Under the
spell of Santubong
November 20,
2019
 |
| Resplendent in colourful native costume |
The slight
drizzle only served to inject an air of authenticity to the “rainforest”
ambience at the dinner hosted by Sarawak Tourism Board.
The events room was
lush with greenery… for a moment, we could imagine ourselves transplanted into the rainforest of Sarawak as everywhere we looked, there were plants, flowers and fruit. And instead of cloth tablemats, our plates and cutlery were set on huge Split Leaf Philodendron (Monstera deliciosa).
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| Tragic tale of love and jealousy as Puteri Santubong and Puteri Sejinjang fight over a Prince |
As members
of the media took their seats, the pantomime of two princesses, Puteri
Santubong and Puteri Sejinjang, unfolded with love, jealousy and hatred woven
in the tragic tale.
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| Bringing a bit of the lush "forests" of Sarawak into the event hall |
Earlier, we
sipped fruit juice, beer and tuak in the foyer and learnt the bamboo dance,
hornbill dance and to use a blowpipe (which turned out to be heavier than I had
expected.
Sarawak
Tourism Board CEO Puan Sharzede Datu Haji Salleh Askor warmly welcomed
us as well and gave away prizes for the lucky draw, which included tours to Kuching,
Miri Jazz Festival, Mulu Tour and Mulu Marriott Resort.
All of us also
received a Batique batik bag filled with thoughtful, practical gifts of Bario
highland rice and black peppercorns.
Although the
event was held at the Hilton Kuala Lumpur, the menu was a sampling of
Sarawakian specialties, albeit served fine-dining style.
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| Umai Ikan Tenggiri (top), herb salad and Pais Udang |
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| Sarawak Laksa |
We started
with Umai Ikan Tenggiri, Pais Udang and a green salad comprising local herbs,
followed by a soup bowl filled with Sarawak Laksa, garnished with chicken and
prawn.
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| Fried Bario Rice, Sayur Midin with prawn, lamb in black pepper sauce and Manok Pansuh |
The main
course was an interesting combination of Bario Rice fried with dabai (black
olives), Sayur Midin (fern shoot) with prawn and sambal on a slice of potato,
Lamb in Soya & Black Pepper Sauce and Manok Pansuh with Pucuk Ubi. This
last item is a common dish in Sarawak and comprises chicken cooked with tapioca
leaves inside hollow bamboo.
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| Sarawak's layer cake with Kuih Penyaram and sago pearl honeydew |
For dessert,
we had the famous Sarawak layer cake, the saucer-shaped Kuih Penyaram and sago
pearl honeydew (which is not quite Sarawakian in origin).
As the
evening drew to a close, the performers came around to invite us to join them
in dance, so we let our hair down and swayed to the music.
All of us also
received a Batique batik bag filled with thoughtful, practical gifts of Bario
highland rice and black peppercorns. 
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