Typical components: rice, noodles, fresh seafood, chicken, beef, pork. Tropical fruits: durian, rambutan, mangosteen. Jungle vegetables: ferns, bamboo shoots, tapioca.
Taste profiles: sambal (chili paste), belacan (shrimp paste), lemongrass, ginger, turmeric, galangal, coconut milk, tamarind. Expect sweet, spicy, sour, and savory combinations.
Known for Sarawak Laksa (rich, spicy noodle soup), Kolo Mee (springy egg noodles), and Hinava (raw fish salad).
Culinary highlights Soto Banjar (flavorful chicken soup) and Nasi Kuning (yellow turmeric rice).
Cuisine similar to Malay, with Middle Eastern and From india influences. Ambuyat, a starchy sago paste, is a national dish.
Rice vermicelli in a rich, spicy coconut and prawn-based broth. Topped with shredded chicken, prawns, omelet strips. Find it at food courts in Kuching.
Springy egg noodles tossed in a savory sauce. Topped with minced pork, char siu, sometimes wontons. Widely available across Sarawak.
Kadazan-Dusun raw fish salad, soaked in lime juice, chilies, ginger, red onions. Find it in Kadazan-Dusun eateries.
Satay, Apam Balik (peanut pancakes), fried noodles, fried rice, Kuih (traditional sweets), Pisang Goreng (fried bananas).
Teh Tarik (pulled tea), Kopi (local coffee), fresh fruit juices. Local beers (Tiger, Anchor) available; alcohol restricted in Brunei.
Found in high-end hotels in major cities (Kota Kinabalu city, Kuching, Bandar Seri Begawan, Balikpapan). They offer international cuisine and refined local dishes.
Abundant in cities and towns. They offer a mix of local Malay, Chinese, Indian, and international cuisines for a comfortable meal at affordable rates.
Hawker centers and market stalls are everywhere. They offer a diverse selection of local dishes at very affordable prices.
Larger cities provide various international cuisine options: pizza, Western fast food, Japanese, Korean, Thai, and other Asian restaurants.
Fresh produce, meats, seafood.
Sample local delicacies.
Challenging outside specific international restaurants. Cross-contamination is a risk in local kitchens. Clear communication in Bahasa Melayu/Indonesia helps.
Consider carrying a Translation card detailing restrictions.
Kosher food is extremely rare in Borneo. Travelers with kosher requirements plan to bring their own food or rely on fresh produce.
Offered in cities like Kuching and Kota Kinabalu. Focus on traditional Malay, Dayak, or Kadazan-Dusun cuisine.
Explore hawker centers and markets accompanied by a guide, tasting various local dishes.
Part of cultural homestay experiences, authentic meals in a conventional communal setting.
In coastal towns, choose fresh seafood directly from markets and have it cooked to place an order.
Visit local pepper farms to see the cultivation and processing of this popular spice.
Some eco-tourism initiatives include visits to pineapple plantations, showing where your food originates.
Explore fruit orchards and learn about tropical fruits unique to the region.
When trying street food, look for busy stalls with high turnover. This often means fresh ingredients and good hygiene.
