‘Make heritage food source of unity, not division, among M’sians’

KUCHING: The recent recognition of ‘bak kut teh’ and 10 other food items including ‘kolo mee’ from Sarawak, as ‘National Heritage Food, should be a source of pride for all Malaysians as a reflection of diversity and rich cultures in a pluralistic nation, says Dr Kelvin Yii.

The Bandar Kuching MP said Malaysians must acknowledge and treasure the country’s diversity, including the richness of cultures and heritage even in their food, which ‘should unite instead of divide’.

“Thus, the recent attempts by multiple leaders to create discord and division over the recognition of bak kut teh because of it being perceived as non-halal, are shallow – without understanding the historical and cultural heritage this dish has in our country,” he said in a statement yesterday.

According to Dr Yii, even though bak kut teh – literally translating to ‘meat bone tea’ – is often cooked with pork, it is not limited to pork.

“The bak kut teh can be cooked with all kinds of meat including chicken, which is commonly called ‘chit kut teh’, as well as beef, mutton, and even seafood.

“The recognition of the dish should be looked at based on the distinct flavour and characteristics of the dish itself, and history and origin of such dish in our country, not whether it is halal or not halal.

“This is also true with recognition of kolo mee from Sarawak, which can be prepared in different ways, halal or nonhalal.”

Dr Yii expressed deep concern that if Malaysians allowed food to divide them, they would continue to lose a competitive edge compared to the neighbouring countries, which had been pushing for the acknowledgement of heritage food to promote culture and tourism to the world.

As such, he called upon all Malaysians to be united and proud of each other’s heritage, and continue to defend diversity and multiculturalism.

Among those who have spoken out against bak kut teh being included on the National Heritage Food list was Umno Youth chief Dr Muhamad Akmal Saleh, who claimed that ‘it was an insensitive move’.

He also called for Minister of Tourism, Arts and Culture Datuk Seri Tiong King Sing to be sacked over the matter.

— Malay Mail photo Although bak kut teh is often cooked with pork, it is not limited to it, says Dr Yii, adding that the dish can be cooked with all kinds of meat including chicken, beef, mutton and even seafood.