A customer brought us here for dinner.. dayak food, wow. My first time having a dayak cuisine. Boy was I excited alright.
The restaurant is run by these two sweet elderly couple and the place was decently decorated …with native paintings and native instrumental forresty music at the background.
The sambal anchovies was superb. Wok-hei and spicy! Opened our tastebuds before the main dishes came.
The fried ferns were delicious too. One of local kuchingite favourites. Dayaks seem to love their dishes spicy all the way. Suits me just fine!
We ordered their trademark 3 layer pork and grilled pork longhouse style. Wow. They tasted really good. Somehow the pork tasted rugged, a little tougher, much like wild boar’s meat. But well marinated and flavoured.
The dishes did resemble a little bit of the nyonya style to me, but still has its own character.
The elderly lady owner was very friendly and spoke to us for a while, recognizing that our tones really pointed us out that we were from ‘the other side’.
She passed us a little memoir book to pen down our thoughts and comments over our dining experience here. Many from all over Malaysia and overseas left kind messages on the book and I’m sure every word made her husband happy, whom I believe is the head of the kitchen.
Kudos to the couple and all the best in your business!