The Sarawak government will look into ways to support a Sarawakian-run eatery at Changi Airport following a proposal raised in the Sarawak Legislative Assembly (DUN).
Bawang Assan assemblyman Datuk Seri Wong Soon Koh highlighted the success of Jewel Kantin, located at Jewel, Terminal 1 of Changi Airport, describing it as a “Sarawakian success story overseas” that has helped introduce authentic Sarawak and Bornean cuisine to the world.
The restaurant, established about three years ago by three Sarawakian women entrepreneurs, has reportedly won numerous national and international culinary awards.
“Through its authentic Sarawak cuisine, it helps make Sarawak better known and appreciated internationally,” he said following Minister of Tourism, Creative Industry and Performing Arts Datuk Seri Abdul Karim Rahman Hamzah’s ministerial winding up speech today (May 19).
Wong pointed out that many distinguished personalities had dined at the restaurant, including former British Prime Minister Gordon Brown and AirAsia founder Tony Fernandes.
He said the monthly rental for the outlet was reportedly around SGD30,000 and proposed that the Ministry of Tourism, Creative Industry and Performing Arts explore ways to support the initiative as part of Sarawak’s tourism and cultural promotion efforts.
Responding to the matter, Abdul Karim said he was aware of Jewel Kantin and proud of the achievement of the Sarawakian operators.
He noted that Singapore imposed strict screening and food safety requirements on businesses operating at the airport.
“It is not easy to secure a site at Changi Airport, especially in the food and beverage industry. They are believed to be the only Malaysians operating a food outlet there,” he said.
While acknowledging that the business appeared to be doing well commercially, Abdul Karim said the ministry would consider suitable forms of support following Wong’s proposal.
“Not through subsidy of rental because that may not be appropriate, but perhaps through advertisements or promotional collaborations which could help ease the burden of the high rental,” he said.
Abdul Karim said he had personally met the operators and praised their efforts in promoting Sarawak cuisine internationally.
He also cited another Sarawakian success story abroad involving a restaurant called Mulu in Beijing, which serves authentic Sarawak laksa and advertises on China’s high-speed trains.
“We hope there will be more Sarawakians not only building businesses in Sarawak but also going abroad to promote our cuisine,” he said.
