Explore Kuching City Center and Sarawak’s unique dessert, Kek Lapis - a sweet treat known for its vibrant colors and distinctive designs. The intricate and elaborate cake patterns are painstakingly crafted, making Sarawak Kek Lapis a renowned culinary masterpiece.

Experience the vibrant Carpenter Street Night Market, a festive spectacle exclusive to festivals in Kuching. Delight in unique local snacks like Belachan Bee Hoon, a dish known for its ”aggressive" and distinctive style.

Exclusive to Sarawak, Kolo Mee is a perfect combination of springy noodles, barbecued pork and minced pork, laced with red barbeque sauce, dark soy sauce or black vinegar. Sarawak Laksa is another Sarawakian delight. The broth boasts a unique blend of spices, with the heady aroma of pepper taking centrestage.

Batang Ai, renowned for its beautiful natural landscape and cultural heritage, stands as a popular destination attracting both tourists and adventure seekers.

With a truly unforgettable flavour, the Empurau fish is known as the “King of the River” by locals and it’s Malaysia’s most prized and expensive fish. Find out how it's farmed in Sarawak.

Take a longboat ride and stay in an indigenous Iban longhouse. Then follow the Iban womenfolk who venture into the jungle wetlands to harvest Midin, a special fern in Sarawak.

Manok Pansoh is a traditional dish popular among the Dayak community. Chicken is simmered in a bamboo stem and seasoned expertly with ginger, lemongrass, cassava leaves and a unique ginger variety called Tepus. Tilapia Terung Asam is a soup made with Terung Asam, which resembles a tomato except that it's yellow and has an interesting sweet and tangy taste profile.

Sarawak has a unique approach to consuming durian, including durian flowers, raw durian and fermented durian.

Only found in Sarawak, Gula Apong is a unique sugar which is not overly sweet, emits a strong fragrance and possesses a low glycemic index, making it a healthy option. Witness the laborious process of extracting sap from tree stems and boiling it into a viscous, golden-hued syrup.