Malaysian Dishes—From Rendang to Ubi Tawan Bingka—Draw Global Attention at World Bank Event

WORLD BANK HEADQUARTERS, WASHINGTON, GEORGE TOWN (PENANG), FLUSHING (QUEENS, NEW YORK), 6 OCTOBER 2026 —

Malaysia’s Culinary Diplomacy Takes Center Stage at World Bank as Rendang, Sate and Ayam Percik Win Global Audience

The event, held on September 23 and 24, marked the first time Malaysian cuisine was presented on such a grand scale at an international institution, with a professional kitchen team led by Penang-born chef and journalist Nani Yusof Hughie crafting dishes that ranged from classic rendang to lesser-known regional specialties like bingka ubi kayu and seri muka.

The collaboration, organized by the World Bank’s culinary team, underscored how food is increasingly becoming a tool for cultural diplomacy, particularly in an era where soft power plays a critical role in global influence.

At the heart of the initiative was Nani Yusof Hughie, a dual careerist who has spent decades straddling journalism and gastronomy.

As the guest chef representing Malaysia, she worked alongside World Bank Executive Chef Nicholas Cavaretta and Senior Sous Chef Riazur Rahaman to prepare a menu that included rendang daging, sate ayam with peanut sauce, ayam percik, spiced fried chicken, sambal udang, Nyonya pickles, sayur lodeh, Melaka’s sagu gula, bingka ubi kayu, and seri muka—each dish selected to showcase Malaysia’s multicultural culinary tapestry.

The event was not merely a cooking demonstration but a deliberate effort to embed Malaysia’s cultural identity into the global consciousness, Nani said.

“As a journalist, I tell stories with words. As a chef, I tell stories with food,” she told reporters after the event. “When someone invites you to represent your country through food, you’re not just bringing a recipe to the kitchen. You’re bringing memories, families, culture—a piece of Malaysia itself.” The challenge, she added, was ensuring authenticity in a professional institutional kitchen, far removed from the home-style preparations that define Malaysian comfort food.

To achieve this, Nani collaborated closely with Restaurant Associates, the catering firm managing the World Bank’s food operations, to maintain the delicate balance of flavors that define Malaysian cuisine.

For Cavaretta, the partnership was a revelation about the depth of Malaysian gastronomy. “Malaysian food has so many layers of flavor,” he said. “Recreating that on this scale required trust, collaboration, and a willingness to perfect every detail.

Nani brought not just expertise, but a passion for Malaysian cuisine that made this event possible.” His observations highlighted how Malaysian food—often overshadowed by neighbors like Thailand or Indonesia—holds its own in terms of complexity, with its harmonious blend of spicy, sweet, sour, and umami notes, as well as the distinctive aromas of lemongrass, galangal, coconut milk, and chili.

Rahaman, who is not Malaysian, echoed Cavaretta’s admiration, noting how the dishes revealed a culinary tradition built on balance and tradition. “What stood out most was the equilibrium—how every dish manages to be bold yet refined, fiery yet comforting,” he said.

“As someone who isn’t from Malaysia, I wanted to honor the traditions behind each plate while understanding what makes them special.” His remarks reflected a growing trend among international chefs to engage with non-Western cuisines not just as trends, but as living cultural expressions.

Nani’s own journey from Penang to the World Bank’s kitchens is a microcosm of Malaysia’s evolving global culinary footprint. Born and raised in George Town, she cut her teeth in both journalism and food, eventually opening Mamak Malaysia in Flushing, Queens, New York, in 2013—a restaurant that earned a Michelin Guide listing and features in The New York Times and New York Magazine.

After years focusing on communications in Washington, the World Bank invitation marked her return to professional cooking, this time on a stage that could amplify Malaysia’s voice worldwide.

“Food is a universal language,” Nani said. “Every dish is a small bridge connecting cultures. Sometimes, the most effective way to introduce a country isn’t through speeches, but by inviting people to sit together and share a meal.” Her words resonated with the World Bank’s broader mission, which has increasingly used cultural heritage programs—including food festivals—to foster cross-national understanding among its member countries.

The Malaysian event was part of this initiative, positioning cuisine as a vehicle for identity, hospitality, and tradition in an era where cultural exchange is as vital as economic policy.

The success of the World Bank event also comes at a pivotal moment for Malaysia’s food sector, which has seen a surge in international recognition. From Michelin-starred Malaysian restaurants in Singapore and London to the global popularity of nasi lemak and char kway teow, the country’s culinary scene is gaining traction as a marker of national pride.

The World Bank collaboration, however, represents a new dimension—one where Malaysia’s flavors are not just consumed but celebrated as a diplomatic asset.

As the event concluded, the World Bank’s culinary team signaled that this would not be a one-off. “We see this as the beginning of a broader dialogue,” Cavaretta said.

“Food has a way of breaking down barriers, and we’re excited to explore more collaborations that highlight the rich diversity of our member countries.” For Malaysia, the takeaway is clear: in an age where nations compete for cultural influence, the kitchen has become the most potent embassy of all.