The recent launch of “Serumpun Sarawak” at Le Meridien hotel in Kuala Lumpur on July 10 is set to showcase our ingenious culinary heritage and unique cultural identity to the world. It gave me great pleasure to grace the launching ceremony and press conference to announce the staging of the forthcoming exciting event in Osaka, Japan on August 5 to 8 and followed by Mulu, Miri in October. In my speech, I have commended both Sarawak Tourism Board (STB) and our Ministry of Tourism, Creative Industry & Performing Arts Sarawak (MTCP) for undertaking the initiative that will be curated by the international chef, James Won who is also a well known gastronomy chef with the collaboration from Alas Collective.
On the world stage, many will be interested in “Serumpun Sarawak” to be held in Osaka, Japan and to be hosted at Seaside Caso as part of the coming World Expo 2025 there. Part of our programme there will include introduction to Sarawak’s local indigenous cuisines , food tasting and cultural performances on various ethnicities that we have back home.
Moving forward, the event will be held in Mulu next taking place at UNESCO World Heritage-listed Mulu National Park. The event will showcase among others the blend of indigenous culinary practices, ecological awareness and cultural narratives. It will reflect the initiative’s emphasis on sustainability and local empowerment. For the record, the “Serumpun Sarawak” event is supported by local collaborators who include Earthlings Coffee Workshop, Tanoti Crafts, The Tuyang Initiative and Culinary Heritage & Arts Society Sarawak (CHASS). We hope the event in Mulu will highlight not only the indigenous ingredients while empowering our local communities and promoting Sarawak as a leading cultural and culinary destination in this part of the world. We also hope the inaugural event will soon become a good avenue for connection, resilience and transformation as it stamps another significant and economic milestones for us folks in Sarawak.
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