Best restaurants and what to eat
Malaysia
Kuching, the capital of Sarawak on Borneo, is one of Malaysia’s most distinctive food cities, shaped by Malay, Chinese, Dayak, and Peranakan traditions. Its cuisine leans savory, aromatic, and often noodle-based, with prized wild pepper, fermented condiments, river fish, and rich broths reflecting the region’s rainforest and riverine heritage.
The fresh egg noodles used for Kuching’s signature dry noodle bowl are prized for their springy bite and ability to carry rendered pork fat, soy, and aromatic shallot oil. In local eateries, they form the backbone of a deceptively simple dish that is best finished with chili sauce and crisp pork lard.
This complex spice paste blends dried chilies, galangal, lemongrass, shrimp, and fragrant local spices into a deep, warming base. It gives Sarawak laksa its layered heat and perfume, and is often served with a squeeze of lime and a spoonful of sambal.
Sarawak’s famed black and white pepper is intensely aromatic, woody, and citrus-tinged, with a clean heat that is less harsh than many commercial peppers. It is a prized finishing spice for meats, noodles, and soups, and a point of pride for local producers.
This fermented shrimp paste is pungent, salty, and deeply savory, forming the backbone of many Sarawakian sambals and condiments. Toasted or fried, it adds bass notes of umami that pair especially well with rice, vegetables, and grilled fish.
Sarawak’s famous layered cake is rich, buttery, and elaborately patterned, with slices that reveal jewel-like bands of flavor and color. Traditionally prepared for festivals and celebrations, it is both a confection and an edible art form.
This acidic local eggplant is valued for its sharp, tangy flesh and ability to brighten rich dishes. Often used in sour stews and sambals, it brings a refreshing vegetal sourness that cuts through fats and spice.
Sarawak’s traditional rice wine is made from fermented rice, occasionally sweetened or fortified depending on household practice. It is usually served at feasts, weddings, and Gawai celebrations, where its mild sweetness and earthy finish suit communal drinking.
A related rice wine found among indigenous communities in Sarawak, tepui is typically home-fermented and varies from lightly sweet to more robust and tangy. It is traditionally shared during ceremonies and festive gatherings.
This potent indigenous spirit is distilled from fermented rice or palm materials and can be notably strong, with a raw, earthy character. It is often home-produced and consumed in small amounts during celebrations.
A popular maize drink in Sarawak, air jagung is creamy, sweet, and comforting, with a soft corn flavor that makes it feel almost dessert-like. It is commonly sold at food stalls and works well as a cooling companion to spicy noodles.
This beloved Sarawak tea drink combines tea, evaporated milk, and generous sugar syrup over ice. It is intensely refreshing and sweet, often taken as a counterpoint to spicy or peppery local food.
Local black coffee is brewed strong and dark, then served without milk for a concentrated roasted flavor. In Kuching kopitiams, it is a daily ritual drink enjoyed with breakfast noodles or toast.
Kuching’s defining noodle dish features springy egg noodles tossed in savory sauce, shallot oil, and pork lard, then topped with char siu, minced pork, or roast pork. Its beauty lies in balance: fragrant, lightly sweet, and satisfying without heavy broth.
This iconic noodle soup is built on a rich, spicy, coconut-tinged broth seasoned with a distinctive local paste. Topped with prawns, shredded chicken, omelet strips, and herbs, it is one of Malaysia’s most celebrated regional bowls.
A close cousin of kolo mee, mee kolok is another beloved Kuching noodle dish served dry with a glossy, savory coating. It is typically finished with meat toppings and a splash of chili for contrast.
Beef noodles in Kuching are often served in a clear, aromatic broth with tender slices of beef and springy noodles. The dish is straightforward but satisfying, relying on clean soup flavor and well-seasoned meat.
This raw fish dish is brightened with lime juice, chilies, onions, and sometimes a touch of calamansi-like acidity, giving it a fresh, clean bite. Often compared to a local ceviche, it is especially valued for its purity of flavor and communal eating style.
Chicken cooked in bamboo is one of Sarawak’s most distinctive dishes, infused with herbs, ginger, and bamboo smoke. The flesh stays succulent and aromatic, with a rustic forest fragrance that defines Dayak cuisine.
Choose how to explore restaurants at this destination.