text: Kek Lapis Sarawak — is a popular layered cake in Sarawak, known for its vibrant colors and intricate designs. Originating from Indonesia, it was introduced in the 1970s and 1980s and later adapted by Sarawakians with unique flavors and colors. This cake is made using Western cake-making techniques, with a batter of flour, eggs, milk, butter, and various flavorings and colors baked in thin layers. These layers are carefully assembled and bound with condensed milk or jam. The cake's cross-section reveals its kaleidoscopic beauty, showcasing the skill and attention to detail in its creation. Kek Lapis Sarawak is a protected geographical indication of Sarawak since 2010, ensuring its authenticity and quality. Kek Lapis Sarawak can be found easily at Sibu Central Market.
  Manok Pansoh (also known as Manuk Pansuhi) — a cherished dish among the Dayak community in Sarawak, involves cooking marinated chicken inside a bamboo stalk, infusing it with a unique flavor. The chicken is prepared with a mix of aromatic ingredients, including ginger, lemongrass, and more. This marinated chicken is then stuffed into bamboo, sealed with tapioca leaves, and roasted over an open fire, creating a delightful and aromatic dish. Manok Pansoh's exact origin remains a mystery, but its ingenuity and simplicity make it a beloved tradition, initially served during the Gawai Dayak festival but now enjoyed widely at various occasions.