When people talk about Malaysian food, Sarawak doesn’t always get the same spotlight as Penang, Melaka, or Kuala Lumpur. I think that’s a shame, because the food here is every bit as exciting, sometimes even more so, because a lot of it is unique to Borneo.
On my recent trip to Sarawak, I managed to sample some of the must-try dishes, and it really opened my eyes to how much variety there is.
The food is shaped by the land, the rivers, the sea, and the mix of communities who call this place home. You’ve got Iban, Bidayuh, and Melanau traditions blending with Chinese and Malay influences that have been around for generations. You end up with dishes that don’t really exist anywhere else, and even if you do spot it outside Sarawak, it just doesn’t taste the same as it does here.
Sarawak laksa
Sarawak Laksa is the one dish almost everyone will tell you to try when you’re here. The broth is made with a spice paste, sambal belacan, tamarind, and a bit of coconut milk. It’s not as creamy as the nyonya laksa you find in Peninsular Malaysia, or as tangy as Penang laksa, but it’s delicious in its own way. The bowl usually comes with beehoon (rice vermicelli), shredded chicken, prawns, bean sprouts, a sprinkle of coriander, and half a lime on the side.
It’s eaten any time of the day, breakfast, lunch, or dinner. If you only have time to try one Sarawak dish, this is the safest bet.
Kolo mee
Kolo mee is another most common noodle dish in Sarawak. The noodles are springy and tossed with oil, light soy sauce, and sometimes a bit of vinegar. It’s usually topped with minced pork, char siu, or both. In some places, you might find halal kolo mee, where the pork is replaced with chicken.
It’s hearty but not too heavy, which makes it perfect for breakfast or late-night supper. Some restaurants will give you a small bowl of soup on the side. If you want the true experience, add some pickled green chilies for that extra kick.
Kampua mee
Kampua Mee is yet another beloved noodle dish, especially popular in Sibu. The noodles are slightly thicker, flatter, and less springy than kolo mee, dressed with lard oil and soy sauce, and topped with char siu. Halal versions substitute the pork with something else.
Kampua mee is the Foochow’s community’s pride and joy. People who grew up eating it often crave it when they’re away, and Sibu locals will tell you it’s the ultimate comfort food.
Belacan beehoon
This dish might sound intimidating at first: beehoon (rice vermicelli) topped with a sauce made of belacan (fermented shrimp paste), but it’s a Sarawakian favorite. The beehoon is usually mixed with ingredients like beansprouts, cuttlefish, cucumber, sambal, and lime to balance out the pungent smell.
Belacan beehoon is definitely an acquired taste, but once you get past the strong smell, it grows on you. Locals love it as a light lunch or snack, and it’s unlike anything you’ll find in Peninsular Malaysia.
Mee sua
Mee Sua is a type of very thin wheat noodle, often served in a chicken and rice wine soup. The soup is clear but flavored with ginger and rice wine, while the noodles are soft and smooth. It usually comes with pieces of chicken and sometimes an egg on top.
It’s considered a “longevity noodle” and is often eaten during birthdays or celebrations among the Foochow community. The rice wine gives it a warming kick, so it’s especially comforting when the weather is rainy or cool.
Mee sapi (beef noodles)
Mee Sapi is Sarawak’s answer to a comforting bowl of beef noodles. You’ll get kolo mee-style noodles swimming in a rich beef broth, topped with slices of beef (and tripe if you’re into that), with hints of spices like star anise and cinnamon that give it depth.
Some stalls serve it dry-style too, with noodles tossed in sauce and the soup on the side. Whichever way you have it, mee sapi is a Sarawak classic that deserves just as much recognition as kolo mee and Sarawak laksa.
Mee Jawa Sarawak
Mee Jawa is originally Javanese, but the dish has really taken on its own identity here. What you’ll often see here is blanched yellow egg noodles drenched in a sweet potato-based gravy that’s been enriched with fried spices, dried prawns, and herbs, all simmered in chicken or beef stock. To round it out, there’s usually tamarind for tang, palm sugar for sweetness, and salt to balance everything.
The toppings are just as important. Depending on the restaurant, you’ll typically get slices of bean curd, boiled egg halves, bean sprouts, crushed peanuts, fried shallots, red or green chili, plus spring onions or coriander.
Ayam pansuh
Manok pansoh, or ayam pansuh, is chicken cooked inside bamboo with herbs like lemongrass, ginger, and tapioca leaves. The bamboo keeps the juices in, so the chicken comes out tender and full of flavor. It also has a smoky aroma from the bamboo itself.
This is an ethnic dish of the indigenous communities, usually made for special occasions. You won’t find it everywhere, but there are some restaurants in Kuching that serve it. If you get the chance, it’s worth trying because it’s not just tasty, it’s also part of local tradition.
Kacangma chicken
This is a Hakka dish that’s deeply rooted in Sarawak, especially among the Chinese community. Chicken is cooked with motherwort herb (kacangma), ginger, and rice wine, creating a dish that’s slightly bitter, very aromatic, and believed to be medicinal. Traditionally, it was served to women for recovery after childbirth.
Nowadays, people eat it simply because it’s tasty. The ginger and wine give it a warming effect, perfect on a rainy day. It’s not something you’ll find everywhere, but there are certain eateries that specialize in it, and locals often make it at home.
Midin (jungle fern)
Midin is a type of jungle fern that grows only in Borneo, and Sarawak is one of the few places where it’s regularly eaten. The young shoots are harvested and stir-fried quickly, usually with garlic and belacan (shrimp paste). It’s got a crisp bite, almost like asparagus, but more delicate. The belacan version is punchy and salty, while the garlic-only version keeps it lighter and fresh.
What makes midin special is the texture; you never get that mushiness some vegetables suffer from. It’s one of the most common side dishes when locals eat out in groups, as it easily pairs with almost anything. You’ll miss it once you leave Sarawak because you can’t get it anywhere else.
Cangkuk manis (mani chai)
Cangkuk manis (mani cai/chai) is a leafy green vegetable that’s popular in Sarawak. The leaves are hand-plucked, stripped from the stems, and usually stir-fried with garlic or cooked with egg. You can also have it mixed with fried rice or noodles. The taste is mild, slightly sweet, and the texture is soft once cooked.
It’s a common home-cooked dish, but you’ll also see it at many restaurants. People like it because it’s simple, healthy, and goes well with rice and other dishes.
Terung Dayak
Terung Dayak is a type of sour yellow eggplant native to Borneo, and it’s often cooked into a simple soup. The eggplant softens and breaks down in the broth, releasing its tangy flavor. Sometimes it’s cooked with fish, sometimes with meat, and often with just a handful of local herbs.
It’s something you’ll usually find in Dayak households, though a few eateries do serve it, especially if they specialize in Dayak cuisine.
Umai
Umai is a Melanau raw fish salad, sometimes called the “Sarawak sashimi.” Fresh fish — or prawns — is thinly sliced and mixed with lime juice, onions, chilies, and ginger. The acidity “cooks” the fish, leaving it tangy, refreshing, and slightly fiery.
This dish speaks to the coastal culture of the Melanau people, who have always depended on the sea. You’ll find umai at food festivals, seafood restaurants, and sometimes pre-packed at markets. It’s a dish best eaten fresh, and while it might be unusual for first-timers, it quickly becomes addictive once you try it.
Tapioca-leaf fried rice
This dish uses young tapioca leaves that are finely chopped and stir-fried with rice, garlic, egg, and sometimes bits of meat, dried shrimp, or anchovies for extra flavor. The leaves are slightly chewy and give the rice a greenish tint and a distinct, earthy flavor.
It’s a homestyle dish that’s not always on restaurant menus, but you can find it in some local eateries. If you’ve only ever had standard fried rice, this version will feel familiar yet different enough to be memorable.
Bario purple rice
Bario rice is grown in the highlands of northern Sarawak, where the climate is cooler. The purple variety is slightly sticky, with a nutty flavor and beautiful color. It’s considered special because it’s grown in small quantities and harvested by hand.
You can eat it on its own, or with local dishes like wild vegetables and grilled meat. People often bring bags of Bario rice home as souvenirs because it’s not something you’ll find in regular supermarkets.
Nasi aruk with terubuk masin
Nasi aruk is a Sarawak-style fried rice made without oil, so the grains are dry and slightly smoky. Pairing it with terubuk masin (salted toli fish) and anchovies in soy sauce makes it even more flavorful. The fish has lots of fine bones, but locals are used to eating it carefully.
This combination is very Sarawakian and you won’t find it much outside the state. It’s a dish that feels both humble and special at the same time, great for when you want something filling but with a local twist.
Sugarbun (fast food)
This is not a “Sarawakian cuisine” per se, but SugarBun is a locally grown fast-food chain in Sarawak and therefore deserves a special mention.
The menu mixes Western fast food with local flavors. You can order fried chicken and fries, but also rice with sambal or fish dishes that feel closer to a Sarawakian meal. For many people here, SugarBun is something they grew up with and is part of the local food culture.
Kuching oyster pancake
This is not the same as oyster omelets you might see in Peninsular Malaysia or Singapore. The Kuching oyster pancake is a giant, round crispy sheet with salted oysters and spring onions. When you order it for the first time, the size might surprise you. Fried in a big wok, it keeps the same round shape and can barely fit onto a plate.
Despite the size, it doesn’t feel too heavy because the batter is thin and crispy. It works well as a sharing dish alongside other mains, adding a different texture to the table. The crunchiness makes a nice contrast with softer dishes like noodles or rice.
Kompia
Kompia is often called the “Foochow bagel,” a small, round bread with a slightly chewy texture and usually filled with minced pork (sometimes you can find halal versions with chicken or beef).
Traditionally it’s baked in a clay oven, giving it a slightly smoky flavor and crisp outer layer. Some are sold plain, meant to be dipped into soup, while others come stuffed and ready to eat as a snack.
Kompia is especially popular in Sibu, which has a big Foochow community. If you’re traveling through, make sure to stop at a bakery or a night market and grab a few for the road.
Linut (sago paste)
Linut is one of the most unusual foods you’ll encounter in Sarawak, a Melanau specialty made from sago starch mixed with boiling water until it turns into a sticky, glue-like paste. It doesn’t have much flavor on its own. The trick is to twirl it around a stick or spoon and dip it into sambal belacan or other spicy condiments.
It’s definitely not everyday fare anymore, but you can still find it in traditional Melanau households and at some cultural restaurants. For many Sarawakians, it’s a reminder of childhood or of their grandparents’ way of life. Linut also exists in Brunei and some parts of Indonesia under different names.
Sago worms
Sago worms are probably the most “fear factor” food in Sarawak. These fat, squirmy larvae live inside sago palm trunks and can be eaten raw, roasted, or stir-fried. If you eat them raw, they’re apparently soft and a little creamy inside, with a nutty taste. Cooked ones are easier for beginners. The texture turns chewy on the outside, with a nice roasted flavor.
Trying sago worms is as much about the experience as the taste. If you can get past the look of them wriggling on a plate (I couldn’t, unfortunately), you’ll have one of the best food stories to tell when you get home.
Dabai (Sarawak olives)
Dabai is a fruit you won’t find anywhere else outside of Borneo. It looks like a black olive but has its own unique taste and texture. To eat it, you soak the fruit in hot water until the flesh softens, then season it with soy sauce, sugar, or salt. The flavor is rich and creamy, a little like avocado.
It’s seasonal, so you’ll only find dabai at certain times of the year in local markets. People here get excited when it’s in season because it doesn’t last long. Some even cook it with rice, making “dabai fried rice,” which has this distinct buttery taste. And if you can’t catch it fresh, you can still buy dabai made into chips or other snacks, which also happen to make really great souvenirs to bring home.
Sarawak layer cake
No list of Sarawak food is complete without kek lapis Sarawak, the famous layered cake. It’s made by painstakingly baking thin layers one at a time, often in bright colors and geometric patterns. The flavors range from pandan to chocolate to more inventive combinations, but the real draw is how it looks when you slice it open. It’s like edible art.
Traditionally, kek lapis is served during festive seasons like Eid or Gawai, but nowadays you can buy it year-round, especially at shops near Kuching’s waterfront. It keeps well, so it’s also the go-to souvenir. But beyond that, it’s just a fun, slightly decadent snack to enjoy with tea or coffee.
Gula apong
Gula Apong is palm sugar made from nipa palms, which grow along Sarawak’s rivers and mangroves. It has a deep caramel-like sweetness with a bit of smokiness, and is traditionally used in local desserts and drinks. The flavor is distinct enough that you’ll notice it immediately compared to regular sugar.
These days, the most popular way to enjoy it is as a syrup over soft-serve ice cream. The combination of cold, creamy ice cream and the rich sweetness of gula apong makes it an easy favorite. You’ll also find it used in bubble tea, cakes, and even as a sweetener in coffee. It’s become a bit of a Sarawak food trend, but at the same time, it’s still very much part of traditional cooking.
Teh C special (three-layer tea)
Teh C special is the most iconic drink in Sarawak. It’s a three-layer tea made of brewed tea, evaporated milk, and palm sugar syrup. The layers stay beautifully separated until you stir it, and it tastes rich, sweet, and refreshing.
It’s the go-to order at local coffee shops all over Kuching. Beyond the Instagram-worthy look, it really is delicious, almost like teh tarik, but with that extra caramel-like flavor from the palm sugar. Once you try it, your regular iced tea will feel a bit boring.
Wheatgrass C peng
This is probably not a Sarawakian traditional drink, but I honestly have never seen it sold anywhere else in Malaysia, or for that matter, anywhere in the world that I’ve traveled to. So it must have been invented or at least popularized here.
Wheatgrass C peng is a drink you’ll see a lot in Sarawak coffee shops. It’s made with wheatgrass syrup, mixed with condensed or evaporated milk, and served over ice. The taste is sweet and slightly herbal, but very refreshing.
Tuak / langkau
Tuak is a traditional rice wine — sweet and easy to drink, while langkau is a stronger distilled spirit that is much sharper and packs more punch. Both are commonly made by indigenous communities in Sarawak, and they’re often served during festivals, gatherings, and celebrations. If you’re offered tuak in a longhouse, it’s polite to take at least a sip.
You can find bottled tuak or langkau in some supermarkets or served in certain bars, either plain or mixed with modern mixers.
Final thoughts
Sarawak is massive, and so is its food culture. Because the state covers such a large area, and because so many different ethnic groups live here, what I’ve shared in this article only scratches the surface.
There are countless more recipes, snacks, and drinks out there that you might find if you explore further into smaller towns, longhouses, and different parts of the state. That’s what makes eating in Sarawak so exciting — you’re never done discovering.
If you enjoyed this list, take a look at the rest of my blog for more food recommendations, destination ideas, and travel tips around Malaysia. Hopefully it’ll give you some ideas and inspiration for your own travels, and maybe even help you plan your next food adventure.
