KUCHING: Sarawak is bidding to host the UNESCO Creative Cities of Gastronomy Conference in 2026, right here in Kuching, says Kuching South City Council (MBKS) mayor Datuk Wee Hong Seng.
He said hosting the international conference would bring chefs, food writers, and cultural leaders from around the world to Kuching to experience its cuisine, explore its traditions, exchange ideas, and help elevate Kuching’s reputation globally as a gastronomic capital of creativity and culture.
“So today, as you enjoy every bite, remember this— in Kuching, food is not just food.
“It is heritage on a spoon, culture on a plate, and unity in a meal.
“Together, let us support our chefs, keep our traditions alive, and dream bigger for Kuching’s culinary future because the world is waiting to taste what we have to offer,” he said.
Wee cited this when officiating the “Future Menus Chef Showcase” held at Sarawak Club yesterday (Sept 10).
Earlier, he highlighted the event as the fusion where flavours meet imagination, where culture meets creativity, and where every plate tells the story of who we are.
“Kuching is not just a city you visit but one you taste, where every bowl of Sarawak Laksa warms your soul and every plate of Kolo Mee feels like home, expressing our identity, pride, and love to the world.
“That is why, when UNESCO named Kuching a Creative City of Gastronomy, it was more than just an award.
“It is recognition of our heritage, our chefs, our farmers, our artisans, and the passion that transforms simple ingredients into unforgettable experiences,” he said.
Yesterday’s event celebrated the culinary brilliance of Chef Ken Jong, Chef Hadzrin, Chef Nigel, Chef Natalie, and Chef Tay, who have transformed beloved local ingredients such as terung asam, midin, and kacangma into bold, innovative dishes that still embody the heart and soul of Sarawak’s traditions.
“Their creativity shows that food is not just cooked; it is crafted with passion, culture, and imagination. But we must not stop here.
“I want to see more chef showcases like this, not just for hotel guests or food critics but in our schools, where young hearts and minds can learn that cooking is culture, cooking is science, and cooking is a language of love,” Wee added.
He relayed that with the Chefs Association and the City Council working together, it would be possible to teach children not only recipes but also the values and stories behind every spice, herb, and dish.
“Because when the next generation understands our food, they will carry our culture forward,” he said.
The Future Menus Chef Showcase introduced 2025 food trends such as elevated street food, revived regional cuisines, multicultural fusion, and immersive diner-designed experiences.
Against a backdrop of culinary creativity, guests savoured bold reinventions of local favorites— Sarawak Hornbill Platter, Grill Scallop Kulim Chilli, Pan Fried Patin, Lobster Char Siew, Chicken Kolo Mee, Ayam Cucuk Salai with Kacangma Aioli, and White Lady Crème Brûlée with Mangoo Puree.
