A new generation of Sarawakians are breathing life into the burgeoning tuak industry. But can they take this drink worldwide when brewing tuak is technically illegal?
Continuing on from Part 1, we look at the future of the tuak industry in Sarawak.
Arif Abdul Rahman co-runs the Borneo Tuak Festival. He shares how the industry has transformed over the past ten years and the challenges it faces in the future.
We also hear from Martiana Chia who contemplates Sarawak's food future. Can the state live up to its reputation as City of Gastronomy?
Resources and References
A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya
Borneo: The History of an Enigma (2026), Olivier Hein
Druce, Stephen C and Nani Suryani Haji Abu Bakar. 2023. Brunei and the World Since 1984. Routledge Handbook of Contemporary Brunei, pp. 100-117. eds. Ooi Keat Gin and Victor T. King. London: Routledge.
The Rajahs of Sarawak, The Spectator, 1940 https://archive.spectator.co.uk/article/29th-january-1910/40/the-rajahs-of-sarawak
The little-known tree that revolutionised global communication, BBC Global https://www.youtube.com/watch?v=6rLTixi7pOo
A Land of Rice and History — The Role of Tuak, the Traditional Fermented Rice Drink, in Sarawak, Malaysia by Anna Sulan Masing, Good Beer Hunting, 2022 https://www.goodbeerhunting.com/blog/2022/7/20/a-land-of-rice-and-history-the-role-of-tuak-the-traditional-fermented-rice-drink-in-sarawak-malaysia
Credits
Hosted by Dr Noby Leong and Philip Gibson
Produced by Dr Noby Leong and Philip Gibson
Sound Design by Jack Barr
Satay? Okay! is produced by Kopi Productions Limited and supported by the Golden Chopsticks Scholarship, by the Oxford Cultural Collective Trust
