Kuching’s diverse food is recognized

KUCHING, November 29, 2021: Kuching has joined the Creative Cities Network (UCCN) of the United Nations Educational, Scientific and Cultural Organization (UNESCO).

The capital of Sarawak was one of 49 new cities that were added to CUCN, which was established in 2004 to promote cooperation among cities that identified creativity as a strategic factor for sustainable urban development.

Currently covering seven creative fields, UCCN has included Kuching in the network in its Gastronomy category.

Tourism, Arts and Culture Minister Dato Sri Abdul Karim Rahman Hamzah said the inclusion of Kuching in the UNESCO Creative Cities Network follows a request recently filed by the Kuching City Council South to UNESCO.

“We are very proud to say that Kuching has been accepted as one of the cities of the UNESCO Creative Cities Network in the field of gastronomy. It will be a great marketing argument for us when it comes to tourism. If you want to have a varied cuisine, Kuching, Sarawak is the best, ”he said.

The main factor that has led to this recognition is the diversity of ethnicities and culture in Sarawak which gives rise to a palate of local specialties – merged with flavors brought in from outside – which has led to an explosion of creativity in the production. a multitude of dishes. and food that can only be found in Sarawak.

When it comes to Sarawakan cuisine, Sarawak Laksa and Kolo Mee immediately come to mind. These dishes have become so integral to the identity of Sarawak that they are almost inseparable. Sarawak Laksa, which the late Anthony Bourdain proudly called the “Breakfast of the Gods,” was ranked # 1 dish in Asia by TasteAtlas.com with a score of 4.8 out of five stars.

There is also less familiar but truly authentic cuisine in Kuching that reflects the many indigenous tribes of Sarawak. Although some of these dishes have evolved, most of them are staple foods of indigenous households, passed down from generation to generation and now part of the cultural fabric of every community.

As a result, they contribute to the preservation of tribal heritage and provide an authentic Sarawakan experience for those who visit the state.

These include Kampua Mee, Kueh Chap, Tomato Crispy Mee, Belacan Bee Hoon, Gong Pia (or Kompia), Kacangma Chicken, Midin Belacan, Manok Pansuh, and kek lapis or layered cake.

It is also the second time that a city in Sarawak has been included in the RVCU, after Gunung Mulu National Park, which was recognized as a World Heritage Site in November 2000.

Sarawak is now not only a state recognized for its natural wonders and ethnic diversity, but also for its culinary treasures, making it a preferred destination for foodies the world over.

For more information about Sarawak, log onto the Sarawak Tourism Board website: https://sarawaktourism.com.

(Source: STB)

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