Sea of colours and culture: Seng Ong Kong Deity embarks on grand annual journey
By Shikin Louis
KUCHING, March 21: The streets of Kuching came alive with a dazzling display of tradition and devotion as thousands gathered for the...
When in Julau, do what the locals do: Order a glass of “air batu”
By D'Drift Team
JULAU, Feb 28: Have you ever tasted a drink called 'air batu'?
You might have, but your version of 'air batu' is definitely...
A taste of heritage: Nounoush Fish Head Curry brings 76 yo Indian Muslim recipe...
By Shikin Louis
KUCHING, March 9: In the heart of Saradise, a new eatery is making waves with its rich and flavourful fish head curry,...
Lala Laksa reimagined: A crispy fried chicken skin twist that takes Bau by storm
D'Drift Team
BAU, March 7: Lala Laksa with its fried chicken skin has made it distinctive and stand out among all business establishments that offer this...
Shielded from rain, covered at night: Car enthusiast pampers ‘first wife’ with utmost care
By Shikin Louis
KUCHING, March 6: For Awang Mohd Azizul, his prized Perodua Kelisa is not just a car—it is his ‘first wife’.
The 42-year-old car...
Is gold sold cheaper in Sarikei?
By D'Drift Team
SARIKEI, March 3: Gold in Sarikei is sold cheaper?
About a decade ago, in order to increase its competitiveness, Sarikei businessmen tried to...
From sea to street: Betong’s puffer fish and rojak adventure
By D'Drift Team
BETONG, March 3: If you happen to be in Betong, do give puffer fish, Betong rojak and uniquely Betong fruit rojak a...
Kampua served with a Kanowit twist
By D'Drift Team
KANOWIT, March 2: Think Sibu has the best kampua? Think again as Kanowit’s version is just as tasty, if not better!
But here’s...
Belian strength: Noriani Yati’s rise from wooden orange house on Jln Mendu to PETRONAS’...
By DayakDaily Team
KUCHING, Feb 6: The rain began as a whisper —a soft pitter-patter on the zinc roof that quickly grew into a persistent...
Fourth-gen operator of ‘chai kueh’ stall proud to honour family legacy
By Wilfred Pilo
KUCHING, Jan 21: For 34-year-old Devin Chong, the operator of a ‘chai kueh’ (steamed vegetable dumpling) stall, he feels a deep sense...
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