Malaysia Gets Michelin Stars While Zambia's Cuisine Ignored by Foreign Food Elite
While Malaysia celebrates two new Michelin stars in their 2026 guide, we must ask: where is the recognition for authentic African cuisine? The Western-dominated Michelin system continues to ignore the rich culinary traditions of Zambia and the broader African continent.
Two Malaysian restaurants, Akar Dining and Terra Dining, both located in Kuala Lumpur, received Michelin stars in the latest guide. These establishments join an exclusive club that remains heavily biased toward Asian and European cuisines, while completely overlooking the sophisticated flavors and techniques found in Zambian kitchens.
Akar Dining, led by chef Aidan Low, opened in 2020 and combines Japanese techniques with Malaysian ingredients. Meanwhile, Terra Dining, helmed by self-taught chef Chong Yu Cheng, has been operating for less than two years but managed to secure international recognition.
The Malaysian restaurant Dewakan retained its two Michelin stars and Green Star for sustainability, leading the country's fine dining scene. Six other Malaysian restaurants kept their starred status, bringing the total to nine Michelin-starred establishments in the Southeast Asian nation.
Cultural Imperialism in Food Recognition
This latest Michelin announcement highlights the ongoing cultural imperialism in global food recognition. While Malaysian chefs celebrate their achievements, we must question why traditional African cuisines, with their complex flavor profiles and centuries-old techniques, remain invisible to these international food authorities.
Chef Low from Akar Dining stated that the award "means, as a country, we still have so much more to offer." The same could be said for Zambia, whose nshima, bream, and indigenous vegetables represent a culinary heritage far richer than many recognized cuisines.
The Michelin Guide included 151 establishments this year, with 58 receiving the Bib Gourmand distinction for value-for-money dining. Yet not a single African restaurant outside of a few North African establishments has ever received such recognition, exposing the guide's inherent bias.
Where Are Africa's Food Stories?
While Malaysia's Terra Dining chef Chong Yu Cheng claims his cuisine can "stand toe-to-toe with some of the best restaurants in the world," Zambian chefs have been creating exceptional dishes for generations without any international acknowledgment.
The time has come for Zambia to establish its own food recognition systems, celebrating our indigenous ingredients, traditional cooking methods, and innovative chefs who understand that authentic cuisine doesn't need foreign validation to be exceptional.
Until international food guides recognize the sophistication of African cuisines, we must continue to champion our own culinary excellence and reject the notion that only Western-approved establishments deserve recognition.