KUCHING: A massive crowd turned up at the Kuching Food Festival as culinary delights stole the spotlight, with the irresistible aroma of local and international cuisine drawing food lovers from all walks of life.
From sizzling street food to exotic delicacies, the event has once again proven to be a gastronomic paradise for food lovers.
Stalls stretched across the festival grounds offered an overwhelming variety, from traditional Malaysian favourites to Korean, Japanese, Thai, Western, and even Middle Eastern dishes.
Visitors were spoilt for choice, with queues forming at nearly every booth as families, tourists, and food enthusiasts flocked in for a taste of something new or a nostalgic bite of a hometown favourite.
Among the crowd-pleasing offerings was a sweet treat hard to miss, fresh strawberries and grapes glazed with crystallised sugar, a visually stunning and refreshingly light dessert.
Strawberries and grapes glazed with crystallised sugar were a dazzling treat, crisp on the outside with a delicate, glassy crunch, giving way to juicy bursts of sweetness inside.
“Each bite was like candy-coated fruit magic, simple, refreshing, and irresistibly satisfying,” said 30-year-old Andersen Ngu, from Siao Ai enterprise.
He is only selling the sweet treats during Kuching Food Festival only, and this is his third year.
“These are all fresh fruits from the States (US). If it’s in the US, there will be more elaborate and tastier,” he said, adding that the price is also reasonable between RM10 and RM12 per box.
Next favourite choice is the peanut coconut ice-cream providing a cool, creamy escape from the heat, blending nutty and tropical notes in every bite.
According to employee 21-year-old Eileen Toh, from Peanut Ice Cream, they receive good response for the special ice-cream, and the ice-cream has also been featured in one account of TikTok a must-try ice-cream.
The homemade ice-cream was a nostalgic delight, cold, creamy, and perfectly churned for that smooth, melt-in-your-mouth texture.
It was lovingly glazed with a generous sprinkle of toasted coconut and crushed peanuts, adding both crunch and warmth to every bite and the magic didn’t stop there, the whole scoop was wrapped in delicate, paper-thin popia skin, giving it a soft, chewy shell that contrasted beautifully with the cold interior. Sweet, nutty, and just a little savoury, it was the kind of dessert that instantly reminded you of childhood, night markets, and the comfort of home.
“We hope that every bite was a perfect balance of texture and flavour, cool ice-cream, nutty crunch, and a gentle wrap that held it all together like a sweet edible hug,” she said.
For the more adventurous, the Dayak cuisine stall served authentic Sarawakian dishes, including the rare delicacy of sago worms (ulat mulong or tindoh in Iban), prized for their rich, nutty flavour and cultural significance.
It was an eye-opener and a palate-expander for many first-time tasters.
Caroline Jhassy Manja, 34, and her family from Song, Kapit (but residing in Kuching), said the sago worms attract many people to buy and try.
They are not only selling the sago worms but also other Dayak dishes such as the Asi Daun Empasa, Asi Goreng Kampung, BBQ three-layered pork and even popular dish, Laksa Sarawak.
“The sago worms are the most popular. Not many people would dare to try but I am amazed that the special treat is very popular. Some first timer, they said they want to try it, and we have people who loves the creamy texture and are familiar with it, they will buy them,” she said.
Another standout was the smoky, flavourful barbecue from S.M.Foodie.
The scent alone was enough to lead you there.
Charred to smoky perfection, the BBQ cuttlefish, chicken, chicken skin, gizzard, and bishop’s nose released an irresistible aroma that filled the air, savoury, slightly sweet, and deeply mouth-watering.
Each skewer delivered a mix of crispy edges and juicy bites, making them the perfect flavourful combo with a warm plate of rice.
“We received very good response from our customers. Some are our regulars as they usually frequent our shop in EMart Batu Kawa.
“The hot selling is the cuttlefish, they are already weighed as according to the size and ranged from RM20 to RM25, depending on the size,” said 38-year-old Nor Rafidah Razili.
Food speaks across cultures, and the Kuching Food Festival beautifully proved it once again, uniting people from all walks of life to share in the richness of tradition, the joy of discovery, and the simple pleasure of eating together.
Every bite told a story, every dish sparked connection.
