Sarawak, a food, nature and culture odyssey in Borneo
Sarawak, one of the two Malaysian federal states on Borneo Island is heaven for food lovers thanks to its blend of cultures shaped by the presence of 34 ethnic groups.
From forest to table, bustling markets and longhouse feasts, Sarawak invites travellers to savour and immerse themselves in its multicultural culinary legacy—where every meal tells a story.
In Kuching, the capital and a UNESCO Creative City of Gastronomy since 2021, Sarawak highlights the culinary richness of its diverse ethnic heritage. Sarawak’s street food scene is a vibrant blend of cultures: Sarawak Laksa boasts a rich spiced broth, fresh seafood, and vermicelli, while Kolo Mee, a springy noodle dish with shallot oil, is a beloved staple. Sweet treats like Gula Apong Ice Cream, made from nipah palm sugar, and the intricate Kek Lapis Sarawak underscore Sarawakian culinary artistry and craftsmanship. Every year, the Kuching Food Festival celebrates Indigenous culinary traditions alongside modern innovations.
In the heart of its Indigenous communities, Iban and Bidayuh longhouses welcome guests with Ayam Pansuh—chicken slow-cooked in bamboo over an open fire—paired with Midin, a crisp wild fern found throughout Sarawak’s forests. These dishes showcase a deep connection to nature and traditions that have sustained communities for generations.
For travellers seeking unique connections with food, nature, and Indigenous heritage, Sarawak offers rare gastronomic experiences. At Niah National Park, visitors can witness the centuries-old harvest of edible bird’s nests, a skill passed down through generations. Gunong Mulu National Park, part of Sarawak’s Twin-UNESCO World Heritage Site, offers breathtaking landscapes that inspire local culinary traditions. And to finish their meal, travellers can savour the smoky notes infused in a cup of Sarawak’s Liberica coffee.
