KUCHING, Sept 10: In a combined effort, Kuching South City Council, Unesco Creative Cities Network and Kuching a Creative City are bidding to host the UNESCO Creative Cities of Gastronomy Conference, 2026.
Kuching South City Council chairman Dato Wee Hong Seng believed that the international gathering will see chefs, food writers, and cultural leaders from around the world gathering in Kuching, tasting local dishes, learning native traditions, sharing ideas, and carrying Kuching’s name across the globe as a gastronomic capital of creativity and culture.
“So today, as you enjoy every bite, remember this: in Kuching, food is not just food. It is heritage on a spoon, culture on a plate, and unity in a meal.
“Together, let us support our chefs, keep our traditions alive, and dream bigger for Kuching’s culinary future because the world is waiting to taste what we have to offer,” said Wee officiating “Future Menus Chef Showcase” held at the Sarawak Club here.
Describing the event as one where “flavors meet imagination, where culture meets creativity, and where every plate tells the story of who we are”, Wee said Kuching is not just a city for visitors but a city where they can savour good food such as Laksa and Kolo Mee which is Sarawakians’ identity, pride and love language to the world.
“That is why, when UNESCO named Kuching a Creative City of Gastronomy, it was more than an award. It was a recognition of our heritage, our chefs, our farmers, our artisans, and the passion that transforms simple ingredients into unforgettable experiences.
“Today, we celebrate the culinary brilliance of Chef Ken Jong, Chef Hadzrin, Chef Nigel, Chef Natalie, and Chef Tay, who have taken our beloved local ingredients, terung asam, midin, kacangma and transformed them into bold, innovative dishes that still carry the heart and soul of Sarawak’s traditions. Their creativity shows that food is not just cooked; it is crafted with passion, culture, and imagination,” said Wee.
He called on Sarawakians not to stop here, but to create more opportunities to see more chef showcases, not just for hotel guests or food critics but in schools, where young hearts and minds can learn that cooking is culture, science and a language of love.
“With the Chefs Association and the City Council working together, we can teach our children not only recipes but the values and stories behind every spice, every herb, every dish. Because when the next generation understands our food, they will carry our culture forward,” said Wee. — DayakDaily
