48 discoveries
Adan rice connects a meal with the cultivated valleys of the Krayan highlands. White, red and black varieties, local farming knowledge and the rhythm of rice fields make this North Kalimantan staple more than a named restaurant dish.
Ambuyat is Brunei’s sticky sago staple, eaten with a sour or spicy cacah dip and a spread of side dishes. The pleasure lies in the contrast between its mild base, lively accompaniments and the turning motion of the bamboo candas.
Amplang is a crisp fish cracker associated with East Kalimantan, especially familiar as a snack and take-home food. Its appeal lies in the combination of a light crunch and savoury fish flavour.
Ayam pansuh, also called manuk pansuh, is chicken cooked inside bamboo in Sarawak. Ginger and lemongrass scent the meat, while the bamboo vessel creates a moist preparation connected with Dayak food traditions.
Bambangan is an aromatic Bornean mango, valued in Sabah both as fruit and as a tangy preserved accompaniment. Tonsom or nonsom bambangan places its fibrous flesh at the centre of a Kadazandusun food tradition.
During Erau in Tenggarong, Beseprah turns food into a shared public occasion, with people sitting together to eat.
In Singkawang, bubur gunting brings together a sweet mung-bean base and pieces of cakwe, the fried dough cut over the bowl. Try this local comfort food as a small meal or snack, with time to notice how the textures change.
Bubur pedas is a savoury rice porridge associated with Sambas Malay food in West Kalimantan. Ground roasted rice, vegetables and aromatic seasoning make it more layered than its name, “spicy porridge”, first suggests.
Choi pan, also written chai kwe, is a soft filled dumpling closely associated with Pontianak. Rice-flour and tapioca wrappers, savoury vegetables, fried garlic and chilli sauce give this West Kalimantan snack its character.
Cassava gives Coto Menggala its name and substance: a distinctive Pangkalan Bun soup with chicken and accompaniments that vary between cooks.
A contemporary food stop at Gaia Bumi Raya City: explore the garden terrace and check which restaurants or temporary food events are open.
Explore a real local food-business area in Sangatta, checking the stalls and menu available during your visit.
Discover gami bawis through Bontang’s coastal kitchens, where the fish dish forms part of a recognised local culinary identity.
Gence ruan is an East Kalimantan fish dish associated with Kutai cooking. Grilled haruan or gabus fish meets a lively chilli-and-onion seasoning, bringing together smoke, savouriness and heat.
Hinava brings together finely sliced fish, lime, ginger and chilli in a bright Sabahan dish. Its fresh-tasting acidity and aromatic crunch make it a distinctive introduction to Kadazandusun food, with an important distinction between citrus marination and cooking.
A sweet flour-based snack with a memorable name, ilat sapi belongs to the small-shop and souvenir-food scene of Pangkalan Bun.
Juhu singkah uwei brings tender young rattan to Central Kalimantan’s rice table. Cooked with aromatics, sometimes fish or meat, its slightly bitter character can meet sour vegetables in a distinctive Dayak preparation.
Kalumpe, also called karuang, turns finely pounded cassava leaves into a savoury vegetable dish from Central Kalimantan. Aromatic seasonings, small aubergines and rice-table accompaniments reveal the Dayak food traditions behind the two names.
Explore Samarinda’s nasi kuning quarter around Jalan Lambung Mangkurat, a specific city food stop rather than a claim that yellow rice belongs to one place.
Kelupis is a leaf-wrapped glutinous-rice parcel found in Brunei and Sabah. Coconut milk enriches the rice, while steaming and the wrapper give the snack its characteristic form.
Ketupat Kandangan pairs compressed rice with smoky haruan fish and seasoned coconut-milk sauce. Named for Kandangan in South Kalimantan, it offers a rich introduction to Banjar food beyond a simple rice packet.
A Ketapang Malay way of enjoying rice parcels with richly seasoned accompaniments. Ketupat colet is worth seeking out as a complete local serving, not merely as a photograph of wrapped rice.
Rice-cake pieces and noodles come together in ketupat mie, a documented Martapura food whose exact broth and accompaniments depend on the cook.
Read a documented Sangatta food encounter through nipah-leaf ketupat, a shared regional tradition rather than an exclusively local invention.
Lemang is glutinous rice cooked with coconut milk in a leaf-lined bamboo tube. The firm, sliceable rice carries a gentle coconut richness and a cooking tradition shared across Kalimantan and the wider Malay world.
Linopot is a compact leaf-wrapped rice preparation from Sabah. Some versions combine rice with yam or sweet potato, making a soft staple that is opened and eaten with contrasting fish, vegetables and condiments.
Explore mantau as part of Balikpapan’s everyday food scene, including the local pairing with black-pepper beef.
Midin is Sarawak’s crisp fern vegetable, often stir-fried with garlic or belacan. The young shoots bring a juicy bite to a rice meal; shrimp paste changes both flavour and dietary suitability.
Fine noodles, a warm bowl and a story of longevity: discover Singkawang’s mie asin and ask each cook about the broth and toppings.
A seasoned rice dish linked to Kutai food culture, enjoyed with fish, vegetables and strong-flavoured accompaniments.
Nasi katok is a straightforward Bruneian meal of rice, fried chicken and sambal. The combination stays recognisable while each cook’s chicken seasoning and chilli sauce give it a different balance.
Yellow rice and richly seasoned accompaniments make nasi kuning a useful breakfast introduction to Banjarbaru’s wider Banjar food culture.
Nasi subut combines rice, corn and purple sweet potato in a colourful North Kalimantan staple. Associated with Tana Tidung, its mildly sweet, savoury base is often paired with fish.
Nuba laya is soft, worked rice wrapped in leaves in the Kelabit food traditions of Sarawak’s Bario highlands. The rice parcel connects a distinctive texture with farming, shared meals and local wrapping skills.
Explore Bontang’s local pempek tradition as a coastal fish preparation within a wider Indonesian food family.
Pengkang is a banana-leaf parcel of sticky rice with dried shrimp, finished over embers. Try it as a savoury snack during a Pontianak visit, while remembering that its food tradition also extends along the coast towards Mempawah.
Petah is a soft green rice-flour cake with a rich coconut topping, part of Martapura’s wadai tradition and especially associated with festive hospitality.
Pinasakan is a Sabahan fish dish braised with souring ingredients and turmeric until the liquid is reduced. Its concentrated savoury and gently sour flavour pairs with rice or ambuyat.
Take a sweet pause with pisang gapit, a banana snack associated with Balikpapan’s local food scene.
Meet roti gembong through Samarinda’s local bakery businesses, asking about the loaf, filling and version made by each producer.
Roti kap is a small sweet bake associated with Pontianak's Malay food traditions. Its modest size suits a pause with tea or coffee. Look for a local maker rather than assuming every souvenir shop carries the same version.
A seasoned shellfish dish associated with Ketapang, often discussed alongside ketupat colet. Look for the actual local preparation and ask what is in the sambal rather than assuming every clam dish is ale-ale.
Sarawak laksa brings fine rice noodles, aromatic broth, prawns, chicken and egg together in a bowl closely associated with Kuching. Coconut milk, tamarind and a spiced paste give it richness and tang without making every bowl identical.
Soto Banjar is South Kalimantan’s aromatic chicken soup, commonly served with ketupat, egg and perkedel. Its warm spice notes and varied accompaniments make it a full meal as well as a bowl of broth.
Explore jamu as a local drink-making tradition in Banjarbaru’s Kampung Pejabat, with attention to ingredients, flavour and the producer’s own explanation.
Tuhau is a strongly aromatic Sabahan ginger ingredient used in condiments and side dishes. Its tender shoots bring a pungent accent to rice meals, with pickled and sambal preparations offering different ways to taste it.
Umai is a Melanau fish preparation from Sarawak, combining thin slices with citrus or sour fruit, onion and chilli. Its fresh, sharp character connects a small plate with the fishing and sago traditions around Mukah.
Wadi is a fermented fish or meat preparation from Central Kalimantan. Salt and roasted-rice samu shape its distinctive character; the preserved ingredient is cooked before it joins a meal with rice.