The.Dyak Review

The.Dyak belongs to the roadside restaurant. When I passed by for the first time, I saw that it was opening and it was not officially open. When the meal came back, there was no room, the whole was OK, the simple meal was full.

This restaurant eats Chinese cuisine. There are also Malay dishes, but I think Malay cuisine may itself belong to Chinese cuisine. The taste is heavier, just in line with my appetite. People still eat a lot.

This is a lovely restaurant with rich cultural relics reflecting the historical background of the owner's family, their ethnic group and the nature of Sarawak. The environment is relaxed and friendly, and if you have dining requirements, such as vegetarians, call in advance to ask about the situation, they can meet your needs. My partner and I are vegetarians and we have three amazing dishes, one of tender wild ferns, the other fried cassava leaves and raja ulam (a wild vegetable salad). All three dishes are made with fresh herbs and are delicious, but our favorite dish is cassava leaves. Tried coconut wine (local rice wine), which brings to mind Japanese sake, but it has its own unique flavor.

The proprietress of this store is Chinese and married to Daraya. So although the food here is said to be the dishes of Daraya, it feels that the taste buds of Chinese food coexist. There is a wild vegetable, which can only be eaten by Dongma, which is baku cuisine. Most of the people here are fried Malay. The restaurant also has Daraya's homemade rice wine, which is worth a try.

A restaurant mainly selling Daraya traditional dishes, the decoration inside is simple and beautiful. The proprietress introduced a few traditional Daraya dishes to us to try, good dishes, many choices. And here there are rice wines brewed by Daraya people!