Savouring
Sibuti
Based in Sibuti, near Miri, this food practice explores the art of preservation in a humid coastal climate. Traditionally, communities smoked and dried ingredients such as bananas and fish to survive long journeys and changing seasons. Savouring Sibuti draws from these methods, refining them into products that can be enjoyed as snacks, pantry staples or gifts.
Bananas are sourced from local growers, then slowly smoked until their sweetness deepens and the texture becomes chewy and aromatic. Other products may follow similar principles, turning perishable harvests into items with a longer shelf life, without relying heavily on artificial additives.
Within a terroir economy, Savouring Sibuti highlights how preservation can be both practical and poetic. The smoke, salt and sun become ingredients in their own right, allowing the taste of a small Sarawak town to be shared far beyond its coastline while still honouring the people and environment that make it possible.
FB : Dayang Puteri Steward
Contact : +60 11-1409 0250
