As if the local delicacy that is belacan (processed shrimp paste) isn’t enough, Bintulu is also famous for cincaluk. Cincaluk is actually shrimp paste that is pickled and served as a side dish. Chilies and lime are added to give more zing to it and it can be eaten with cucumbers or in a meal with rice and other popular local dishes. Like belacan, cincaluk is an acquired tast for those unfamiliar with Sarawak cuisine. It has a strong aroma and a salty bite to it that might repel those used to less exotic foods. However for those brave enough to try this local threat it promises to grow on them.

Like belacan, cincaluk is never eaten as it is, as the flavour and taste is too intense. In fact when eating cincaluk, only a little is used and suffice to say it goes a long way with rice. What makes Bintulu cincaluk a standout is the fact that it is much cleaner and nicer smell than the competition. The locals take pride in producing a quality product. The red and white rice used are also locally grown, and this further insures that the cincaluk is truly a Sarawakian commodity.

Both belacan and cincaluk sprouted from cottage industries. Today more commercialised ones are available, but the true connoisseur will always seek out Bintulu cincaluk. Cincaluk, like belacan, makes a welcome gift for those familiar with it. That’s why Malaysians from other states usually flock to Bintulu during the bubuk season to seek out the shrimp products available then. Today innovative chefs incorporate cincaluk into various dishes to help bring out the flavour of dishes and it has become common place at various fine dining establishments in the country. Those looking for something exotically Sarawakian should give Cincaluk a try!

Sarawak has quite a reputation for its delectable array of local fare. Just ask any locals around town and they’ll gladly point out the best place to grab a bite of must-have Sarawakian delicacies that truly distinguish the Malaysian State’s multi-culinary delights.

In Kuching, the capital city of Sarawak, one of the staple dishes that can practically be eaten for breakfast, lunch, dinner or even supper is none othe than the beloved Kolo Mee. This noodle dish comprising of dry egg noodles (available in straight, curly or flat) is served either dry or wet though most people tend to opt for the dry version, which definitely has more oomph!

Observe your local Kolo Mee seller and watch as the raw noodles are dunked into a large pot of boiling water. Once cooked, they are then given a quick toss in a bowl with seasonings comprising of lard, vinegar, light soy sauce or fish sauce and salt and pepper before garnished with slices of barbecued meat, leafy greens, fried crispy shallots and spring onions. Other variants of toppings include prawns, cuttlefish and fried chicken.

Sold practically everywhere in kopi tiam (coffee shops), food courts and even hotel restaurants, a bowl of this hearty dish usually starts from RM2.5o.

Though most people swear by lard-laden Kolo Mee, a halal version of this all-time favourite dish is also available at numerous eateries particularly in the areas of Petra Jaya, Jalan Satok and Jalan Haji Taha, where Cafe Bunda is located. More familiarly known as “Mi Kolok”, the noodles are basically similar to the non-halal ones except that lard is replaced with shallot oil.

Cafe Bunda’s take on the addictive dish is further enhanced with generous servings of condiments such as fried chicken, minced chicken, beef, bean sprouts, fried shallots and spring onions. Those who have a sudden craving for “Mi Kolok” at any time of the day, should bear in mind that Cafe Bunda operates till late every day from 10.30 am to 1.30 am.

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