The government has added 10 delicacies to the country’s list of gazetted heritage foods.
They include burasak, uthappam, and bak kut teh.
Last year, there was a heated debate in Parliament over a suggestion that bak kut teh, among others, be recognised as a national dish.
Deputy Tourism, Arts, and Culture Minister Khairul Firdaus Khan and Langkawi MP Suhaimi Abdullah both objected to bak kut teh being recognised due to it being a non-halal dish.
However, Tourism, Arts, and Culture Minister Tiong King Sing defended the suggestion, saying Malaysians must learn to celebrate the diversity of the traditional dishes of all races.
He also said while bak kut teh is commonly made using pork, there are also non-pork versions using seafood, chicken, and mutton.
The gazette list, dated Feb 16, does not specify which variant of the Chinese soup dish is now a heritage food.
News of the dish being gazetted stirred a similar debate on social media yesterday, going along similar arguments.
The other seven dishes gazetted as heritage dishes were mi kolok, nasi ambeng, dodol kukus tahi minyak, kuih lapis, kuih karas, jeruk tuhau, and air kathira.
Over 200 local food and drinks have been gazetted as heritage objects over the past two decades.
They include nasi minyak, yee sang, muruku, and kek lapis Sarawak. - Mkini
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