By Shikin Louis
KUCHING, Aug 2: The UNESCO Creative Cities Network (UCCN) Gastronomy Pavilion will return to the Kuching Festival Fair from Aug 3 to 16, offering visitors a culinary journey featuring authentic cuisines from seven UNESCO Creative Cities of Gastronomy before handing the spotlight to Sarawak’s award-winning chefs in the second half of the showcase.
Kuching South City Council (MBKS) mayor Dato Wee Hong Seng said the pavilion, held in conjunction with the UCCN Annual Meeting, will host international chefs from Aug 3 to 9, followed by nine or 10 Sarawak chefs whose award-winning dishes have gained recognition outside the State from Aug 10 until the festival ends on Aug 16.
“So everybody has an opportunity to taste their winning dishes. People always say, ‘This one won gold, but you’ve never tried it, so how do you know it’s gold?’
“Now everyone will have a chance to experience it,” he said during a press conference after receiving a sponsorship from MIDEA Malaysia today.
The international showcase will feature chefs from Chengdu and Quanzhou in China, Buraydah and Madinah in Saudi Arabia, Iloilo in the Philippines, Belo Horizonte in Brazil, and Lucknow in India, allowing visitors to experience authentic flavours from around the world without leaving Kuching.
In total, the pavilion will feature 20 booths, including a Tuak Buffet showcasing nine local tuak producers.
The buffet, which will continue until Aug 16, aims to introduce visitors to the unique flavours and traditions behind one of Sarawak’s most iconic beverages while supporting local producers and promoting indigenous culture.
Wee said gastronomy goes far beyond simply serving good food, encompassing culture, history, agriculture, tourism and the wider economy.
“We should learn where the food comes from, why it is served and the stories behind it. That is our heritage,” he said, adding that understanding the origins and evolution of traditional dishes is essential to preserving Sarawak’s culinary identity.
He noted that Kuching’s growing gastronomy ecosystem also creates opportunities for farmers, food suppliers, chefs, tour guides and entrepreneurs, while encouraging innovation using local ingredients such as Sarawak pepper, kacangma and tempoyak.
To support the international chefs participating in the pavilion, MIDEA Malaysia contributed RM100,000 worth of electrical appliances to MBKS, marking the company’s first collaboration with the council.
The sponsorship comprises 166 appliances, including six portable air conditioners, 20 chest freezers, 20 microwave ovens, 20 pressure cookers, 20 induction cookers, 20 blenders, 20 electric kettles and 20 electric fans.
Wee said the appliances would ensure participating chefs have the necessary facilities to prepare and present the authentic flavours of their respective cities.
“This is also the first time MBKS is partnering with MIDEA, and I hope this marks the beginning of a long-term collaboration. Together, we can create more meaningful programmes that benefit not only our city but also our community,” he said.
Looking ahead, Wee said MBKS hopes to work with MIDEA to organise a Sarawak Chef Competition using the donated equipment to further nurture local culinary talent and strengthen Kuching’s position as a UNESCO Creative City of Gastronomy.
He also encouraged the public to visit the UCCN Gastronomy Pavilion throughout the Kuching Festival Fair and take the opportunity to explore both international and Sarawak cuisines under one roof.
Also present were MBKS deputy mayor Dato Zaiedi Suhaili, MIDEA’s head of service Eric Lo Kok Kiong and head of marketing Karen Tan Siew Mee. — DayakDaily
