KUALA LUMPUR – Malaysia’s culinary treasures have been elevated to national heritage status, with the beloved herb-infused pork rib soup bak kut teh, the layered kuih lapis, and the Sarawakian delight kolok mee leading the gastronomic charge.
Heritage commissioner Mohamad Muda Bahadin made it official in today’s Federal Government Gazette, turning these delectable dishes into cultural icons.
This proclamation extends beyond the kitchen to encompass other culinary gems, including traditional delights (kuih muih) and refreshing drinks, now immortalised under the National Heritage Act 2005.
Joining the prestigious list are kuih karas, uthappam, dodol kukus tahi minyak, Katira drinks, jeruk tuhau, and nasi ambeng, creating a feast of national pride.
The government also enshrined rare and exotic offerings such as rice dumplings with coconut milk encased in a banana leaf pouch known as “burasak,” a culinary jewel brought to life by the Bugis ethnic group.
This follows the 2019 recognition of ketupat sotong, nasi minyak, and nasi dagang among the 200-plus food items marked as national heritage.
However, the journey to recognise bak kut teh faced its own spicy controversy last year.
Tebrau MP Jimmy Puah stirred the pot in the Dewan Rakyat, questioning the soup’s heritage status after a Channel News Asia documentary suggested its origin in Singapore.
Puah vehemently argued that this beloved dish’s roots were firmly planted in Klang, Selangor. – February 23, 2024