KUCHING: The Ministry of Tourism, Creative Industry, and Performing Arts has proposed that ‘tuak’ (rice wine) and ‘Sarawak laksa’ be officially recognised as Malaysia’s heritage dishes.
Deputy Minister Datuk Snowdan Lawan said tuak was more than just a beverage as it was a living symbol of the Dayak community’s identity, heritage and history.
“It connects us to the land, our ancestors, and to one another. If heritage foods like Bak Kut Teh can be registered, why not tuak? This is part of Sarawak’s culture,” he said during the Borneo Tuak Festival 2024: Community Gathering Ceremony held at the Tropics City Enrichment Hub, Tabuan Dayak yesterday.
Snowdan also highlighted Sarawak laksa, a dish famously referred to by the late chef Anthony Bourdain as “the breakfast of the gods.”
“Sarawak laksa has yet to be registered as a heritage dish, but it should be. If Bak Kut Teh is registered, so should Sarawak laksa.
“Our ministry is ready to begin this process and welcomes suggestions,” he added.
He went on to highlight the economic potential of commercialising Tuak, comparing it to the success of the traditional alcohol industry in Bali.
“Bali has capitalised on ‘arak’, its traditional alcohol, in a predominantly Muslim country, while preserving its cultural practices.
“This has opened doors to the international market, creating jobs, generating income, and preserving their traditions. Sarawak could achieve the same with tuak,” he said.
He also encouraged local organisations to take advantage of the ministry’s creative funding programme, which offered an annual facilitation fund of RM10 million to support cultural and community-based initiatives.
“We have the funding; now it’s up to the groups to apply for it and make use of the opportunities,” he said.
The programme earlier also saw the announcement of the Tuak Selections of the Year for various categories.
The Heritage Iban Tuak award went to Tuak Pulut by Among Linggang, while the Heritage Bidayuh Tuak title was claimed by Tuak WAK by Peter Nangoh.
In the Heritage Orang Ulu Tuak category, Tuak Nasi Pulut by Keling Engan emerged as the top choice. The Modern Tuak selection was awarded to Tuak Alchemist by Ang Tze Kang.
Also present was deputy minister Sebastian Ting.
