Develop food tourism stakeholders urged

28 March 2025

KOTA KINABALU: The remarkable success of the SICC Ramadan Buffet 2025, which features an impressive array of 850 Asian Continental dishes, has encouraged Datuk Seri Christina Liew, the Minister of Tourism, Culture and Environment, to urge tourism stakeholders to explore and develop the potential of food tourism in Sabah.

She highlighted that this extraordinary initiative has drawn an impressive average of 1,650 local and international diners each night throughout the fasting month.

Liew emphasised that food tourism represents a burgeoning facet of Sabah's thriving tourism sector. The state is well-regarded not only for its stunning natural landscapes, adventure activities, diving experiences, and wildlife tourism, but also as a culinary paradise.

"We can position Sabah as a premier destination for food tourism. I firmly believe that creating food tourism packages will attract even more visitors to our state, particularly those seeking unique gastronomic experiences," said Liew after enjoying the Ramadan Buffet at the Sabah International Convention Centre (SICC) on Thursday night.

The month-long buffet, which includes local and international dishes as well as a Menu DiRaja (menus served at the royal palace), will conclude on 29 March.

The Minister further stated that the food tourism industry has the potential to generate additional employment opportunities and bolster the local economy by spurring increased agricultural production—particularly in food production—and revitalising the food supply chain.

"Sabah is a rich tapestry of diverse cultures. Thanks to our ethnic and cultural variety, SICC is able to offer an astounding 850 menu items daily. Moreover, we have an exceptional team of culinary experts," remarked Datuk Dr Hajah Rosmawati Lasuki, CEO of SICC, when met at the venue.

In fact, the SICC, with its "Taste of The World" Ramadan Dinner Buffet featuring 850 dishes, earned a place in the Asia Book of Records last year for "Maximum Dishes Prepared of International Cuisines."