(Kuching, 2nd) The United Nations Educational, Scientific and Cultural Organization (UNESCO) Creative Cities Network (UCCN) Gastronomy Pavilion will return to the Kuching Festival Expo from August 3 to 16, bringing visitors on a culinary journey—the first half featuring authentic flavors from seven UNESCO Creative Cities of Gastronomy, and the second half giving the stage to Sarawak’s award-winning chefs.
Kuching South City Council Mayor Dato Tiong Hii King stated that this pavilion is held in conjunction with the UCCN annual meeting and will host international chefs from August 3 to 9. From August 10 to 16, upon the Expo’s closing, nine to ten Sarawakian chefs will showcase their crafts in succession, with their award-winning dishes already recognized beyond the state.
"So everyone will have the chance to taste their award-winning creations. People often say, 'This dish won a gold medal, but if you’ve never tasted it, how do you know it’s gold?'"
"Now, everyone has the opportunity to experience it for themselves," he said during a press conference today after receiving sponsorship from Midea Malaysia.
The international showcase session will see chefs from Chengdu and Quanzhou (China), Buraidah and Medina (Saudi Arabia), Iloilo (Philippines), Belo Horizonte (Brazil), and Lucknow (India) participating, allowing visitors to experience authentic flavors from around the world without leaving Kuching.
A total of 20 booths will be set up at the pavilion, including a "Tuak Self-Service Zone" featuring nine local rice wine producers.
This self-service zone will run until August 16, aiming to introduce visitors to the unique flavors and traditions behind one of Sarawak’s most iconic beverages, while supporting local producers and promoting indigenous culture.
Tiong Hii King remarked that gastronomy is about more than just delicious dishes; it also encompasses culture, history, agriculture, tourism, and a broader economy.
"We should understand where our food comes from, why it is presented this way, and the stories behind it. That is our heritage," he said, adding that learning about the origins and evolution of traditional dishes is crucial for preserving Sarawak's culinary identity.
He pointed out that Kuching’s ever-evolving food ecosystem also creates opportunities for farmers, food suppliers, chefs, tour guides, and entrepreneurs, while encouraging the use of local ingredients such as Sarawak pepper, kacangma (motherwort), and tempoyak (fermented durian paste) for culinary innovation.
To support international chefs participating in the Gastronomy Pavilion, Midea Malaysia has donated home appliances worth RM100,000 to the Kuching South City Council, marking the company’s first collaboration with the council.
The sponsorship includes 166 appliances: six portable air conditioners, 20 freezers, 20 microwave ovens, 20 pressure cookers, 20 induction cookers, 20 blenders, 20 electric kettles, and 20 electric fans.
Tiong Hii King stated that these appliances would ensure that participating chefs have the essential equipment needed to prepare and present authentic flavors from their respective cities.
"This is also the first collaboration between Kuching South City Council and Midea. I hope it marks the beginning of a long-term partnership. Together, we can create more meaningful projects that benefit not just our city, but also our community," he said.
Looking ahead, Tiong expressed the council's hope to work with Midea to hold a Sarawak Chef Competition using the donated equipment, further cultivating local culinary talent and strengthening Kuching’s position as a UNESCO Creative City of Gastronomy.
He also encouraged the public to visit the UCCN Gastronomy Pavilion during the Kuching Festival Expo and to take the opportunity to experience both international and Sarawakian cuisine in one venue.
Also in attendance were Kuching South City Council Deputy Mayor Dato Zaidy Suhaili, Midea Malaysia Service Director Eric Lo Kok Kiong, and Marketing Director Karen Tan Siew Mee.
"So everyone will have the chance to taste their award-winning creations. People often say, 'This dish won a gold medal, but if you’ve never tasted it, how do you know it’s gold?'"
"Now, everyone has the opportunity to experience it for themselves," he said during a press conference today after receiving sponsorship from Midea Malaysia.
The international showcase session will see chefs from Chengdu and Quanzhou (China), Buraidah and Medina (Saudi Arabia), Iloilo (Philippines), Belo Horizonte (Brazil), and Lucknow (India) participating, allowing visitors to experience authentic flavors from around the world without leaving Kuching.
A total of 20 booths will be set up at the pavilion, including a "Tuak Self-Service Zone" featuring nine local rice wine producers.
This self-service zone will run until August 16, aiming to introduce visitors to the unique flavors and traditions behind one of Sarawak’s most iconic beverages, while supporting local producers and promoting indigenous culture.
Tiong Hii King remarked that gastronomy is about more than just delicious dishes; it also encompasses culture, history, agriculture, tourism, and a broader economy.
"We should understand where our food comes from, why it is presented this way, and the stories behind it. That is our heritage," he said, adding that learning about the origins and evolution of traditional dishes is crucial for preserving Sarawak's culinary identity.
He pointed out that Kuching’s ever-evolving food ecosystem also creates opportunities for farmers, food suppliers, chefs, tour guides, and entrepreneurs, while encouraging the use of local ingredients such as Sarawak pepper, kacangma (motherwort), and tempoyak (fermented durian paste) for culinary innovation.
To support international chefs participating in the Gastronomy Pavilion, Midea Malaysia has donated home appliances worth RM100,000 to the Kuching South City Council, marking the company’s first collaboration with the council.
The sponsorship includes 166 appliances: six portable air conditioners, 20 freezers, 20 microwave ovens, 20 pressure cookers, 20 induction cookers, 20 blenders, 20 electric kettles, and 20 electric fans.
Tiong Hii King stated that these appliances would ensure that participating chefs have the essential equipment needed to prepare and present authentic flavors from their respective cities.
"This is also the first collaboration between Kuching South City Council and Midea. I hope it marks the beginning of a long-term partnership. Together, we can create more meaningful projects that benefit not just our city, but also our community," he said.
Looking ahead, Tiong expressed the council's hope to work with Midea to hold a Sarawak Chef Competition using the donated equipment, further cultivating local culinary talent and strengthening Kuching’s position as a UNESCO Creative City of Gastronomy.
He also encouraged the public to visit the UCCN Gastronomy Pavilion during the Kuching Festival Expo and to take the opportunity to experience both international and Sarawakian cuisine in one venue.
Also in attendance were Kuching South City Council Deputy Mayor Dato Zaidy Suhaili, Midea Malaysia Service Director Eric Lo Kok Kiong, and Marketing Director Karen Tan Siew Mee.