From forest to plate: Chef James Won leads ‘Serumpun Sarawak’ finale in Kuching

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By DayakDaily Team

KUCHING, April 4: Chef James Won led the grand finale of Serumpun Sarawak at the Sarawak Cultural Village on April 1, bringing Sarawak’s cuisine, culture, and communities together in an immersive, multi-sensory experience.

Following previous stops in Kuala Lumpur, Osaka, and Mulu, the finale featured collaborating chefs John Lim, Laura Sim, and Robbie Balcarek, who worked under Chef Won’s guidance to interpret Sarawak’s ingredient landscape and cultural context.

“Guided by Chef James Won as custodian, the Serumpun Sarawak kitchen operates as a collaborative space. This finale edition features collaborating chefs John Lim, Laura Sim, and Robbie Balcarek, who work within Sarawak’s ingredient landscape and cultural context.

“The emphasis shifts from individual authorship to shared interpretation, contributing to a wider culinary narrative grounded in place,” Sarawak Tourism Board (STB) said in a statement.

Guests at the event first explored a curated exhibition of artisans, producers, and cultural practitioners, providing insight into the ecosystem behind Sarawak’s cuisine. This led into a multi-course gastronomic experience, with ingredients sourced from forests, rivers, and farms, shaped by indigenous knowledge and traditional practices. Each dish was accompanied by storytelling that highlighted its origins, science, and cultural significance.

According to STB, the finale not only marked the culmination of Serumpun Sarawak as a travelling platform but also signalled the beginning of its next phase.

“Through mentorship, training, and collaboration, the platform aims to inspire and nurture a new generation of chefs to engage more deeply with Sarawak’s ingredient landscape, encouraging exploration, thoughtful interpretation, and the continued elevation of local produce within contemporary cuisine.

“The introduction of its mentee initiative reflects this commitment to continuity, forming part of a broader ecosystem that supports knowledge transfer and long-term development, while ensuring that the platform’s impact extends beyond the experience itself,” it added.

The finale aligns with Sarawak’s broader efforts in gastronomy, including the upcoming Sarawak Gastronomy Centre, which will serve as a platform to showcase, study, and elevate the State’s culinary identity while supporting the development of future culinary talent.

Also present at the Serumpun Sarawak finale were Minister of Tourism, Creative Industry and Performing Arts Sarawak, Dato Sri Abdul Karim Rahman Hamzah; Deputy Minister of Tourism Sarawak, Datuk Sebastian Ting Chiew Yew; Deputy Minister of Creative Industry and Performing Arts Sarawak, Datuk Snowdan Lawan; STB Chairman Dato Dennis Ngau; STB Chief Executive Officer Dr Sharzede Salleh Askor; and Sarawak Economic Development Corporation (SEDC) chairman Tan Sri Datuk Amar Abdul Aziz Husain.