UMAI & SAGO 

  

RM 7.50

Sago is a starch extracted in the spongy centre, or pith, of various tropical palm stems, especially Metroxylon sagu.  And Umai is a traditional native dish for the Melanau people especially for the fishermen in thestates of Sarawak. Most Melanaus have umai with sago pellets.

         

                                                MIDIN

RM5.50

Midin, is a jungle fern (quite similar to 'pucuk paku' that is popular in the Peninsular, but crispier). Midin is much sought after for its crisp texture and great taste. Midin is usually served in two equally delicious ways - fried with                                    either garlic or belacan (shrimp paste). It is normally eaten with rice.

                                        BUBUR PEDAS

RM 5.00

 Bubur Pedas (or transliterated as 'spicy porridge) is unlike many other porridge that we know. Bubur Pedas is cooked with a specially prepared paste. It is quite spicy thanks to its ingredients, which include spices, turmeric, lemon grass, galangal, chillies, ginger, coconut and shallots. Like the famous Bubur Lambuk of Kuala Lumpur, Bubur Pedas is exclusive dish prepared during the month of Ramadan and served during the breaking of fast.

SAGO LINUT WITH SAMBAL BELACAN 

RM6.50

  Linut, is sticky broiled sago flour, normally complimented with 'sambal belacan' (shrimp paste) or curry gravy. It is popular among Melanau and Kedayan people in Sarawak. The same dish can be observed in Sabah and Brunei with different name, which is 'ambuyat'.

LAKSA SARAWAK

                                                                                          RM6

Sarawak laksa (Malay: Laksa Sarawak) comes from the Malaysian state Sarawak, on the island of Borneo. It is actually very different from the curry laksa as the soup contains no curry at all. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.


                                         DABAI FRUIT

RM4.50

Soak the dabai in hot water until they are soft. The yellowish flesh tastes creamy. Eating the skin is a personal preference. For taste, try either soy sauce or salt. You can also preserve it just by soaking them with black soy sauce or with coarse salt (without the seed). Dabai fried rice is a specialty dish in Sarawak. However this is a seasonal fruit. 

                                           KEK LAPIS

1 SLICE FOR RM 0.30

Kek Lapis Sarawak is a layered cake, traditionally served in Sarawak, Malaysia on special occasions. In the Malay language, they are known as Kek Lapis Sarawak, Kek Lapis Moden Sarawak, Kek Sarawak or Kek Lapis. They are often baked for religious or cultural celebrations such as Eid ul-Fitr, Christmas, Deepavali, birthdays and weddings. People in Malaysia practice an open house on festival day. A unique feature of Sarawak's open houses is the modern layered cakes.