MOUNTAIN
Highland Venison, Bario Rice
Risotto & Ferns
Now our journey ascends to the mountains – the highlands of Bario and beyond. The air cools and thins; you can almost feel the morning fog of the uplands. This course pays tribute to Sarawak’s mountain tribes and their terroir. In these highlands, deer roam the forest edges, rice terraces blanket the valleys, and wild ginger and ferns sprout underfoot.
We capture that panorama on your plate, crafting a dish that is both rustic and refined – like a mountain soul with a French technique. The centerpiece is aged venison loin, crusted in Litsea and Bario salt. Litsea (Litsea cubeba) is a local mountain pepper, carrying bright citrus-pepper notes cherished by indigenous communities. We grind its berries with mineral-rich salt from the Bario highland salt springs to create a curing rub – this gives the venison a floral, peppery crust, as if seasoned by the mountain air itself.
The venison is seared and roasted to perfection – juicy and tender, with that aromatic crust evoking the wild spice of Borneo. It rests on a “terroir” of three-coloured Bario rice risotto – imagine red, black, and white rice grains grown in the Bario Highlands of Sarawak, now lovingly cooked the Italian way. We’ve taken a traditional Manok Pansuh broth (chicken-bamboo) and used it to slowly infuse the risotto instead of a typical stock.
This broth, made from bamboo-cooked chicken with wild ginger and herbs, imparts a subtle smoky earthiness to the creamy rice. It’s a true East-meets-West technique: rustic ethnic broth, Italian risotto – united at last.
Resting atop the risotto, like forest floor treasures, are wild Sarawak ferns and garnishes. You will find tepus – slivers of wild ginger, fried crisp to add gentle warm spice and crunch. There are pickled terung asam (native sour eggplant) preserves, and pearls encased with white balsamic and truffle, which pop with tartness – reminiscent of highland pickling traditions that brighten heavy meals.
A drizzle of Liberica coffee surrounds the rice – a sauce combined with locally grown coffee into a rich, bittersweet reduction.
Finally, tender tips of bracken and midin ferns, briefly sautéed, crown the dish – providing a touch of green crunch and a visual echo of jungle vines.
All those scenes converge here: the warmth of risotto comfort, the zing of foraged herbs, the camaraderie of sharing preserved foods. It exemplifies cross-cultural culinary craftsmanship – French and Italian techniques enlivened by indigenous ingredients. More than anything, it honours the highland communities’ philosophy: take what the land gives you, elevate it with care, and share it in celebration.
Venison Loin
A lean, tender cut of deer meat prized for its rich, gamey flavor.
Litsea (Litsea Cubeba) – Mountain Pepper
A fragrant spice used in Borneo cooking, known for its citrusy aroma.
Bario Salt
A highland Sarawak salt hand-harvested by indigenous communities.
Three-Coloured Bario Rice (Red, Black, White)
A mix of red, black, and white heirloom rice from Bario Highlands.
Manok Pansuh Broth (Bamboo-Cooked Chicken)
Traditional Iban-style bamboo-cooked chicken broth.
Wild Ginger (Tepus)
An aromatic rainforest herb used for its citrusy-ginger flavor.
Pickled Terung Asam
(Sour Eggplant)
A tangy Borneo sour eggplant used in indigenous cuisine.
Bracken Ferns
Young shoots of edible wild ferns, often stir-fried.
Midin Ferns
A crunchy wild fern native to Sarawak, usually cooked with garlic.
