Sarawak cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves.
Our Customer Reviews
Had Mee Kolok Daging. The taste was fine, soup is a bit salty, and kicap sambal ia good addition to those who love spicy. Of course, mix up everything deligently else you Kolok Mee ended up exteremely salty.