By Abdul Rahim Sabri
HULU LANGAT, Oct 1 — The state government has been urged to allocate funds to promote local heritage foods to both domestic and international tourists.
Malaysian heritage food expert Muhammad Shahrim Karim said the proposed fund could be utilised to train local residents across Selangor’s nine districts, equipping them with the skills to prepare traditional dishes.
“Each district has its own unique heritage food that we can showcase. It is important that we do not all highlight the same thing, like nasi ambeng. If everyone offers the same dish, who will be interested in buying it?
“Since we have nine districts, we can promote nine heritage foods,” he said after presenting his paper at the National Malay Gastronomy Seminar at Universiti Kebangsaan Malaysia yesterday.
Citing Sabak Bernam as an example, the food tourism researcher said the district is known for its unique offerings like bahulu with pineapple jam filling, various types of chips and exotic dishes including deer and porcupine, which have the potential to attract tourists.
Therefore, Shahrim, a gastronomist at Universiti Putra Malaysia, recommended that local authorities support the promotion of heritage foods by organising food tours, while also working to improve the image of local vendors and their business premises.
As a food and beverage consultant, he also urged that these traditional foods be documented and shared within the society, to ensure they are better promoted to the public and tourists.
“Promoting through food tours can indirectly boost the local economy. Many villagers may have run-down stalls, but their food is amazing.
“We need to elevate their image, from the way they prepare the food to how they dress. They should not be stuck in the old ways, as this will not attract tourists. If the place looks appealing, people will definitely visit,” Shahrim said.
He also suggested that homestay operators expand their services beyond just accommodations by incorporating local cultural activities or heritage cooking classes featuring local products, to enrich guests’ experience.
