Food of Sarawak

..Rich with it's culture, Sarawak is also rich with her wide range of food. Every ethnic group here has it's own food, making Sarawak a food haven for food lovers. So, let's continue our tour on our "Makai" (meaning eat in Iban) journey.

......Restaurants and cafes in Sarawak offer a wide range of typical Malaysian, Chinese and Western dishes, so travellers should never feel homesick. However, the adventurous diner will discover a wide selection of traditional Sarawak delicacies. These include;umai, a spicy raw fish salad similar to cevice;midin and paku, two types of crispy jungle fern that always delight visitors; excellent wild boar and venison; chicken and fish cooked in bamboo over an open fire; ambal, or bamboo clam, a delicious and unusual relative of the mussel; some of Southeast Asia's best seafood, including the delicate and tender-fleshed pomfret fish. ............

.....For those with a taste for the exotic, snake meat and stewed fruit bat can be found at some specialist outlets, or why not try some delicious sago worms ? More mundane tastes are catered for by a wide selection of western style fast food restaurants, and most of the major hotels offer excellent western food prepared by expatriate chefs. Vegetarian restaurants are found in the major towns, although vegans should make it very clear that they do not take eggs or dairy products, as most local vegetarians are unaware of the distinction. Sarawak is also home to one of the world's finest breakfasts,

Sarawak Laksa, a dish of noodles, beansprouts, chicken, eggs and prawns in steaming, spicy coconut soup. Restaurants and cafes serve a full range of hot and cold drinks, whilst beer and stout are served in Chinese coffee shops. Wines and spirits are normally found only in hotels, pubs and up-market restaurants. Tuak, the famous Iban rice wine, is usually offered to longhouse visitors, and can also be found in a number of hotels and pubs in the major towns.

.......Places of interest........People of Sarawak