Kuching, the charming capital of Sarawak, holds a delightful secret: is a food lover’s paradise. As a melting pot of diverse cultures and communities, Kuching offers a wide variety of exceptional food. From the iconic Kolo Mee—featuring springy noodles with char siu (barbecued pork)—to the aromatic Sarawak Laksa, made with vermicelli, chicken, shrimp, and coconut milk, Kuching’s dishes are a celebration of local ingredients and rich traditions. Whether you’re exploring street stalls or elegant eateries, prepare for a taste adventure like no other.
The food here is so good that the city has been included in UNESCO’s Creative City of Gastronomy list. So, whether you’re a foodie or just looking to explore culinary treasures, Kuching won’t disappoint.
Popular Kuching Food & Drinks
Sarawak Laksa
Kuching is home to the best Laksa Sarawak which was deemed ‘Breakfast of the Gods by the late celebrity chef Anthony Bourdain’. The base of the laksa broth is cooked by adding prawn shells into the laksa paste. Together with is spicy soup, cooked rice vermicelli is topped with peeled boiled prawns, omelette strips, bean sprouts, chicken stripes and chopped coriender leaves. [Breakfast]
Kolo Mee
Kolo Mee, a Sarawak Malaysian Chinese noodle dish, is characteristically dry and served without soup. The springy egg noodles are topped with sliced BBQ pork (char siu), minced pork (without lard), shallots, white pepper, and fragrant fried onions. It’s a classic staple enjoyed for breakfast, lunch, or dinner. If you’re feeling adventurous, you can add wontons, fish balls, or veggies like choy sum. Try this leaner version at home—it’s a delightful blend of flavors! [Breakfast]
Kacang Ma
Kacang Ma is originally taken by women in Sarawak on ‘confinement’ which is the period of rest they take after giving birth. The main ingredients are Chinese motherwort leaves, Chinese rice wine and ginger. the dish has a strong liqour flavour with a subtle dry and sweet taste. [Lunch/Dinner]
Manok Pansuh
Manok Pansuh, also known as Ayam Pansuh, is a traditional delicacy from Sarawak, Malaysia. The name itself translates to “chicken bamboo” in the Iban language, offering a glimpse into its essence. To prepare Manok Pansuh, chicken meat is cooked within a freshly cut bamboo stalk, infusing it with a unique aroma and taste. The dish is often enjoyed during festivals, especially the Gawai Dayak—a thanksgiving celebration marking a bountiful harvest. The tender chicken, seasoned with lemongrass and other herbs, becomes a flavorful delight when cooked in the bamboo log. [Lunch/Dinner]
Midin
Midin, a wild fern that thrives in the shadows of towering dipterocarp trees, is not just a plant but a symbol of the rich biodiversity of the region. When stir-fried with the pungent, umami-rich belacan (shrimp paste), it transforms into a dish that captures the essence of the wilderness: Midin-belacan. [Lunch/Dinner]
Kueh Chap
Kueh Chap is a classic Teochew dish consisting of flat sheet rice noodles served in a flavorful braising sauce made with pig innards, tofu, and braised hard-boiled eggs. This is a rich and flavourful dish. [Breakfast]
Rojak Kuching
Rojak Kuching is a beloved dish in Sarawak, especially in Kuching. It’s a delightful fusion of Indian and local flavors. The dish typically features a tamarind and curry-based gravy, generously coating ingredients like crispy turmeric-spiced fried chicken and mung bean-studded cucur (fritters). The result? A celebration of textures and tastes that locals and visitors alike enjoy. If you’re in Kuching, give it a try! [Tea]
Teh C Peng Special
Teh C Peng Special, also known as Three Layer Tea, is a delightful Malaysian beverage which originates from Sarawak, that’s both refreshing and visually striking. [Drink]
Ice Cream Gula Apong
Gula Apong Ice Cream is a delightful treat that combines the sweetness of Sarawak’s nipa palm sugar (gula apong) with the cool creaminess of ice cream. [Dessert]
Crispy Tomato Mee
Crispy Tomato Mee, also known as Mee Tomato Sarawak, is a delightful dish originating from the bustling hawker stalls of Sarawak. It beautifully marries Chinese culinary techniques with local flavors, reflecting the multicultural tapestry of the region. Imagine tender noodles—often kolo mee—shallow-fried until slightly dry and crispy, then smothered in a velvety tomato-based sauce. The result? A harmonious blend of textures and flavors that captures the essence of Sarawak’s unique food landscape. [Breakfast]
Sarawak Layered Cake
Kek Lapis Sarawak, also known as Sarawak Layer Cake, is a vibrant and flavorful layered cake originating from the state of Sarawak in Malaysia. This cake is a staple in the Malaysian state of Sarawak and is often served on special occasions such as Aidilfitri, Christmas, Deepavali, Gawai, birthdays, and weddings. Unlike conventional cakes, kek lapis Sarawak is meticulously assembled by broiling each layer one after the other, resulting in a stunning kaleidoscope of colored layers. The intricate patterns and rich flavors make it a true culinary delight! [Dessert]
Bihun Belacan
Mihun Belacan, also known as Bihun Belacan, is a delightful dish that represents the rich culinary tapestry of Sarawak, particularly in the Kuching region. [Breakfast/Tea]
Other Recomended Kuching Food
- Mee Jawa
- Roti Jala
- Oyster Omelette
- Ambal Curry
More about food Kuching
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