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Set against the lush backdrop of Mulu Marriott Resort & Spa, Serumpun Sarawak: Mulu Edition introduced guests to an intimate rainforest experience themed \u201cWe Are Nature, Nature Is Us \u2014 Everything is Everything.\u201d<\/p>\n\n\n\n
The programme united Sarawak\u2019s Indigenous communities, culinary artisans, and creative practitioners in a showcase that reaffirmed the state\u2019s position as a global leader in sustainable cultural tourism and regenerative storytelling.<\/p>\n\n\n\n
\u201cSerumpun Sarawak\u2019s return to Mulu is symbolic; it brings the world home to Sarawak\u2019s living heritage,\u201d said Sarawak Tourism Board CEO Puan Sharzede Datu Haji Salleh Askor. \u201cThrough this initiative, we celebrate Sarawak not only as a destination of natural wonders but as a source of wisdom \u2014 where culture, cuisine, and conservation are inseparable. It is a reminder that sustainability begins with respect: for people, for place, and for purpose.\u201d<\/p>\n\n\n\n
Every detail of Serumpun Sarawak in Mulu embodied the principle of hyperlocalisation, reinforcing STB\u2019s commitment to responsible tourism that uplifts communities while preserving the integrity of the environment. Ingredients were foraged from nearby rivers and forests, table d\u00e9cor was sourced directly from nature, and culinary practices reflected traditional wisdom adapted to contemporary sustainability standards.<\/p>\n\n\n\n The programme featured leadership salons, cultural showcases, and immersive dining experiences, each curated to illustrate the harmony between Sarawak\u2019s biodiversity and its multicultural heritage. At the heart of the experience was a seven-course gastronomic journey curated by Chef James Won, in collaboration with Sarawak\u2019s Indigenous food custodians. Each dish represented a dialogue between modern culinary innovation and ancestral memory, inspired by the collective wisdom of Sarawak\u2019s 34 ethnic communities.<\/p>\n\n\n\n Ingredients such as rainforest botanicals, freshwater produce, and traditional ferments were transformed into fine dining expressions of Sarawak\u2019s terroir, rooted in sustainability and respect for the land.<\/p>\n\n\n\n The experience was narrated by Prof Gerard Bodeker, whose reflections on the medicinal and therapeutic properties of Sarawak\u2019s native ingredients deepened the evening\u2019s connection between wellness, ecology, and culture.<\/p>\n\n\n\n The \u2018Serumpun Salon: Conversations in the Rainforest\u2019 explored how Sarawak\u2019s Indigenous wisdom aligns with global sustainability frameworks such as ESG (Environmental, Social, Governance). <\/p>\n\n\n\n Panellists Joanne Flinn (Founder of the ESG Institute) and other thought leaders highlighted how Sarawak\u2019s community-based practices, from traditional agriculture to food preservation, serve as models for responsible and regenerative tourism.<\/p>\n\n\n\n The showcase featured Sarawak\u2019s most inspiring indigenous artisans and social enterprises, curated to highlight craftsmanship and storytelling as vehicles for cultural preservation.<\/p>\n\n\n\n![\"\"](\"https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/26-600x400.jpg\")