圆满落幕，马来西亚三家代表斩获天王荣耀
1 月 27 日，第 20 届亚洲饮食天王总颁奖典礼在北京御仙都圆满落幕。这场承载二十年行业记忆的盛会，汇聚了亚洲餐饮界顶尖精英，揭晓了万众瞩目的年度 “饮食天王美食指南点赞榜”，为亚洲餐饮行业书写崭新篇章。盛典以 “彰显亚洲标准，致敬匠心美味” 为核心，打破国界与菜系壁垒，专注食物的风味、传承与创新，评选出一众行业标杆。其中，代表马来西亚出征的三家优质品牌 —— 槟榔律驰名叻沙，俪盼及茶洋茶室，凭借卓越实力斩获 “天王” 殊荣，将马来西亚美食的独特魅力推向亚洲市场。
作为亚洲餐饮行业权威盛会，亚洲饮食天王颁奖典礼自 2006 年在香港启航，历经二十年深耕，已从行业交流平台发展为覆盖亚洲多国多地区的重量级餐饮奖项。创始人 Edmund Leung（梁震宇）先生在致辞中回顾二十年征程，提出 “亚洲餐饮，亚洲人说了算” 的理念，强调亚洲餐饮的标准理应由亚洲人自己定义，这一理念贯穿本届典礼始终。现场，融合亚洲饮食文化的才艺表演展现深厚底蕴与开放包容，以艺术形式搭建地域情感桥梁，让饮食成为连接人与人、传统与未来的文化纽带。
最终揭晓的 “饮食天王美食指南点赞榜”，是亿万食客口碑绘就的 “亚洲美味地图”，彰显亚洲饮食文化自信。榜单上的每一个名字，都代表亚洲厨艺的巅峰水准，指引着未来餐饮潮流方向。
第 20 届亚洲饮食天王美食指南点赞榜
PENANG ROAD FAMOUS LAKSA（槟城叻沙天王），LE PONT BOULANGERIE（巴斯克芝士蛋糕天王），茶洋茶室（榴莲椰浆饭天王），张珍记（海鲜天王），新斗记（粤式烧味天王），陶陶居（广式茶楼天王），黄记煌（三汁焖锅天王），拾捌道（意境融合菜天王），麻六记（川味江湖菜天王），聚兴兴号（传统面品天王），大董烤鸭（意境菜天王），生记饭店（地道粤式天王），仁宇品菜馆（精致豫菜天王），富临轩（经典粤菜天王），原牛道（日式烧肉天王），雅堂盛宴（酥香烧鸭天王），东门隐院（新派豫菜天王），裕丰源（滋补烩面天王），乔老爷茶餐厅（港式茶餐厅天王），平民翅王（烤翅天王），老门框爆肚涮肉（京味涮肉天王），大海碗（炸酱面天王），百乐门饮食集团（潮式私房菜天王），豫珑轩（清真豫菜天王），仁宇品阁餐厅（高端豫菜天王），翅福招牌碗仔翅（碗仔翅天王），新中州府苑饭店（现代先锋中餐天王），香港财记辣蟹私房菜（辣蟹天王），牛大人（台湾火锅天王），恒一食品有限公司（优质食材天王），百年前门铜锅涮肉（老北京铜锅涮肉天王），北京凯瑞御仙都餐饮集团（皇家菜天王），台湾・花井岩手作咖啡（精品咖啡天王），广州康莱德酒店韵轩（粤式点心天王），东国海鲜火锅城（海鲜火锅天王），深圳君悦酒店主席楼（高端中餐天王），香港富豪九龙酒店富豪轩（粤式海鲜天王），韩国 bbqvillage 经典炸鸡（韩式炸鸡天王），香港东涌世茂喜来登酒店采悦轩（创意粤菜天王），香港精英企业家俱乐部（美食文化推广天王），洲至奢选广州香岚官洲酒店粤王台（岭南意境菜天王），国家级非遗沙县小吃数字化运营商（非遗小吃推广天王），广州富力君悦大酒店空中花园（高空景观餐饮天王）
“榴莲椰浆饭天王” 王炸推荐：茶洋茶室双国宝风味，点亮马来西亚南洋美食魂
茶洋茶室创办人 Avelyns Goh 吴美燕在接受媒体专访时分享，能够荣获「榴莲椰浆饭天王」这项亚洲重量级荣誉，是对团队坚守本土美食的最大认可，也更加坚定茶室推广马来西亚传统南洋岛屿美食的使命。
在马来西亚，人人都爱的国民美食椰浆饭，马来语称为 Nasi Lemak，它不仅是马来西亚非遗美食，当地人更用一句亲切又好记的谐音 ——「辣食你嘛」，来形容这道让人一吃就上瘾、越吃越香的经典味道。它不只是一道饭食，更是马来西亚饮食文化的代表，是每一位本地人从小吃到大的味蕾记忆，也是外国游客来到马来西亚必打卡的「国民级美食」。
Avelyns 介绍，茶室的椰浆饭坚持传统做法：米饭以浓醇椰浆搭配香兰叶慢火蒸制，粒粒软糯、椰香浓郁，灵魂在于独家手工炒制的「叁巴辣椒酱」，每日新鲜制作、不添加防腐剂，香辣中带着醇厚回甘，搭配现炸香脆炸鸡，外酥里嫩、肉汁丰盈，这「椰浆饭 + 叁巴辣椒酱 + 炸鸡」是食客口中的王炸组合。在此基础上，茶室融入马来西亚另一大国宝顶级猫山王榴莲，打造出「榴莲椰浆饭」，榴莲果肉绵密香甜、香气浓郁，与椰浆饭的奶香、叁巴辣椒酱的香辣完美交融，甜、香、辣、鲜层层递进，把两大国宝风味合二为一，也因此拿下「榴莲椰浆饭天王」殊荣。
Avelyns 补充道，除了天王菜，茶室的滑蛋Q弹面也是食客必点的人气主打，面条是本地特制的，Q 弹有嚼劲，搭配现炒的嫩滑滑蛋，火候恰到好处，蛋香浓郁，简单却充满南洋家常的温暖味道。茶洋茶室自创立以来，始终以传承与推广马来西亚传统南洋美食为核心使命，专注呈现最地道的岛屿风味，让每一位食客都能透过味蕾，感受马来西亚的热情与文化底蕴。
FRA举荐三家品牌获 “天王” 奖发现非遗美食彰显魅力
马来西亚在此次盛典中的亮眼表现，得益于马来西亚食品与餐饮总会的全力推动与严格选拔。FRA 会长、食尚博士叶京桦现场分享，马来西亚作为东盟多元文化国家，北部、中部、南部因文化差异形成各具特色的口味偏好，FRA 一直致力于发现非遗舌尖美食，评估时注重深入体验当地人的口味口感，让马来西亚 “美食天堂” 的魅力更突出。
FRA 以 “JOM Makan visit Malaysia 2026” 为推广核心，结合 2026 马来西亚旅游年 “美食 + 旅游” 融合卖点，2025 年从全国百家优质品牌中层层遴选 3 家代表出征北京。这 3 家品牌不负众望斩获 “天王” 奖，让榴莲椰浆饭，槟城叻沙及巴斯克芝士蛋糕、等马来西亚特色美食被更多亚洲消费者熟知，传递多元包容的文化底蕴与热带风情，提升当地旅游吸引力，实现美食推广、旅游宣传及品牌发展多方提升，这也是 FRA 携手马来西亚旅游部推广本土美食的核心意义。

23/02/2026

20TH ASIAN KING OF CATERING AWARDS CONCLUDES SUCCESSFULLY; THREE MALAYSIAN REPRESENTATIVES SECURE "KING" TITLES
The 20th Asian King of Catering Awards concluded successfully at Beijing Yuxiandu on January 27. As a milestone event marking 20 years of industry history, it gathered top culinary elites from across Asia and unveiled the highly anticipated Asian King of Catering Food Guide “Like Leaderboard”, opening a new chapter for the Asian F&B industry. With the core theme “Showcasing Asian Standards, Honoring Crafted Flavors”, the ceremony broke down national and culinary boundaries, focusing on taste, heritage and innovation to select industry benchmarks. Three outstanding Malaysian brands — PENANG ROAD FAMOUS LAKSA, LE PONT BOULANGERIE and CHA YANG KOPITIAM — won the prestigious “King” titles through their exceptional strength, promoting the unique charm of Malaysian cuisine to the Asian market.
As an authoritative event in the Asian catering industry, the Asian King of Catering Awards was launched in Hong Kong in 2006. After 20 years of development, it has grown from an initial industry exchange platform into a heavyweight culinary award covering multiple Asian countries and regions. In his speech, founder Edmund Leung reviewed the 20-year journey and put forward the philosophy “Asian cuisine is decided by Asians”, emphasizing that the standards of Asian catering should be defined by Asians themselves. This philosophy ran through the entire ceremony. On site, talent performances integrating Asian food culture showed profound heritage and openness, building a bridge of regional emotions through art and making food a cultural link connecting people, tradition and the future.
The finally announced Asian King of Catering Food Guide “Like Leaderboard” is an “Asian flavor map” painted by hundreds of millions of diners’ word-of-mouth, demonstrating the confidence of Asian food culture. Each name on the list represents the peak level of Asian culinary skills and points to the future trend of the catering industry.
20TH ASIAN KING OF CATERING FOOD GUIDE "LIKE LEADERBOARD"
• PENANG ROAD FAMOUS LAKSA – Penang Laksa King
• LE PONT BOULANGERIE – Basque Cheesecake King
• CHA YANG KOPITIAM – Durian Nasi Lemak King
• ZHANG ZHEN JI – Seafood King
• XIN DOU JI – Cantonese Roasted Delicacies King
• TAO TAO JU – Cantonese Tea House King
• HUANG JI HUANG – Three-Sauce Braised Pot King
• SHI BA DAO – Artistic Fusion Cuisine King
• MA LIU JI – Sichuan Street Food King
• JU XING XING HAO – Traditional Noodles King
• DAD**G ROAST DUCK – Artistic Cuisine King
• SHENG JI RESTAURANT – Authentic Cantonese Cuisine King
• REN YU PIN CAI GUAN – Exquisite Henan Cuisine King
• FU LIN XUAN – Classic Cantonese Cuisine King
• YUAN NIU DAO – Japanese Yakiniku King
• YA TANG SHENG YAN – Crispy Roast Duck King
• D**G MEN YIN YUAN – Modern Henan Cuisine King
• YU FENG YUAN – Nourishing Braised Noodles King
• QIAO LAO YE CHA CAN TING – Hong Kong Style Tea Restaurant King
• PING MIN CHI WANG – Roasted Wings King
• LAO MEN KOU BAO DU SHUAN ROU – Beijing Style Hot Pot King
• DA HAI WAN – Zhajiangmian King
• PARAMOUNT CATERING GROUP – Chaoshan Private Kitchen King
• YU LONG XUAN – Halal Henan Cuisine King
• REN YU PIN GE RESTAURANT – Premium Henan Cuisine King
• CHI FU SIGNATURE WAN ZAI CHI – Wan Zai Chi King
• XIN ZHONG ZHOU FU YUAN HOTEL – Modern Pioneer Chinese Cuisine King
• HONG KONG CHOI KEE SPICY CRAB PRIVATE KITCHEN – Spicy Crab King
• NIU DA REN – Taiwan Hot Pot King
• HENG YI FOOD CO., LTD. – Quality Ingredients King
• HUNDRED-YEAR QIANMEN COPPER POT HOT POT – Old Beijing Copper Pot Hot Pot King
• BEIJING KAIRI YUXIANDU CATERING GROUP – Royal Cuisine King
• TAIWAN HANA IWATE HANDCRAFTED COFFEE – Specialty Coffee King
• YUN XUAN, CONRAD GUANGZHOU – Cantonese Dim Sum King
• D**G GUO SEAFOOD HOT POT CITY – Seafood Hot Pot King
• CHAIRMAN HOUSE, GRAND HYATT SHENZHEN – Premium Chinese Cuisine King
• REGAL COURT, REGAL KOWLOON HOTEL HONG KONG – Cantonese Seafood King
• KOREA BBQ VILLAGE – Korean Fried Chicken King
• YUE YUET HIN, SHERATON HONG KONG TUNG CHUNG HOTEL – Creative Cantonese Cuisine King
• HONG KONG ELITE ENTREPRENEURS CLUB – Food Culture Promotion King
• YUE WANG TAI, THE LANDMARK CANTON HOTEL GUANGZHOU – Lingnan Artistic Cuisine King
• DIGITAL OPERATOR OF NATIONAL INTANGIBLE CULTURAL HERITAGE SHAXIAN SNACKS – Intangible Cultural Heritage Snack Promotion King
• SKY GARDEN, GRAND HYATT GUANGZHOU – High-Altitude View Dining King
EXCLUSIVE INTERVIEW WITH SOONG CHEE HEEN OF LE PONT BOULANGERIE: THE CRAFTSMANSHIP BEHIND THE BASQUE CHEESECAKE KING
LE PONT BOULANGERIE has been awarded the title Basque Cheesecake King. Founded in 2015, this French-style bakery brand has embodied craftsmanship for 11 years, with the concept of “bridge” connecting French and Chinese palates, emotions, and precious moments.
Chef Soong Chee Heen has trained under world-class Michelin-starred French chefs, integrating the essence of fine dining into every creation. In the exclusive interview, he shared that the signature Basque Cheesecake earned its reputation through strictly selected premium imported cheese and pure animal cream. Using high-temperature, short-time baking, it delivers a caramelized, thin and firm crust with a smooth, molten center—rich in milky aroma yet light and non-greasy, preserving classic flavors while embracing modern aesthetics.
When speaking about the restaurant’s offerings, Chef Soong Chee Heen introduced that besides the award-winning cheesecake, the bakery series includes the Hazelnut Mousse Chocolate Cake made with premium French Valrhona chocolate, featuring silky mousse wrapped with crispy hazelnut pieces for rich layers. The best-selling Lemon Tart uses a buttery base instead of traditional cream, with a crisp crust and a perfectly balanced sweet and sour filling that is refreshing and light.
For hot dishes, the Slow-Braised Beef Cheek uses premium beef cheek, braised for hours until tender and melting-in-the-mouth, served with a rich sauce. Other signature dishes include:
HOKKAIDO SCALLOP & IKURA SYMPHONY: Hokkaido scallops paired with salmon roe, with uni mousse and crispy corn chips at the base for diverse textures.
SALMON TATAKI & CABBAGE ELEGANCE: Seared salmon with slow-cooked cabbage, enhanced with kombu dashi for a unique umami taste.
CEMOI 64% CHOCOLATE COULANT: 64% Cemoi chocolate lava cake, served with Madagascar vanilla ice cream, creating a perfect harmony of hot and cold.
Regarding the restaurant’s highlights, Chef Soong Chee Heen mentioned that the ground floor is a European-style French bakery and pastry outlet, while the upper two floors feature a stylish mix of concrete and wood, creating an atmosphere just like a Parisian street café—ideal for family gatherings and friends’ bonding.
For future prospects, Chef Soong Chee Heen stated that “Le Pont” is not only a bakery but also a bridge of emotions. The brand will continue using natural yeast for sourdough fermentation to bring customers the “taste of time”. It will also develop more healthy specialty beverages infused with flowers, herbs, and fruits, using craftsmanship to connect more beautiful encounters between taste and soul, making French romance and delightful flavors cherished memories for everyone.
FRA NOMINATES THREE BRANDS FOR "KING" TITLES, DISCOVERING INTANGIBLE CULTURAL HERITAGE FOODS & SHOWCASING THEIR UNIQUE CHARM
Malaysia’s outstanding performance at the grand ceremony is attributed to the full support and rigorous selection by the Malaysia Food and Restaurants Association (FRA).
Dr. Dillon Yeap, President of FRA, shared at the event that as a multicultural ASEAN country, Malaysia has developed unique flavor preferences in the northern, central and southern regions due to cultural differences. FRA has long been committed to discovering intangible cultural heritage foods, and its evaluation focuses on in-depth experience of local tastes and textures to further highlight Malaysia’s charm as a “Gourmet Paradise”.
FRA takes “JOM Makan Visit Malaysia 2026” as its core promotion, integrating the “Food + Tourism” integrated advantage of the 2026 Visit Malaysia Year. In 2025, after a rigorous selection from hundreds of high-quality brands across the country, FRA nominated three outstanding representatives to compete in Beijing.
These three brands lived up to expectations and won the “King” titles, making Malaysian specialty foods such as Penang Laksa, Basque Cheesecake and Durian Nasi Lemak well-known among more Asian consumers. It conveys the diverse and inclusive cultural heritage and tropical charm of Malaysia, enhances local tourism appeal, and achieves multi-improvement in food promotion, tourism publicity and brand development.
This is also the core significance of FRA joining hands with Tourism Malaysia to promote local delicacies.

23/02/2026

第 20 届亚洲饮食天王颁奖典礼圆满落幕，马来西亚三家代表斩获天王荣耀
1 月 27 日，第 20 届亚洲饮食天王总颁奖典礼在北京御仙都圆满落幕。这场承载二十年行业记忆的盛会，汇聚了亚洲餐饮界顶尖精英，揭晓了万众瞩目的年度 “饮食天王美食指南点赞榜”，为亚洲餐饮行业书写崭新篇章。盛典以 “彰显亚洲标准，致敬匠心美味” 为核心，打破国界与菜系壁垒，专注食物的风味、传承与创新，评选出一众行业标杆。其中，代表马来西亚出征的三家优质品牌槟榔律驰名叻沙，俪盼及茶洋茶室，凭借卓越实力斩获 “天王” 殊荣，将马来西亚美食的独特魅力推向亚洲市场。

作为亚洲餐饮行业权威盛会，亚洲饮食天王颁奖典礼自 2006 年在香港启航，历经二十年深耕，已从行业交流平台发展为覆盖亚洲多国多地区的重量级餐饮奖项。创始人 Edmund Leung（梁震宇）先生在致辞中回顾二十年征程，提出 “亚洲餐饮，亚洲人说了算” 的理念，强调亚洲餐饮的标准理应由亚洲人自己定义，这一理念贯穿本届典礼始终。现场，融合亚洲饮食文化的才艺表演展现深厚底蕴与开放包容，以艺术形式搭建地域情感桥梁，让饮食成为连接人与人、传统与未来的文化纽带。

最终揭晓的 “亚洲饮食天王美食指南点赞榜”，是亿万食客口碑绘就的 “亚洲美味地图”，彰显亚洲饮食文化自信。榜单上的每一个名字，都代表亚洲厨艺的巅峰水准，指引着未来餐饮潮流方向。

第 20 届亚洲饮食天王美食指南点赞榜
PENANG ROAD FAMOUS LAKSA（槟城叻沙天王），LE PONT BOULANGERIE（巴斯克芝士蛋糕天王），茶洋茶室（榴莲椰浆饭天王），张珍记（海鲜天王），新斗记（粤式烧味天王），陶陶居（广式茶楼天王），黄记煌（三汁焖锅天王），拾捌道（意境融合菜天王），麻六记（川味江湖菜天王），聚兴兴号（传统面品天王），大董烤鸭（意境菜天王），生记饭店（地道粤式天王），仁宇品菜馆（精致豫菜天王），富临轩（经典粤菜天王），原牛道（日式烧肉天王），雅堂盛宴（酥香烧鸭天王），东门隐院（新派豫菜天王），裕丰源（滋补烩面天王），乔老爷茶餐厅（港式茶餐厅天王），平民翅王（烤翅天王），老门框爆肚涮肉（京味涮肉天王），大海碗（炸酱面天王），百乐门饮食集团（潮式私房菜天王），豫珑轩（清真豫菜天王），仁宇品阁餐厅（高端豫菜天王），翅福招牌碗仔翅（碗仔翅天王），新中州府苑饭店（现代先锋中餐天王），香港财记辣蟹私房菜（辣蟹天王），牛大人（台湾火锅天王），恒一食品有限公司（优质食材天王），百年前门铜锅涮肉（老北京铜锅涮肉天王），北京凯瑞御仙都餐饮集团（皇家菜天王），台湾・花井岩手作咖啡（精品咖啡天王），广州康莱德酒店韵轩（粤式点心天王），东国海鲜火锅城（海鲜火锅天王），深圳君悦酒店主席楼（高端中餐天王），香港富豪九龙酒店富豪轩（粤式海鲜天王），韩国 bbqvillage 经典炸鸡（韩式炸鸡天王），香港东涌世茂喜来登酒店采悦轩（创意粤菜天王），香港精英企业家俱乐部（美食文化推广天王），洲至奢选广州香岚官洲酒店粤王台（岭南意境菜天王），国家级非遗沙县小吃数字化运营商（非遗小吃推广天王），广州富力君悦大酒店空中花园（高空景观餐饮天王）

LE PONT BOULANGERIE 主厨宋师傅专访：巴斯克芝士蛋糕天王的 “味觉之桥” 匠心
俪盼荣膺 “巴斯克芝士蛋糕天王”，2015 年创立的法式烘焙品牌，11 载匠心以 “桥” 为意，连接中法味蕾与情感时光。主厨宋师傅曾跟随世界顶级法国米其林厨师，将星级精髓注入每款出品，他在专访中分享，招牌巴斯克芝士蛋糕能成为天王菜，源于严选进口优质芝士与动物奶油，以短速高温工艺烤出焦香薄韧外层与绵密流心内馅，奶香浓郁却轻盈不腻，还原经典风味的同时融入现代美学。

谈及餐厅美食，主厨宋师傅介绍，烘焙系列除了天王蛋糕，还有用法国顶级 Valrhona 巧克力制作的榛子慕丝巧克力蛋糕，丝滑慕丝包裹脆香榛子碎，层次丰富；热卖柠檬塔以牛油底取代传统奶油，塔皮酥脆，内馅酸甜平衡，清爽不腻。热食方面，慢炖牛颊肉选用优质牛颊，经长时间慢炖至肉质软烂，入口即化，搭配浓郁酱汁。此外还有诸如 HOKKAIDO SCALLOP & IKURA SYMPHONY，以北海道扇贝搭配鲑鱼卵，底层的海胆慕斯与酥脆玉米片增添丰富口感；SALMON TATAKI & CABBAGE ELEGANCE，香煎三文鱼搭配慢煮卷心菜，以昆布高汤赋予独特鲜味；CEMOI 64% CHOCOLATE COULANT，64% 的 CEMOI 巧克力熔岩蛋糕，搭配马达加斯加香草冰淇淋，冷热交织。

谈及餐厅特点，主厨宋师傅说，空间上楼下是欧陆风情的法式面包甜点门市，楼上两层以钢筋水泥配木材混搭，让人仿佛置身巴黎街头的咖啡屋，适合家庭欢聚与挚友相伴。对于未来展望，主厨宋师傅表示，“Le Pont” 不仅是烘焙餐厅，更是情感之桥，未来会继续坚持用天然酵母发酵酸面团，让食客吃到 “时间的味道”，同时研发更多融入鲜花、香草、水果的健康特调饮品，以匠心联结更多舌尖与心灵的美好相遇，让法式浪漫与味蕾美好成为更多人珍藏的时光记忆。

FRA举荐三家品牌获 “天王” 奖发现非遗美食彰显魅力
马来西亚在此次盛典中的亮眼表现，得益于马来西亚食品与餐饮总会的全力推动与严格选拔。FRA 会长、食尚博士叶京桦现场分享，马来西亚作为东盟多元文化国家，北部、中部、南部因文化差异形成各具特色的口味偏好，FRA 一直致力于发现非遗舌尖美食，评估时注重深入体验当地人的口味口感，让马来西亚 “美食天堂” 的魅力更突出。

FRA 以 “JOM Makan visit Malaysia 2026” 为推广核心，结合 2026 马来西亚旅游年 “美食 + 旅游” 融合卖点，2025 年从全国百家优质品牌中层层遴选 3 家代表出征北京。这 3 家品牌不负众望斩获 “天王” 奖，让巴斯克芝士蛋糕、槟城叻沙、榴莲椰浆饭等马来西亚特色美食被更多亚洲消费者熟知，传递多元包容的文化底蕴与热带风情，提升当地旅游吸引力，实现美食推广、旅游宣传及品牌发展多方提升，这也是 FRA 携手马来西亚旅游部推广本土美食的核心意义。

22/02/2026

20TH ASIAN KING OF CATERING AWARDS CONCLUDES SUCCESSFULLY; THREE MALAYSIAN REPRESENTATIVES SECURE "KING" TITLES
The 20th Asian King of Catering Awards concluded successfully at Beijing Yuxiandu on January 27. As a milestone event marking 20 years of industry history, it gathered top culinary elites from across Asia and unveiled the highly anticipated Asian King of Catering Food Guide “Like Leaderboard”, opening a new chapter for the Asian F&B industry. With the core theme “Showcasing Asian Standards, Honoring Crafted Flavors”, the ceremony broke down national and culinary boundaries, focusing on taste, heritage and innovation to select industry benchmarks. Three outstanding Malaysian brands — PENANG ROAD FAMOUS LAKSA, LE PONT BOULANGERIE and CHA YANG KOPITIAM — won the prestigious “King” titles through their exceptional strength, promoting the unique charm of Malaysian cuisine to the Asian market.
As an authoritative event in the Asian catering industry, the Asian King of Catering Awards was launched in Hong Kong in 2006. After 20 years of development, it has grown from an initial industry exchange platform into a heavyweight culinary award covering multiple Asian countries and regions. In his speech, founder Edmund Leung reviewed the 20-year journey and put forward the philosophy “Asian cuisine is decided by Asians”, emphasizing that the standards of Asian catering should be defined by Asians themselves. This philosophy ran through the entire ceremony. On site, talent performances integrating Asian food culture showed profound heritage and openness, building a bridge of regional emotions through art and making food a cultural link connecting people, tradition and the future.
The finally announced Asian King of Catering Food Guide “Like Leaderboard” is an “Asian flavor map” painted by hundreds of millions of diners’ word-of-mouth, demonstrating the confidence of Asian food culture. Each name on the list represents the peak level of Asian culinary skills and points to the future trend of the catering industry.
20TH ASIAN KING OF CATERING FOOD GUIDE "LIKE LEADERBOARD"
• PENANG ROAD FAMOUS LAKSA – Penang Laksa King
• LE PONT BOULANGERIE – Basque Cheesecake King
• CHA YANG KOPITIAM – Durian Nasi Lemak King
• ZHANG ZHEN JI – Seafood King
• XIN DOU JI – Cantonese Roasted Delicacies King
• TAO TAO JU – Cantonese Tea House King
• HUANG JI HUANG – Three-Sauce Braised Pot King
• SHI BA DAO – Artistic Fusion Cuisine King
• MA LIU JI – Sichuan Street Food King
• JU XING XING HAO – Traditional Noodles King
• DAD**G ROAST DUCK – Artistic Cuisine King
• SHENG JI RESTAURANT – Authentic Cantonese Cuisine King
• REN YU PIN CAI GUAN – Exquisite Henan Cuisine King
• FU LIN XUAN – Classic Cantonese Cuisine King
• YUAN NIU DAO – Japanese Yakiniku King
• YA TANG SHENG YAN – Crispy Roast Duck King
• D**G MEN YIN YUAN – Modern Henan Cuisine King
• YU FENG YUAN – Nourishing Braised Noodles King
• QIAO LAO YE CHA CAN TING – Hong Kong Style Tea Restaurant King
• PING MIN CHI WANG – Roasted Wings King
• LAO MEN KOU BAO DU SHUAN ROU – Beijing Style Hot Pot King
• DA HAI WAN – Zhajiangmian King
• PARAMOUNT CATERING GROUP – Chaoshan Private Kitchen King
• YU LONG XUAN – Halal Henan Cuisine King
• REN YU PIN GE RESTAURANT – Premium Henan Cuisine King
• CHI FU SIGNATURE WAN ZAI CHI – Wan Zai Chi King
• XIN ZHONG ZHOU FU YUAN HOTEL – Modern Pioneer Chinese Cuisine King
• HONG KONG CHOI KEE SPICY CRAB PRIVATE KITCHEN – Spicy Crab King
• NIU DA REN – Taiwan Hot Pot King
• HENG YI FOOD CO., LTD. – Quality Ingredients King
• HUNDRED-YEAR QIANMEN COPPER POT HOT POT – Old Beijing Copper Pot Hot Pot King
• BEIJING KAIRI YUXIANDU CATERING GROUP – Royal Cuisine King
• TAIWAN HANA IWATE HANDCRAFTED COFFEE – Specialty Coffee King
• YUN XUAN, CONRAD GUANGZHOU – Cantonese Dim Sum King
• D**G GUO SEAFOOD HOT POT CITY – Seafood Hot Pot King
• CHAIRMAN HOUSE, GRAND HYATT SHENZHEN – Premium Chinese Cuisine King
• REGAL COURT, REGAL KOWLOON HOTEL HONG KONG – Cantonese Seafood King
• KOREA BBQ VILLAGE – Korean Fried Chicken King
• YUE YUET HIN, SHERATON HONG KONG TUNG CHUNG HOTEL – Creative Cantonese Cuisine King
• HONG KONG ELITE ENTREPRENEURS CLUB – Food Culture Promotion King
• YUE WANG TAI, THE LANDMARK CANTON HOTEL GUANGZHOU – Lingnan Artistic Cuisine King
• DIGITAL OPERATOR OF NATIONAL INTANGIBLE CULTURAL HERITAGE SHAXIAN SNACKS – Intangible Cultural Heritage Snack Promotion King
• SKY GARDEN, GRAND HYATT GUANGZHOU – High-Altitude View Dining King
.
IN-DEPTH STORY: “PENANG LAKSA KING” — 56 YEARS OF HERITAGE AT Penang Road Famous Laksa
Penang Road Famous Laksa is a time-honored food brand in Penang, Malaysia, founded by the Liew family in 1970. Now inherited by third-generation successor Leow Woo Taid, the family business has a 56-year history.
In 2025, the brand won the “Penang Laksa King” at the 20th Asian King of Catering Awards and was selected for the 20th Asian King of Catering Food Guide “Like Leaderboard” – Malaysia Regional List.
Its signature Penang Laksa is one of Penang’s most iconic dishes. In 2011, it was ranked 7th on CNN’s World’s 50 Best Foods list.
The core of the dish lies in its secret soup base. Every day at 3am., fresh sardines and bigeye tuna are slowly simmered for 4 hours with over a dozen spices including lemongrass and galangal, paired with hand-ground shrimp paste, creating a rich, sour, spicy and fresh flavor.
Side dishes include cucumber, onions, pineapple, mint leaves and more. The noodles are thick rice noodles with a springy texture.
The restaurant has been recommended by Michelin Bib Gourmand for four consecutive years and has won numerous international accolades, widely recognized for serving high-quality, great-value food.
Besides laksa, the restaurant’s duck egg char kway teow and oyster omelette are also customer favorites. Duck eggs are locally sourced in Penang, and the oyster omelette is made to order with fresh oysters.
As the third-generation successor, Leow Woo Taid learned the craft from his family at an early age. He strictly follows the recipes and techniques passed down from his grandfather; even the soup pot is a family heirloom.
He stated that this award is an affirmation of three generations of dedication to tradition. Moving forward, he plans to launch a “Laksa Tasting Experience” during Visit Malaysia Year, allowing visitors to grind spices and cook laksa hands-on, sharing the authentic taste of Penang with the world.
As an iconic Malaysian food, Penang Laksa is a must-try for every visitor to Penang, a paradise for food lovers.
Over the decades, Hong Kong Food God Leung Man-to has visited Penang countless times to praise this dish, actively promoting it through FRA’s Gourmet God Arrival program.
FRA NOMINATES THREE BRANDS FOR "KING" TITLES, DISCOVERING INTANGIBLE CULTURAL HERITAGE FOODS & SHOWCASING THEIR UNIQUE CHARM
Malaysia’s outstanding performance at the grand ceremony is attributed to the full support and rigorous selection by the Malaysia Food and Restaurants Association (FRA).
Dr. Dillon Yeap, President of FRA, shared at the event that as a multicultural ASEAN country, Malaysia has developed unique flavor preferences in the northern, central and southern regions due to cultural differences. FRA has long been committed to discovering intangible cultural heritage foods, and its evaluation focuses on in-depth experience of local tastes and textures to further highlight Malaysia’s charm as a “Gourmet Paradise”.
FRA takes “JOM Makan Visit Malaysia 2026” as its core promotion, integrating the “Food + Tourism” integrated advantage of the 2026 Visit Malaysia Year. In 2025, after a rigorous selection from hundreds of high-quality brands across the country, FRA nominated three outstanding representatives to compete in Beijing.
These three brands lived up to expectations and won the “King” titles, making Malaysian specialty foods such as Penang Laksa, Basque Cheesecake and Durian Nasi Lemak well-known among more Asian consumers. It conveys the diverse and inclusive cultural heritage and tropical charm of Malaysia, enhances local tourism appeal, and achieves multi-improvement in food promotion, tourism publicity and brand development.
This is also the core significance of FRA joining hands with Tourism Malaysia to promote local delicacies.

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