Malaysian Oil Scientists’ & Technologists’ Association (MOSTA), Malaysian Palm Oil Council (MPOC), in collaboration with Nonosugar Health Tech Sdn Bhd (Nonosugar Health Tech), a health and nutritional food manufacturer, held a victory celebratory dinner for the Malaysian National Culinary team who competed at the Culinary Olympics 2024 at Stuttgart, Germany. 

The dinner prepared by Zuan Yuan Chinese Restaurant, One World Hotel, graced by Her Royal Highness The Tengku Ampuan of Pahang Tunku Azizah Aminah Maimunah Iskandariah binti Almarhum Sultan Iskandar Al-Haj, celebrated the winners for their achievements. MOSTA, MPOC and Nonosugar Health Tech also announced their support for the Malaysian National Culinary Team for their participation at the upcoming Culinary World Cup 2026. 

The Malaysian Culinary team represented by 18 Malaysian chefs, competed under the banner of Malaysia Professional Culinaire Association won silver in the Restaurant of Nations and Chef’s Table categories. Their award-winning dishes featured Nonosugar Health Tech’s Tan Sri Ong P90 and Tan Sri Ong Red P90 palm oil based-cooking oil. 

Chef Bob Adnin, President of the Professional Culinaire Association (Malaysia) said using the Tan Sri Ong P90 and Tan Sri Ong Red P90 palm oil-based cooking oil made a difference in the aroma and taste of cuisines prepared. 

“This unique composition of 90 percent Palm Olein and 10 percent Extra Virgin Olive Oil improves taste and aroma in cooking. Cooking with this oil is aromatic, it gives off a savoury, earthy flavour that you can’t get from any other oils,” said Adnin.

According to the President of Malaysian Oil Scientists’ & Technologists’ Association (MOSTA) Tan Sri Datuk Dr Augustine Ong, who developed the P90 based on his 50 years of intensive scientific research on Palm Oil, Tan Sri Ong P90 and Tan Sri Ong Red P90 have many benefits as a cooking oil. They are less fattening, do not cause inflammation due to the low Omega 6 content, are free from trans fats, high in Tocotrienols and heat resistant. Tan Sri Ong P90 is suitable for any type of cooking methods, including making salads, while Tan Sri Ong Red P90 is particularly ideal for making red sauces, that include curry, tomato-based sauce, tom yam and more.

“Palm Olein, which has similar benefits to Extra Virgin Olive Oil is comparatively more cost effective with a host of great benefits, which include high contents of Vitamin E. It helps to increase the beneficial HDL-cholesterol, has anti-clotting effect, contains monounsaturated and polyunsaturated fats, contains no trans-fat, is resistant to oxidation and is also more stable at high temperatures. The inclusion of Extra Virgin Oil adds to the benefits as it is a rich source of antioxidants and monounsaturated fats,” added Ong.

Jeff Kong, CEO and Founder of Nonosugar Health Tech, expressed his heartfelt congratulations to the talented chefs of the Malaysian Culinary National team. He noted that competing internationally was a challenging journey for the chefs, where it requires immense hard work and creativity. 

“As a local company dedicated to promoting the local palm oil, we are thrilled that the Tan Sri Ong P90 and Tan Sri Ong Red P90 cooking oil were showcased internationally, aiding the chefs in crafting healthier dishes that impressed the judges. It is a privilege to see the remarkable talent of the team being recognised on the global stage,” added Jeff. 

The Culinary Olympics is a competition held once every four years where world’s top chefs convene to show mastery in culinary arts in a competition. The 2024 Culinary Olympics, held at Stuttgart Germany saw the participation of professional culinary teams from 55 countries around the world. Our Malaysian National Team was sponsored and supported by MPOC, MOSTA, Nonosugar Health Tech and several other private donors.

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