The Ministry of Primary Resources and Tourism recently launched the fifth installment of Brunei Gastronomy Week (BGW) with the theme “Selera Bruneiku”, celebrating local cuisines found across four districts in the sultanate.
The annual initiative which was attended by the Minister of Primary Resources and Tourism Yang Berhormat Dato Seri Setia Haji Ali Apong, runs from 23 February to 9 March and is participated by over 20 hotels, restaurants and private chefs.
The event is aimed to further improve the taste and elevate the presentation of Bruneian dishes to be served as part of a fine dining experience while at the same time providing a unique Bruneian gastronomical experience to visitors within or outside the country.
In his speech at the ceremony, the tourism minister said that food can be a major driver for visitors when choosing a destination, hence gastronomy tourism has evolved to encompass activities beyond the plate, including attending food events and festivals; visiting local markets; taking cooking classes; going on food tours; and learning about the production of food by visiting farms and producers.
“In this regard, all tourism service providers are encouraged to look beyond providing just a normal package tour and look into more experiential, community based or ecotourism initiatives as well as sustainable tours in order to make the tourism offering more attractive for both domestic and international visitors,” he said.
Throughout the two weeks, participating restaurants will be promoting their own signature dishes such as Bamboo Daging, Salai Masak Lemak, Bidasari Grilled Organic Chicken, Chicken Roulade and Selongsong Papillotte, among others.
For BGW 2021, the participating agencies are The Lanes Hotel; Wafa Hotel & Apartment; AZ Back to Nature; Mulia Hotel; Eco Ponies Garden; Sumbiling Eco Village; Radisson Hotel Brunei Darussalam; The Rizqun International Hotel; Nona Manis Food Industries; The Capital Residence Suites; The Empire Brunei; Anjung Saujana Restaurant; IBTE, School of Hospitality and Tourism; Stoneville Hotel; Manna Wa Salwa Cafe; and Spoonfull Restaurant.
Not only that, but the initiative also features young budding chefs who have gained followings on social media platforms for their signature dishes namely; Muris, U’zaiz, Terry’s Supper Club by Terry Wong, Plat Du Jour by Aziz Mokhsen, Karbs.bn by Kahar El-Fiarra who will be showcasing their take on Selera Bruneiku dishes at a special event on 6 and 7 March at Avenue 41 in Kiarong.
The ministry is collaborating with the Brunei Hotels Association of Hotels and Brunei Food Awards Company to invite several hotels and restaurants in the country to take part in the yearly event.
The Brunei Food Awards Company will also be the judges for the next Brunei Gastronomy Award 2021 judging on the execution, appearance, taste and theme of their chosen signature.
Moreover, winners of the previous BGW were awarded during the event; Mulia Hotel won the Best Starter with its Grilled Prawn with Coconut Kerabu; Anjung Saujana Restaurant had the Best Main Course for its Coconut Seabass, and Best Dessert went to The Horizon Seafood Restaurant with its Coconut Madness.
Members of the public are encouraged to experience Brunei Gastronomy during the campaign period at participating hotels and restaurants.
For further details of the event, visit their website at bruneitourism.com/bgw2021
THE BRUNEIAN | BANDAR SERI BEGAWAN
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