The.Dyak

the.Dyak is a roadside restaurant. When I first passed by, I saw that it was just opening, but not yet officially open. When I came again at mealtime, it was already full. Overall, it was okay, and the simple meals were hearty.

This is a Chinese restaurant. There are also Malay dishes, but I think Malay dishes are also Chinese dishes. The taste is a bit stronger, which is just right for my taste. There are quite a lot of people eating there.

This is a lovely restaurant with rich cultural relics reflecting the historical background of the owner's family, their ethnic group and the nature of Sarawak. The environment is relaxed and friendly, and if you have dining requirements, such as vegetarians, call in advance to ask about the situation, they can meet your needs. My partner and I are vegetarians and we have three amazing dishes, one of tender wild ferns, the other fried cassava leaves and raja ulam (a wild vegetable salad). All three dishes are made with fresh herbs and are delicious, but our favorite dish is cassava leaves. Tried coconut wine (local rice wine), which brings to mind Japanese sake, but it has its own unique flavor.

When I come to Sarawak, I will find the most authentic local cuisine. They taste extremely varied and completely different from what I eat at my own home. The Dyak is very good, offering more high-end local cuisine. Of course we like every dish here, but the price may be a bit higher. The decoration here is very good and the restaurant feels very good. It is a good place to have dinner with friends and enjoy delicious local dishes.

The proprietress of this store is Chinese and married to Daraya. So although the food here is said to be the dishes of Daraya, it feels that the taste buds of Chinese food coexist. There is a wild vegetable, which can only be eaten by Dongma, which is baku cuisine. Most of the people here are fried Malay. The restaurant also has Daraya's homemade rice wine, which is worth a try.