BY KHIRTINI K KUMARAN

Datin Kalsom Taib , author of Gourmand Award-winning cookbooks , Recipes Are For Sharing ; Johor Palate : Tanjung Puteri Recipes ; and Malaysia ' s Culinary Heritage : The Best of Authentic Traditional Recipes , said : “ Food has a vital role to play as an appealing tourism product . This is based on my personal experience . I used to travel a great deal when working and after my retirement when I was much younger .

“ What attracted me to the places I visited was not so much the historical sites , museums , places of interest but to taste the local food ( halal ) and also get a copy of the country ’ s cookbook .”

By leveraging its unique food culture , she believes a destination can create a compelling and memorable experience that resonates with travellers and keeps them returning for more .

PROMOTING MALAYSIAN CUISINE AS A TOURISM PRODUCT

“ Food is an integral part of a region ’ s culture and heritage , so we should capitalise on this ,” she said , and shared several suggestions on how the tourism industry can help to promote Malaysian cuisine as a tourism product / attraction :

• Culinary tours and experiences - collaborate with local tour operators to design culinary tours that take visitors through Malaysia ’ s diverse food cultures . These tours can include visits to markets , pasar malam , cooking classes , street food tastings and dining experiences at authentic local restaurants .

• Food festivals and events - organise food festivals and events dedicated to Malaysian cuisine .

• Cooking Workshops - offer hands-on cooking workshops where tourists can learn to prepare Malaysian dishes under

the guidance of experienced chefs . It provides an interactive and educational experience connecting travellers with Malaysia ’ s culture and flavours .

• Culinary competitions - host cooking competitions that challenge participants to create their interpretations of Malaysian dishes .

• Promotion through social media and digital platforms - This is a powerful tool for sharing food images , videos and stories highlighting the preparation and presentation of Malaysian dishes .

• Collaboration with Restaurants and food establishments – Impiana Hotel recently did a 7-month Malaysia ’ s Culinary Heritage Journey , featuring all 13 states , starting in February with Johor Food promotion .

• Culinary Festivals - organise culinary festivals showcasing the signature dishes of the 13 states in Malaysia . Proposed venue at Dataran Merdeka - 13 stalls representing the 13 states , silat performance , traditional dances , traditional games

• Cookbooks and recipe sharing - feature award-winning cookbooks at tourism offices overseas . This allows tourists to know about Malaysian food and be attracted to visit Malaysia and taste the food .

Rendang Daging .

Datin Kalsom Taib

• Culinary souvenirs - encourage the production of culinary souvenirs , such as packaged spices , sauces or snacks , that tourists can take home as a reminder of their trip . “ By implementing the above strategies , the tourism industry can effectively showcase Malaysian cuisine as a vibrant and integral part of the travel experience , enticing visitors to explore the country ’ s diverse landscape .

“ A strong culinary identity can also contribute to the branding and image of a destination . For example , an American , James , who ordered my first cookbook , Johor Palate , asked for my advice on where to eat during his visit to Malaysia .”

She said the book piqued his interest , and he looked forward to seeing and trying some of the recipes in person during his visit to Malaysia .

“ On the Muslim tourist market , much thought has to be given as Muslims have specific travel needs and preferences , including halal food . We need to ensure that the services and facilities provided cater to Muslim travellers ’ dietary and religious requirements , and we should also provide a list of halal restaurants .”

Datin Kalsom is eager to join Islamic Tourism Centre ’ s Islamic Tourism Month .

“ I look forward to promoting my Gourmand award-winning cookbooks - ‘ Johor Palate ’, ‘ Recipes are for Sharing ’ and ‘ Malaysia ’ s Culinary Heritage : The Best of Authentic Traditional Recipes ’ - which contains halal recipes .”

UNIQUE AND RARE MALAYSIAN DISHES

Malaysia is a food lover ' s paradise with a variety of gastronomical offerings . This rich and diverse culinary heritage is borne out

of Malaysia ' s unique history forming the multi-ethnic and multicultural society it has today .

“ We have 13 States with distinctive dishes . Some of these were influenced by migrants who eventually made Malaysia their home .

“ For example , Johor boasts a combination of cuisines from not only the Middle East but also from China , India and Europe . The signature dishes of Johor are Johor laksa and briyani gam , and the desserts are kuih kole kacang and halwa maskat .

“ And the cuisines of Kelantan and Terengganu have their origins in neighbouring Thailand , famous for nasi kerabu , nasi dagang and ayam percik as do the cuisines of Kedah and Perlis , well known for their itik basmah , golek ayam pedas and bihun soup utara .

“ Meanwhile , the food in Sabah and Sarawak differs from that in Peninsular Malaysia . Sarawak and Sabah are blessed with rich natural resources , ranging from wild edible vegetables , fruit , fragrant shoots and herbs to a treasure trove of fresh seafood . Sarawak is known for its laksa Sarawak , bubur pedas and kuih lapis Sarawak , and Sabah for its mee Tuaran , hinava and kuih cincin .”

Collectively , the culinary traditions of Malaysia ’ s various ethnic groups form an elaborate national heritage , a legacy of early trade , settlement by diverse people and a blend of past and modern influences , added Datin Kalsom .

“ These are the flavours of Malaysia , a delightful mixture of traditional dishes that continue to be appreciated by all Malaysians and which thoroughly deserve to be preserved for posterity .” — R & R