Unique flavors of Sarawak

AYAM PANSUH
An ethnic dish of Sarawak, which is traditionally prepared by cooking chicken meat (ayam) in a bamboo stalk (pansuh).

TERUNG ASAM
Terung Asam (sour eggplant) is a fruit of Sarawak with a distinct tangy taste, which is used to prepare various sour or spicy dishes.

SARAWAK RICE

Considered as heirloom rice, there are around 100 varieties of Sarawak rice of which the Biris (fragrance rice), Bajong (purple rice) and Bario (highland rice) are geographically indicated (GI status).

GULA APONG

Made from the sap of nipah palms grown in the coastal areas of Sarawak, Gula Apong (nipah palm sugar) is a natural sweetener for drinks, foods or desserts.

MENU SELECTION

(Available for breakfast, lunch, tea-time/snacks or dinner

Local Favorites

  • Ayam pansuh
  • Terung asam fish/chicken

Ramen Noodles (Dry/Soup)

  • Beef noodle
  • Malak/Kolo ramen with choice of chicken minced, beef slice or lamb slice

Rice Meals

  • Nasi ayam goreng berempah/penyet/gepuk
  • Curry chicken with rice
  • Chicken/Beef rendang with rice
  • Chicken/Beef Kut Teh with rice
  • Chicken mince rice
  • Traditional braised rice

Snacks/Side Orders

  • Soft boil egg
  • Roti kaya/butter
  • Curry chicken with bread/roti canai
  • BBQ skewers (chicken, beef, lamb, chicken wing)
  • Deep fried enoki mushroom
  • Deep fried chicken meat roll
  • Malak/Cheese/Deep fried dumpling
  • Cheese/Deep fried dimsum

Beverages

  • Hot and cold drinks
  • Smoothies
  • Organic soya milk