MIFB 2026 promotes a unified Made-in-Malaysia ecosystem

Source: MIFB | MCE | MyFoodTech 2026. The showfloor in 2025.

The Malaysian International Food & Beverage Trade Fair (MIFB) 2026 returns with a renewed national focus, positioning Malaysia's food and beverage industry as a connected domestic ecosystem that is not only built to scale, but is also supported by strong international participation.

Anchored by the theme Future-Ready F&B: Powering the Next Wave, MIFB 2026 builds on 25 years of industry experience to operate as a trade-first platform that empowers Malaysians. Alongside Malaysia Café Expo (MCE) and MyFoodTech, the platform connects the entire F&B value chain from homegrown brands to international players, unlocking market access, capability development, and export readiness through a comprehensive ecosystem aligned with regional demand - reinforcing Malaysia's position as a future-ready ASEAN F&B trade hub. 

Beyond product showcasing, MIFB 2026 brings together local and international small and medium sized enterprises (SMEs), distributors, brand owners, manufacturers, marketers, innovation partners, and volume buyers, and serves as a central touchpoint for industry insights, emerging trends, and evolving business models. 

Supported by strong international participation, the platform enables companies to benchmark against global standards, gain practical market intelligence, and strengthen their capabilities. 

A key pillar of MIFB 2026 is its curated Buyer Programme, which prioritises organisations actively seeking innovative products, international partnerships, and cross-border sourcing opportunities both locally and internationally. Participating buyer profiles include: 

- Retailers, hypermarkets, and supermarkets 

- Convenience store operators 

- Distributors, wholesalers, and importers 

- Hoteliers and hospitality groups 

- Restaurants, café operators, and foodservice providers 

- Airline caterers, cruise liners, and in-flight service providers 

- Entertainment venues, leisure operators, and institutional buyers 

MIFB 2026 brings together MCE and MyFoodTech to create an all-in-one integrated space that highlights key growth segments shaping the future of F&B, with Malaysian and international exhibitors contributing complementary capabilities across: 

- Ready-to-eat (RTE), ready-to-cook (RTC), ready-to-drink (RTD) 

- Halal-certified products 

- Fresh, chilled and frozen seafood 

- Technology and solution providers for F&B, such as kitchen equipment, automation, and food-service technologies 

- Café ecosystems, from café equipment, coffee, and bakery, to patisserie, franchise, and licensing brands

As part of its annual programme, MIFB and MCE 2026 will also host the Malaysia National Coffee Championship (MNCC), organised in partnership with the Malaysia Specialty Coffee Association (MSCA), the only World Coffee Events (WCE)-licensed competition body in Malaysia. 

The championship crowns four national champions to represent Malaysia at the World Coffee Championships (WCC), serving as the definitive national platform to recognise, benchmark, and elevate Malaysian coffee talent on the global stage.

The 2026 programme will also feature a series of trade-driven highlights designed to spark innovation, share market insight, and encourage cross-sector collaboration locally and internationally, including:

- Knowledge Hub & Live Theatre – expert-led sessions covering emerging trends, innovation and business solutions, offering practical insights and fresh perspectives

- Halal Certification Workshop – guidance on halal certification requirements, application procedures, regulatory frameworks and management systems

Chef's Table – an immersive space bringing buyers and creators together to explore culinary innovation and business potential

Malaysian food and beverage companies are invited to participate in MIFB, Malaysia Café Expo and MyFoodTech 2026 to connect with buyers and partners actively seeking Made in Malaysia products and solutions, as well as international collaborators that support capability building and market expansion. Retailers, distributors, hospitality groups, and food-service operators are invited to register for the Buyer Programme to engage directly with both Malaysian and international exhibitors.

Details

MIFB 2026, from 15-17 July 2026 at Kuala Lumpur Convention Centre, is open to trade visitors and participants only. To register, visit https://mifb.com.my/exhibit/

Take up a vegetarian omakase course at Sushi University

Source: Tabimori. Daikon sprouts, treated with the same kobujime (昆布締め) technique used for seafood sushi, develop a richer umami profile. In kobujime, the sushi topping is marinated with kelp before serving.

Tokyo-based Tabimori's Sushi University tour has a new vegetarian omakase option. According to the internationally-focused travel company, Japan has seen a surge in international tourism in recent years, but vegetarian and vegan visitors may face limited opportunities to enjoy Japanese sushi.

"Some participants completely avoid fish, while others simply dislike raw seafood. With our growing experience in accommodating such needs, we believe the time is right to offer an authentic, plant-based sushi omakase experience—one that stays true to the spirit of Japanese culinary artistry and hospitality," the company stated.

Historically, Edomae sushi chefs used techniques such as salting, simmering, steaming, marinating, and aging to enhance umami and preserve seafood before refrigeration. Today, these same techniques are applied to vegetables: salting reduces bitterness, gentle heating enhances natural sweetness, marinating in kombu adds depth, and fermentation develops complex flavours. In this way, vegetarian and vegan omakase become more than a fish substitute—they are a refined, nuanced expression of plant-based ingredients, the company pointed out

As part of the Sushi University experience, Tabimori will explain the philosophy behind Japanese culinary traditions, such as the traditional concepts of "five tastes" (五味 or gomi), "five colours" (五色 or goshiki), and "five techniques" (五法 or goho)—the core elements of washoku (和食, Japanese cuisine). 

- Five tastes: sweet, sour, bitter, salty, umami 

- Five colours: white, yellow, red, green, black

- Five techniques: raw, simmered, grilled, fried, steamed

These ideas, developed to balance taste, presentation, and sensory experience, form the heart of Japanese culinary philosophy, Tabimori said. The principles reflect Japan's long-held wisdom—taste harmony, visual beauty, and nutritional balance. 

Sushi University offers an omakase sushi course for vegetarians and vegans (¥16,000) and five other courses for general travellers (¥19,000–¥69,000), all of which include meals and interpreting services. The omakase sushi course for vegetarians and vegans includes hotel pickup services as well as an interpreter. 

Vegetarian and vegan guests will enjoy sushi crafted from the finest seasonal ingredients selected by skilled sushi chefs. Guests can watch the chefs work up close at the counter, and request a custom menu on the spot. 

Explore

Book a sushi course online at https://sushiuniversity.jp/

Hilton Malaysia invites guests to plan ahead and save

With early booking savings, enhanced Hilton Honors benefits and stays designed for every traveller, Hilton invites guests to plan ahead and make the most of Malaysia's 2026 long weekends.

The Plan Ahead and Save 2026 campaign encourages travellers to book early and enjoy up to 25% savings on stays during Malaysia's long weekends and public holidays throughout 2026.

To qualify, guests should book their preferred travel dates by 10 March, for stays valid through 31 December 2026.

In addition to early booking savings, guests can enjoy an enhanced Hilton Honors loyalty programme, including a faster path to Elite status, simplified paths to earning points, and the introduction of Diamond Reserve, a new premium tier offering even more benefits.

With Plan Ahead and Save, guests enjoy up to 25% savings during these peak periods for Malaysia such as:

14 - 18 Feb: Chinese New Year 
Hilton Petaling Jaya – Features connected rooms.
DoubleTree by Hilton Melaka – Close to heritage attractions. 

Source: Hilton website. The Hilton Kota Kinabalu.

21 - 23 Mar: Hari Raya Aidilfitri 
Hilton Kota Kinabalu – Relaxed stay. 

1 - 3 May: Labour Day 
DoubleTree by Hilton Kuala Lumpur – Convenient for shopping, dining, and short breaks. 

30 May–2 Jun: Wesak & Agong's Birthday 
DoubleTree by Hilton Damai Laut Resort – Beachfront and Pangkor island activities. 

29 - 31 Aug: Merdeka Day 
DoubleTree by Hilton Putrajaya Lakeside – Scenic lakeside escape.
Hilton Kuching – Laidback riverfront retreat. 

7- 9 Nov: Deepavali 
DoubleTree Resort by Hilton Penang – Beachside fun. 

25–27 Dec: Christmas
DoubleTree by Hilton Damai Laut Resort – Festive beachfront stay. 
DoubleTree by Hilton Shah Alam iCity – Seasonal dining and city celebrations 

Details 

To book, visit https://asiapac.hilton.com/en/country/malaysia

Hashtags: #HiltonForTheStay, #PlanAheadAndSave

Courtyard by Marriott Singapore Novena welcomes the year with menus full of prosperity

Source: Courtyard by Marriott Singapore Novena. The Reunion Seafood Buffet at Sky22.

This festive season, Courtyard by Marriott Singapore Novena invites guests to gather above the city lights to savour Lunar New Year feasts. 

Available every Friday and Saturday evening till 28 March 2026 (excluding 14 February), the restaurant presents the Harmonious Lunar New Year Semi-Buffet Dinner, a festive indulgence with sweeping city views as a backdrop. Guests are invited to enjoy free-flow starters and desserts, from freshly-poached prawns and a well-stocked salad bar to puddings, cakes, pastries and a chocolate fondue. 

Mains and seasonal specials include Samsui chicken dressed with ginger scallion sauce and served with jasmine steamed rice, eight treasure fried rice topped with foie gras, prawn and assorted cured meats, and hearty Sky22 Wagyu beef burgers, served with fries. For an elevated celebration, opt for the claypot lobster golden pao fan (+S$15), garnished with ikan bilis, scallion and fried ginger.

Co-workers seeking an auspicious addition can opt to add the Auspicious salmon yusheng to the experience. Brimming with smoked salmon, marinated octopus and jellyfish, crispy fish skin and julienned vegetables, the tossing ritual is available at S$38++ for three to four persons, and S$58++ for eight to 10 persons.

Sky22’s Reunion Seafood Buffet brings the table to life with oceanic bounty. Available every Sunday till 1 March 2026, and on Lunar New Year holidays from 16 February to 18 February 2026, the feast features freshly-shucked oysters and poached snow crab to start. Generous servings of scallops, prawns, sushi, salad bar and charcuterie follow alongside hot appetisers including steamed sea bass fillet dim sum, and oysters Rockefeller.

At the live stations, guests can request cooked-to-order seasonal options such as the claypot lobster golden pao fan, Eight Treasure fried rice, or the Treasure Pot pen cai. Other festive dishes include the Singapore chilli crab, and braised beancurd with shiitake and leek.

Usher in prosperity with seasonal golden pastries and confectionery, such as pineapple tarts, orange & chia seed tea cake, kueh lapis, and tang yuan. The experience concludes with fortune cookies. 

Details

Harmonious Lunar New Year Semi-Buffet Dinner 
Available till 28 March 2026 (excluding 14 February), every Friday and Saturday
6.30 pm to 10 pm
S$38++ per person

Reservations can be made at https://www.sevenrooms.com/experiences/sky22sincy/harmonious-semi-buffet-dinner-6652914096357376

Reunion Seafood Buffet 
Available till 1 March 2026, every Sunday and during the Lunar New Year (17 and 18 February 2026)*  
12 pm to 2.30 pm
S$68++ per adult (50% off every 2nd adult diner on Sundays, excluding eves of public holidays, and public holidays)

Reservations can be made at https://www.sevenrooms.com/experiences/sky22sincy/reunion-seafood-buffet-6193287663665152 

*The buffet is also available for dinner on Lunar New Year Eve, 16 February 2026, from 6.30 pm to 10.30 pm. 

Auspicious gifts  

The Abundance Treasure Pot pen cai, serving eight to 10 persons, features premium ingredients including baby abalone, fish maw, prawn and sea cucumber alongside seasonal vegetables and dried oyster, is available for takeaways at S$328.88+. The Auspicious salmon yusheng is also available as a takeaway for S$68+. 

Details

Both options will be offered to 11 March 2026. Preorder at least seven days ahead at https://courtyardsingapore.oddle.me/en_SG 

Marriott Bonvoy members can earn and redeem points at participating hotel restaurants, bars, as well as for golf and spa sessions through the Marriott Bonvoy App. Use points for free nights, experiences, shopping, and more at any hotel or resort participating in Marriott Bonvoy, including at 30 Marriott brands worldwide. Membership is free.

Birkin International Hotel celebrates Chinese New Year and Ramadhan 2026

Birkin International Hotel, a new coastal haven located in Klebang, Melaka offers guests the perfect blend of seaside serenity and the cultural charm of heritage. The hotel is set to welcome 2026 with two major festive dining celebrations, featuring a vibrant Chinese New Year buffet dinner and the much-anticipated Gulai Kawah Tradisi Ramadhan buffet. 

Source: Birkin International Hotel. Celebrate the season of togetherness at Birkin International Hotel with a Chinese New Year spread, featuring auspicious yee sang and classic favourites, followed by a comforting, flavourful Ramadhan buffet.

The Chinese New Year buffet dinner has been curated to capture the joy, abundance, and togetherness of the Lunar New Year. Available on 16th, 17th and 18th February 2026, from 6:30 pm to 10 pm at Birkin Kitchen, the buffet features festive favourites and classic Chinese New Year dishes. 

To complement the buffet experience, Birkin International Hotel also offers the Prosperity Toss (yee sang, sometimes called lohei or yusheng) from 26 January to 3 March 2026. Available in three variations — Prosperity Ahead, Abundance Year, and Abalone Fortune — the yee sang symbolises good fortune, success, and abundance, and serves as a meaningful addition to any Chinese New Year celebration.

For guests seeking a more private dining experience, the hotel's Chinese set menu will be available till 3 March 2026, served in private rooms from 6:30 pm to 10 pm. 

As Ramadhan approaches, Birkin International Hotel continues its tradition of bringing people together through food with the Gulai Kawah Tradisi Ramadan Buffet, running from 27 February to 19 March 2026, daily from 6:30 pm to 10 pm.

This buffet showcases authentic Malaysian heritage cuisine, with a strong emphasis on traditional flavours and communal dining. Highlights include the fan-favourite kambing gulai kawah, alongside a spread featuring rusa golek, kambing golek, nasi Arab, ayam bakar tandoori, ayam panggang Maharani, ketam bunga masak lemak, murtabak tomahawk, ekor asam pedas, and sup sum-sum, a beef or mutton soup made with marrow-filled bones. 

"These festive promotions reflect our commitment to celebrating Malaysia's rich cultural diversity through food and meaningful experiences," said Kevin Lee, GM of Birkin International Hotel.

"Whether welcoming the Lunar New Year with prosperity and joy or breaking fast together during Ramadhan, we aim to create memorable moments for our guests."

Details

The Chinese New Year buffet dinner costs RM180+ per adult. 

The Ramadhan buffet is priced at RM205+ for adults. There is a Buy 10 Free 1 promotion as well. 

Call +6012-558 7295 or email reservations@birkinhotels.com for reservations and enquiries.

Advance reservations are strongly recommended, and all promotions are subject to availability. Prices are subject to prevailing sales and service tax (SST).

Iftar, kampung-style at the Four Points by Sheraton Singapore, Riverview

Source: Four Points by Sheraton Singapore, Riverview. Iftar buffet at Four Points by Sheraton Singapore, Riverview.

This Ramadhan, Four Points by Sheraton Singapore, Riverview invites guests to break fast over a spread inspired by kampung-style cooking. Returning by popular demand, the hotel's Kampung-Style Iftar Buffet celebrates the spirit of togetherness through familiar dishes that have long been part of family gatherings and festive evenings.  

Rooted in the simplicity of village life, kampung-style cuisine is defined by bold spices, slow-cooked recipes, and dishes meant to be shared. Priced at S$58 nett per person, the spread includes staples such as bubur lambuk, accompanied by a variety of traditional condiments. 

Signature highlights include fragrant ayam lemak chilli padi, tangy ikan masak asam pedas, and crispy kampung ayam goreng. At the laksa live station, bowls of rich, aromatic coconut-based dish will be prepared on the spot. 

Guests can also enjoy a refreshing selection of drinks, including bandung, iced Milo, and blue lagoon longan. 

To conclude the meal, guests can indulge in a selection of traditional desserts, including assorted Nyonya kueh, a chendol DIY station, and the hotel's signature durian pengat. 

Details

27 February – 15 March 2026
Fridays, Saturdays, and Sundays
6 pm – 10.30 pm (last entry at 9.30 pm)

Jubilee Ballroom, Level 4
Four Points by Sheraton Singapore, Riverview
382 Havelock Road, Singapore 169629

Advance reservations of at least one day prior required. Reserve online at https://sevn.ly/xyBu4k54 

+65 6349 4872 | WhatsApp +65 9837 3635 | eatery@fourpointssingaporeriverview.com

Enjoy 20% off the Iftar Buffet with promo code IFTAR2026 when booking directly via the official reservation platform. Terms and conditions apply.