06/06/2026

LYFE SATURDAY | JUNE 6, 2026 21 Multicultural cooking shines at regional competition o Team Lotus’s Malaysia wins sole Gold Award at Thailand Ultimate

Fairy lights, camping chairs and coffee at 3am make Kofh by Eshaal feel like a late-night escape tucked inside the city. – PIC FROM INSTAGRAM @KOFHBYESHAAL

Chef Challenge 2026 T EAM Lotus’s Malaysia has secured the Gold Award and was crowned Overall Team Champion at the 12th Thailand Ultimate Chef Challenge (TUCC) 2026, held in conjunction with Thaifex – Anuga Asia 2026 in Bangkok, Thailand. Representing Malaysia under the banner of Team Lotus’s Malaysia were the winners of Lotus’s Malaysia’s Masak-Masak Ceria 2025 professional category – chefs Muhammad Syafiq Syahmi Saidon, Leo Wong and Yuventhiran Pillai Arumugam Pillai. Held from May 26 to 30 at Impact Muang Thong Thani, Bangkok, the competition brought together more than 400 chefs from across Asia and beyond, ranging from rising culinary talents to seasoned masters, all competing for top honours in one of the region’s most prestigious culinary competitions. Endorsed by the World Association of Chefs’ Societies, TUCC is widely recognised as a benchmark for culinary excellence, creativity and sustainability in Asia. The competition provides chefs with an internationally recognised platform to demonstrate their culinary artistry, gain global exposure and recognition, and exchange knowledge with industry experts from around the world. Team Lotus’s Malaysia earned the only Gold Award presented in the team category, with all other competing teams receiving Silver Awards. The team further cemented its dominance by being named Overall Team Champion, awarded to the team that achieved the highest cumulative score in the team category. TUCC 2026 marked Team Lotus’s Malaysia’s first-ever participation in the competition. Competing in the Asian Gourmet Challenge, the team

Kofh by Eshaal Located in Kampung Datuk Keramat, Kofh by Eshaal has quickly gained traction online for its cosy late-night

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atmosphere and unconventional operating hours. Open daily from 7pm until 5am, the cafe caters directly to night owls, students and young adults looking for somewhere to unwind well past midnight. Its outdoor seating area, complete with camping chairs and fairy lights, creates a warm and intimate setting that feels almost campsite-like in the middle of the city. The cafe’s popularity on TikTok and Threads also highlights how younger audiences increasingly discover hangout spots through social media rather than traditional word-of mouth recommendations, turning aesthetically driven spaces into viral lifestyle destinations. More than just coffee What makes these cafes successful is not simply the drinks themselves. They are selling atmosphere, comfort and a sense of belonging as many Gen Z customers now seek “third places” outside home and work where they can spend time without pressure. Late-night cafes fill that gap by offering spaces that feel social without being overwhelming and in some ways, these cafes mirror what mamak stalls once represented for older generations – accessible places where people gathered after hours simply to talk and spend time together. The difference lies in presentation. Where mamak stalls embrace bright lights and bustling energy, cafes lean into moodier aesthetics, slower pacing and curated experiences. Are mamak stalls being replaced? Not entirely. Mamak stalls still remain deeply embedded within Malaysian culture, particularly because of their affordability and accessibility. There is also a comfort and familiarity to mamak stall culture that cafes cannot fully recreate. Instead, the rise of late-night cafes reflects diversification rather than replacement as younger Malaysians simply have more choices now depending on mood and occasion. One night may call for teh tarik and roti telur under fluorescent lights, while another might suit matcha and quiet conversations in a dimly lit cafe corner. Both spaces fulfil different emotional and social needs. Ultimately, the growing popularity of late-night cafes says less about the decline of mamak stalls and more about how Gen Z is reshaping urban social culture. Because today, “jom lepak” no longer points to just one kind of place.

Chefs of Team Lotus’s Malaysia: (from left) Yuventhiran, Syafiq and Wong.

Boxing with Green Masala Curry and the dessert Leum Kleun Lava with Thai Tea Semi-Freddo and Green Thai Tea Foam. The team’s success reflects the high standards of talent cultivated through Lotus’s Malaysia’s Masak Masak Ceria, the retailer’s flagship culinary competition that provides aspiring and professional chefs with a platform to showcase their skills and pursue excellence. Having emerged as winners of the 2025 professional category, the three chefs have now translated their domestic success into international recognition, further elevating Malaysia’s standing on the global culinary stage. Masak-Masak Ceria is Lotus’s Malaysia’s flagship culinary competition that celebrates culinary creativity and excellence while providing a platform for aspiring and professional chefs to showcase their skills. The competition aims to nurture culinary talent and promote Malaysia’s rich and diverse food heritage.

Wong preparing his dishes for the judges’ evaluation at TUCC 2026.

Fiddle Fern Kerabu Salad Roll with Toasted Coconut Emulsion, Mackerel Otak Mousseline with Otak Sauce, Tom Yam Soup with Shrimp Mosaic, Lamb Patty Braised in Rogan Josh Sauce, Chicken

impressed judges with a menu that celebrated Malaysia’s rich multicultural culinary heritage through innovative techniques and refined presentation. Standout dishes presented included the

Group photo of all participating chefs at TUCC 2026.

Dishes prepared by Team Lotus’s Malaysia win them the Gold Award.