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Borneo Food and Drink
Malaysia (Sabah and Sarawak)
The cuisine of Malaysian Borneo reflects a blend of Malay, Chinese and indigenous traditions. Rice and noodles form the basis of many dishes, often accompanied by seafood, vegetables and aromatic spices. Coastal cities such as Kota Kinabalu and Kuching are known for fresh seafood, while inland communities use jungle herbs, bamboo shoots and river fish. Local markets and food courts offer a wide range of dishes, from noodle soups to grilled meats. Alcohol is widely available, including beer, spirits and locally brewed rice wines enjoyed by some indigenous communities.
Brunei
Food in Brunei is influenced by Malay cuisine and shares similarities with neighbouring Malaysia. Rice is a staple, usually served with fish, chicken or beef dishes flavoured with spices, coconut milk and herbs. Street food and night markets are popular places to try local specialities such as grilled meats and noodle dishes. Alcohol is not sold in restaurants, shops or bars due to Islamic regulations, although non-Muslim visitors may bring limited quantities into the country for personal consumption under customs rules.
Indonesia (Kalimantan)
Cuisine in Indonesian Kalimantan is closely related to Indonesian cooking found elsewhere in the country, with rice served alongside a variety of spiced meat, fish and vegetable dishes. River fish is particularly common, and many dishes feature chillies, garlic and aromatic herbs. Markets and casual eateries known as warungs are popular places to sample local food. Alcohol is available in larger cities and hotels, although it may be less commonly found in smaller towns.
Sarawak Laksa: A fragrant noodle soup from Sarawak made with rice noodles, prawns, shredded chicken and egg in a rich, spicy coconut-based broth. It is one of Malaysia's most distinctive regional dishes.
Kolo Mee: A popular noodle dish from Kuching consisting of springy egg noodles tossed in savoury minced pork, char siu (barbecued pork) and fried shallots, usually served dry with a light soy-based seasoning.
Hinava: A traditional Kadazan-Dusun dish from Sabah made with fresh raw fish marinated in lime juice, ginger, chilli and shallots. The citrus effectively "cooks" the fish, creating a refreshing and tangy appetiser.
Bambangan: A unique Sabah speciality made from a wild mango-like fruit native to Borneo. It is often pickled or mixed with chilli and lime to create a sharp, aromatic condiment.
Ambuyat: Brunei's national dish made from the sago palm. The sticky, starchy paste is eaten by twirling it around bamboo sticks and dipping it into a variety of flavourful sauces.
Nasi Katok: A simple yet popular Bruneian meal consisting of rice, fried chicken and spicy sambal chilli sauce. It is widely available at roadside stalls and small eateries.
Soto Banjar: A well-known soup from South Kalimantan featuring chicken broth with vermicelli noodles, shredded chicken, boiled eggs and aromatic spices such as cinnamon and cloves.
Ikan Patin: A freshwater catfish dish popular in Kalimantan, often cooked in a rich, tangy broth with turmeric, chillies and local herbs.
Tuak: A traditional rice wine made by indigenous communities in Sabah and Sarawak. It is often served during festivals and social gatherings.
Teh Tarik: Malaysia's famous "pulled tea", made with strong black tea and condensed milk. The tea is repeatedly poured between containers to create a frothy top and smooth texture.
Malaysia (Sabah and Sarawak)
Tipping in restaurants is not expected in Malaysian Borneo. Many restaurants add a service charge of around 10% to the bill, particularly in hotels and more established establishments. In places where no service charge is included, leaving small change or rounding up the bill is appreciated but not obligatory.
Brunei
Tipping is not customary in Brunei and is generally not expected in restaurants. Some hotels and higher-end restaurants may include a service charge in the bill. If no service charge is applied, rounding up the bill or leaving a small tip as a gesture of appreciation is acceptable but not required.
Indonesia (Kalimantan)
Tipping is not mandatory in Indonesia but is appreciated in restaurants, particularly in tourist-oriented establishments and hotels. Some restaurants include a service charge in the bill. Where this is not the case, leaving a small tip or rounding up the bill is a common way to acknowledge good service.
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