By Yvonne T
SARIKEI, Feb 19: Nestled at the mouth of the Krian River, the coastal town of Kabong is a hidden treasure known for its sparkling beach, bountiful seafood, and seasonal jellyfish.
With the upcoming Sungai Krian Bridge, along with the Batang Saribas 2 and Batang Lupar bridges, travel to this scenic town is set to become faster and more convenient, opening doors to a growing potential as a tourist destination.
Just short drive away from the tranquil Kabong Beach, Pusat Penjaja Kabong is a bustling hub where visitors often stop to stock up on the day’s fresh catch before strolling along the shore.
Among the market’s familiar faces are sisters Madih, Salehah, and Hajibah, who have long been part of Kabong’s vibrant marketplace.
“Over the years, tourists have made it a point to come to Kabong, buy seafood from our market, and then enjoy the beach,” Madih told the D’Drift team.
“Jellyfish, which come in season during the dry months, are especially popular and profitable for us.”
Marine products are the lifeblood of Kabong. Local fishermen supply the market with everything from fresh fish to squid, forming the backbone of small businesses and family-run stalls and shops throughout the town.
“Many people come here to buy jellyfish to make umai, our local sashimi. Our dried squid is also in high demand,” Madih shared.
“Visitors from Kuching would stop by here to take home some of our seafood and local products.”
The sisters have also expanded their offerings to include goods from other coastal towns in Sarawak, such as Dalat and Bintulu, catering to visitors who want a taste of the wider region.
“We bring in products from other places because people are looking for them to complement the fish and seafood we sell here,” Madih explained.
Meanwhile, her sister, Hajibah, highlighted that jellyfish remains the most sought-after item, with some customers leaving with more than five bags at a time.
During Ramadan, the market’s popularity grows even further. Shoppers flock not only for jellyfish but also for local favorites such as Lumek Merah, a smoked dried fish, and Belacan Bintulu, brought directly from Bintulu by the sisters themselves.
Beyond seafood, the sisters also recommend Kabong’s locally made Gula Apong. With its stronger, sweeter aroma and healthier profile compared to refined sugar, Salehah suggested adding it to snacks like rice crackers or stirring it into drinks for a local twist.
With its mix of scenic beauty, culinary delights, and warm community spirit, Kabong is more than just a stopover, it is a taste of coastal life waiting to be discovered. – DayakDaily
