KUCHING: Tuak, a traditional rice wine served during festive seasons, particularly Gawai Dayak, has the potential to be internationally recognised and appreciated.
Minister of Tourism, Creative Industry and Performing Arts Datuk Seri Abdul Karim Rahman Hamzah believes that Kuching’s designation as a UNESCO Creative City of Gastronomy signifies its remarkable, unexplored culinary heritage.
“In addition to the natural beauty and music tourism, the culinary field offers significant opportunities for our tourism industry.
“Just like Thailand’s pad thai and Vietnamese beef pho, we believe Sarawak laksa can achieve similar recognition.
“Similar to Japanese sake and Korean soju, which are internationally famous alcoholic beverages, we aspire for Sarawak tuak to gain worldwide acceptance,” he added.
These remarks were delivered in his speech, read by Deputy Minister of Tourism, Creative Industry and Performing Arts Datuk Sebastian Ting during the launch of the Sarawak Gastronomy Incubator (SAGO) 2023 programme today.
Additionally, he acknowledged the importance of the food and beverage industry for Sarawak’s economy and as a vital component of the tourism sector, representing the second-highest expenditure.
“Tourism and food combine to showcase the identity and culture of a destination. Travellers seek extraordinary experiences and appreciate captivating culinary opportunities that create lasting memories.
“Hence, we must strengthen this industry ecosystem by promoting better offerings and pushing culinary boundaries,” he said.
On tuak production, Ting said research would be conducted to enhance the potential for large-scale commercial production.
“Currently, longhouse communities throughout the state possess the knowledge of tuak production as an inherited heritage.
“Therefore, we need to empower these communities to go into tuak production and promote Sarawak’s culture globally,” he added.
