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Penang Launches Bid to Make 10 Iconic Traditional Dishes Malaysia’s National Heritage
Food

Penang Launches Bid to Make 10 Iconic Traditional Dishes Malaysia’s National Heritage

PenangToday2 min read

Penang has nominated ten of its traditional dishes to the National Heritage Department for recognition as National Heritage. This initiative aims to preserve the state’s culinary legacy. State Tourism and Creative Economy Committee chairman Wong Hon Wai stated that the nominated dishes are Nasi Kandar, Pasembor, Char Kuey Kak, Mi Hokkien, Mi Jawa, Oh Chien, Mi Udang, Mi Sotong, Kerabu Bihun, and Roti Benggali.

“The nomination was recently submitted to the National Heritage Department and is undergoing evaluation before the dishes are officially recognised as National Heritage. This gazettement effort is vital, not only to preserve the state’s culinary heritage passed down through generations, but also to ensure Penang’s world-renowned gastronomy continues to be protected, promoted and celebrated for future generations,” said Wong Hon Wai. He made these remarks to reporters after officiating the Intangible Cultural Heritage Conference at Universiti Teknologi MARA (UiTM), Permatang Pauh campus. National Heritage Department director-general and Heritage Commissioner Mohamad Muda Bahadin was also present.

Wong Hon Wai expressed hope that more of Penang’s traditional foods will be recognised as National Heritage under the National Heritage Act 2005.

Mohamad Muda stated that the ten dishes have passed the expert committee’s evaluation and will be declared as National Heritage soon. “Among the criteria assessed is that the dish must still be produced by the local community in the state. Most importantly, when recognising a heritage food, it is the community itself that plays a vital role in keeping the dish alive,” said Mohamad Muda.

He noted that a total of 213 traditional dishes from various states and ethnic groups in Malaysia have already been recognised as National Heritage. These include Char Kuetiau, Kuih Angku, Pulut Tekan with Seri Kaya, Laksa, Pie Tee, and Gerang Asam.

The biennial two-day conference, themed “Upholding Culinary Heritage,” is organised by the National Heritage Department. It provides a platform for experts, government agencies, academics, industry players, and communities to share insights and ideas to safeguard Malaysia’s intangible cultural heritage.

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