MALAYSIA- This year, Sarawak has seen an increase in tourist arrivals, with 438,950 registered in March as opposed to 397,785 in February.
According to Datuk Seri Abdul Karim Rahman Hamzah, Minister of State for Tourism, Creative Industry, and Performing Arts, the March number was higher than the 323,960 arrivals in the same month the previous year.
According to him, 151,779 of last month’s arrivals were domestic, and 287,171 were foreigners.
He informed reporters that Sarawak will be participating in the next IMEX Frankfurt trade fair for business events on Wednesday (April 17). “Tourism receipts also increased to RM1.14bil last month from RM817.75mil in March last year,” he said.
According to Abdul Karim, the most recent data puts Sarawak’s tourist earnings for the first three months of the year at RM3.07bil, with 1.2 million visitor arrivals.
“We are on pace to meet this year’s goal of four million arrivals. We anticipate comfortably hitting our target by September because, according to prior experience, the number of visitors will continue to rise beyond June,” he stated.
According to Abdul Karim, Sarawak will have a separate booth at IMEX Frankfurt from May 14–16 for the second year.
According to him, Sarawak’s first pavilion drew in over 2,000 people the previous year.
“We shall leverage this year’s potential footfall and our strong relationship with the IMEX Frankfurt team to generate opportunities with international players,” he stated.
According to Abdul Karim, the state’s post-Covid-19 development strategy and the lasting effects of business events would be the main topics of discussion in the Sarawak Pavilion.
He said that the Unesco Creative Cities Network Kuching, the Culinary Heritage and Arts Society, and the neighbourhood food and beverage company The Bibber’s Tale would spearhead a third discussion topic.
“This year, we highlight the fascinating connection between the inventive food and beverage cultures and corporate gatherings.
“Food is a universal language and visitors will have a special opportunity to learn about who we are through our local dishes and hand-crafted beverages made live at the pavilion,” Abdul Karim stated.
