Sabah, a Malaysian state on the island of Borneo, is renowned not only for its stunning natural landscapes but also for its rich culinary heritage. Whether you are a food enthusiast or an adventurous traveller, the gastronomic delights of Sabah offer an unforgettable experience. Here are the top five must-try foods when visiting Sabah:
1. Ambuyat
Ambuyat is a traditional dish of the Kadazan-Dusun people, made from the sago starch of the rumbia tree. This starchy, glue-like delicacy is typically enjoyed with a variety of side dishes and dipping sauces, such as sambal belacan. The unique texture of ambuyat makes it an intriguing dish, where diners use a bamboo fork called chandas to twirl the starch and dip it into the accompanying sauces. The bland taste of ambuyat perfectly complements the spicy and flavourful sides, making it a versatile and staple dish in Sabah’s culinary landscape.
2. Sinalau Bakas
Sinalau Bakas, or smoked wild boar, is a sought-after delicacy among the indigenous communities of Sabah. The meat is marinated with salt and other spices before being smoked over an open flame, giving it a distinct, smoky flavour. The succulent and tender texture of the meat, combined with its rich and slightly gamey taste, makes Sinalau Bakas a must-try for meat lovers. Often sold by roadside vendors in rural areas, it offers an authentic taste of Sabah’s traditional cuisine.
3. Tawau Mee Tauhu
Originating from the town of Tawau, Mee Tauhu is a comforting noodle dish that has become a favourite among locals and visitors alike. The dish consists of yellow noodles served in a savoury broth, accompanied by stuffed tofu (tauhu) filled with fish or meat paste. Garnished with spring onions and fried shallots, Tawau Mee Tauhu offers a harmonious blend of textures and flavours, from the soft tofu to the springy noodles and the aromatic broth. It’s a perfect meal for any time of the day.
4. Hinava
Hinava is a traditional Kadazan-Dusun dish that can be likened to ceviche. It is made from raw fish, typically mackerel, which is marinated in lime juice. The acidity of the lime “cooks” the fish, resulting in a fresh and tangy flavour. Hinava is usually mixed with grated ginger, sliced chillies, and occasionally, diced bitter gourd. The freshness of the fish combined with the zingy marinade and spicy kick from the chillies makes Hinava a refreshing and appetising dish, perfect for those who love seafood.
5. Butod
For the more adventurous eaters, Butod is an exotic delicacy worth trying. Also known as sago worms, Butod are the larvae of the sago palm weevil. These grubs are traditionally consumed raw or lightly sautéed. They have a creamy texture and a nutty flavour, often compared to that of coconut or almond. Though it might seem daunting to try, Butod is a nutritious and protein-rich food that has been a part of the indigenous diet for generations. Sampling Butod provides a unique insight into the traditional dietary practices of Sabah’s native communities.
