Umno Youth’s chief Dr Muhamad Akmal Saleh has voiced his support for nasi goreng Cina to be recognized as a heritage food, highlighting its uniqueness to Malaysia and its universal appeal to all Malaysians. He emphasized that dishes like bak kut teh, a traditional Chinese pork rib soup, may not be suitable for official recognition as a national heritage food due to its limited appeal.
According to Dr Muhamad Akmal, the consideration of various communities’ sentiments is crucial before bestowing heritage food status upon dishes that may not cater to the wider Malaysian population. He stated that nasi goreng Cina is a dish that can be enjoyed by everyone, regardless of their background or preferences.
In a recent government gazette issued on Feb 24, Heritage Commissioner Mohamad Muda Bahadin listed 10 dishes as national heritage foods, with bak kut teh among them, sparking controversy. The list also included other traditional dishes like mee kolok, nasi ambeng, as well as desserts and appetizers such as burasak, dodol kukus tahi minyak, and jeruk tuhau.
These dishes were officially recognized as heritage foods under the National Heritage Act 2005. However, Dr Muhamad Akmal criticized Tourism Minister Tiong King Sing for his involvement in the controversial inclusion of bak kut teh and for the demotion of Tourism Malaysia’s director-general, Datuk Dr Ammar Abd Ghapar.
Dr Muhamad Akmal called for Tiong King Sing’s resignation due to the contentious decisions made regarding Malaysia’s heritage foods. He urged for a more inclusive approach in recognizing dishes that truly represent the diverse culinary heritage of the nation, emphasizing the importance of considering the preferences and sentiments of all Malaysians.
He emphasized that nasi goreng Cina, with its widespread appeal and unique Malaysian identity, would be a more fitting candidate for heritage food status. Dr Muhamad Akmal’s statements reflect the ongoing debate surrounding the designation of national heritage foods and the need for transparent and inclusive decision-making processes in such matters.
As discussions continue regarding the recognition of Malaysia’s culinary heritage, Dr Muhamad Akmal urged for a more consultative and inclusive approach to ensure that all Malaysians feel represented in the selection of national heritage foods. The controversy surrounding bak kut teh and other dishes serves as a reminder of the complexities involved in preserving and celebrating Malaysia’s diverse food culture.
Dr Muhamad Akmal’s advocacy for nasi goreng Cina as a heritage food highlights the importance of promoting dishes that resonate with a wider audience and encapsulate the essence of Malaysia’s culinary traditions. His stance underscores the significance of culinary diversity in shaping Malaysia’s cultural identity and preserving its rich heritage for future generations.
Ultimately, the debate over Malaysia’s national heritage foods reflects broader conversations about inclusivity, representation, and the preservation of cultural traditions in a rapidly changing society. Dr Muhamad Akmal’s call for a more thoughtful and inclusive approach to recognizing heritage foods signals a commitment to celebrating Malaysia’s diverse culinary landscape while honoring the traditions that have shaped the nation’s gastronomic heritage.
