KUCHING: Sarawak must continue to innovate and ensure a dynamic and vibrant gastronomy ecosystem to realise its potential in becoming a food tourism destination.
Deputy Tourism, Creative Industry and Performing Arts Minister Datuk Snowdan Lawan in saying this, asserted that the state must capitalise on Kuching’s recognition as an UNESCO Creative City of Gastronomy to position the city, if not the whole of Sarawak, as a food tourism destination.
“The food and beverage services industry is very important to our state. It is the biggest job creator and a major contributor to our state’s economy. Beyond that, it is one of the major products of our tourism industry. Tourists spend the most in the industry after accommodation, and this is why it is important for us to continue to elevate our state’s gastronomic ecosystem.
“Sarawak is a state like no other. We are truly a melting pot of a wide diversity of cultures, ethnicities and cuisines. The confluence of our differences was the inspiration for the many creative cuisines in Sarawak.
“On top of that, our rare and unique native ingredients and the wide range of cuisines and cooking methods here holds a lot of potential for Sarawak to be a food tourism destination in the region,” he said.
Snowdan said this in his speech at the closing ceremony for the FORAGE @ The Hills food festival, here today.
As such, he pointed out that more effort and initiatives are needed from non-governmental organisations (NGOs) to help food entrepreneurs in developing the food ecosystem in the state.
“Although food incubators are relatively common in developed countries, I am happy to say that the Sarawak Gastronomy (SAGO) Incubator is the first food business incubator in Malaysia.
“Programmes like this will help us strengthen our food services industry and our position as a food tourism destination.
He added that food has also been proven to bring people together in unity, especially the multicultural communities of Sarawak.
“One thing that definitely unites all of us Sarawakians, is food. For us, our food is the best. Many may not be able to understand that, but that’s because our food is so unique and incorporates the best of the diverse food cultures here in the state,” he added.
