What Locals Eat in Kuching
Sarawak Laksa
Sarawak Laksa is one of Kuching's most iconic dishes and is often regarded as the signature breakfast of Sarawak, Malaysia. The dish consists of rice vermicelli served in a fragrant broth made from a unique blend of spices, coconut milk, sambal, and stock. It is typically topped with prawns, shredded chicken, omelette strips, bean sprouts, fresh coriander, and a squeeze of lime. Developed from the diverse cultural influences of Sarawak's Chinese, Malay, and indigenous communities, the dish has become a symbol of the state's culinary identity. It works so well because the creamy, aromatic broth balances savoury, spicy, and citrusy flavours, while the combination of noodles, seafood, and herbs creates a rich yet refreshing meal.
Kolo Mee
Kolo Mee is one of Kuching's most beloved dishes and a staple of Sarawak's food culture. It is commonly eaten for breakfast or lunch and consists of springy egg noodles tossed in a light seasoning of shallot oil, soy sauce, and often pork lard. The noodles are typically topped with slices of char siu, minced pork, spring onions, and crispy fried shallots, and are usually served with a bowl of clear soup on the side. Introduced by the Chinese community in Sarawak, Kolo Mee has become a signature dish of Kuching. It works so well because the simple seasoning allows the texture of the noodles and the flavour of the toppings to shine, creating a light yet satisfying meal that locals enjoy every day.
Bidin/Midin
Midin, also known as Bidin or jungle fern, is a unique vegetable native to the rainforests of Sarawak, Malaysia. It is commonly enjoyed as a side dish for lunch or dinner and is often stir-fried with garlic and belacan (fermented shrimp paste) or cooked with traditional Sarawak red rice wine. The red wine version is especially popular among local Chinese communities, where the wine adds a gentle sweetness and rich aroma to the crisp fern. Harvested from the wild, Midin has long been part of the traditional diet of Sarawak's indigenous communities and remains a favourite in Kuching today. It works so well because the tender stems and crunchy texture absorb the savoury or sweet flavours of the sauce while retaining their fresh, distinctive character.
Dayak Cuisine
Dayak cuisine refers to the traditional food of the Dayak people, the indigenous communities of Sarawak and Borneo. It is commonly enjoyed during family meals, festivals, and cultural celebrations, with ingredients often sourced from the rainforest, rivers, and local farms. Popular ingredients include wild vegetables such as midin, river fish, bamboo shoots, jungle herbs, smoked meats, and rice. Traditional cooking methods include grilling, smoking, and cooking food inside bamboo tubes, such as the famous Manok Pansoh, a chicken dish cooked with herbs in bamboo. It works so well because the use of fresh local ingredients and simple cooking techniques allows the natural flavours to shine, creating dishes that are both distinctive and deeply connected to Sarawak's cultural heritage.
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