Gawai Dayak falls on the 1st of June every year, marking the end of the padi harvest season and the start of a new planting cycle for Sarawak's Iban and Bidayuh communities. The eve of Gawai is when the celebration really begins — longhouses fill with the smell of ayam pansuh (chicken cooked in bamboo) and glutinous rice, and tuak, the home-brewed rice wine, is poured for every guest who walks through the door.
The ngajat is the festival's most recognisable image: a warrior dance performed solo, its sweeping arm movements once said to mimic the flight of the hornbill and the poise of a fighter returning from battle. Today it's danced by men and women alike, in full ceremonial dress — feathered headdresses, beaded vests, hornbill-feather ornaments — to welcome guests and mark the year's blessings.
What makes Gawai special for visitors is the tradition of the 'open house' — longhouse doors are open to anyone who wants to join, no invitation needed. If you're in Kuching or upriver around the 1st of June, a Gawai open house is one of the warmest, most direct ways to experience Sarawak's Dayak culture firsthand — just remember to pace yourself with the tuak.