Traditional Indonesian food is found throughout Kuching, the capital of the largest state of Borneo. However, the state of Sarawak has its own unique cuisine that should not be missed!
Local delicacies such as kolo mee, Sarawak laksa, kueh chap and tomato sauce keuy teow are a few entrees that visitors to this city may find on the menu. Kolo mee contains traditional yellow egg noodles with minced pork or beef that’s been marinated in fish and soy sauce and then mixed with veggies, vinager, garlic, pepper powder and corn or potato flour. Sarawak laksa is made from a base of sambal Bbelacan with sour tamarind, garlic, galangal, lemongrass and coconut milk, topped with bean sprouts, chicken strips, shrimp, omelette strips and fresh coriander.
Other options you might want to sample during a night out at a local restaurant during your Borneo tour  include a bowl of kueh chap. Kueh chap ismade succulent by its squarish, flat and flimsy noodles that are served with dried tauhu and generous amounts of pork — lean and fatty cuts of meat as well as other organs that are accented with a hard boiled egg.
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