Culinary Heritage
& Arts Society
Sarawak (CHASS)
Everyday Knowledge, Shared at the Table
CHASS is a grassroots platform in Kuching that keeps Sarawakâs food knowledge alive in public life.
Led by Datin Dona Drury-Wee with culinary work by Chef Laura, the team gathers producers, home practitioners, and young cooks to share ingredients, techniques, and stories. They show up in classrooms, markets, and festivals so local wisdom stays visible and useful.
At Serumpun Mulu, CHASS hosts an âingredients in contextâ bench where guests can see, smell, and learn how staple and seasonal foods are used at home.
About CHASS
CHASS began as a small effort to put heritage foods back in front of people and has grown into a public platform that bridges cooks, artisans, and community.
The society works through pop-ups, talks, and collaborative showcases, often inviting students and young chefs to handle real ingredients and hear how they are gathered, kept, and cooked at home.
Datin Dona Drury-Wee is a long-serving community organiser in Sarawak who lends CHASS steady civic energy and networks.
Chef Laura (Laura Sim/Laura Jane Bara) develops and demonstrates dishes that place native ingredients in clear, teachable contexts, and has represented CHASS in public cooking showcases linked to Serumpun.
The aim is simple. Keep food heritage in use, in public, and in conversation with the next generation.
What You Will See at Mulu
A compact pantry table with clear labels and short how-to notes.
- Terung asam (sour brinjal)
For soups and sambal, bright and tangy.
- Buah ridan (rattan fruit)
Very sour, often pickled. - Daun isip
Leaf used for wrapping rice and snacks. - Tepus (red ginger wort)
Aromatic for salads and curries.
- Petai and jering
Bold, savory seeds used sparingly and well.
The CHASS team will explain how families prepare and balance these flavours at home, what to pair with what, and how seasonality shapes daily cooking in Sarawak.
Smell first, look closely, ask questions, and note how each item connects land, labour, and taste.
Micro-FAQ
Who leads CHASS at events?
Datin Dona coordinates and hosts, and Chef Laura develops and demonstrates ingredient use with the team.
Can I buy these ingredients here?
Ask the team. Some items are seasonal or sourced from home producers, and they can point you to local markets or partner sellers.
Are there tastings?
This table focuses on seeing, smelling, and learning how to use the ingredients at home.
