Sabah Keamatan Buffet: North Bornean Fare @ ibis KLCC

Craving a taste of Malaysian cuisine? Look no further than the Malaysian Delights Buffet at Kampung Kitchen, ibis KLCC. And from 20 May 2024 to 1 June 2024, the buffet spread features Sabah Kaamatan, an array of traditional Sabahan delicacies to celebrate the upcoming Kaamatan festival!

The limited-time menu is curated by Chef Alesandra Andrea Paut, who operates a restaurant called My Native Sabah. My Native Sabah is located at N°5 Hotel at Penampang, Sabah. This unique culinary adventure is one that you would not want to miss!

Ambuyat

A journey into Sabahan delights should not go without a bowl of Ambuyat. And there is good news: There is a special stall where Ambuyat is prepared from scratch!

To prepare Ambuyat, hot water is mixed with sago to form a translucent, jelly-like substance. The mixture is then handled using bamboo chopsticks called “candas”.

Ambuyat is almost tasteless by itself, so it is often enjoyed with flavorful fish soup.

You can enhance the taste of Ambuyat by adding condiments like sambal belacan and fried onions.

Highlights of Sabahan Food

Savor the rustic flavors of authentic Sabahan dishes here in Kuala Lumpur! The rotating menu covers appetizers, rice and main courses.

Bario Linopot Rice

Bario rice is the staple food in the mountainous regions of Borneo, where it is planted on the slopes of hills. For the dish Bario Linopot Rice, the rice is wrapped in tarap leaves before being steamed.

The rice has a coarse texture and has unique earthy flavor. After steaming, the rice is infused with subtle aroma of tarap leaves.

Appetizers & Jeruk / Noonsom

Next, let’s delve into the delightful selection of authentic Sabahan appetizers.

Jeruk Tuhau / Wild Pickled Ginger

Jeruk Tuhau is a widely consumed in Sabah. The pickling process not only enhances the ginger’s flavor, but also extends its shelf life. This makes Jeruk Tuhau an essential ingredient in the kitchen!

Jeruk Bambangan / Wild Pickled Mango

Another popular appetizer is Jeruk Bambangan. The pickling process imbues the mangoes with sour and salty notes, resulting in a complex flavor profile. Just like Jeruk Tuhau, Jeruk Bambangan is the base ingredient of many traditional Sabahan dishes.

Kodop

Kodop with White Pepper and Sabahan Anchovies is a delightful salad bursting with contrasting textures and flavors. This dish features kodop, a type of wild mushroom with earthy taste.

Ikan Masin Lada Putih / Salted Fish Cooked with Sabah White Pepper

Ikan Masin Lada Putih captures the essence of Sabahan cuisine. The salad combines the saltiness of salted fish with the gentle heat of white pepper. Simple yet satisfying, this appetizer is emblematic of the traditional preservation techniques used in Sabah.

Hinawa

Prepared from raw mackerel, Hinawa is not “cooked” in the traditional sense. Instead, the fish is cured in lime juice! The taste is truly unique!

Bavang Koubasanan / Wild Spring Onion Cooked with Sabah White Pepper

Bavang Koubasanan is found deep in the jungles of Borneo. The wild spring onion has milder taste than its cultivated counterparts.

Bambangan Chicken Stew

Bambangan Chicken Stew is a delightful dish that suits the palates of many. The tender chicken is complemented by tangy notes of mangoes. This poultry dish pairs well with rice.

Batang Keladi Masak Asam Takob Bakon

Batang Keladi Masak Asam Takob Bakon is flavored with tamarind sauce, giving the dish an appetizing taste that goes well with rice. Cooked with yam, the sour gravy surely awakens the taste buds!

Pinasakan Sada Takob Bakon / Braised Fish with Local Herbs

Pinasakan Sada Takob Bakon is highly regarded among the Kadazan-Dusun people of Sabah. This dish usually uses ikan basung (mackerel) and can be enjoyed with Ambuyat or rice.

Hinompuka / Penampang Glutinous Rice Cake

Moving on to desserts, Hinompuka is a sweet, sticky snack made from glutinous rice and black rice. Hinompuka is often associated with prosperity and togetherness, so this delicacy is traditionally reserved for weddings and special celebrations.

Penjaram Kota Belud

Penjaram is a popular street snack in Kota Belud, Sabah. Due to its hat-like shape, the snack is also known as “Kuih Topi”. The trick to prepare Penjaram is to let the dough sit overnight!

For the Sabah Kaamatan menu at ibis KLCC, Chef Sandra sources most ingredients from Sabah. The goal is to give customers the most authentic Sabahan dining experience!

When in Rome, do as the Romans do! We start our meal by unwrapping a packet of Bario Linopot Rice, and then add the side dishes onto the tarap leaf.

To complement the exquisite Sabahan specialties, the buffet spread at Kampung Kitchen also includes cooked dishes and food stalls from other regions of Malaysia.

Make your reservation today!

• Phone: +60 3-2778 3388
• WhatsApp (Individual Bookings): +60126689929
• WhatsApp (Group Bookings): +60126689970
• Email: sales.fb@ibisklcc.com
• Website: www.kampungkitchen.com

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