Sarawak Laksa

Also known as longevity noodles, this dish is often served in a fragrant chicken broth with mushrooms and sometimes Chinese herbs, symbolizing long life and…

A traditional Melanau dish made from raw fish marinated in lime juice, chili, and onions, similar to a ceviche.

A sour brinjal (eggplant) commonly used in Sarawakian cuisine, often cooked in a spicy and tangy soup or curry.

A type of wild fern that is typically stir-fried with garlic, belacan (shrimp paste), or sambal, making for a crunchy and flavorful vegetable dish.

Also known as Sarawak layer cake, this colorful and intricate cake is made with layers of flavored butter or pandan sponge, often served during festive…

A unique variation of laksa with a rich, spicy broth made from sambal belacan, coconut milk, and a blend of local spices, served with rice…

A traditional Iban dish of chicken cooked in bamboo with lemongrass, ginger, and tapioca leaves, which imparts a distinct flavor.

A popular noodle dish consisting of springy egg noodles tossed in a light sauce, often served with slices of barbecued pork, minced meat, and sometimes…

A starchy dish made from the interior trunk of the sago palm, typically eaten with a variety of side dishes and dipped in a flavorful…

A type of wild mango that is often pickled and served as a side dish, known for its unique, tangy flavor.

Seaweed that is often eaten fresh, with a crunchy texture and typically served as a salad with a spicy dipping sauce.

A popular noodle dish from the town of Tuaran, made from egg noodles stir-fried with vegetables, eggs, and meat or seafood.

A spicy and tangy noodle soup made with a rich coconut milk base, often served with prawns, tofu, and boiled eggs.

A hearty beef noodle soup that includes various parts of the cow, such as beef slices, tripe, and tendon, typically served with a rich broth.

A traditional Kadazan-Dusun dish made from raw fish marinated in lime juice, ginger, onions, and chilies.