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Kota Kinabalu: The Sabah International Convention Centre (SICC) has unveiled its Ramadan 2026 culinary programme presenting ‘Resepi Nusantara Asian Buffet 2026’, featuring some 850 Asian and continental dishes throughout the fasting month, soon.

Its popular Ramadan buffet is available from Feb 26 to March 18, is curated by SICC’s award winning culinary team to emphasise variety, authenticity and repeat dining experiences during Ramadan.

Chief Executive Officer Datuk Dr Rosmawati Lasuki said the buffet is designed to encourage shared moments, repeat visits and memorable dining experiences throughout the holy month.

She said this year’s programme places strong emphasis on local collaboration and inclusive community participation, in addition to offering one of the largest Ramadan dining selections in Sabah.

“Each year, we challenge ourselves to raise the standard of our Ramadan offerings. For 2026, our focus is on generous variety, meaningful collaboration with national and local agencies, and creating a comfortable environment where families, communities and corporate groups can gather. This programme reflects SICC’s role not just as a venue, but as a platform that brings people together.

“This year’s menu introduces new festive kuih selections, alongside authentic Asian hawker–style dishes inspired by regional street food, as well as heritage home-style recipes drawn from generations of family cooking. 

“Guests can also expect a wide variety of unforgettable signature dishes that balance familiarity with discovery—ensuring something new with every visit,” she said in her speech at the unveiling of the SICC’s Ramadan Culinary programme, ‘Resepi Nusantara Asian Buffet 2026’ at Kinabalu Room, SICC here recently.

A key feature of SICC’s Ramadan this year, Rosmawati said is to strengthen its collaboration with federal and state agencies to support local agriculture, fisheries and cooperative sectors while ensuring quality sourcing across the menu.

Among the agencies involved, she said are Department of Agriculture, Federal Agricultural Marketing Authority (Fama), Fisheries Development Authority of Malaysia (LKIM), Malaysian Agricultural Research and Development Institute (Mardi), Farmers’ Organisation Authority (LPP) and Sabah Fish Marketing Sdn Bhd (Safma).

She said the partnerships with federal and state agencies helps to expand market access and income opportunities for farmers, cooperatives and fisheries communities, while creating a multiplier effect across supply chains and small-scale enterprises.

Through these partnerships, she said locally sourced produce and products are incorporated into SICC’s Ramadan offerings which support farmers, cooperatives and fisheries communities while delivering freshness, traceability and authenticity to guests.

Complementing the main buffet, Rosmawati said is a private VVIP dining area that can accommodate up to 280 guests, complete with dedicated prayer facilities, making SICC among the few venues in Sabah to offer such integrated amenities.

“SICC will also offer Sahur @ Meranti Café from Feb 23 to March 17, as well as curated Ramadan takeaway sets suitable for breaking of fast and sahur.

Meanwhile, its Director of Food and Beverage Operations Chef Mohd Firdaous Mohd Izhar said the team focused on expanding kuih varieties, introducing new Asian hawker dishes and refining heritage recipes that appeal to families.

SICC’s Ramadan dining programme continues to build on its strong culinary credentials, following its recognition by the Asia Book of Records for “Maximum Dishes Prepared for the International Cuisine”, reinforcing its leadership in delivering large-scale, high-quality dining experiences.

Designed for family gatherings, corporate iftars and community celebrations, the Ramadan 2026 programme positions SICC as one of Sabah’s key Ramadan dining destinations.

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