Amuse-Bouche
Of Sea, Forest, and Friendship
Amuse-Bouche
Our adventure begins with a trio of one-bite marvels titled “Of Sea, Forest, and Friendship.”
This amuse-bouche unites Sarawak and Japan in harmony, reflecting the friendship between our cultures through local ingredients and Japanese touches. Picture a coastal breeze meeting a tropical forest.
Dabai &
Avocado Feather
A delicate black dabai olive and creamy avocado tuile, shaped like a feather fallen from a hornbill’s wing – Sarawak’s revered bird of the forest.
It’s crisp, airy, and imbued with Bario Merah red rice, symbolizing the land’s rich soil.
Job’s Tear
& Snail Cattail
In front of you stands a floral design with a tiny “cattail reed” (please lift it from the floral arrangement) – a crunchy puff of Job’s Tears grain and wild tekuyung pasang (river snail).
This bite looks like a swamp cattail plant, evoking riverbanks where snails thrive. Earthy and briny, it honours the rivers and the foraging traditions of riverine villages.
Tiger Prawn
Tofu Pearl
Finally, a gleaming “pearl” rests on a pedestal – a silky orb of Sarawak tiger prawn and silken tofu.
Infused with a drop of Japanese yuzu citrus and a pinch of Sarawak white pepper, it delivers an oceanic burst of flavour. In one gentle bite, you’ll taste the South China Sea and a hint of Japan’s sea spray.
Each of these amuse-bouche elements offers a microcosm of sea and forest coming together. As you savour them, notice how crisp meets tender, and salty meets bright.
This opening chapter celebrates friendship – the unity of flavours from different worlds, just as Expo 2025 unites nations. It’s a promise that tonight’s journey will be one of harmony and discovery.
Dabai (Black Olive)
A seasonal Bornean fruit with glossy black skin and rich yellow flesh, known locally as the “Sarawak olive.”
Bario Merah Red Rice
A red-hued heirloom rice from Sarawak’s Bario Highlands, celebrated for its nutty flavor and natural pigments.
Job’s Tears Grain
Tear-shaped grains from Coix lacryma‑jobi, eaten as a cereal with chewy texture and mild sweetness.
Tekuyung Pasang
(Wild River Snail)
Freshwater snails from Sarawak rivers, locally foraged for their briny, earthy flavor.
Sarawak Tiger Prawn
Large prawns found in Sarawak’s coastal and brackish waters, known for firm and naturally sweet meat.
Silken Tofu
Soft-textured tofu made by coagulating soy milk without pressing, ideal for custard-like consistency.
Japanese Yuzu Citrus
A fragrant Japanese citrus with intensely aromatic rind and tart juice used in ponzu and yuzu kosho.
Sarawak White Pepper
Bornean-grown white pepper known for its clean, sharp heat and refined aroma.
