Tapai – The rice wine of Sabah
Tapai or lihing, made from fermented rice is the favorite drinks of Sabahan. Tapai are usually served during KadazanDusun celebration and rites.
The difference between Tapai and Lihing is Tapai is usually made from brown rice which produces less water while Lihing is made using pulut...
Linopot – Rice or mashed yam wrapped in leaves
Linopot is rice or mashed yam wrapped in leaves. Tarap tree leaves are usually used for linopod because of its size.
Linopot is very popular during the old days because villagers can easily bring their rice along to work at farm and jungle. It's not easy to find...
D’ Place Kinabalu Plaza Shell – Sabah Local Kadazan-Dusun cuisine
D'Place previously located at Kepayan Perdana which is inconvenient for tourists and guests. They take the bold move to Plaza Shell which located at the center of Kota Kinabalu City.
The new D'Place Kinabalu at Plaza Shell offer much bigger space than the previous outlet....
Logan bakar, grilled coconuts and coconut puddings at Sulaman Road, Tuaran
A trip to Tuaran must include a stopover at Sulaman road area where there are many stalls alongside the road serving Lokan Bakar, coconut puddings and grilled coconut. Lokan Bakar means BBQ clams. The clams are collected from the mangrove nearby. The hygiene level...
Ambuyat – Traditional Sabah dish at Le Meridien KK
Ambuyat is a traditional dish commonly eaten usually during special events as a substitute for rice. Imbue is derived from the interior trunk of the sago palm. It is hard to find shops serving ambuyat around Kota Kinabalu as the it require a long and tedious process...
Where to find Hinava in Kota Kinabalu
Hinava is a traditional dish of Kadazan-Dusun people of Sabah. It is made from fresh raw fish and mixed with lime, salt, red chilli, sliced shallot and ginger. Hinava is also known as Raw fish salad and serve as an appetizer. Few types of...
