KUCHING has just been added into the United Nations Educational, Scientific and Cultural Organisation (UNESCO)’s Creative Cities Network (UCCN).
The capital city of Sarawak is one of 49 new cities that were added into the UCCN, which was created back in 2004 to promote cooperation among cities which have identified creativity as a strategic factor for sustainable urban development.
Currently covering seven creative fields, the UCCN included Kuching in the network under the gastronomy field.
“We are very proud to say that Kuching has been accepted as one of the cities for UNESCO’s Creative Cities Network under the field of gastronomy,” said Tourism, Arts and Culture Minister Datuk Sri Abdul Karim Rahman Hamzah.
“This will be a very good marketing point for us as far as tourism is concerned. If you want to have diverse food, Kuching, Sarawak is the best.”
The main factor that led to this recognition is the diversity in ethnicities and culture that brings forth a palate of local delicacies – merged with the flavours brought in from outside – which has led to an explosion of creativity in producing a wealth of dishes and food that can only be found in Sarawak.
This is also the second time a Sarawak city has been inducted into the UCCN, following the Gunung Mulu National Park, which was recognised as a World Heritage Site in November 2000.
Dishes like Sarawak Laksa and Kolo Mee often comes to mind when Sarawakian food is discussed.
These dishes have become such an integral part of Sarawak’s identity that they are almost inseparable.
Sarawak Laksa, which the late Anthony Bourdain proudly called the “breakfast of the gods”, was ranked the No. 1 dish in Asia by TasteAtlas.com with a score of 4.8 out of 5 stars.
In Kuching, there are also less recognised but genuinely authentic dishes that represent Sarawak’s diverse indigenous cultures, including Kampua Mee, Kueh Chap, Tomato Crispy Mee, Belacan Bee Hoon, Kacangma Chicken, Midin Belacan, Manok Pansuh and kek lapis or layer cake.
Although some of these recipes have changed, the majority of them are indigenous home staples that have been passed down through generations and are now part of the cultural fabric of each community. – Nov 27, 2021
