Join us for an exclusive, one-of-a-kind culinary experience in Kuching, Sarawak, Borneo. We are honored to host SIX world-renowned Michelin Chefs and their respective sous-chefs.
Witness culinary artistry as these masters collaborate to create a unique menu that transcends borders, blending international expertise with local inspiration.
Chef Riley Sanders (USA) As Executive Chef at KUMA in Chiang Rai, Riley’s relentless commitment to quality and creativity have made him the darling of Thai media, building on his profile from CANVAS in Bangkok which saw him crowned Chef of the Year in 2024 by Thailand’s Favourite Restaurants, among many accolades.
Chef Andrew Martin (CAN) A French Canadian, Andrew has been travelling across Thailand working on food concepts with PRC and the Fatboy Izakaya team. From this, he has launched SOMSAK, a fun and playful take on Esan cuisine, expanding his contemporary Thai menu.
Chef Thavisack (UK) This British-born Laotian has honed his ‘fun, bold and unpretentious’ culinary style in London’s top restaurants. Head Chef at 80/20 since April 2023, following his role as Development Chef of the Blue Elephant group, he incorporates his Laotian roots and techniques into his fresh take on local ingredients.
Chef Tan Kosiyabong (THA-CN) With his unique blend of Chinese flavours and European cooking techniques using Thai ingredients and methods, Chef Tan brings his three-star Michelin experience to GOAT, established in late 2020. This restaurant, inspired by Sino-Portuguese architecture, reflects both Thailand’s rich culinary culture and a commitment to sustainable gastronomy, awarded a Michelin Green Star in 2026.
Chef Michelle Goh (MY) Sarawak’s own, Michelle brought her stellar pastry skills from a stint in Australia to Suring, a two-Michelin star restaurant in Thailand at the tender age of 23. Together with her husband, she opened MIA, where the modern European menu made her the youngest Malaysian female chef to earn a Michelin star.
Chef ”Top” Russel (THA) As co-owner and head-chef of MIA Restaurant in Bangkok, Top is recognised for his modern European cuisine with Asian influence, turning seasonal produce into a refined and intimate dining experience. He works alongside his wife and pastry chef, Michelle, achieving their Michelin star in 2024 for their high-quality cooking.
Organiser: WhatMatters Sdn. Bhd.
Since its inception in 2012, WHATMATTERS was born out of a passion to revive and preserve. Sarawak’s unique diversity of culture, food, heritage, Heritage and Tradition.
Organiser WhatsApp Contact: +6019 252 9576
