Ethnic Sarawak Night: "Tale of Two Highlands"
The TALE OF TWO HIGHLANDS spotlights the exotic, undiscovered cuisine of her highland tribes. Join us for a discovery of the cuisine of the Highland Kelabits and Bidayuhs. The remoteness of Sarawak's highlands have meant that unique tribal cuisine and traditional cooking techniques have been preserved and largely undiscovered to this day, except by the adventurous. #EthnicSarawakNight's Tale of Two Highlands, uncovers these exotic flavours, heightened by slow smoking and open fire cooking. Take a seat with us and Discover:
📆 Friday, 24 November
⏱️ serving from 7.30pm
📍 temu house, Section 16, PJ
Ethnic Sarawak Nights
Passionately Sarawakian, Karen started #ethnicsarawaknight, her series of dining evenings, curated for a singular purpose - to share the undiscovered gastronomic treasure that is the ethnic cuisine of her home state. With 40 distinct sub-ethnic groups, a primary rainforest that provides native tribes with indigenous ingredients and flavours, and age-preserved ways of cooking - Sarawak’s indigenous cuisine is a true collection of culture, legacy, and history. Karen uncovers these flavours, refines the techniques and curates them into cultural morsels for her diners to experience. Not just a meal, also an insight into Sarawak’s ethnic heritage ways through food. Come join Karen and her team as they take you on a trip to Borneo!
Tale of Two Highlands: The Menu
FIRST
Terung Dayak & Smoked Tahai fish consommé
SECOND
Terung Bakar | Kelabit Sambal Belacan
Aye’ Pulut baton | Toasted coconut, Dodah Oil
HIGHLANDS DISCOVERY Bidayuh "Asam Siok"| Chicken & Highland rice, bamboo-fired
Kelabit "Labo Belatuh"| Smoked "pulled" Beef, Wild Cinnamon
Pucuk Ubi Kantan stir-fry
Cincalok Miri | Sambal Belacan | Salted Quail egg
SWEET Seasonal fruit sorbet in "Kueh Jala" tuile cup |
Sugarcane reduction
Tale of Two Highlands: The Optional VEGETARIAN Menu
FIRST
Terung Dayak & Smoked Mixed Mushroom consommé
SECOND Terung Bakar | Kelabit Sambal Belacan Aye’ Pulut baton | Toasted coconut, Dodah Oil
HIGHLANDS DISCOVERY Bidayuh "Asam"| Taro & Wild Mushroom or Young Nangka with Highland rice, bamboo-fired
Kelabit "Belatuh"| Smoked Aubergine or Lionsmane
Wild Cinnamon
Pucuk Ubi Kantan stir-fry
Sambal Belacan | Salted Quail egg SWEET Seasonal fruit sorbet in "Kueh Jala" tuile cup |
Sugarcane reduction
RM210/pax