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Borneo Post
3 hours ago
- Politics
- Borneo Post
Sarawak's decision to keep youth age limit at 40 ensures broader inclusivity, policy participation
Datuk Michael Tiang SIBU (July 14): Maintaining the youth age limit at 40 will ensure broader youth inclusion and policy participation, said Deputy Minister of Public Health, Housing and Local Government Datuk Michael Tiang. In voicing his support, he said the state's decision to maintain the age limit reflected its practical and people-oriented approach to autonomous policy-making. 'This policy position, as highlighted by Minister of Tourism, Creative Industry and Performing Arts and Saberkas president Dato Sri Abdul Karim, is formulated based on Sarawak's unique social context, economic structure and actual needs in youth development. 'In Sarawak, particularly in rural and less urbanised areas, many youths are still pursuing higher education, undergoing skills training or just beginning to build their careers and families by the age of 30. 'Redefining youth as only those under 30 would immediately exclude a large segment of Sarawakian young adults aged 30 to 39 who are in the prime of their personal development, family building and civic engagement—severely limiting their access to resources, participation in policymaking, eligibility for entrepreneurship aid, involvement in youth organisations and opportunities for advancement,' said the Sarawak United National Youth Organisation (Saberkas) vice president. He added many government programmes and initiatives would no longer cover the majority of Sarawak's actual youths if restricted to those under 30, and that lowering the youth age limit comes with its own challenges and issues. 'We understand the federal government's intention to redefine the youth category more precisely to better allocate resources. However, in a vast and socioeconomically diverse state like Sarawak, simply replicating federal policy may not yield the best outcomes.' He also highlighted several problems that may arise if the age limit was rigidly lowered, such as a reduction in policy coverage that excludes a large group of Sarawakian youths between the ages of 30 and 39, as well as leadership gaps in youth organisations. 'In Saberkas, for example, our organisational model specifically reserves 30 per cent of leadership positions for experienced members over 40 years old to guide and work alongside the 70 per cent younger members. This distinctive Sarawak model helps ensure continuity in leadership and mentorship,' he said. Tiang also touched on the disruption in talent support, as many aspiring entrepreneurs and professionals in their 30s would no longer be eligible for youth-focused government support, but by retaining the current definition of youths as 'aged 40 and below', more would be able to access extended opportunities for personal growth and participation in public policy, social services and community development. 'Other benefits include receiving greater career and entrepreneurial support, including grants, loans and training from the government, and playing stronger leadership and driving roles in politics, civic organisations and social development. 'This inclusive approach allows youths to continue being recognised as vital contributors to the state's progress over a longer life stage and aligns better with Sarawak's people-centric development vision,' he said. age limit Michael Tiang youth
Borneo Post
13 hours ago
- Borneo Post
Asean volunteer programme signifies youths as agents of bloc's transformation
Abdul Karim (seated, fourth left) and Adam Adli, on his right, with other guests in a group photo with the Asean Youth Volunteer 2025 delegates. KUCHING (July 14): Asean's future rests firmly in the hands of its youths, who are the pulse of this region and the living embodiment of its future. This was highlighted by the Minister of Youth, Sports and Entrepreneur Development Sa-rawak Dato Sri Abdul Karim Rahman Hamzah at a ceremony to welcome the delegates of 'Asean Youth Volunteer 2025' programme, in the English Tea House near Dataran Ibu Pertiwi here yesterday. 'With the adoption of the Asean Community Vision 2045, the baton has been passed to the young generation to lead, to inspire, and to act,' said the minister at the event, which also hosted federal Deputy Youth and Sports Minister Adam Adli Abdul Halim. It is informed that the youth delegates represent 10 Asean countries (Malaysia, Brunei, Singapore, Thailand, Indonesia, the Philippines, Cambodia, Laos, Myanmar and Vietnam) and also Timor Leste. They are here for the programme's 'Community Service and Cultural Exchange' segment. Abdul Karim – also the state Minister of Tourism, Creative Industry and Performing Arts – described the programme as 'more than just a cross-border youth initiative'. 'It is a catalyst, a signal that Asean's transformation will be forged not behind closed doors, but through the hands, hearts, and hopes of its youths. 'Here in Sarawak, you will do more than just observe because you will participate, con-nect, and get to experience the culture while also taking part in the various planned ac-tivities.' During their time here, the delegates will embark on a unique journey, beginning with a visit to the Borneo Cultures Museum to explore the state's diverse heritage. They will also experience Sarawak's iconic landmarks such as the Darul Hana Bridge and Kuching Waterfront. The programme continues in the coastal village of Kampung Pueh, located near Gunung Gading National Park. There, the delegates will engage in community-led corporate social responsibility (CSR) initiatives, environmental conservation efforts including 'plogging' (jogging while picking up rubbish along the way) and tree-planting, as well as cultural ac-tivities such as weaving, traditional dance, and culinary exchanges. Also scheduled to join the delegates in the Kampung Pueh mission are 14 Sarawakian youths. Adding on, Abdul Karim said with over 220 million youth across the region, Asean held a vast potential for positive change. 'Imagine this young people from every corner of Asean, united not by proximity, but by shared purpose and service. 'Your presence here goes beyond simply fulfilling the theme, 'Asean Youth: Catalysts for Inclusive and Sustainable Communities'. 'It is a powerful testament that volunteerism is Asean's greatest strength, and solidarity is our most effective tool.' The Asean Youth Volunteer 2025 is a flagship youth engagement held in conjunction with Malaysia's Asean Chairmanship 2025. The two-part event, set to empower young changemakers through dialogue and action, will involve youths from across Asean coming together in Kuala Lumpur for a regional fo-rum, followed by community service deployments in Sabah and Sarawak. Abdul Karim Rahman Hamzah asean transformation youths
The Star
a day ago
- The Star
Locally sauced
PASSIONATE and adventurous, Chef James Won once dove into a river in a remote village in Sarawak for the 'best ingredients'. It was in the wee hours, when the waters were calm. Won was foraging for mussels and wanted to have them fresh for his next meal. Suddenly, splashes disturbed the calm river. Much to his surprise, several villagers stood on the riverside behind him, throwing rocks into the water a few metres away. 'They told me they were throwing rocks to deter some crocodiles away. I guess I would wade into the dangers of the unknown for food,' Won quipped to a group of reporters recently. Won's experience with the locals reflects the warmth and generosity that define Sarawakians – much like the food they serve, they're rich in flavour and full of heart. Hailing from a small Hakka new village in Jinjang, Selangor, Won has long championed food as a powerful force that brings people together. In fact, he is now leading the 'Serumpun Sarawak' campaign, which aims to highlight Sarawak's gastronomical delights to the world. Won says food can be a vessel of dignity. — Agencies 'We want to ensure that Sarawak's culinary traditions, from foraged jungle greens and smoked river fish, to the ceremonial use of bamboo and stone, are not just remembered, but respected, revitalised and reimagined. 'We believe that food can be a vessel of dignity. That in every indigenous technique, every heirloom ingredient, every community gathering, lies an opportunity to uplift, educate and empower.' The effort is also part of the state's broader push for sustainable tourism, which among others entails conserving resources, respecting local cultures and creating jobs for local residents. Food for thought Sarawak's tourism campaign to highlight its culinary wonders is a declaration of the region's powerful affirmation that indigenous heritage, culinary identity and creative spirit deserve their rightful place on the world stage. 'And not as novelties, but as benchmarks of excellence,' says Sarawak Tourism, Creative Industry and Performing Arts Minister Datuk Seri Abdul Karim Rahman Hamzah, who also heads the region's youth, sports and entrepreneur development portfolio. He says Serumpun Sarawak's vision will be showcased in Osaka, Japan from Aug 5 to 8, as part of the global celebration surrounding World Expo 2025. 'There, amidst innovation from across the planet, the world will get a taste of not just Sarawak's cuisine, but also its identity. Its design. Its way of life.' Traditional Sarawak snack tumpik. — Bernama Abdul Karim says Serumpun Sarawak also reflects the region's deepening commitment to sustainable tourism, which strives to balance between the needs of tourists and local communities. 'These are not just events on a calendar. They are a journey. A journey that shows Sarawak's culinary and cultural expressions are not meant to be preserved behind glass – they are living, breathing and ready to shape the global narrative. 'But journeys are never built in isolation. 'Serumpun Sarawak' is a triumph of collaboration. It brings together chefs, farmers, artisans, storytellers, designers and communities. It is a beautiful reminder that when Sarawakians come together – when we walk as one – we create something powerful, enduring and extraordinary.' Coffee and nuts A vivid example of how food and sustainability converge in Sarawak is the rearing of the empurau fish – a prized catch that also boosts local livelihoods. Gastronomical delight: The empurau fish is a prized catch in Sarawak. — ZULAZHAR SHEBLEE/THE STAR Won says the empurau's distinctive taste comes from its diet of buah engkabang, or illipe nuts. These nuts are key to its famously fatty, fragrant flavour. 'This is why the fish costs so much (it is reported that it can fetch up to more than RM1,500 per kilo).' However, engkabang trees fruit unpredictably. 'Since the empurau has become more and more popular, more farmers and horticulturists have taken up engkabang husbandry (to produce the nuts) to feed the empurau. These are among the many interesting things taking place in Sarawak.' In the highlands, coffee cultivation is also getting attention. Raven Kwok, co-founder of Earthlings Coffee Workshop, says Malaysia is one of the few countries in the world cultivating liberica, a rare coffee bean prized for its smoky, bold and sometimes fruity flavour. 'The country is often overshadowed by other coffee producers including Indonesia. But liberica can put us back on the map.' Kwok says liberica coffee bean can put Malaysia on the map. — YAP CHEE HONG/The Star —Earthlings Coffee Workshop He points to promising efforts in Long Banga in Marudi district – deep in the heart of Borneo – where locals are turning to liberica as a high-value crop. 'It's difficult for them to sell fresh produce in a (competitive) market. So growing coffee makes sense, since it's a non-threshold commodity (it doesn't spoil quickly or require refrigeration),' says Kwok. Coffee cultivation is getting attention in the Sarawak highlands. —Earthlings Coffee Workshop Balancing act Still, with Sarawak's tourism efforts gaining traction, questions arise about how to avoid the pitfalls of over-tourism. Abdul Karim admits this is a growing concern, citing the experiences of Venice and Bali – where unchecked tourism caused rental and food prices to soar, hurting locals. 'We will work to prevent (the tourism in Sarawak) from reaching to such a state. That is the reason why, when we carry out promotions, we are careful in terms of (targeting) the kind of visitors we are inviting to the country.' He says tourist education and regulation are crucial, especially in sensitive natural areas. 'We want tourists who can appreciate the beauty of Sarawak's nature. Not the ones who want to spoil our nature, culture and heritage.' Abdul Karim: 'We want tourists who can appreciate the beauty of Sarawak's nature. Not the ones who want to spoil our nature, culture and heritage.' — ZULAZHAR SHEBLEE / The Star Asked whether increased global demand for Sarawakian cuisine could lead to a rise in ingredient prices, he remains confident. 'Presently, we are not worried. Even if it affects (the prices), we will know how to make the necessary adjustments. This is so that the locals will not feel the pinch.' On Serumpun Sarawak's upcoming showcase in Osaka, the Sarawak Tourism Board says the event will be hosted at Seaside Studio Caso and introduce Japanese and international audiences to the depth and diversity of Sarawak's indigenous cuisines, ingredients and creative expressions. 'Through curated dining experiences, visual storytelling and cultural showcases, Osaka will offer a window into Sarawak's soul – a vibrant confluence of land, people and culinary heritage.' The international debut will be followed by a community-based activation at Unesco world heritage site Mulu National Park. Serumpun Sarawak will be held at the Unesco world heritage-listed Mulu National Park in October. —EDDIE CHUA/The Star 'In October 2025, the journey will host a site-specific experience within the park itself, blending indigenous culinary traditions, ecological appreciation and cultural storytelling in one of the world's most awe-inspiring environments. 'The Mulu activation reflects Serumpun Sarawak's commitment to ensuring that global recognition is always grounded in respect for local communities, biodiversity, and indigenous knowledge systems.'
Borneo Post
3 days ago
- Entertainment
- Borneo Post
‘Serumpun Sarawak' launched to take indigenous flavours global
Abdul Karim (centre) and others give their thumbs-up at the launch of Serumpun Sarawak in Kuala Lumpur on July 10, 2025. KUCHING (July 11): Sarawak is stepping boldly onto the global culinary stage with the launch of 'Serumpun Sarawak' – a visionary initiative that redefines indigenous heritage, food traditions, and cultural creativity as powerful tools for global influence and sustainable economic growth. Spearheaded by the State Ministry of Tourism, Creative Industry and Performing Arts and Sarawak Tourism Board (STB), Serumpun Sarawak will headline two major showcases in Osaka in Japan and Mulu, offering curated tasting experiences, storytelling installations, and collaborative performances that represent Sarawak's cultural identity in a modern context. 'When Kuching earned its designation as a Unesco Creative City of Gastronomy, it wasn't simply a feather in our cap. It was a call to action – a signal to the world that Sarawak's culinary roots run deep,' said State Tourism, Creative Industry and Performing Arts Minister, Dato Sri Abdul Karim Rahman Hamzah, during the official launch in Kuala Lumpur on July 10. Led by internationally acclaimed indigenous chef James Won, in collaboration with Atlas Collective, Serumpun Sarawak merges ancestral knowledge with cutting-edge innovation. 'Serumpun Sarawak is where ancestral knowledge meets cutting-edge creativity and where native ingredients become narrative tools and are translated into multisensory cultural experiences,' Abdul Karim added. According to a statement from the ministry, the project's first major showcase will take place from August 5 to 8 in Osaka as part of the World Expo 2025, offering a window into Sarawak's rich soul through dining, storytelling, and artistic performances. Following its debut, Serumpun Sarawak will return home to Unesco World Heritage-listed Mulu National Park in October this year, where it will host a site-specific experience celebrating indigenous culinary traditions, ecological appreciation, and cultural storytelling. The Mulu activation underscores the initiative's commitment to respecting local communities, biodiversity, and indigenous knowledge. Partnerships with Earthlings Coffee Workshop, Tanoti Crafts, The Tuyang Initiative, and Culinary Heritage & Arts Society Sarawak (CHASS) reflect a shared mission to preserve and amplify Sarawak's unique identity. At the launch event, guests were given a preview of what lies ahead, including a captivating ethnic cooking showcase and a short film titled 'The Serumpun Story', which encapsulates the spirit of the journey. Earthlings Coffee Workshop also showcased Sarawak's emerging global status as a terroir for sustainable, high-quality coffee. Serumpun Sarawak represents the next evolution of Sarawak's tourism and cultural landscape, where heritage is not frozen in time but continually reimagined, shared and celebrated. 'It is an invitation to the world to experience Sarawak not just through its landscapes but through its flavours, its stories and its people. 'As the journey prepares to take Sarawak's cultural expression across borders – from Mulu to Osaka and beyond – one message rings clear: Sarawak is ready to lead, inspire, and redefine how the world experiences Borneo,' the ministry said. Abdul Karim Rahman Hamzah culinary Serumpun Sarawak
Borneo Post
4 days ago
- Entertainment
- Borneo Post
Sarawak cuisine book by UCSI wins ‘Best in the World' at Gourmand Awards 2025 in Portugal
(From left) Muhammad Fikri, Wan, Mukvinder and Ivy pose for a photo call in during the Gourmand World Cookbook 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
