Curtin Malaysia students champion Bidayuh culinary heritage through Pogang Project Workshop

Miri, Sarawak – 3 June 2025 – In a celebration of culture, tradition and community, students from the Faculty of Humanities and Health Sciences of Curtin University Malaysia (Curtin Malaysia) recently brought Bidayuh culinary heritage to the forefront through the Pogang Project Workshop, a hands-on cultural preservation initiative held in Tudan.

Spearheaded by students of the Team Leadership and Community Service module, the project focused on reviving and documenting the traditional preparation of Pogang – a Lemang-style bamboo rice delicacy synonymous with Bidayuh celebrations such as Gawai, Easter, and other communal gatherings.

The workshop was conducted in partnership with the Dayak Bidayuh National Association (DBNA) Miri Branch, blending cultural immersion with community engagement. The students, many of whom hailed from Peninsular Malaysia and abroad, were given a rare opportunity to delve deep into the intricacies of Bidayuh cuisine, including the preparation of Pogang and Tiboduk, while learning about their cultural and historical significance.

DBNA Miri Chairman Simon Ilus lauded the initiative as a meaningful bridge between generations and cultures.

“This project not only revitalises interest in Bidayuh culinary traditions but also introduces our unique food culture to non-Bidayuh participants. It is a beautiful exchange that strengthens community-university ties,” he said.

Over the course of the workshop, the students worked closely with local community members to document the traditional methods of preparing Pogang, from selecting ingredients to mastering bamboo cooking techniques. These skills, passed down orally for generations, are now at risk of fading in an increasingly modernised world.

Agatha Aramada Andi, a Tudan community representative, expressed pride in the collaboration.

“The Curtin students immersed themselves in our way of life. Their sincerity and dedication to learning and preserving our heritage were truly heartwarming. We welcome more initiatives like this,” she said.

The project was led by Alexander Jacklya Dakius, a first-year Management and Human Resource Management student, who shared his thoughts on the experience.

“There were certainly challenges in planning and logistics, but the enthusiasm and warmth of the community made it all worthwhile. Being part of a project that helps safeguard Sarawak’s cultural identity has been incredibly fulfilling,” remarked Alexander.

Project advisor Valerie Velina Anaelechi, Head of General Studies at the Faculty of Humanities and Health Sciences, emphasised the project’s impact beyond culinary preservation.

“Our students not only learned how to organise an event, they gained cultural sensitivity, respect for heritage, and an understanding of how community partnerships can create lasting impact. This is experiential learning at its best,” she said.

The Pogang Project Workshop stands as a vibrant example of how academic learning can intersect with real-world cultural stewardship, ensuring that age-old traditions are not only preserved but celebrated by future generations.

For more information on Curtin Malaysia, visit its website at curtin.edu.my, or look for Curtin Malaysia on Facebook, Twitter, Instagram, YouTube, LinkedIn or TikTok.

Community members and students display freshly grilled Lemang and Pogang during the workshop in Tudan