When it comes to Sarawak, our identity is synonymous to the varieties of our local food. They are heritage on its own as they have subsisted to be around for as long as our people have. When we talk about our culture, it is hardly ever separable from the food that we are most familiar with. We have them like how our ancestors had them and today, even tourists from all around make it a quest to taste these local delicacies that can only be found in Sarawak.

The team of Wadd! made a trip to the northern coast of Borneo island - Sibu, The Swan City of Sarawak with two missions in mind. One, to uncover these mouth-watering treasures for our readers and two, to fulfil our own cravings of course!

This particular township consists primarily of Chinese (Foochow) from Fuzhou as it is the land where their ancestors have come to settle down during Sir Edward Brooke’s era. The migration was mainly to develop the fertile ground of Rajang River delta. Lucky for us, today we get to enjoy the food specialities of Fuzhou’s Chinese. Let us first warn you that you are about to get really hungry as we reveal to you some of Sibu’s most popular dishes!

Image source via Giphy

1. Kompia

Here’s a Chinese version of a bagel call ‘Kompia’. These plain but sweet and a little saltish bun with sesame seeds topping is one of Sibu’s most well-known specialty. They are made with lard, onions, salt and flour and you can have them with fillings of your preference. They are popularly served oven-baked with minced meat stuffing. Enjoy them in rich pork broth with stewed pork slices at a small hawker stall where we would like to deem it as a hidden treasure. The humble stall has been around at one of Sibu’s oldest street - Jalan Tiong Hua for over 30 years now. Any true Sibu-ians should be aware of the outlet. Enjoy your Kompia with their refreshing signature sour plum with lime drink!

2. Dian Bian Hu

Here’s another local favourite - thin slices of soft handmade rice starch served in savoury soup with fish balls, squids, black fungus and anchovies. The secret of this dish lies in the home-made fish balls. Sprinkle your preferred amount of pepper and some vinegar, the combination of the taste is absolutely superb! The locals love having this delicacy for a hefty breakfast. A corner coffee-shop situated at the old bus station call - Chop Hing Huong has long been the people’s all-time favourite when it comes to this unique dish! You won’t be disappointed!

3. Kampua

This next dish bears much resemblance to Kolo Mee that no Sarawakian could possibly be unaware of. What sets it apart would be the texture of the hand made noodle, it is smooth, soft and gives a yielding sensation in your mouth. Introducing Kampua, Sibu’s signature noodle served simply with or without light soy sauce. Like Kolo Mee, it also comes with Char Siu (roasted pork slices) and its rich flavour is one that cannot go without the ingredient of pork lard. It also goes well with chilli sauce. If it is too heavy for your taste, the warm broth that comes with it will provide you with the perfect soothing fix.

4. Hung Ngan

Here’s another unforgettable Foochow specialty. Thick round vermicelli in soup based of Chow Chai (preserved vegetables), tomatoes, chicken, bits of spring onions and if you’re lucky some prawns and cuttlefish too! Its distinctive taste is imparted by the preserved vegetables and that extra bit of tantalizing sourness comes from the tomatoes and by adding some vinegar. Hung Ngan can also be ordered in fried style and they are to drool for just the same!

5. Tang Yuan

The colourful hand moulded winter balls with so much to love! Traditionally, these glutinous rice balls are eaten during festive seasons such as the winter solstice festival or birthdays and weddings. The sugary broth is symbolic of happiness while its roundness signifies the togetherness of a family. You can have it the traditional way which is in soup or dry with the mixture of grind peanut and sugar. To add fragrance to the soup, some would add pandan leaves or sweet potato, but the key to this unique dessert remains in the skills of making sure the glutinous rice flour is properly mixed to produce a chewy texture. Every day can now be auspicious with this savoury dessert available all year round!

Discover the best of SIBU’s various local delicacies at the upper floor of the newly refurbished Sibu Central Market (opposite the Express Boat Terminal) housing dozens of food stalls. For dinner and supper food adventures, head on over to Taman Muhibbah Hawker Center or Farley Food Court!

 

Bon appétit!

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