On June 7, 2025, the International School of Suva (ISS) buzzed with life as it hosted its much-anticipated Family Fun Day, an event dedicated to the celebration of global diversity. A standout feature of this vibrant gathering was the Global Food Village, which offered attendees a culinary journey around the world. Among the colorful stalls, the Malaysian booth particularly captured the spirit of the day.
The cuisine showcased by the High Commission of Malaysia to Fiji highlighted some of the most cherished flavors of Malaysian food. Guests were greeted not just with delicious dishes but also with the kindness and enthusiasm of the representatives, who shared their culture through food that spoke of home and heritage.
The Malaysian offerings included:
– Laksa Sarawak, a delectable noodle soup rich in tamarind and coconut flavors, which gained recognition from food icon Anthony Bourdain as the “Breakfast of the Gods.”
– Beef Soup Rice, a warm and hearty dish featuring tender meat and fragrant broth.
– Kaya (Coconut Jam) on soft bread, evoking warm memories with its sweet spread.
– The vibrant dessert Seri muka, made from glutinous rice and fragrant pandan custard.
– Rolled pancakes known as Lempeng, served alongside a rich chicken curry.
– Roti Jala, or net crepes, delicately paired with custard sauce.
Each dish was made with meticulous care, reflecting Malaysia’s cultural richness stemming from Malay, Chinese, and Indian traditions, as well as its Bornean roots. This culinary showcase is especially significant considering Malaysia’s recognition of its Breakfast Culture by UNESCO in 2024, which highlights the importance of food in nurturing community and identity.
Nor’ Azam Mohd Idrus, Malaysia’s High Commissioner to Fiji, shared that this event aimed to enhance the visibility of Malaysia’s chairmanship in ASEAN for 2025 while promoting healthy nutrition as part of regional initiatives. He noted, “Food is our way of connecting. It tells our story, and today, we honor sharing that with our Fijian friends.”
The interactions between local attendees and the Malaysian representatives created an enriching environment where many Fijians expressed their admiration for the unfamiliar but tantalizing Malaysian traditions. One visitor exclaimed their first experience with Malaysian cuisine felt like “traveling without leaving Fiji.”
The Malaysian stall served not only as a culinary escape but also as a symbol of friendship and community spirit among ASEAN countries, showcasing how food fosters curiosity and connection. The vibrant celebrations provided by the ISS not only filled stomachs but also hearts, leaving attendees with lasting impressions of cultural diversity and camaraderie. The memories created that day served as a hopeful reminder of the power of food to unite people from different walks of life.
In a time when global events often sow division, this celebration at the International School of Suva stands as a testament to the possibility of understanding and connection through cultural exchanges.
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