Taste of Sarawak: a culinary journey through Kuching
Kuching's cuisine is said to be the best-kept secret in Asia, but perhaps not for much longer. This visual journey showcases the distinct and exciting fusion of flavours that can be found throughout the city, born from the rich cultural diversity and traditions of the region.
Those searching for a vibrant culinary adventure should head to Kuching, Sarawak's capital on the island of Borneo. In 2021, the city was recognised by UNESCO as a Creative City of Gastronomy, becoming the first city in Malaysia to receive the accolade and joining a list of just 50 worldwide.
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Much like the rest of Malaysia, Sarawak’s cuisine is based around the staples of rice, noodles and sago. However, owing to its island location and the individual customs of the indigenous tribal groups that live among its rainforests and coastline, Sarawak has also developed rich culinary traditions that can’t be found anywhere else, with each ethnic group having its own delicacies and different styles of preparing and cooking food.
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This has led to a melting pot of flavours with a varied choice of dishes, including Sarawak laksa, kolo mee, sayur midin belacan, daun ubi goreng and even its own dessert, the Sarawak layer cake or ‘kek lapis Sarawak'. These can be sampled across Kuching, with a burgeoning restaurant scene complemented by the ubiquitous street food stalls and kampong canteens.
This visual journey explores the city's culinary delights. From street-side delicacies to celebrated dining establishments and traditional dishes, Kuching has many exciting options to experience.
There are regular flights to Kuching from Heathrow via Singapore, Brunei or Kuala Lumpur. For more information, visit sarawaktourism.com
