Kuching among nine cities selected for gastronomy promenade at 25th Anniversary Celebration of Macao SAR on June 14–23

Wee (front row, second right), Drury-Wee (front row, right), Shepherd (front row, second left), and representing chefs pose for a photo at Annie's Kolo Mee, Padungan on June 10, 2024.

By Marlynda Meraw

KUCHING, June 10: Kuching is among the nine cities out of 50 selected to participate in the gastronomy promenade taking place on iconic Fisherman’s Wharf at the 25th Anniversary Celebration of the Macao special administrative region (SAR).

Kuching South City Council (MBKS) Mayor Dato Wee Hong Seng, leading the UNESCO Creative Cities Network (UCCN) Kuching Creative City project said that the network’s membership opens up numerous opportunities for collaboration with the Sarawak gastronomic sector.


Five restaurants will be involved, with each sending two representative chefs alongside two other chefs from the Culinary Heritage and Arts Society Sarawak (CHASS) and two spokespersons, who are strategic director of UCCN Kuching, Karen Shepherd and CHASS chairwoman Datin Dona Drury-Wee.

They will be participating in forums, showcases, and an International Gastronomy Promenade, which is part of the 10-day event.

“In addition, Kuching will be participating in the International Gastronomy Promenade for the first time.

“Over 10 days, the visiting public in Macao will be able to taste dabai nasi goreng from The Lamin at Telang Usan, Sarawak laksa by Little Hainan, Kuching kolo mee by Annie’s Kolo Mee, ‘daging salai tepus masak lemak’ from the Children of Emillies, and ‘manok tunu pepat’ from Ruai Bistro, and this is just a small sample of the menu” said Wee during a press conference at Annie’s Kolo Mee, Padungan today.

Samples of the food that will be presented at the 25th anniversary celebration of Macao SAR.

To him, Kuching’s participation in the 25th anniversary celebration of Macao SAR will provide greater awareness, not just about Sarawak’s incredible cuisine, but also about Borneo’s beloved ingredients.

“We believe that food is one of the best ways to sample Kuching’s culture and Sarawak’s landscape and biodiversity,” added Wee.

At last year’s (2023) Macao visit, two chefs from CHASS, Laura Bara Sim and Penny Ling, showcased the region’s indigenous cuisine by recreating ‘pansuh’ (meat cooked in bamboo) for the Macao crowd.

According to Shepherd, the goal is for the participating chefs to showcase the diverse cuisine that Sarawak has to offer while also experiencing a broader gastronomic community exposure.

This culinary exchange is sponsored by the Macao Tourism Office under their membership of the UCCN, promoting cooperation with 27 other Cities of Gastronomy globally, and supported by the Sarawak Tourism Federation. — DayakDaily

Wee sampling the food presented by the chefs.