Liew (middle), flanked by Rosmawati (on her right) and Thonny Chee (CEO, Sri Pelancongan Sabah), with other guests waving the Malaysia Flag and Sabah Flag at the Sabah Day cake-cutting ceremony.
KOTA KINABALU: It is a great initiative on the part of the management of Sabah International Convention Centre (SICC) to organise a grand Sabah Day Luncheon and Sabah Day Tamu at this imposing building, said Tourism, Culture and Environment Minister Datuk Christina Liew.
She attended the luncheon as a special guest in conjunction with the inaugural Sabah Day celebration yesterday.
“It is a remarkable effort to gather some 3,500 guests for the luncheon and mobilise 400 vendors from 15 districts throughout Sabah for the tamu. I am delighted to be part of a communal feast served in the traditional ‘hidang’ style which is a typical element of Sabahan hospitality.
“Sampling a variety of local traditional dishes evokes feelings of nostalgia,” she told reporters.
Liew described the historic occasion as a celebration of Sabah’s unique cultural tapestry and rich culinary heritage.
She commended the CEO of SICC Datuk Rosmawati Lasuki and her team for bringing the SICC to heights of vibrancy on Sabah Day.
She also congratulated SICC on winning the “Nation’s Pride” Award at the Brandlaureate Best Brands Awards 2024 last month, in recognition of its commitment to promoting Sabah and Malaysia on the global stage, and showcasing Sabah’s natural attractions, culinary delights, and cultural heritage.
In response, Rosmawati said the Award reflected SICC’s commitment to promoting Sabah as a premier destination for cultural, business, and international events.
“We will continue to work hard to elevate Sabah’s name locally, nationally and internationally.”
In her address, the CEO said the luncheon at Sipadan Hall was a celebration of multi-racial unity, bringing people together as a community in the true spirit of Sabah Day, adding “The luncheon and tamu are a powerful reflection of Sabah’s traditions, values, and a sense of togetherness.”
On the platters of local dishes prepared by SICC’s talented culinary team, Rosmawati said each dish was meticulously prepared using fresh, locally sourced ingredients, highlighting the diverse and authentic flavours of Sabah’s cuisine.
“Our Director of Food & Beverage Operations, Chef Firdaous, went all the way to Kota Belud to garner the best of local ingredients, including the yam rice and fresh prawns served today.”
The Kinabatangan Hall was transformed into a bustling marketplace, reminiscent of the traditional tamu where vendors displayed an impressive array of agricultural produce, local food, and handcrafted products, from fresh tropical fruits, such as rambutan, durian, and mangosteen, to an assortment of traditional snacks and handmade souvenirs.
According to Rosmawati, the vendors arrived as early as 4am to prepare for the Sabah Day Tamu, providing a platform for small business owners to introduce their products to a wider audience. “As we walk through the Tamu, we are reminded of the resilience of our ancestors and the enduring legacy they have passed down to us,” she said.
SICC is the largest waterfront purpose-built convention, exhibition and entertainment facility in East Malaysia.
