Did you know that Borneo is the third largest island in the world? And it goes by different names to the different countries it belongs to; Kalimantan to Indonesia, and Borneo to Sabah and Sarawak in Malaysia. But we’re sure you know all about tuak, or lihing as they call it in Sabah. This strong rice wine is more popular in East Malaysia, but more than a handful of bars in the West cater to our local rice wine cravings.
One of them, is Borneo Restaurant & Bar. It’s a brand new establishment located in Bangsar and opened just in May 2019, with an obvious goal of spreading the delicious diversity of Borneo Island. They’re starting the journey with a weekend comprising of three different events featuring a tuak expert from Kuching, owner of Bad Cat Tuak, Maynard Keyne Langet. Adapting a Bidayuh-style approach when concocting his home brews, Langet is known for experimenting with flavoured variations to create unique, one-of-a-kind tuak. Exhibit A and B: the sweet and fruity Roselle Tuak, and the robust, spiced Black Pepper Tuak.
There’s also a tuak pairing dinner to try out with Borneo-proud dishes like yam pansuh, a chicken dish cooked in bamboo stalk with herbs and tapioca leaves, and linut, a traditional Melanau food made of sago.
Intrigued? The first edition of the Tuak Masterclass weekend has these events coming up:
Tuak History and Culture, 9 August 2019, from 6.30pm-7.30pm
Food and Tuak Pairing Dinner, 10 August 2019, at 7pm
Tuak Making Workshop, 11 August 2019, from 2pm-4pm (rice-based tuak making) / 5pm-7pm (fruit-based tuak making)