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I Love SarawakNews · Culture · Land of the Hornbills

The Complete Guide

Everything about Sarawak

An independent, in-depth look at the Land of the Hornbills — its land and people, parks and wildlife, beaches, food and festivals.

124,000+
km² — Malaysia's largest state
2.45M
people (2020 census)
40+
ethnic groups
565 km
Rajang — Malaysia's longest river
~140M
years of rainforest
8
species of hornbill
The Land

What & where is Sarawak?

Sarawak is the largest state in Malaysia, sprawling across more than 124,000 square kilometres of the northwest of Borneo — the world’s third-largest island. Its capital is Kuching, the “cat city”, and it shares borders with Brunei, the Malaysian state of Sabah, and Indonesian Kalimantan. Home to around 2.45 million people from more than forty ethnic groups, Sarawak is one of the most culturally diverse corners of Southeast Asia.

Nicknamed Bumi Kenyalang — the Land of the Hornbills — after its sacred state emblem, Sarawak is defined by ancient rainforest thought to be around 140 million years old, mighty rivers led by the 565 km Rajang (Malaysia’s longest), and a coastline on the South China Sea. Its largest indigenous group is the Iban, alongside the Bidayuh, Melanau, Orang Ulu, Chinese, Malay and many more.

Wild Sarawak

National parks & wildlife

Sarawak protects some of the most extraordinary natural sites on Earth, from UNESCO-listed Gunung Mulu — with the world’s largest cave chamber and its nightly bat exodus — to Bako, home to the largest known population of proboscis monkeys, and Semenggoh, where semi-wild orangutans roam free.

Mountains & HighlandsNational ParksCavesBeachesRiversBridges & WaterfrontsWildlifeCulture & HeritageWaterfalls & Hot SpringsIslands & DivingCity Parks & RecreationGeology & Geopark

Browse all 54 landmarks on the Places page.

Taste of Sarawak

Food & native fruits

Sarawak’s cuisine stands apart from Peninsular Malaysia. Start the day with Sarawak laksa, chase it with springy kolo mee, and seek out longhouse classics like manok pansoh — chicken cooked in bamboo. Then there are the fruits found almost nowhere else.

Native fruits to try

  • A cluster of dark-purple dabai fruit still on the branch
    Dabai · Jun–Sep

    The famed 'Sibu olive' — a deep-purple fruit softened in warm water, eaten with soy sauce or salt. Rich, buttery and unmistakably Sarawakian.

  • Spiky green durians piled on a street stall in Borneo
    Durian · Jun–Aug

    Beyond the familiar 'king of fruits', Sarawak's forests hide wild durians like durian nyekak and the bright-red-fleshed durian isu.

  • A terap fruit split open to show its creamy white segments
    Terap · Nov–Feb

    A cousin of the jackfruit (also called marang) — knobbly and pungent outside, sweet creamy segments within.

  • Pink-skinned engkala fruit hanging in bunches from the tree
    Engkala · Jul–Oct

    Nicknamed the 'Borneo avocado' — pink-skinned, mild and savoury, usually blanched and eaten with a pinch of salt.

  • Curled young fronds of midin, the wild jungle fern
    Midin · Year-round

    Sarawak's beloved wild jungle fern — crunchy fronds stir-fried with garlic, belacan or red wine. A must on every local table.

  • 🍍 Bario Pineapple · Year-round

    Grown in the cool Kelabit Highlands — exceptionally sweet, low-acid and prized alongside the region's famous Bario rice.

Signature dishes

  • A bowl of Sarawak laksa with prawns, shredded omelette and vermicelli
    Sarawak Laksa

    The state's signature breakfast — a fragrant sambar-and-coconut broth with vermicelli, prawns, chicken and omelette, famously called 'breakfast of the gods'.

  • A plate of kolo mee topped with sliced char siu and spring onion
    Kolo Mee

    Springy tossed egg noodles with char siu and a whisper of shallot oil — Kuching in a bowl.

  • Chicken cooked in a bamboo tube, manok pansoh, served on a leaf
    Manok Pansoh

    Chicken cooked inside bamboo with lemongrass and tapioca leaves over open flame — pure longhouse cooking.

  • Umai, the Melanau raw-fish salad, tossed with lime, chilli and onion
    Umai

    A Melanau raw-fish salad 'cured' in lime and chilli — the coast's answer to ceviche.

  • Slices of brightly layered kek lapis Sarawak stacked on a white plate
    Kek Lapis Sarawak

    Intricately layered and patterned cakes, painstakingly baked one bright layer at a time.

  • A plate of stir-fried midin fern, its fronds still curled at the tips
    Midin Belacan

    The jungle fern stir-fried fiercely with shrimp paste — crunchy, garlicky and quintessentially local.

Rivers & Reefs

Fish of the rivers

Sarawak’s rivers are legendary among anglers and food lovers alike. The empurau, a Bornean mahseer, is among the most expensive freshwater fish in the world, while the terubok (toli shad) is so tied to the state that its salted roe is a treasured gift.

  • A live Tor tambroides mahseer, the fish Sarawak calls empurau, swimming in an aquarium tank
    Empurau · River royalty

    The Malaysian mahseer (Tor tambroides) — Sarawak's 'king of the river' and one of the most expensive freshwater fish in the world, fabled for feeding on wild engkabang fruit.

  • A terubok, the toli shad whose salted roe is a Sarawak delicacy
    Terubok · Iconic

    The toli shad (Tenualosa toli), so tied to Sarawak that its salted, roe-laden form — terubok masin — is a treasured delicacy and gift.

  • A semah mahseer from the clear upriver waters of Borneo
    Semah · Highland

    Another prized mahseer of clear upriver waters, close kin to the empurau and just as sought-after at the table.

  • A giant freshwater prawn, udang galah, with long blue claws
    Udang Galah · Giant prawn

    The giant freshwater prawn of Sarawak's rivers — sweet, meaty and the star of many a riverside seafood feast.

The Coast

Beaches of Sarawak

Living Culture

Festivals & celebrations

  • 1 June
    Gawai Dayak

    The great harvest festival of the Iban, Bidayuh and other Dayak peoples — longhouses open, tuak flows and 'Gayu guru, gerai nyamai' rings out.

  • July
    Rainforest World Music Festival

    A world-renowned three-day festival at the Sarawak Cultural Village, blending global and indigenous music beneath Mount Santubong.

  • August
    Kuching Festival

    A month-long celebration of the state capital, best known for its enormous open-air food fair.

  • July
    Borneo Cultural Festival

    Sibu's vibrant showcase of Dayak, Malay, Chinese and Melanau heritage, food and performance.

Good to Know

Frequently asked questions

Where is Sarawak?

Sarawak is the largest state in Malaysia, on the northwest of the island of Borneo. Its capital is Kuching, and it borders Brunei, Sabah and Indonesian Kalimantan.

Why is Sarawak called the Land of the Hornbills?

The hornbill is Sarawak's state emblem and a sacred bird in Iban culture. Eight species are found in its forests, and its likeness appears everywhere from the Darul Hana Bridge to state symbols — hence 'Bumi Kenyalang', the Land of the Hornbills.

What is the best time to visit Sarawak?

Sarawak is a year-round rainforest destination, but the drier months of roughly March to September are the most popular, and coincide with festivals like Gawai Dayak (June) and the Rainforest World Music Festival (July).

What food is Sarawak famous for?

Sarawak laksa, kolo mee, manok pansoh (bamboo chicken), umai (raw fish salad), midin jungle fern and the layered kek lapis Sarawak are among the best-known dishes.

This guide is an independent information resource and is not affiliated with any government body, agency, tourism board, travel agent or trip manager. Figures are approximate and researched from public sources; always double-check practical details before you travel.