text: Sarawak Laksa — a renowned soup noodle dish originating from Sarawak, is celebrated for its distinctive shrimp-based broth and complex laksa spice paste. This paste, comprising various aromatic ingredients, is sautéed to perfection before being combined with chicken and prawn broth and coconut milk. The broth is seasoned with soy sauce, vinegar, or fish sauce for a balanced flavor. Typically served with thin rice vermicelli noodles and a variety of garnishes including spring onions, prawns, chicken, and egg omelette, Sarawak Laksa is enhanced with a side of shrimp paste and chilli sambal belacan. A halved kalamansi lime is also provided to brighten the dish with a citrusy touch. Renowned chef Anthony Bourdain hailed it as the "breakfast of the gods," making it a must-try for food enthusiasts worldwide.
  Tebaloi (also known as Tabaloi) — is a traditional Melanau snack closely linked to the Sarawak region, particularly the Mukah and Dalat districts. It's made from sago flour, desiccated coconut, eggs, and sugar, which are mixed to create a dough. This dough is then flattened on a banana leaf and cooked over a wood fire stove, giving it a unique smoky flavor. Once cooked, the dough is cut into squares, flattened further, and dried to achieve its signature crispiness. Tebaloi comes in various flavors today but maintains its historic ties to the Melanau people's culture and traditions. You can find it in Sibu Central Market and enjoy its delightful textures and tastes during tea time.