Embark on a delicious adventure through Sarawak's unique culinary landscape, savoring its distinct flavors and iconic dishes.
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Where Subtle Spice Tells the Story
This series, A Taste of Sarawak: Culinary Journeys, explores the food traditions of one of Southeast Asia's most culinarily distinct regions.
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1
Anthony Bourdain Called It Breakfast of Gods
Anthony Bourdain once called Sarawak Laksa the breakfast of the gods, and locals here would say that's an understatement.
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2
Kolo Mee Is Kuching's Noodle Obsession
Kolo Mee has no gravy, no broth, no soup — and that's exactly the point.
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Bamboo Cooking and Wild Jungle Ferns
Pansoh might be the most ingenious cooking vessel you never considered — a sealed bamboo stalk.
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4
Sarawak's Legendary Kek Lapis Takes Days
A single Kek Lapis Sarawak can take up to eight hours to bake.
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