Kuching, the capital city of the Malaysian state of Sarawak on the island of Borneo, has a rich culinary heritage influenced by the myriad ethnic groups that call this region home. With a population comprising mainly of Malays, Chinese and the indigenous Dayak peoples, the city's food is characterized by a harmonious blend of flavors. The indigenous tribes contribute dishes that are often made with ingredients sourced from the surrounding jungles and rivers. Meanwhile, the Chinese community, some of whom are descendants of immigrants from the 19th century, has brought in a variety of noodle and dumpling dishes. Malay cuisine in Kuching is known for its aromatic spices and herbs, combining sweet, sour, salty, and spicy flavors. Overall, the city is known for its seafood dishes, a result of its proximity to the South China Sea, as well as its street food culture.
