By DayakDaily Team
KUCHING, Aug 5: Sarawak is positioning itself as more than just a stopover destination by highlighting its rainforest attractions, cultural festivals and increasingly its rich culinary heritage as part of efforts to attract more visitors.
Deputy Premier Datuk Amar Dr Sim Kui Hian said gastronomy tourism was among the fastest-growing segments in global travel and Sarawak was well placed to compete internationally due to its diverse culinary traditions.
“The Sarawak government has, over the past several years, been deliberate about positioning Sarawak as more than a stopover destination. We want visitors coming to Sarawak specifically because of what we offer, whether that is our rainforests, our festivals, or increasingly, our food,” he said in his speech text read by Kuching South City Council (MBKS) Mayor Dato Wee Hong Seng at the Borneo Culinary World Cup (BCWC) 2026 opening ceremony at the Alumni Hall of Chung Hua Primary School No. 3 today.
Dr Sim, who is also Minister for Public Health, Housing and Local Government, said events such as BCWC 2026 represented an important part of Sarawak’s strategy to strengthen its reputation as a serious food and gastronomy destination.
The three-day international culinary competition, held in conjunction with the Kuching Festival and Kuching City Day celebrations, also complements Malaysia’s Visit Malaysia Year 2026 campaign and builds on Kuching’s recognition as a UNESCO Creative City of Gastronomy.
“That designation was never meant to sit quietly on a certificate somewhere. It was meant to be lived, cooked, tasted and shared, and that is exactly what will happen across these three days,” he said.
Dr Sim congratulated the Malaysia Bersatu Culinary Sarawak Association, Malaysia Bersatu Culinary Association and partners from the Global Chefs Union for organising what he described as Sarawak’s largest and most comprehensive culinary competition to date.
The event features 10 main categories, 48 sub-categories and 74 judges, including 40 international judges and 34 Malaysian culinary professionals.
He said BCWC 2026 would help showcase Sarawak’s culinary identity, which draws from indigenous, Chinese, Malay and wider Bornean traditions, while creating opportunities for local food businesses, hospitality operators and suppliers.
“There is an economic story here as well. Every visitor who comes through Kuching for this competition, every judge who books a room, every family who stays an extra day to watch the finals, adds to the momentum we are building around Kuching as a serious food and gastronomy destination,” he said.
Dr Sim added that the growth of food tourism would benefit small and medium food businesses as well as the wider hospitality sector.
“Our small and medium food businesses, our hospitality trade, our home-grown suppliers, all stand to benefit from a Kuching that is known internationally not just for its festivals, but for the quality and creativity of what comes out of its kitchens,” he said.
He also highlighted the international participation at BCWC 2026, with judges and competitors from countries including Sri Lanka, China, Korea, Singapore, Thailand, Nepal, Egypt, Cyprus, the United States, India and Vietnam.
“When people from this many nations sit down together, whether at a judging table or over a shared meal, something diplomatic happens alongside the competition itself. Food has always been one of the most effective bridges between cultures,” he said.
Dr Sim said the culinary event would further strengthen Sarawak’s position as a meeting point between cultures while allowing local chefs to benchmark themselves against international standards.
BCWC 2026 chief judge Master Chef Prof Emeritus Bill Sy, the Malaysia Bersatu Culinary Sarawak Association chairman cum event organising chairman Chef Julian L. Henry and Global Chefs Union president Master Chef Arthur Lim were present. — DayakDaily
