RIVER
Blossom & Snail Broth
Our first course carries us to Sarawakâs boisterous and energetic rivers. Imagine a misty morning on the banks of the Rejang River, under the canopy of rainforest, as the legendary Labang sprints upstream.
We pay homage to this prized fish with a preparation as robust as the riverâs flow. On your plate is a tender fillet of Labang, slow-cooked confit in aromatic Enkabang nut oil, an oil derived from the jungleâs illipe nuts.
This rich, nutty oil imbues the fish with an Enkabang-rich aroma.
We finish the fish with a crust of crushed sago pearls and âberasâ hill rice, giving it a delicate crunch reminiscent of river pebbles. The dish is then bathed in a silken collagen broth made from the Labang bones and scales. This zero-waste broth, fortified with a snail reduction and wild ulam herb oil, is poured warm into your bowl.
As it pools around the fish, breathe in the scent. Notes of Liberica coffee blossom drift like floral notes on a riverside breeze. Each sip of broth is a serene start, evoking Sarawakâs rivers, velvety and nourishing.
By marrying Labang with foraged nuts, flowers, and snails, we highlight biodiversity and sustainability. River fish, forest nuts, and snails coexist in this bowl, as in nature.
This course invites you to savour Sarawakâs river bounty respectfully. We begin gently, in harmony with nature, as the river sets the tone for our journey.
