KUCHING: The Kuching Food Festival 2023 continues to surprise visitors with its array of innovative foods and exotic cuisines, pushing the boundaries of traditional delicacies and transforming them into new creations.
This emphasis on culinary creativity serves as a shining testament to Kuching city’s well-deserved branding as a creative city of gastronomy.
The festival officially kicked off with Deputy Premier Datuk Seri Dr Sim Kui Hian launching the festival at the MBKS on Saturday (29 July) stage .
Dr Sim highlighted that the festival has nurtured a platform for creative minds to showcase their culinary prowess, leading to unique and innovative foods every year.
New Sarawak Tribune had the opportunity to talk to the creative minds behind these interesting food creators, diving deep into their inspirations and innovative processes.
Bakers’ Talk: Laksa Pastries and Cakes
Bakers’ Talk takes Sarawak’s pride food, Laksa, and ventures into uncharted territory by infusing Laksa paste into cakes and pies.
Tay Kim Ling, 52, who is the owner of Bakers’ Talk, said the bold idea came from the Laksa paste manufacturer, who challenged them to merge Laksa into common bakery items.
“We underwent a long period of trial and error to merge Laksa ingredients into cakes and pastries.
“It was a big challenge, but we did it, and we are eager showcase this to locals and foreigners,” he said.
For RM23 per box, it comes with a Laksa pie, Laksa cake, Laksa & garlic ham, and Laksa coconut, allowing the state’s signature dish to be consumed in unexpected ways.
Takonut: Golden Crown Takoyaki
Takonut’s concept draws inspiration from the history of ‘golden food’ in Kanazawa, known as the city of gold.
To localise the concept, Takonut owner Aaron Ting linked it with Bau, a district with rich history of gold mining.
The premium Takoyaki is made with premium ingredients and topped with pure gold flakes.
“Here at Takonut, we are on the path to brand ourselves as Asia’s leading premium Takoyaki.
“With the ‘Bau’ concept, we are also aiming to raise awareness towards Bau’s tourism growth, which has seen tremendous development in recent years,” he said.
The premium Golden Crown Takoyaki is priced at RM30 for 4 pieces, with their signature Takoyaki priced at RM10 for 4 pieces.
Chongqing Food Stall: Sichuan Spicy Rabbit Head
Hailing from China, the stall specialises in local delicacies from Chongqing and Sichuan.
According to co-owner Michelle Joun, they have decided to bring in this exotic food after realising its absence in the local market.
“We are hopeful when bringing this delicacy here. We are aware that this might not be everyone’s cup of tea, but we hope to expand its reach to more people.
“Last year, we introduced the raw marinated tiger prawn, another one of our unique foods, to positive reception. We are hoping to do it again this year,” she said.
While some might hesitate to try this exotic offering, Joun said the delicacy has a taste and texture reminiscent of chicken drumsticks.
The spicy rabbit head is priced at RM28 per head, and the stall also offers other seafoods such as lobster and fried shrimp paste.
Mr. Lekor Kuching
Keropok lekor has been a beloved street food at ‘pasar malam’ (night markets), but Mr. Lekor Kuching adds a touch of interactivity and excitement to the overall experience.
Owner Lim Sing Yong’s innovative vision led to a tantalising array of 12 different sauces, including 4 specially crafted ones, offered alongside the keropok lekor, all for an affordable RM10.
However, what truly captures customers’ attention is the unique sight of dangling sauce bottles at the store front.
“This setup allows the customers to choose and squeeze their preferred sauces, adding an engaging and interactive element to the experience,” he explained.
While this concept has been trending in other parts of the world, it is the first time it’s seen at the Kuching Food Festival.
