EXPLORE SARAWAK’S CULINARY LANDSCAPE | The Star

Kuching is first Malaysian city on Unesco Creative Cities Network for gastronomy

KNOWN for its fusion of traditional classics and modern delicacies, Sarawak has long been a culinary melting pot.

From the famous Sarawak Laksa to its mee kolo (noodle dish), manok pansuh (chicken cooked in bamboo), midin (crispy jungle fern) to umai (a delicacy with slices of raw fish mixed with onions, chilies, salt and lime juice), the state’s cuisine is unrivalled.

With a cauldron of multiple cultures and ethnic groups, each with its own culinary traditions and dining preferences, it’s no wonder Kuching is among the best destination for foodies, given that the bustling capital offers a plethora of dishes with unique flavours.

This also reflects Kuching’s recent recognition of becoming the first city in Malaysia to be accepted to the Unesco Creative Cities Network (UCCN) in the field of gastronomy.

Pansuh on wood fire – one of Sarawak’s signature dishes still cooked the old way.

Tourism, Arts and Culture Minister Datuk Seri Nancy Shukri said the announcement of Kuching as a creative city proves the commitment of Malaysia to continue promoting the country on the world map.

“The diversity of heritage menus and dishes based on ethnicity has qualified Kuching as a creative city in the gastronomy category.

“The richness of biodiversity that has a variety of herbaceous plants that can be used as a source of food will continue to add value to the cultural richness of this city.

“The ministry will continue to work with the state government and stakeholders to further refine the pragmatic strategy towards intensifying programmes as well as activities that can reflect Kuching as a creative city,” she said.

This clear consomme by Chef Alex packs a punch from Sarawak pepper.

To live up to its name, Kuching’s culinary melting pot was recently injected with fresh flavours, new combinations and creative techniques to create a new culinary landscape for Kuching.

For instance, manok pansuh is traditionally cooked in bamboo like lemang but now the cooking process has evolved with modern techniques.

Chefs in Kuching are also upping the ante in culinary arts, especially in turning their farm produce into fine dining.

Chef Achang from the Lun Bawang community began experimenting with menus like asam cream cheese eggplant, caramelised beef in apong sugar followed by potato sprouts and roselle foam.

Kuching is famous for its edible ferns, which add value to its cultural richness.

Chef Alex from Kyujin Restaurant pairs fresh prawn with laksa oil (the signature Sarawak spice blend) with calamansi sorbet and lobster tail with asam eggplant drenched in smoked salai consomme.

Chef John of Roots Restaurant in the old courthouse complex is known for foraging and putting the best seasonal produce onto high-end plates.

If the above delicacies do not sound familiar, that is because those are Sarawak’s best-kept secrets and Unesco’s reason for the recognition.

Try it for yourself and let your gastronomic adventure begin.