TOURISM AND FOOD

WESTERN To placate the carnivores we offer steaks, chops, grills and ribs. For lovers of lighter fare, we suggest salads, soups or ever comforting pasta. Lamb Shank : Slow cooked to perfection, surrounded by mashed potato and chunky vegetables.

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Malaysia is a country well-known for its culinary delights. Malaysian dishes are not from one particular distinction of food but a culinary diversity originating from its multi-ethnic population.

Malaysians are extremely proud of its astounding culinary heritage that is a fusion of the culture of the Malays, Chinese, Indians, Eurasians, Thais and the indigenous people of Sabah and Sarawak.

We can all agree that if there is one thing you must do when travelling in Malaysia, it is eating.

Malaysians will feed you to your heart’s content, as they equate generous hospitality to making sure you have been fed with a good and proper meal.

Throughout the country, a traveller would have no trouble in finding good food. There are food courts in hypermarkets and shopping centres and the cities and towns are dotted with hawker centres.

With a staggering array of dishes, the pleasure of enjoying the fabulous Malaysian cuisines is a culinary delight not to be found in any other country. But, is the food hygienically prepared and handled?

The question now is whether they are suitable for consumption.

People have the right to expect the food that they eat to be safe and suitable for consumption. Foodborne illness is unpleasant and can affect tourist confidence.

Eating habits too have undergone major changes where food production, preparation and distribution techniques have developed to reflect this.

Effective hygiene is vital to avoid the adverse human health and economic consequences of foodborne illness. Everyone, including the food processors, handlers and consumers have the responsibility to assure that food is safe and suitable for consumption.