KUCHING – The Malaysia Pepper Conference and Expo (MAPEC) 2025 dinner brought together delegates for an evening of industry engagement, cultural celebration, and culinary innovation aboard the Sarawak River Cruise on Thursday night.
The event was officiated by Malaysian Pepper Board (MPB) Chairman and Baram MP Dato Anyi Ngau, who reaffirmed the Board’s commitment to supporting industry players and strengthening Sarawak pepper’s position in both domestic and international markets.
Adding to the evening’s highlights, Fu Siang Lee, General Manager of Saraspice Sdn Bhd, shared updates on the company’s research and development initiatives.
He introduced new value-added pepper-based products developed under strict food safety and quality standards, underscoring Saraspice’s dedication to authenticity and excellence.
Fu emphasised that Saraspice products are made using 100 per cent Sarawak pepper, processed through rigorous cleaning, steam treatment, and grinding methods to ensure consistency and safety.
“If you are looking for pepper, look for the Saraspice brand, because what we deliver is pure Sarawak pepper that has gone through strict cleaning, steam treatment and grinding processes to ensure it is safe and of high quality,” he said.
The dinner also featured a live cooking demonstration, where chefs prepared chicken dishes using Saraspice products, showcasing the versatility of Sarawak pepper in modern cuisine.
The demonstration drew strong interest from participants, highlighting the spice’s adaptability across culinary styles.
Cultural performances added vibrancy to the evening, with traditional dances representing Sarawak’s diverse ethnic communities. The showcase reflected the state’s rich heritage alongside its globally recognised agricultural produce.
The dinner served as both a networking platform and a cultural interlude, complementing MAPEC 2025’s broader objectives of fostering collaboration, innovation, and sustainability within Malaysia’s pepper industry.
Also in attendance were MPB Director General Vincent Sawat, industry stakeholders, delegates, and partners, all of whom contributed to the lively exchange of ideas and appreciation for Sarawak’s pepper legacy.
