SICC Unveils Ramadan 2026 Programme with 850-Dish ‘Resepi Nusantara Asian Buffet’

16 January 2026

KOTA KINABALU: The Sabah International Convention Centre (SICC) today announced its Ramadan 2026 culinary programme, unveiling an expansive line-up of dining experiences centred on scale, authenticity and strong collaboration with local and national partners.

Leading this year’s offering is the Resepi Nusantara Asian Buffet 2026, which will run from 26 February to 18 March 2026. Curated by SICC’s award-winning culinary team, the buffet will feature an impressive 850 Asian and continental dishes served throughout the Ramadan period. Designed to encourage shared moments and repeat visits, the programme aims to deliver memorable dining experiences across the holy month.

The 2026 menu introduces an expanded selection of festive kuih-kuih, complemented by authentic Asian hawker-style dishes inspired by regional street food, as well as heritage home-style recipes passed down through generations. Guests can also expect a wide range of signature dishes that balance familiarity with discovery, offering something new with every visit.

A key highlight of Ramadan 2026 is SICC’s strengthened collaboration with federal and state government agencies, reinforcing its commitment to supporting Malaysia’s agricultural, fisheries and cooperative sectors while ensuring quality sourcing across the menu. These partnerships are structured to generate shared economic value, creating sustained demand for local produce, seafood and value-added products throughout the Ramadan season.

By working closely with cooperatives, farmers’ organisations and fisheries communities, SICC helps to expand market access, income opportunities and product visibility for local stakeholders, many of whom rely on seasonal demand. The programme contributes to a broader economic multiplier effect, stimulating activity across supply chains, logistics, packaging and small-scale enterprises.

Beyond its immediate economic impact, the initiative also supports longer-term community benefits, including capacity building, exposure to institutional-scale standards and stronger integration between producers and the hospitality sector. This approach positions Ramadan at SICC not only as a dining experience, but also as a platform for inclusive growth and community participation.

SICC CEO Datuk Dr Rosmawati Lasuki

The collaborations involve the Malaysian Cooperative Commission (Suruhanjaya Koperasi Malaysia), the Department of Agriculture Malaysia, the Federal Agricultural Marketing Authority (FAMA), the Fisheries Development Authority of Malaysia (LKIM), the Malaysian Agricultural Research and Development Institute (MARDI), the Farmers’ Organisation Authority (LPP), and Sabah Fish Marketing Sdn Bhd (SAFMA). Through these partnerships, locally sourced ingredients are incorporated into SICC’s Ramadan offerings, delivering freshness, traceability and authenticity while supporting farmers, cooperatives and fisheries communities.

Datuk Dr Hajah Rosmawati Haji Lasuki, Chief Executive OFFICER (CEO) of SICC, said the centre continues to raise the bar each year.

“For Ramadan 2026, our focus is on generous variety, meaningful collaboration with national and local agencies, and creating an environment where families, communities and corporate groups can gather comfortably. This programme reflects SICC’s role not just as a venue, but as a platform that brings people together.”

Complementing the main buffet is a range of purposefully designed experiences, including a Private VVIP Dining Area that can accommodate up to 280 guests. The space integrates large-scale dining with dedicated prayer facilities and guest-focused amenities, making SICC one of the few venues in Sabah to offer this level of convenience and inclusivity.

Guests may also enjoy Sahur @ Meranti Café, a late-night buffet available from 23 February to 17 March 2026, offering a calm and nourishing option before the fast begins. For added convenience, Ramadan Takeaway by SICC returns with curated takeaway sets suitable for sungkai and sahur, ideal for home dining, gifting and small gatherings.

Behind the scenes, SICC’s culinary team has spent months refining the menu with a strong emphasis on balance, consistency and variety. Chef Mohd Firdaous bin Mohd Izhar, Director of Food and Beverage Operations, said the team focused on expanding the kuih-kuih selection, introducing new Asian hawker dishes and refining heritage home-style recipes.

“By working closely with local suppliers and agencies, we are able to maintain authenticity while delivering a menu guests will want to return to throughout Ramadan,” he said.

SICC’s Ramadan dining programme builds on its established culinary reputation, following its recognition by the Asia Book of Records for the “Maximum Dishes Prepared for International Cuisine”.

Designed for family gatherings, corporate iftars and community celebrations, the Ramadan 2026 offerings combine scale, comfort and consistency, positioning SICC as one of Sabah’s most anticipated Ramadan dining destinations.