COAST
& Sago
Our voyage now descends the mountains and arrives at the coast of Sarawak, where rivers meet the sea.
Envision mangrove-lined shores and sandy beaches, the realm of fishermen and seafarers. This bold course, “Coast,” celebrates the coastal peoples’ ingenuity.
At its heart is umai, a traditional Sarawak-style ceviche. We use freshly caught Ikan Pirang, sliced thin and cured briefly in green mango, calamansi, chili, and shallot to keep its oceanic silkiness.
Beneath and beside the fish sits a chilled coconut custard. For texture, a crisp tebaloi (sago) cracker, coloured with squid ink, adds snap and umami.
Dotted around the plate are tropical “pearls,” either tiny sago pearls or seaweed caviar, carrying a sweet-tart, pandan-infused coconut nectar.
This course is a vibrant tableau of seaside life. Raw fish freshness, creamy coconut comfort, and the crunch of sago sing a coastal melody of Sarawak.
