By DayakDaily Team
KUCHING, Oct 20: The ‘Magnificent Sarawak: Gastronomy Adventures’ allows guests to savour not just food, but the spirit and stories of Sarawak.
In a TVS report, Minister of Tourism, Creative Industry, and Performing Arts Dato Sri Abdul Karim Rahman Hamzah said gastronomy-based tourism has the potential to elevate Sarawak onto the international stage through creative and culturally driven approaches.
“Tonight, as world-class chefs present their culinary creations, we are reminded of Sarawak’s gift to the world, which is boundless diversity in flavours, culture and stories.
“Our guests are not merely dining; they are experiencing what makes Sarawak truly renowned. This is the power of gastronomy as it unites people, transcends boundaries and tells the story of who we are,” he said when officiating at the programme held in Serian on Sunday (Oct 19).
Abdul Karim also expressed appreciation to all parties involved in making the programme a success, including chefs, influencers and delegates from China.
He emphasised that strong ties between the two regions will continue to be strengthened through tourism and cultural exchange.
The event featured a Tok Panjang-themed dinner, showcasing the creations of four international chefs—Chef Tam Kwok Fung, Chef Xu Jingye, Chef Eduardo Vargas, and Chef Addison Liew—who prepared a variety of special dishes using local ingredients sourced during their eight-day culinary journey across Sarawak.
Among the main ingredients used were empurau fish, Sarawak black pepper and gula apong, creatively combined to highlight the richness of the State’s natural produce to the world.
In another TVS report, two of the chefs—Tam from Hong Kong and Vargas from Peru—described their experiences in Sarawak as ‘extraordinary’ and full of culinary inspiration.
For Tam, he has visited Malaysia before, but this was his first time in Sarawak, where its local produce, such as black pepper, exotic fruits, and traditional ingredients, has presented him with a new and meaningful experience.
“For example, the Sarawak black pepper is used in many dishes, and it is delicious,” he said to TVS, adding that he will share his experiences with his peers in Hong Kong and Macau.
Meanwhile, Vargas expressed how impressed he was with how friendly Sarawakians are, as well as their cultural diversity.
“People here are friendly, and they welcomed us freely. The place is beautiful and the food is delicious—but what makes this experience special is the hospitality,” he said.
He also expressed admiration for the uniqueness of local ingredients such as sambal and curry paste, which he noted share similarities with other Southeast Asian cuisines but possess their own distinct aroma that sets Sarawak’s dishes apart. — DayakDaily
