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1. Sarawak Laksa
Sarawak laksa is a creamy, spicy, sweet, and slightly sour noodle soup unlike the creamy coconut laksa you might know from West Malaysia. Its broth is built from a complex paste with over a dozen ingredients like galangal, tamarind, and sambal belacan.
It's served with vermicelli rice noodles, shredded omelette, prawns, and shredded chicken, topped with fresh coriander and a squeeze of calamansi.
On an episode of CNN's Great Unknown, the late Anthony Bourdain famously called it one of the best dishes in the world, so it's a must-try for any newcomer.
Some notable places to enjoy a nice bowl of laksa are Mom's Laksa Kopitiam, 126 Laksa, and Poh Lam's Sarawak Laksa.
2. Kolo Mee
These springy egg noodles are tossed in lard or oil, with light seasonings of shallot, vinegar, and soy sauce.
Traditionally topped with minced pork and char siu, halal versions swap in chicken or beef. Some stalls add pickled chillies, while others include wantons or fish balls. Every Sarawakian has their favourite kolo mee stall, and debates over which one is the best are serious business.
For kolo mee, Min Joo Cafe in Kuching is a top contender, especially among older locals. For halal versions, Mee Kolok Hj Salleh is a well-loved option.
3. Manok Pansoh
Manok Pansoh just means chicken cooked in bamboo. This dish is part of Iban culture and heritage and is usually served during Gawai or community gatherings.
This Iban dish is chicken cooked inside a bamboo stalk over fire, seasoned with lemongrass, ginger, tapioca leaves, and wild herbs. The bamboo seals in moisture, giving the meat a smoky aroma with a subtle sweetness from the bamboo itself.
You can head over to The Dyak restaurant in Kuching or Rumah Asap Tabuan Dayak to try out some hearty manok pansoh.
4. Midin
Midin, also known as paku midin, is usually stir-fried simply with garlic and belacan, sometimes with oyster sauce. It has a crisp bite, almost like asparagus but thinner and more tender.
It's not commonly exported, so most West Malaysians have never heard of it, but in Sarawak, it's a staple. Once you try it, you'll understand why locals love it.
If you want to give Midin a try, locals recommend Lepau Restaurant in Kuching and the KANTIN at The Granary Kuching.
5. Umai
A Melanau speciality, Umai is thinly sliced raw fish cured in calamansi juice, with onions, chillies, and ginger. It's refreshing, sharp, and light, a contrast to the heavier noodle dishes.
Traditionally, it was fisherman's food, made directly on the boat with the day's catch. Today, you'll find it served as appetisers in restaurants, but the freshness still shines through.
Locals also recommend Lepau Restaurant if you want to savour this dish. Besides that, Borneo Delight in Kuching is also a good choice.
6. Kompia/Gong Pia
Originally brought in by the Foochow community, kompia (sometimes called gong pia) is a round baked bun topped with sesame seeds. It's slightly chewy, with a smoky baked aroma, and can be eaten plain or stuffed with minced meat, garlic, and even pork belly.
Looking to get Kompia for yourself? Try out 'Rihga Gong Pia' in Song Kheng Hai Market Food Court or Sin Chong Choon Cafe, Kuching.
7. Nasi Aruk
Nasi Aruk is cooked without oil, or with very minimal oil, giving it a smoky, slightly charred flavour that's very different from the usual nasi goreng. The rice is fried in a hot wok with simple ingredients like anchovies, garlic, onions, torch ginger (bunga kantan), turmeric leaves, and bird's eye chilli, then usually served with grilled fish, fresh ulam, cucumber, and sambal on the side.
Today, you can find authentic versions of Nasi Aruk at places like Wayne Cafe, and Rumah Hijau Cafe in Kuching.
8. Gula Apong
Made from the sap of the Nipah palm, gula apong is slowly boiled down until it thickens into a rich, dark syrup or crystallised sugar. The flavour is deep and smoky, with notes of salted caramel.
For a true taste, grab some gula apong ice cream at I.G. Aiskrim Bergula Apong, a Kuchingite favourite that's grown into a small franchise.
If you're looking to buy the sugar itself, Tanoti Foods works with rural artisans to sell authentic gula apong, while local markets in Samarahan and Kuching also stock fresh batches from small producers.
9. Kek Lapis
How could we list out foods you should try in Sarawak without mentioning the iconic Kek Lapis.
This colourful layered cake is the dessert that Sarawak is most famous for. Each slice is a work of art with designs in vibrant colours. Beyond its looks, the flavours range from pandan and chocolate to cheese, Horlicks, and even more modern creations.
Popular places to get Kek Lapis from are Mira Cake House, Kek Lapis Warisan, and Kek Lapis Dayang Salhah.
