KUCHING – The food and beverage (F&B) industry has been hailed as the cornerstone of Sarawak’s gastronomic identity by Kuching South City Council (MBKS) Mayor Dato’ Wee Hong Seng, who described culinary professionals as the “unseen heroes” behind the state’s recognition as a UNESCO Creative City of Gastronomy.
Speaking at the inaugural Banquet and Culinary Industry Fellowship Dinner, Dato’ Wee commended the resilience and unity of Sarawak’s restaurant and culinary community, noting their perseverance despite challenges such as rising costs, manpower shortages, shifting customer expectations, and rapid digitalisation.
“What I respect most is this, no matter how tough the circumstances, you persevered. You were safeguarding Sarawak’s collective culinary memories,” he said, emphasising the role of chefs, restaurateurs, and banquet organisers in preserving traditions and enriching life’s celebrations.
Dato’ Wee highlighted that the Sarawak Government acknowledges the sector’s cultural and economic significance.
He pointed to ongoing initiatives including tourism recovery programmes, international promotions, food safety measures, and upskilling efforts aimed at supporting industry growth.
Kuching’s designation as a UNESCO Creative City of Gastronomy has brought global attention to Sarawak’s culinary icons such as Kolo Mee, Sarawak Laksa, kuih lapis, bamboo chicken, and the state’s long-established banquet culture. To sustain this momentum, he stressed the need for collective progress and shared purpose.
“For Sarawak to stand strong on the world stage, we must move forward together. This cannot be achieved by the government alone or by a single restaurant, it requires the entire industry,” he said.
Looking ahead, Dato’ Wee outlined several strategic directions for the F&B sector, including digitalisation, branding, menu innovation, sustainability, and talent development.
He encouraged industry players to explore opportunities in local ingredients and indigenous flavours, which he said hold strong potential for regional and international markets.
He added that a true City of Gastronomy is defined not by accolades but by passionate practitioners who shape the food ecosystem.
“You are artisans, cultural ambassadors, entrepreneurs and community pillars. Your contribution elevates food into an art form, a cultural anchor and an economic force,” he remarked.
Dato’ Wee concluded by urging the industry to remain bold, innovative, and responsible, expressing confidence that Sarawak’s culinary sector will continue to shine through shared commitment and collaboration.
