RIVER
Empurau in Enkabang, Liberica
Blossom & Snail Broth
Our first course carries us to Sarawak’s boisterous and energetic rivers. Imagine a misty morning on the banks of the Rejang River under the canopy of rainforest, the legendary Empurau fish (fondly called the “Emperor of the River”) sprints upstream.
We pay homage to this prized fish with a preparation as robust as the river’s flow. On your plate is a tender fillet of Empurau, slow-cooked confit in aromatic Enkabang nut oil – an oil derived from the jungle’s illipe nuts, prized by the Empurau fish as part of its omega-rich diet. This rich, nutty oil imbues the fish with an Enkabang-rich aroma.
We finish the fish with a crust of crushed sago pearls and “beras” hill rice, giving it a delicate crunch reminiscent of river pebbles. The dish is then bathed in a silken collagen broth made from the Empurau’s own bones and scales – nothing is wasted. 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 Sarawak’s rivers” – velvety and nourishing.
Close your eyes, and you might hear the river’s whisper and the distant call of hornbills. By marrying the Empurau 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 Sarawak’s river bounty respectfully – honouring a fish so esteemed that local lore says you’ll “never forget” its taste. We begin gently, in harmony with nature, as the river sets the tone for our journey.
Empurau Fish
A prized freshwater mahseer from Sarawak, known as “King of the River”; its fruity, creamy flesh comes from feeding on native fruits.
Enkabang Nut Oil
(Illipe Nuts)
Pressed from Shorea macrophylla, this solid oil is rich, buttery, and used as a cocoa-butter substitute in cooking and cosmetics.
Crushed Sago Pearls
Ground starch pearls from tropical palm trees, used as crispy coatings, thickeners, or textural elements in Southeast Asian cuisine.
“Beras” Hill rice
Heritage upland rice from Sarawak’s highlands, valued for its resilience, local farming legacy, and rich flavor.
Wild Ulam Herb Oil
Aromatic oil extracted from local wild herbs (ulam) of Borneo, often used in salads and infusions for fragrance and earthiness.
Liberica Coffee Blossom
Fragrant flowers from Coffea liberica, harvested and dried as herbal tea with floral, honey, and lychee notes.
