Cuti-Cuti Makan Malaysia (CCMM), a national food-tourism and lifestyle platform, initiated by Miss Malaysia Kebaya (MMK) organisation to support the VM2026 campaign, was officially launched on February 11, 2026 at Grandmama’s Pavilion Damansara Heights, Kuala Lumpur.
Endorsed and supported by Tourism Malaysia, the initiative aims to celebrate Malaysia’s rich and diverse culinary heritage while supporting local food businesses, chefs, and small and medium-sized enterprises (SMEs), positioning Malaysian cuisine as a key driver of domestic tourism and cultural identity.
In his speech, MMK president and CCMM organising chairman Dr Jason Hee highlighted that Malaysian food is not only a sustenance but also a powerful expression of heritage, identity and storytelling that resonates across generations.
“Cuti-Cuti Makan Malaysia was created to celebrate Malaysia through food, while empowering local businesses and strengthening food-based tourism.
“This platform bridges culture, lifestyle, and community and is built to grow across states and beyond,” he said.
Present were representatives from Tourism Malaysia, represented by Wizani Rosmin, senior director of management, on behalf of Tourism Malaysia director-general.
Other distinguished personalities present, such as cultural advocates, industry leaders, culinary personalities and celebrities, added significant prestige to the occasion. Among those present were TV host and content creator Maria Tunku Sabri; celebrity chefs Puan Sri Nisa Bakri, Chef Dr Liza Zainol and Chef Erin Zainol; celebrity Leng Yein and TikTok and content creator Boss Apai.
Cuti-Cuti Makan Malaysia is supported through strategic collaborations with key industry partners, including Advanced Integrative Wellness, First Pavilion Global Berhad and Malaysia-China Creative Tourism Strategic Development Advocate, reflecting strong private-sector confidence in culture- and tourism- led initiatives and reinforce the platform’s long-term scalability, sustainability and regional connectivity.
With the official endorsement and support of Tourism Malaysia, Cuti-Cuti Makan Malaysia aligns with national objectives to promote domestic tourism, empower SMEs, and showcase Malaysian food as a unique tourism attraction.
Cuti-Cuti Makan Malaysia is designed as a long-term, scalable platform integrating food, culture, tourism and lifestyle through curated events, roadshows, media collaborations chef showcases and community engagement.
Beyond being a food showcase, the initiative serves as a movement to uplift local food entrepreneurs while preserving Malaysia’s culinary heritage.
Participation in Cuti-Cuti Makan Malaysia offers tangible benefits to restaurants and food operators nationwide. Partner establishments gain enhanced visibility through curated media coverage, digital storytelling, and inclusion in food trails and tourism-driven campaigns.
Beyond restaurants, Cuti-Cuti Makan Malaysia benefits a wider ecosystem across the food, tourism and creative industries. The platform creates opportunities for chefs, food entrepreneurs, local producers, cultural practitioners, media partners, lifestyle brands and community stakeholders to collaborate and grow within a shared national narrative.
In conjunction with the launch, venue partner Grandmama’s unveiled its Ramadan Iftar Buffet theme, Sajian Nenda – a tribute to cherished home-style Malaysian recipes passed down through generations.
The buffet features favourites such as Kambing Golek, Daging Salai “Wagyu” Masak Lemak Cili Api, Mi Kari Udang Galah and classic Malay desserts.
The buffet is available from Feb 23 to Mar 17, 2026, priced at RM89++ per adult and RM59++ for seniors and children, with a Buy 4, Get 2 Free dine-in offer from Feb 23 to 27, 2026.
The collaboration reflects a shared commitment between Miss Malaysia Kebaya and Grandmama’s to celebrate Malaysian heritage through food, culture and community.
Following the launch, Cuti-Cuti Makan Malaysia will roll out a series of roadshows, collaborations and media activations across various states, featuring local food highlights, chefs, cultural presentations and community participation.
