Dilmah Real High Tea Challenge Malaysia 2014 was held for the first time at the Berjaya University College of Hospitality last 14th and 15th June 2014. As much as 13 teams from 12 top hospitality venues from all around Malaysia competed during the challenge to be crowned the top three in the nation. Grabbing one of the top three places, and the sole winner from East Malaysia is Executive Chef Kris Budiarto, the head chef at Shangri-La's Tanjung Aru Resort & Spa.

Chef Kris Budiarto receives award from culinary extraordinaire Bernd Uber, recipient of the prestigious Sidney Taylor Memorial Black Hat Award.

Craig Powell , the general manager of Shangri-La's Tanjung Aru Resort & Spa told the media that he was very proud of his head chef's achievement. The competition seeks to redefine high tea by inspiring and educating culinary professionals of the true depth and character of tea. It also presents an opportunity for culinary professionals to explore the true potential of tea and its ingredients in both gastronomy and mixology.

(Top to bottom): Orange smoked duck with onion marmalade bagel, Salmon mascarpone mousse with butter scone, Religieuse Cassis Framboise, Sunburst and Tarte Litchi Rose with French vanilla.

Participants were judged in terms of food presentation, understanding of tea cultivation, knowledge tea flavours and use of sustainable ingredients to reflect the values of Dilmah.