Latest news with #UnescoCreativeCityofGastronomy
Borneo Post
11-07-2025
- 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
11-07-2025
- 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
Borneo Post
02-07-2025
- Business
- Borneo Post
Padungan Garden toilet to be upgraded in boost for Kuching tourism, heritage
Wee (fourth left) hands over the letter of approval to the contractor at Padungan Garden, witnessed by MBKS deputy mayor Datuk Zaeidi Suhaili (third left), councillors and senior officers. KUCHING (July 2): The Padungan Garden public toilet is set to undergo upgrading works as part of Kuching City South Council's (MBKS) ongoing efforts to enhance public infrastructure in support of tourism, heritage, and sustainable urban development. Kuching South Mayor Datuk Wee Hong Seng said the upgrading project will be carried under the BP1 allocation, which is designated for minor development works, including upgrades or repairs of public toilets and other facilities. 'Located in the heart of historic Padungan, the public toilet is an essential facility for visitors frequenting the area,' he said in a statement yesterday. Wee noted that Padungan is famously home to the iconic White Cat statue – a popular photo spot for tourists – and has grown increasingly vibrant thanks to its rich heritage and burgeoning gastronomy scene. 'This project is aligned with MBKS' broader vision of building a livable, inclusive, and environmentally-conscious city that offers quality services and infrastructure, especially in areas of high historical and tourism value.' Wee also highlighted Padungan's emergence in recent years as a culinary spot, with numerous new gastronomy outlets contributing to Kuching's identity as a Unesco Creative City of Gastronomy. 'Efforts are underway to ensure our public spaces and facilities support this branding. Clean, accessible, and well-maintained infrastructure is essential for welcoming tourists and ensuring a pleasant visit,' he added. He emphasised that while the toilet upgrading project may seem small, it plays a significant role in elevating Padungan's image as a tourist-friendly and sustainable destination. The project is scheduled to begin immediately following the handover of the site to the appointed contractor. Kuching MBKS Padungan Garden public toilet upgrade
Borneo Post
12-06-2025
- Entertainment
- Borneo Post
13 Kuching chefs gear up for Culinary World Cup in Ipoh this June 27
(Seated, from second left) Jordan Wee, Wee, Lai, and others pose for a group photo during the press conference. – Photo by Roystein Emmor KUCHING (June 13): Kuching is set to make waves on the national and international culinary stage once again as 13 local chefs prepare to represent the city at the second edition of the Malaysia Culinary World Cup (MCWC), to be held from June 27 to 29, at Bulatan Sultan Azlan Shah in Meru Raya, Ipoh. The event, organised by the Malaysia Bersatu Culinary Association (MBCA) in collaboration with the Global Chef Union (GCU), will gather nearly 800 culinary entries from over 26 countries, including the United States, Australia, and nations in North Africa, the Middle East, and Southeast Asia. Kuching South mayor Datuk Wee Hong Seng said the city's participation in the MCWC reflects its commitment as a Unesco Creative City of Gastronomy to preserve, promote, and innovate Sarawak's diverse food heritage. 'This is more than just a culinary competition – it is a platform to celebrate the identity, stories, and creativity of Sarawak cuisine on a global stage,' he said during the press conference at Annie Kolo Mee here yesterday. Among the chefs representing Kuching are Annie Wee from Annie Kolo Mee, showcasing Sarawak Laksa and Kolo Mee; Wilson Voon from Da Pu Hakka Noodle, presenting Hakka Noodles; Robbie Richard from Little Fairy Cafe & Fairy Tavern, Lana Akam and Janncy Nyohim from Fairy Tavern, presenting Borneo Cuisine; Kim Bong from Mee Too, highlighting Kolo Mee; and Benny Huang from Xian Corner, presenting seafood cuisine. Also competing are Alvin Chin, who is Team Manager at Jordan's Signature Catering, along with teammates Yeo Ing Siang, Awang Mohd Safwan, Bradley Allan Jerome, Nicholas Banta Paul, and Nadia Tan. Their competition categories include modern Western poultry, mooncakes, seafood, mee goreng mamak, char kueh tiaw, and Malaysian Laksa. Adding prestige to the team are Chef Julian Lai from Little Hainan and Chef Jordan Wee, who will serve as MBCA committee members and judges at the event. Wee expressed pride in the team and their dedication to showcasing the true flavours of Kuching to the world, from traditional noodles to inventive modern creations. 'We wish our chefs all the very best. May they not only bring home medals, but also inspire others to appreciate and reimagine our culinary heritage in bold, creative ways,' he said. The MCWC is supported by Tourism Perak, the National Archives of Malaysia, the Ipoh City Council, and the Perak State Development Corporation. Highlighting the scale of the event, MBCA committee member Julian Lai said the MCWC will feature 65 competition categories judged by 115 professionals – 60 local and 55 international. Beyond the competition, visitors can look forward to a festive atmosphere similar to Kuching Festival, with 80 food stalls offering a variety of local and international dishes. 'It's not just for those competing. The public can also come, relax, and enjoy the food – just like what we have during the Kuching Festival, but this one is in Ipoh,' Lai added. Ipoh Kuching Malaysia Culinary World Cup
Telegraph
04-03-2025
- Telegraph
Treat yourself with a trip to America's best-kept foodie secret
When it comes to cuisine, San Antonio has been building quite a name for itself. In 2017 this Texan jewel was officially named a Unesco Creative City of Gastronomy, one of only two in the United States. Then, in 2024 the renowned Michelin Guide echoed the sentiment, recommending 12 San Antonio restaurants in its inaugural guide to Texas. Put simply, this is a city where the going is always good, the sunshine is abundant… and the eating is invariably excellent. One of the most famous culinary offerings of the city is Tex-Mex. This fusion of Texan and Mexican cuisine, considered by many as the ultimate comfort food, was invented here in San Antonio, and is still served to spicy perfection in beloved local eateries like Rosario's, where you'll find life-changingly good nachos, and La Fonda on Main, with its shaded, hacienda-style courtyard and legendary enchiladas. The simplest way to explain the difference between traditional Mexican food and Tex-Mex is to stop talking, sit down in one of San Antonio's Tex-Mex favourites – the likes of Mi Tierra Café y Panaderia in the heart of the city – and focus on the food, the bold Texas flavours tangling up with the best of Mexico to create dishes of jaw-dropping tastiness, from breakfast til dusk and beyond. A picture can paint a thousand words, but a mouthful of crispy tacos stuffed with prime Texan beef dripping with tomatoes and Monterey jack cheese and a pile of rice and beans on the side says everything that needs to be said about the spicy, delicious richness of flavours of quality Tex-Mex. The good news is that authentic Mexican cuisine is equally well represented here in San Antonio, from vibrant cantina-style joints such as La Gloria, which specialises in elevated street food like tacos al pastor from Mexico City and cocteles de mariscos from Veracruz, to glitzy Mixtli, which was awarded its first Michelin Star in 2024. Mixtli, considered one of the finest Mexican dining spots in the country, offers a 10 course, prix fixe tasting menu that rotates seasonally, highlighting the flavours of different areas of Mexico. The only catch is its incredible popularity – you'll have to make the reservation well before boarding your plane, although many would say it's worth the flight alone. Of course, this is Texas, and if there's another type of food you'd expect to find here it's barbecue. San Antonio excels on this front and is home to a host of seminal smoke shacks. You'll be utterly spoilt for choice, with leading options including Reese Bros Barbecue, with its ridiculously tender oak-smoked brisket, and 2M Smokehouse, which serves delectable pork ribs and incomparable homemade sausage, and its pork link with serrano peppers and Oaxaca cheese is also a must-try. Meanwhile, those seeking upscale eateries while in town should make a beeline for Cured, a buzzy, rustic-chic restaurant serving charcuterie-focussed dishes in the Pearl District, San Antonio's hottest enclave. Once a sprawling brewery complex, the Pearl is now home to some of the city's most wildly popular restaurants and bars – seek out Southerleigh Fine Food & Brewery for hot jalapeno cheddar grits, or Prost on the San Antonio River Walk, with its new Alchemy Bar, complete with cool mixologists and regular live music nights – as well as the achingly hip Hotel Emma with its two Michelin Keys, jaw-dropping bar and rooftop pool. San Antonio's status as the culinary capital of Texas can be attributed to many factors, from the agriculturally rich Hill Country surrounding it, a source of impeccably fresh ingredients, to the presence of the Culinary Institute of America campus, which serves up a steady supply of young, talented chefs. Intriguingly, diners can sample the work of these future superstars at Savor, the school's full-service restaurant. Perhaps above all, the secret to San Antonio's comestible ascendancy lies in its sheer diversity and the fusion that inspires. Tex-Mex evolved here because the Tejano population brought their parents' authentic Mexican cuisine to the city and married it with Texas flavours – and that willingness to experiment and blend has continued ever since. Across San Antonio today, award-winning restaurants are fusing all kinds of national dishes and flavours to perfection, from Indian barbecue style at Curry Boys BBQ to a little bit of everything delicious at free-spirited international bistro The Magpie. The closest major city to the Texan border, San Antonio's rich history of combining deep Spanish, Mexican and American influences has led to a cuisine as rich as its culture. This is a city on the fast track to becoming one of the most celebrated dining destinations in the country – and deservedly so.
