Kuching is among 49 new cities recently that were added to Unesco’s Creative Cities Network (UCCN), which was created in 2004 to promote creativity as a driving force for sustainable urban development. It encompasses seven fields, namely crafts and folk arts, media arts, film, design, literature, music, and gastronomy.

This accolade can be attributed to the melange of local flavours – some merged with those brought in from outside – that has led to a wealth of cuisine that can only be found in Sarawak.

Sarawak laksa and kolo mee immediately come to mind – dishes that are an integral, inseparable part of the state’s identity. Sarawak laksa, which the late Anthony Bourdain proudly called the “breakfast of the gods”, was ranked the No 1 dish in Asia by TasteAtlas with a score of 4.8 out of 5 stars.

There’s also the less familiar but nevertheless authentic cuisine that reflects the many tribes of Sarawak. These include kampua mee, kueh chap, tomato crispy mee, belacan bee hoon, gong pia (or kompia), kacangma chicken, midin belacan, ayam pansuh, and kek lapis or layer cake.

Although some of these dishes have evolved, most are staples in indigenous households, passed down from generation to generation, and are part of the cultural fabric of each community.

They contribute to the preservation of tribal heritage and provide an authentic Sarawakian experience to those visiting the state.

This is the second time a city from Sarawak has been recognised by Unesco. In November 2000, the Gunung Mulu National Park was acknowledged as a World Heritage Site.

This article was produced by the Sarawak Tourism Board, which works to promote the state in the eyes of travellers near and far.