Embark on a culinary journey through Sabah, savoring its unique indigenous dishes, fresh seafood, and vibrant street food culture.
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Where Thirty Cultures Share One Table
This series, A Taste of Land Below the Wind, explores Sabah's remarkable food culture — shaped by rugged geography, coastal abundance, and more than thirty distinct…
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1
Raw Fish and Sago Starch Traditions
Hinava is essentially Sabah's answer to ceviche, but it predates any European influence by centuries.
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2
Wild Boar Smoke and Sago Grubs
Sinalau Bakas — smoked wild boar — is sold at roadside stalls across Sabah's interior, particularly around Tambunan and Ranau.
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Three Seas Fill Sabah's Plates Daily
Sabah sits at the convergence of three major bodies of water — the South China Sea, the Sulu Sea, and the Celebes Sea — giving it one of the most diverse marine harvests…
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4
Rice Wine and the Art of Fermentation
Lihing, the traditional rice wine of the Kadazan-Dusun people, takes about a month to ferment using a yeast starter called sasad, which is made from ground rice mixed…
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5
Hawker Stalls and Sweet Sabahan Treats
Beaufort mee gets its name from a small town in Sabah's interior, where thick yellow noodles are stir-fried in dark soy sauce with lard, creating a smoky sweetness…
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