Trading spreadsheets for scratches behind ears: How unemployment led to a thriving pet-sitting business
By Amanda L
KUCHING, Feb 28: When Dorina Seli graduated with a Bachelor of Finance (Honours) from Universiti Malaysia Sarawak (Unimas) in 2019, she did...
A family recipe, a community favourite: The story behind BDC Famous Kolo Mee
By Wilfred Pilo
Should you find yourself in the vicinity of RH Plaza, a delightful culinary treat awaits. Those who prefer the red char siu...
Beyond journey’s end: Drifting home with stories that shape Sarawak (Travelogue Day 10)
By Marlynda Meraw
KUCHING, Feb 27: The road home always feels different from the road out. Where once was the electric hum of anticipation; of...
Foochow burger: A ‘must-try’ modern twist on the classic kompia
By Yvonne T
SIMANGGANG, Feb 26: The humble kompia, long regarded as a staple of Foochow cuisine, continues to prove its versatility as creative cooks...
No Jong Tai allowed: How one false prophecy barred mediums from Simanggang’s Tze Yin...
By Marlynda Meraw
SIMANGGANG, Feb 26: At the Tze Yin Khor Temple in Simanggang, there is one rule that surprises many visitors. Mediums are welcome...
Move over, dabai – Mata kucing isau manis now in season
by Yvonne T
SIMANGGANG, Feb 26: As the rich, buttery dabai and the heady aroma of durian begin to fade from Sarawak’s markets, another seasonal...
The white lie that made a marriage: Ensiong’s tale of woo (Travelogue Day 8)
By Marlynda Meraw
SIBU, Feb 25: Some stories begin with grand journeys or historic battles. Others begin with something far smaller, almost harmless. One such...
Kompia upgraded: Stir-fried, wok hei and packed with flavour
By Yvonne T
SIBU, Feb 25: In Sibu, kompia is part of everyday life. Alongside kampua noodles, the sesame studded bun is one of the...
Under the Payung: A tropical oasis of bold, homegrown flavours
By Yvonne T
SIBU, Feb 25: In the heart of Sibu, where cars and motorcycles stream endlessly down Jalan Lanang and office workers hurry from...
A royal twist to simple porridge
By Yvonne T
MIRI, Feb 24: A bowl of porridge. Simple, humble, comforting. Yet the challenge isn’t making it; it’s making it taste so good...
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