The 28th MAGGI® Secondary School Cooking Competition (MSSCC), organised in partnership with the Ministry of Education Malaysia and the State Education Department, concluded with a thrilling Grand Finale at The Campus Ampang, where 16 state finalists showcased their culinary mastery. The event marked the culmination of a two-month journey that brought together secondary school students from across Malaysia in a celebration of creativity, passion, and the art of cooking.

This year’s competition, themed “Dari Negeri ke Pentas Dunia”, reflected MAGGI®’s continued commitment to inspiring the next generation of culinary talents who are shaping Malaysia’s food culture. The 2025 edition recorded a remarkable milestone with 2,044 entries from students aged 13 to 17 across 16 states, including the Federal Territories of Putrajaya and Labuan. Out of these, 866 students advanced to the state-level rounds, highlighting the growing enthusiasm for cooking among Malaysia’s youth. For the first time, the competition welcomed Form 4 and Form 5 students, expanding opportunities for young culinary enthusiasts to deepen their knowledge of balanced diets and develop essential cooking skills while expressing their creativity in the kitchen.

Since its inception in 1997, MSSCC has stood as a pillar of MAGGI®’s collaboration with the Ministry of Education (MOE), nurturing generations of aspiring cooks who embody the spirit of healthy and balanced eating. The programme not only hones culinary techniques but also cultivates essential life values such as teamwork, creativity, and perseverance qualities that extend far beyond the classroom.

Ms. Ivy Tan Link Cheh, Business Executive Officer of MAGGI® Malaysia and Singapore, expressed her pride in the enduring partnership with MOE, sharing that over 350,000 students have participated in the competition since its beginning. She remarked that MSSCC is more than a cooking contest; it is a journey of self-discovery where students learn to innovate, collaborate, and take pride in Malaysia’s rich and diverse food culture. She added that each student’s enthusiasm reminds us of the power of food to unite, teach, and inspire.

The competition’s Grand Finale brought together 16 of the nation’s best young chefs, each evaluated on creativity, taste, presentation, and nutritional balance. Five teams emerged as national winners, demonstrating exceptional skill, originality, and culinary artistry. The winning team, Muhammad Adiy Naufal Bin Muhammad Hazrul and Nur Muslihah Najwa Binti Hamizan from SMK Seri Bemban, Melaka, impressed the judges with their dish, Grilled Duck with MAGGI® Percik ala Thai Sauce with Mango Salsa and Garlic Bread, a creative adaptation of the classic French Duck L’Orange. Their recipe beautifully captured the competition’s theme by blending international inspiration with local heritage and balanced nutrition.

The duo from SMK Seri Bemban shared that their teacher’s advice “Don’t just cook for the competition, cook for your story, cook for your loved ones” inspired them to focus on the cultural story behind their dish. For them, MSSCC was not only about mastering recipes but also about understanding the heart and history of Malaysian cuisine.

Second place went to Dhiya Hanis Syamimi Binti Faizatu Afkhma and Nur Atiqah Elisya Binti Zulfatihi from SMK Sultan Yahya Petra 1, Kelantan, who presented Sushi Itik Percik with Sos Hijau, a creative twist on a traditional favourite. By using healthier cooking techniques such as grilling with an air fryer and incorporating more vegetables, they reimagined a local dish in a way that balanced nutrition with authentic flavour.

Chef Sharifah from MAGGI® Malaysia praised all participants for their creativity and discipline, highlighting that every student who took part was already a winner for their dedication and passion. She also emphasized the importance of the Malaysian Healthy Plate concept, where dishes were evaluated on the Quarter-Quarter-Half principle to encourage balanced eating habits.

In addition to the student competition, parents attending the finale were introduced to a new initiative under the Nestlé for Healthier Kids programme. The segment featured an engaging cooking demonstration that offered practical tips on preparing quick and nutritious meals at home, aiming to empower families to make healthier food choices together.

Closing the event, Ms. Tan expressed her heartfelt congratulations to all participants for their enthusiasm and creativity. She remarked that MSSCC continues to reflect the true spirit of MAGGI® a spirit of sharing, learning, and creating together. Every participant, she said, represents the future of Malaysia’s vibrant food culture, and their journey in the kitchen is only just beginning.

For more information about the 28th MAGGI® Secondary School Cooking Competition (MSSCC) 2025, visit https://www.maggi.my/ms/memupuk-generasi-muda/.