KUCHING: Sarawak’s rich culinary heritage has earned global recognition after ‘Unearth Sarawak Cuisine: Taste of Sarawak’, a research-driven publication by UCSI University, was named Best Recipe Book in the World under the Best Field Work Research category at the Gourmand World Cookbook Awards 2025 held in Portugal recently.
The international accolade is regarded as one of the highest honours in culinary publishing, and places Sarawak’s diverse and vibrant food traditions firmly in the global spotlight.
“This book reflects the identity of Sarawak through food. It represents our culture, our stories, and our history. We are proud to share this with the world,” said Associate Professor Christopher Wan Sageng, who led the project.
Wan said the award also reflects Sarawak’s growing stature on the global gastronomic map, in line with the state’s designation as a UNESCO Creative City of Gastronomy.
“We are sincerely grateful to the Ministry of Tourism, Creative Industry and Performing Arts for their trust and support in making this initiative a success,” he added.
More than a collection of traditional recipes, the book is a carefully curated documentation of Sarawak’s culinary legacy, capturing the voices, techniques, and philosophies of its diverse ethnic communities passed down through generations.
The publication is the result of extensive fieldwork conducted by a team from UCSI University’s Kuching and Springhill campuses, comprising Wan Sageng, Assistant Professor Dr Leong Quee Ling, Ivy Irvine Mikal, Mukvinder Kaur Sandhu, Assistant Professor Joseph Martin Pudun, and Muhammad Fikri Umadi.
The award was officially announced on June 20 in Portugal, marking a proud moment not just for Sarawak, but also for Malaysia, on the world stage.
Beyond recognition, the team behind the book hopes the achievement will inspire younger generations to explore and celebrate local food traditions.
“We encourage our youth to learn traditional recipes, appreciate the stories behind each dish, and take pride in the food culture that defines our identity,” Wan said.
‘Unearth Sarawak Cuisine: Taste of Sarawak’ stands as a testament to academic excellence and cultural preservation, and an open invitation to the world to discover the depth and diversity of Sarawak through its food.
