What's cool about this place is not only the authentic, indigenous food but also

the restaurant's ambience and concept.

Travel food has a more earthy herby flavor than conventional Malaysia

cuisine. We were recommended to try

Manok Lulun which is chicken cooked in bamboo,

Jani Kasam Bekuah which is a three layed pork dish,

Daun Ubi Randau which is stirred fried sweet potato leaves

and to top it all off, we had a Tuak Stambak Ulu Mansau which is a

fermented rice wine, special to the indigenous people of Sarawak. The Dyak is

located about ten minutes out of the city.

Tell your driver to head towards Jalan Simpang Tiga

and the shop lot is located on the

first left-hand after the Jalan Mandu intersection.