Post COVID-19 pandemic, tourists remain eager to sample local food when visiting new destinations. However, being in a strange island environment and eating unfamiliar food, may enhance the feeling of uncertainty, thus increase Western tourists’ perceived risk particularly with unfamiliar food and culture. International tourists may perceive unfamiliar foods as strange or even dangerous, which could affect the overall tourism experience. Western tourists’ risk perception towards local island food in Malaysia remains unexplored despite the popularity of island destinations. The present study aims to explore Western tourists’ perceived risk factors regarding local island food and their impact on willingness-to-try. Adopting a qualitative stance, semi-structured interviews were conducted between July and August 2020 involving nine Western tourists (two male, seven female) at various food outlets in Perhentian and Redang Island. The data were analyzed using thematic analysis and aided with Atlas.ti software. Results indicated the presence of perceived health risk, environmental and safety risk. Hedonism and the emotional connection remain a key attraction to the island-style dining experience.

Today, the tourism industry has grown rapidly and many destinations have been recognised as tourist niches in a bid to stay competitive in the industry. Island tourism is one of the most popular tourism niches. Island tourism in Malaysia has lured tourists from all over the world to come to Malaysia, offering tourist a unique and unforgettable tourism experience. It has become one of the most famous types of activities tourists. Moreover, tourists are showing an increasing interest in local foods at the destination and dining has become a special experience while on vacation. Dining itself is a pleasurable sensory experience that is a key part of the holiday experience, which influences a tourists’ experience and makes it memorable and this in turn influences the tourist’s intention to revisit the destination, especially an island destination. However, the recent COVID-19 pandemic, the subsequent Movement Control Order (MCO) and COVID-19 Standard Operating Procedures (SOP) enforced to control the spread of the pandemic have significantly influenced tourists dining behaviours and perceptions particularly with regard to dine-in options at any food establishment/outlets.