Sarawak cuisine book by UCSI wins ‘Best in the World' at Gourmand Awards 2025 in Portugal
KUCHING (July 11): Sarawak's vibrant culinary heritage has received global acclaim with the publication of 'Unearth Sarawak Cuisine: Taste of Sarawak' by UCSI University named 'Best Recipe Book in the World' in the 'Best Field Work Research' category at the Gourmand World Cookbook Awards 2025, held in Portugal.
Regarded as one of the highest honours in culinary publishing, the Gourmand Awards celebrate outstanding food and drink literature from around the globe, UCSI University said in a statement yesterday.
This international recognition places Sarawak's rich and diverse cuisine in the global spotlight, inviting the world to appreciate its unique flavours, ethnic traditions, and cultural stories.
The award-winning book is the result of dedicated research and collaboration by a passionate team from UCSI University's Kuching and Springhill campuses.
The authors – Assoc Prof Christopher Wan, Assistant Prof Dr Leong Quee Ling, Ivy Irvine Mikal, Mukvinder Kaur Sandhu, Assistant Prof Joseph Martin Pudun, and Muhammad Fikri Umadi – undertook extensive research to compile a collection that goes beyond traditional recipes to document Sarawak's culinary heritage.
'Unearth Sarawak Cuisine: Taste of Sarawak' captures the voices, techniques, and philosophies of Sarawak's diverse communities, preserving traditions passed down through generations.
'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 Wan, who led the project.
He also expressed heartfelt gratitude to the state Ministry of Tourism, Creative Industry and Performing Arts for their trust and support in making the initiative a success.
He added that the award reflects Sarawak's growing recognition in the global gastronomic scene and is closely aligned with the state's status as a Unesco Creative City of Gastronomy.
The award was officially announced and received on June 20, marking a significant achievement for both Sarawak and Malaysia on the world stage.
Beyond the recognition, the team behind the book hopes this achievement will inspire Malaysians, especially the younger generation, to take pride in their food heritage.
'We encourage our youth to explore the roots of our local cuisine – learn the traditional recipes, appreciate the stories behind each dish, and celebrate the food culture that defines our identity,' said Wan.
'Preserving our culinary heritage is essential in safeguarding the legacy of who we are as a people.'
'Unearth Sarawak Cuisine: Taste of Sarawak' is a proud accomplishment for UCSI University and the people of Sarawak, and stands as a symbol of cultural preservation, academic excellence, and a warm invitation for the world to discover the richness of Sarawak through its cuisine. book Gourmand World Cookbook Awards 2025 portugal Sarawak Cuisine UCSI
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