KUCHING: Sarawak’s rich culinary heritage took centre stage as the Serumpun Sarawak gastronomic journey ended with a grand finale dinner at the Sarawak Cultural Village (SCV) on Apr 1.
The Programme for Serumpun Dinner (Finale) marked the closing chapter of a cultural and culinary initiative that debuted internationally in Osaka, Japan before continuing in Gunung Mulu National Park and ending in Kuching.
Tourism, Creative Industry and Performing Arts Minister Datuk Seri Abdul Karim Rahman Hamzah described the initiative as a unique platform to promote Sarawak’s food, lifestyle and unity to the global audience.
“For the final leg of this gastronomic programme, Serumpun Sarawak showcases how our food reflects our way of life and unity.
“What we see here is something very unique, and it has been documented to be shared with the world,” he told reporters in a media conference during the event.
With 34 ethnic groups, he said that the the state offers a vast diversity of traditions and cuisines, making it a “melting pot” of culture and gastronomy.
Among them are indigenous favourites such as pansoh, midin, umai and linut, which highlight the uniqueness of each community.
The Serumpun Sarawak initiative, organised by the Ministry of Tourism, Creative Industry and Performing Arts (MTCP) and the Sarawak Tourism Board (STB), is led by internationally recognised chef James Won.
The programme blends indigenous culinary heritage with modern storytelling and innovation, positioning Sarawak as an emerging player in the global gastronomy scene.
Abdul Karim said that collaboration with internationally known chefs is key to elevating Sarawak’s cuisine.
“We may not always realise it, but what we have here holds great value in the global gastronomy scene, especially when it is presented by chefs with international experience.
“With Chef James Won’s connections and his use of Sarawak ingredients, he is helping to bring our food to a wider audience, not just locally but around the world.
“We hope efforts like this will continue to raise Sarawak’s profile internationally,” he said.
On nurturing local talent, he said the state government continues to support Sarawakian chefs to compete internationally, including participation in events such as the World Tapas Competition in Spain, where a Sarawakian chef previously reached the finals.
“We recognise that food is a very important component in tourism. That is why we support this programme, as it is not only about Malaysia or Sarawak, but also about bringing Sarawak cuisine and gastronomy to the global stage,” he added.
Looking ahead, Abdul Karim said the ministry is open to expanding the programme, noting increasing interest from various parties who recognise the strong potential of food tourism.
Also present were Deputy Minister of Tourism, Creative Industry and Performing Arts Snowdan Lawan and Datuk Sebastian Ting Chiew Yew.
