MCWC 2025: Ahmad Syamil Shines on the World Stage, Proving Disabilities Are No Barrier

By Rosli Mansor Ahmad Razali

IPOH: Amid hundreds of local and international participants competing at the Malaysia Culinary World Cup (MCWC) 2025, one story stands out — that of 18-year-old Ahmad Syamil Ashman Abdul Wahab from Merbok, Kedah, who was determined to showcase his talent on the world stage despite his disability.

A vocational special education student specialising in pastry, Ahmad Syamil, bravely took up the challenge of the Creative Dessert category with his lemon posset, even though the competition drew seasoned chefs from 26 countries.

“I’ve trained and prepared as best as I could for MCWC. I enjoyed taking on the Creative Dessert category and gave it my very best,” he said with a wide smile.

This year marks a milestone as it is the first time in Malaysian culinary competition history that a dedicated category was introduced for persons with disabilities (OKU).

Although organisers initially prepared simpler menus, such as mi goreng mamak and chicken fried rice, for OKU contestants, Ahmad Syamil and his peers opted for tougher challenges, choosing dishes on par with those tackled by able-bodied participants.

“I’m so happy to meet many OKU friends from across the country and to share our cooking knowledge. It’s such an exciting and valuable experience for me,” he added.

Malaysia Cuisine Head Judge Chef Fazalina Ismail said she was deeply moved by the determination shown by OKU participants, who endured long hours in hot kitchens and did not hesitate to attempt the same complex dishes as professional chefs.

“They’re on par with everyone else. Some are even more creative, though they may be a bit slower. But their spirit and effort are truly remarkable,” she said.

Chef Fazalina also urged parents to continue encouraging their children with disabilities to step forward and show the world what they can do.

“If parents themselves don’t support their kids, how can society? Parents play a crucial role, alongside teachers, in building their children’s confidence,” she added.

The MCWC 2025, held at Bulatan Sultan Azlan Shah in Ipoh until June 29, has drawn nearly 800 participants from around the globe. With 65 categories, including special categories for OKU adults and children, the competition is not only raising the profile of Malaysia’s culinary industry but also helping instil greater confidence among the OKU community.