Sarawak’s Diverse Culinary Heritage

by Dr. Ramachandran Ponnan & Dr. Jessica Sim Khai Yin

The Waterfront Hotel’s signature Laksa Sarawak.

The rich and authentic flavors of Sarawak’s cuisine are deeply rooted in the cultural diversity of its peoples. Ethnic communities such as the Iban, Bidayuh, Orang Ulu, Melanau, Kelabit, Chinese and others have long nurtured a food culture that reflects the region’s unique identity. 

Contributing to this fact is Sarawak’s vast geo-landscape and the dispersed nature of its population, culinary practices which have historically evolved in relative isolation. Over time, however, food traditions have become interwoven, transforming into what is today known as Sarawak Hospitality.

All across Sarawak, food remains a unifying element during community festivals, state celebrations, and daily life. Whether it’s Gawai, Christmas, Hari Raya, or Chinese New Year, each cultural celebration is marked by an abundance of traditional dishes that bring people together, both locals and visitors alike. This emphasis on shared food culture has become a necessary Sarawakian experience to enjoy for the host and visitors.

In recent years, many traditional dishes have made their way up from humble village kitchens to the menus of premium hotels. Executive chefs across the state have begun to incorporate these local recipes into thematic dining experiences, introducing guests to the depth and variety of Sarawak’s culinary delight, as it’s happening at the Waterfront Hotel.

Hospitality with a Soul

Hospitality is more than service - it is a heartfelt commitment. “The chef may design the menus, the kitchen team prepares the meals, and our stewards deliver the presentation,” F & B Managers may say, “but what truly defines Sarawak Hospitality is the soul chefs put into everything they do.”

Blending Sarawak Hospitality into every dish, is where culture meets celebration - especially during special occasions. Foodies can expect a fusion of various cuisines with subtle touches of Iban and Sarawak-inspired flavours, creating a memorable dining experience. Among the most sought-after item be it from the street food stalls or hotel, is the Butter Prawns deep-fried to a golden crisp with a rich buttery sweetness. 

Chef Frankie skillfully plating The Waterfront Hotel’s signature Chinese-inspired dish – Butter Prawns.

All-Day Halal Dining in Town

Hotels and restaurants offer an array of dishes ranging from Western classics to local halal favorites. One dish that is often recommended is the Sarawak Laksa, available throughout the state and even in West Malaysia. Essentially a breakfast delight in the hotel we stayed, the laksa station was helmed by the Twin Sisters. Their consistent and authentic preparation has made this dish a highlight among diners.

Twin sisters preparing Sarawak Laksa at the live station during the hotel’s breakfast buffet.

Cultural Flavour on a Plate

The culturally fused plate that arrives at diners’ table would always be an identity that has flourished over the years to become a heritage of Sarawak. Thanks to the consistency mothers and chefs who have infused in their craft, ensuring that Sarawak hospitality would always be celebrated. 

Pansuh Ikan – A traditional Sarawak dish of fish cooked in bamboo with local herbs.

*The writer’s recent stay in a hotel coincided with an international ‘boat race’ festival