Gastronomic tours require specific information. This forum, aimed at tourism professionals, will provide information on 7 heritage food products and processes from experts in the food industry. Join us to learn more about Sarawak’s food chain.
| Time | Description |
|---|---|
| 8.30 | Arrival and registration |
| 9.00 | Sarawak’s food systems and UCCN by Karen |
| 9.30 | Rice |
| 10.00 | Tuak |
| 10.30 | Tea break |
| 10.50 | Sago |
| 11.20 | Pepper |
| 11.40 | Gula Apong |
| 12.10 | Coffee |
| 12.30 | Lunch |
| 13.30 | Culinary heritage of Kuching |
| 14.15 | Transforming gastronomic products into commercial tourism – facilitated by STB |
| 15.30 | Forum ends |
