Home » Malaysia » Indigenous Cuisine » Dining Kelabit, But Mind The Carbon Footprints @ Tribal Stove, Kuching, Malaysia

Dining Kelabit, But Mind The Carbon Footprints @ Tribal Stove, Kuching, Malaysia

Date of Visit: September 17 2013

The Kelabit tribe is the smallest ethnic group in Borneo Sarawak with a population of only 6,600. They live in the remote highlands, only reachable Indiana Jones-style through a few hardy days of gruelling jungle treks or via a jolly ride on a Twin-engine Otter plane. Remote and inaccessible as they are, this tribe is the cultivator of the world famous Barrio Ricedon’t embarrass yourself by calling yourself a foodie, if you have never heard of Bario Rice – this special rice has been registered as a product of Geographical Indication (GI) with the Malaysian Intellectual Property Organization (MyIPO).

This is my second trip to Kuching in less than a week and I was put up at Hilton Hotel which is conveniently located opposite Tribal Stove. Thrilled to see a sign saying ‘Serving Kelabit Highland Cuisine‘, I headed straight into the restaurant for a quick lunch. My initial thought was: “What? Another indigenous restaurant capitalising on the name ‘tribal’?”. If you have been reading my posts, I have eaten at 2 indigenous/ tribal restaurants (here and here) in my last trip and whilst I’ve enjoyed the cuisines, I couldn’t help but think that these has been modified to suit the city folks.

The restaurant is bright and cheerful, but more importantly air-conditioned and equipped with wifi. Adorned with black and white photocopied photographs depicting the traditional Kelabits’ way of life and decorated with handicrafts, I am finding myself to be quickly immersed in their culture. The recycled salvaged metal chairs, galvanised tables, old overhead lights , give a rusticated eclectic edge to the scene, practically hitting all the right chords for the Inner City set (that is, if you are from the Sydney’s Surry Hills set or somewhere where SOHO, NOHO are fashionable areas etc).

20130918-153952.jpg

Interior of Restaurant

20130918-154022.jpg

Interior of Restaurant

While listening to the soothing enchanting ethnic music, I checked out the interesting wall decorations – a tinge of tropical jungle vibe, perhaps?

20130918-154034.jpg

Carved woodwork

20130918-154044.jpg

Beaded Farm Hat

20130918-154109.jpg

Painting depicting Kelabit traditions which are for sale

20130918-154140.jpg

Wooden sculpture

Since the 3 of us are Kelabit cuisine virgins, rather than navigating the menu and interrogating the waitress with questions, we decided to order a set lunch each, setting ourselves up for surprises. Each set lunch comes with a choice of main, soup of the day, barrio white rice or nubaq layaq, 2 types of organic wild vegetables and a drink.

20130923-133730.jpg

Tribal set Lunch Menu

Apparently all the vegetables are flown in from the Bario-Bakelan Highlands. If you are a Greenie, you’d be dismayed at the carbon footprint each catty of vegs produced but then again, this is only collateral damage for the ‘environmental destruction’ that pave way for development, meaning trees have to be cut down to build roads, thus ‘illegal’ loggings, etc. There are 2 sides to a coin, so just let’s stick with the idea of isolating the Kelabits as martyrs for the good of the environment. Do not pull me into the debate, I am only a gluttonous foodie.

20130918-154204.jpg

Iced Lemon + Lemongrass Water

And for once, as a foodie, I am experiencing what is meant by ‘food truly offers an interesting insight to the various culture’.

I had Labo Senutuq (Shredded Beef or Serunding Style Beef) RM17 as my set lunch. I looked on with awe at the warm package wrapped in Daun Isip (a large green leaf) arrived. Oh, it was Nubaq Layaq, red mashed bario rice. It had an interesting mushy texture of what a mashed up rice should be, except it is not starchy. Traditionally, the Kelabits wrap their rice in isip leaves so that they can bring their rice to the farm, to keep it warm and to also use the leaf as a plate – ode to waste not, want not. The accompanying soup of the day is Soup Tengayan (jungle leaves) from the Bario-Bakelan Highlands.

20130918-154216.jpg

Red Bario Mashed Rice Wrapped in Daun Isip with Soup Tengayan

20130918-154232.jpg

My Labo Senutuq Lunch Set

My salad is Bunga Kantan, which is wild ginger flower. A subtle blend of crunchy deliciousness dressed in lime juice.

20130918-155051.jpg

Kerid Lamud Busaq Keluduh (Wild Jungle Salad)

I did not know that banana leaves can be eaten, and this is an interesting. The soft shredded banana leaves cooked in coconut milk was my vegetarian curry that went very well with my mashed red bario rice.

20130918-155104.jpg

Shredded Banana Leaves with Coconut Milk

Labo Senutuq is akin to beef floss jerky. The pounded and shredded beef was cooked in dried chilli and spices. Some bits were tough, but overall very tasty. Surprisingly, a very filling dish since I could only finish half of it.

20130918-155120.jpg

Labo Senutuq (Beef Floss Jerky)

My other 2 companion had:
A’beng/ Luan Tunee (Fish cooked tribal style) $16 and Kari Buaq Kabar (Pineapple curry) $16

20130918-154245.jpg

Top: Kari Buaq Kabar
Bottom: A’beng/ Luan Tunee

A quick run-down:
A’beng is deboned fish which has been shredded. Cooked in a traditional style, presumably smoked in bamboo with some spices. It had a mild taste and an interesting soft texture. One would not had known that this is fish if not pointed out!

20130918-154909.jpg

A’beng (deboned fish cooked traditional style),

The Minced Bamboo Shoots Salad was a very fresh and simple salad. I think only salt was added to it. In this point, I should mention that the Kelabits also produce their own mineral-rich Bario Highland organic salt, wrapped in dried leaf. This is available for sale at Tribal Stove.

20130918-154919.jpg

Minced Bamboo Shoots Salad

The wild Jungle Asparagus was very tender and cooked in sambal.

20130918-154931.jpg

Jungle asparagus

The Jungle Ferns with Baby Corns was delicious, simply cooked with salt.

20130919-194846.jpg

Jungle Ferns (midin) with Baby Corns

The famous Bario Rice – smaller, less starchy, totally organic (think about it, pesticides costs money! Duh!)

20130922-190613.jpg

Bario Rice

For dessert, we had Banana and Breadfruit Chips, which we had ordered as starters but the kitchen forgot. Nevertheless, it was coated in sugar so made for good crispy dessert (sans chili sauce, of course)

20130918-154940.jpg

Banana and Breadfruit Chips

I have never met a Kelabit. From the photos I saw on the wall, they looked very fashion-forward making even the edgiest punkster look tame with their huge ear-rings collection and long elongated ear lobes.

20130918-155613.jpg

A Kelabit woman, picture from Tribal Stove

Tribal Stove is truly unique. The real appeal of this establishment is its wholesome, healthy back-to-roots approach of letting the organic ingredients shine through without a need for a twist. If I live in Kuching, I will certainly make this my mess! By the way, anyone be keen enough to trek up the Bario Highlands with me in 2014? 🙂

7 thoughts on “Dining Kelabit, But Mind The Carbon Footprints @ Tribal Stove, Kuching, Malaysia

  1. The dishes look so exotic, rich and so “natural”!
    The three-in-one serving bowls are kinda cool. (The one with Kari Buaq Kabar & Luan Tunee)

  2. Pingback: Meeting (or Rather ‘Staking Out’) The King and Queen of Malaysia @ Hilton Hotel Kuching, Malaysia | Out For a Long Lunch

  3. Thanks for the very informative post. I’m in Kuching now. Thinking of stopping by this place for lunch later today🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s