Innovation, youth participation key to F&B industry growth, says rep

(Front row, from sixth left) Tan, Yap, Goh, and Drury-Wee (10th left) pose for a group photo with renowned chefs, culinary experts and programme participants. KUCHING (Sept 9): The food and beverage (F&B) industry requires constant innovation and youth participation to drive sustainable growth, said Kota Sentosa assemblyman Wilfred Yap. He said the state government’s revenue streams, among others, are generated from the tourism sector, including the food tourism industry.

“We all know that food is a vital aspect of cultural experience, hence the promotion of Kuching as a food destination or gourmet capital of Sarawak,” he said at the launch of the ‘Brilliant Chef 2.0 and culinary demonstration’ at Hoi Tin Lau Restaurant at Aeroville Mall here yesterday. He also pointed to the city’s achievement of being recognised by Unesco as a Creative City of Gastronomy in 2021.



“A hobby of cooking can be well generated into a profession in today’s fast-expanding F&B industry, and it is time to pursue your passion for culinary and drive the state’s economy,” he told the participants at the event. In showing his support, Yap announced a grant of RM3,000 to the Kuching Chinese General Chamber of Commerce of Industry (KCGCCI) for the running of the event, and another RM3,000 for its educational purposes. KCGCCI Human Resource Committee chairman Tay Yu Siang in his speech shared the event’s objective, which was to promote vocational education in culinary art.

“Although Malaysia does not have a clear ‘Vocational Certification Act’ yet, the government is (in the midst of) drafting related legislation. Therefore, technical personnel must be prepared by raising their awareness of vocational education and paying attention to its importance. “As vocational education becomes increasingly emphasized in Malaysia, obtaining certification and self-improvement are crucial to avoid being caught off guard when relevant laws are implemented,” he said.

Also present were KCGCCI president Dato Tan Jit Kee, Persatuan Tukang Masak Hou Yu Kuching president Chef Goh Ah Seng, and Culinary Heritage and Arts Society Sarawak president Datin Dona Drury-Wee..