The.Dyak

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 artifacts that reflect the historical background of the owners family, their ethnicity and the melting pot nature of Sarawak. The environment is relaxed and friendly and if you have dining requirements such as vegetarians, call ahead to ask and they can accommodate your needs. My partner and I are vegetarians and we had three amazing dishes, one was the tender wild fern, the other was the stir fried shredded cassava leaves and raja ulam (a wild vegetable salad). All three dishes were delicious with fresh herbs, but our favorite was the cassava leaves. Tried the naan (locally brewed rice wine) which was reminiscent of Japanese sake but with its own unique flavor.

When I come to Sarawak, I look for the most authentic local food. They have a lot of different flavors and are completely different from what I eat at home. The Dyak is a good place, offering a higher end local cuisine. We certainly enjoyed every dish here, but the prices may be a bit high. The decoration here is very nice and the restaurant feels good. It is a good place to meet friends and enjoy delicious local dishes.

The owner of this shop is Chinese and married to a Dayak. So even though the food here is Dayak cuisine, it also has some Chinese food taste. There is a kind of wild vegetable that can only be eaten in East Malaysia, which is baku vegetable. Most of the people here come here to stir-fry Malay custard. This restaurant also serves Dayak homemade rice wine, which is worth a try.