Kuching as the main feeder city for the rest of Sarawak, its food foundation stands on the distinct biodiversity of Borneo. That biodiversity, in a gastronomic sense, is achieved through symbiotic relationship that the indigenous peoples and the local Malays maintain with the forests, rivers and seas that have sustained them.
The influx of immigrant populations over the last two hundred years have also created two equally exciting culinary streams. The first is the preservation of each community’s dishes, in many cases carried on with an authenticity that has been lost in their original source nation. The second is an explosion of creativity as indigenous met immigrant – in techniques, in ingredients and in cultural expression – to produce a wealth of dishes and food practices that are only found here in Sarawak.
By joining the UNESCO Creative Cities Network (UCCN) in 2021 as a UCCN City of Gastronomy, Kuching commits to sharing its best practices and developing partnerships involving the public and private sectors as well as civil society in order to:
• strengthen the creation, production, distribution and dissemination of cultural activities, goods and services;
• develop hubs of creativity and innovation and broaden opportunities for creators and professionals in the cultural sector;
• improve access to and participation in cultural life, in particular for marginalized or vulnerable groups and individuals;
• fully integrate culture and creativity into sustainable development plans.
UCCN covers seven creative fields: Crafts and Folk Arts, Media Arts, Film, Design, Gastronomy, Literature and Music.

Website Kuching Creative City of Gastronomy https://kuchingcreativecity.com/
Official website of Council of the City of Kuching South https://mbks.sarawak.gov.my/