Kuih Bongkol

Price: MYR 0.80 per piece

The name mays sound quite quirky but trust us, this is one of the best Sarawak dessert ever been invented! Kuih bongkol is sweet and soft soaked in watery coconut syrup wrapped in banana leaves. 

This cake is a little too hard to find and if you’re attempting to find one by yourself, all we can say is good luck with your findings. This sweet delicate glutinous cake is made from rice flour and coconut milk, hence explains its super soft texture with fragrant smell. 

This is the dessert you worth dying for!

Black Beef Rendang Ala Sarawak

 Price: MYR 9.00

Daging masak itam, as it is famously known, is a Sarawakian Malays type of beef rending that is normally being served during special occasion such as weddings and Eid celebrations. 

Sarawakian black beef rendang is very distinct in comparison to its Western Malaysia counterpart because of the use of dark caramel soy sauce, palm sugar and prune, with the absence of coconut milk and kerisik or grated coconut. 

It is also sweeter in nature, with just a little hint of dry spices and spiciness. So basically the prune is the ingredient that helps in the coloring, texture and special taste to this dish.

Dayak Black Pepper Beef Stew

Price: MYR 9.00

If this Dayak dish is to be called French dish, it should be equivalent to French coq au van, or beouf bourguignon. Dayak cooking is always simple, easy and quick but savoury as well and yet this stew is relevantly special due to its slow cooking process to obtain fully cooked tender meat. 

The style of cooking is applied to meats especially deers, pigeon, wild chicken, you name it, and not-so-exotic animal like farm chickens and cows even goats. This is especially  so if the meat is tough, as the reducing of the gravy from the stewing will produce firm and yet soft enough pieces to be eaten.   

 As the Dayak in general is the main producer of black pepper in Malaysia, fresh black and white peppercorn is always available at their home. Black peppercorn is used liberally in this stew. 

 

The usage of shallot, garlic and ginger are also exaggerated, but the overall combination of these ingredients produces a well balances of sweetness, saltiness, sourish and spiciness in one bite. This is definitely the type of cuisine you want to be taken during a drinking session with great buddies and family!

Umai obor-obor

 Price: MYR 5.00

Maybe you’re used of eating sushi but here in Sarawak we also have our own ‘sushi’ as well. This is the dish for the brave. Introducing the Umai Obor-Obor  ( jellyfish umai ) which is originated by the Melanau etnhic. The umai dish is basically and typically made from fresh raw jellyfish marinated in citrus juice, such as lemon or lime, and spiced with aji or chili peppers. 

Additional seasonings, such as chopped onions, salt and coriander, may also be added. As the Umai  ( or also as known as CEVICHE ) is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning. But not to worry, with the complementary of the lime juice, the satiric acid itself will ‘cook’ the jellyfish to the safe chemical state where it is safe to be eaten. 

Guys, here’s the glitch… here we tolerate with the customer about the ceviche where they can actually choose what seafood to be made into umai. Isn’t it fantastic? Other than jellyfish, you can also choose fish and even shrimps or simply try them all

Midin Belacan

 Price: MYR 6.50

You probably hear much about ‘belacan’ which has widely used here in Sarawak for cooking. Brace yourself for the wild where Midin Belacan is also served here as one of our top notch menu of all. Sort of like the king of vege, 

Midin is a type of jungle fern where the plant itself is wildly grow in the wild and is handpicked by the folks to be cooked or to be eaten as blenched salad as well. But not to worry, here we serve you the stir fried midin which has spiced up with some garlic and chili and not to forget the belacan itself. Basically belacan is also known as the shrimp paste. 

Try it for yourself and we assure you there will be no regret upon it!