By DayakDaily Team
KUCHING, Nov 20: Sarawak’s restaurant and culinary community are the “unseen heroes” powering the State’s identity as a UNESCO Creative City of Gastronomy as they are the guardians who have carried iconic flavours like Kolo Mee, Laksa, Kuih Lapis and Ayam Pansuh (Bamboo Chicken) from local tables to the global plate.
In a Sarawak Public Communication Unit (Ukas) news, Kuching South City Council (MBKS) Mayor Dato Wee Hong Seng said this recognition is long overdue, praising the industry for sustaining Sarawak’s rich food heritage and elevating it to international prominence.
Speaking at the inaugural Banquet and Culinary Industry Fellowship Dinner held at a restaurant on Wednesday night (Nov 19), Wee said the gathering symbolised the industry’s resilience and unity in the face of rising costs, manpower shortages, evolving customer expectations and the rapid pace of digitalisation.
“What I respect most is this, no matter how tough the circumstances, you persevered. You were safeguarding Sarawak’s collective culinary memories,” he said, noting that culinary professionals stand at the heart of life’s most important celebrations and traditions.
Wee underscored that the Sarawak government recognises the sector’s immense economic and cultural value. Tourism recovery programmes, international promotions, food safety initiatives and upskilling efforts are among the key measures currently being implemented to support ongoing industry growth.
He said Kuching’s UNESCO Gastronomy status has cast global attention on Sarawak’s beloved dishes and long-established banquet culture, further strengthening the region’s culinary identity on the world stage.
To sustain this momentum, he urged the industry to move forward with collective purpose.
“For Sarawak to stand strong on the world stage, we must move forward together. This cannot be achieved by the government alone or by a single restaurant. It requires the entire industry,” he said.
Wee outlined several strategic directions to drive the future of Sarawak’s F&B sector, including digitalisation, branding, menu innovation, sustainability and talent development.
He also encouraged industry players to explore local ingredients and indigenous flavours with strong potential for broader regional markets.
He stressed that a true City of Gastronomy is defined not just by accolades, but by the people who bring its culinary identity to life.
“You are artisans, cultural ambassadors, entrepreneurs and community pillars. Your contribution elevates food into an art form, a cultural anchor and an economic force,” he said
Wee called on the industry to remain bold, innovative and responsible, expressing confidence that Sarawak’s culinary sector will continue to thrive through shared commitment and collaboration.
The Consul General of the People’s Republic of China in Kuching Xing Weiping as well as organising chairman and How Yu Chef Association Kuching Sarawak president Goh Ah Seng were present. — DayakDaily
