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We also had the Fiona Calamari; calamari served in a thick, sweet and sour sauce coupled with a hint of distinctive Tepus taste. Tepus belongs to the ginger family, and especially with the addition of ginger flower, it was no longer just an ordinary seafood dish, but one that was simply aromatic yet unique.
Highly recommended to make reservations before heading down because they are usually fully booked.
Midin Belacan, a local favourite wild jungle fern, served with Lepau’s home made belacan. The crunchiness of Midin was complemented so well by the slightly spicy, shrimpy belacan which elevated the mild taste of the fern. I could eat this again and again because it is indeed addictive.
Tempoyak, or fermented durian, has probably an acquired taste even for a durian lover like myself. We had the Tempoyak Anchovies, made using the creamy gooey fermented durian topped with crispy fried anchovies. Although the sulfurous taste of durian was subtle due to fermentation, and the dish was actually sweet and tangy, it reminded me of the Lempok Durian which I never enjoyed. I’d still recommend to try the dish, for the experience.
A trip to Kuching wouldn’t be complete if you haven’t had a taste of the traditional Sarawakian cuisine. Priding itself on an authentic Orang Ulu and Dayak cuisine, @lepaurestaurant is definitely one restaurant not to be missed for a true indigenous cuisine experience, in a rural Kayan hut setting.
A Lepau signature, the Pansuh chicken is a Dayak-style chicken cooked in bamboo stalk with some herbs that include ginger, garlic, lemongrass. While it sounds like a dish of strong flavours, the chicken was succulent amidst a light, aromatic gravy that was quite comforting. It is also a popular dish served during celebrations and festivals of the the Iban and Bidayuh tribes.
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