By Shikin Louis
KUCHING, Aug 6: Kuching South City Council (MBKS) is exploring ways to promote healthier eating habits, including seeking advice from professional nutritionists on calorie information, says Mayor Dato Wee Hong Seng.
Wee said the move follows the broader message highlighted by Sarawak Premier Datuk Patinggi Tan Sri Abang Johari Tun Openg that food should not only be appreciated for tourism and gastronomy, but also contribute towards healthier communities.
“I think getting advice from our Premier, I think he is right, I agree. A lot of times, people have just kept eating because Sarawak is such a place for good cuisine.
“That’s why we call ourselves the City of Gastronomy. If not because our food is good, we will not be recognised. But that is not all,” he told reporters during a site visit to the Borneo Culinary World Cup 2026 held at Chung Hua Primary School No.3 here today.
Wee further said MBKS is now looking into engaging professional nutritionists to provide guidance on healthier eating, including helping the public understand calorie intake.
“So that’s why we also need to look into eating healthy. We are planning to get professional nutritionists to see how we start with the basics of calories, how many calories are created, and all that.
“Give me some time, we will make sure that we are not only a smart city, not only a liveable city, a happy city, but a city with healthy people,” he added.
Wee said gastronomy should extend beyond food appreciation, as it also has the potential to drive economic growth, create opportunities for young entrepreneurs and encourage innovation.
“Gastronomy is not only about food. It impacts the economy and gives chances to young entrepreneurs. You come up with your creativity, your innovation, all these things, and it will end up with sustainability,” he said.
He said the Borneo Culinary World Cup 2026 itself demonstrates how gastronomy can create opportunities for knowledge exchange, entrepreneurship and the promotion of Sarawak’s unique culinary identity.
The competition, which brings together more than 70 international chefs from over 20 countries, provides a platform for local chefs to benchmark themselves against global standards while showcasing Sarawak ingredients.
Wee said this year’s competition also includes a Dayak cuisine challenge, where international chefs are tasked with creating dishes using local ingredients such as midin and terung Dayak.
“We want to see how foreign chefs can make use of our ingredients using their professional way of cooking to actually put the food on the plate,” he said.
He said such exposure would allow Sarawak chefs and culinary students to learn from international professionals while giving foreign participants a deeper appreciation of local ingredients and food heritage.
Wee added that with Kuching recognised as a UNESCO Creative City of Gastronomy, the city’s food journey should continue to evolve by combining culinary excellence with healthier lifestyles and sustainable development. — DayakDaily
