Sarawak Dining, Malaysia

Once visitors get a taste of Sarawakian food, they will realise that the state is not only famous for its caves and national parks. In terms of food, Sarawak has many of its own specialties that are unique and delicious.

Coffee shops, food centres, Chinese, Western, Indian, Indonesian and Japanese restaurants, as well as restaurants that serve seafood, steamboat and vegetarian food are found in Sarawak, particularly in Kuching.

One Sarawak specialty is Umai, a traditional dish of the Melanau people, which is a spicy salad of raw marinated fish, limes and shallots. Visitors can taste it at Penrissen Inn, Tapanga Tree and also at hotel buffets and Malay food stalls in Top Spot (Taman Kareta). For vegetables, try two types of crispy jungle fern called midin and paku. Some Chinese restaurants serve good venison (deer meat).

The Iban also have their own fine delicacies such as Pansoh Manok, which is chicken with rice wine cooked in bamboo. This technique is also used to cook fish. Visitors can savour this dish at Penrissen Inn and the Cottage. Some Hotel buffets also serve this dish.

For seafood, try steamed pomfret or manchong fish. Other local favourites include asam prawns, sambal prawns and slipper lobster.

Another unique dish in Sarawak is ambal or bamboo clam. It is usually cooked in a mild curry or steamed in Chinese wine. Though it looks like worms in a bamboo shell, it is very delicious.