The Dyak

image credit: Veronica Ng

A big thank you to our friends Apple Tan and Mika Kuan of Kuching for helping us to discover this place.

'Dyak' is pronounced 'da-yak'; the old English spelling used by the Brookes to classify generically the various tribes of Borneo. The Dyak serves authentic Dayak favourites and Dayak inspired fusion soul-food prepared with time treasured culinary techniques and served on authentic Dayak kitchenware.

Both alcoholic and non-alcoholic beverages are available with imported wines, beer, fruit juices, soft drinks and your favorite coffee-shop staples. While it’s air-conditioning and free WiFi makes it ideal for families and parties, smokers are not left and can enjoy al-fresco dining.

The Dyak opens from 12 noon till last order at 9.30 pm every day including public holidays, and are closed on Mondays. They are not kosher as pork is featured rather prominently on the menu. Parking is ample and free.

It is a comforting place to relax and enjoy good food after a tiring day-out.  I totally love the ambiance of this place - it felt like you have just entered someone's home and the hostess is whipping out her finest dishes while you read up on the stories of the owner’s family, history & culture conveniently laid out in your placemat.

The genuine friendliness on arrival, the fact that the staff are obviously proud of their culture and heritage and the many genuine artifacts on the walls make the Dyak a truly special place. The restaurant walls are artistically adorned with Dayak photos, jewellery and musical instruments. Indigenous Dayaks music plays soothingly in the background.

As far as the food is concerned, go for the owner's recommendations and you really can't go wrong. They certainly don't skimp on the portions but do save room for the fermented rice/ice cream drenched in Tuak - simply and elegantly a great end to your meal!

This is the meal we ordered

Daun Ubi Randau Guring which is  sweet potato leaves stir-fried with garlic, desiccated coconut, chillies and dried shrimps

 

Petai Gulai Kechala, which is stinky beans (petai) stir-fried with fragrant wild ginger flowers, onions and anchovies 

Jani Tunu which is grilled three layered pork served with Chef’s secret spicy sauces on the side.

Manuk Lulun which is chicken cooked in bamboo with tapioca leaves; a salty dish commonly known locally as pansoh

Tilapia Empikau which is a whole fresh Tilapia fish garnished generously with pickled durian (commonly known as tempoyak), wrapped in turmeric leaf and steam-baked Dayak style,

Dessert: tapai (fermented rice) ice cream soaked in tuak

While our meal was absolutely delicious, my favourite has to be the petai. It was gloriously fresh with a nice bite to the texture. I highly recommend the Jani Tunu and Manuk Lulun as well for its exquisite wine-infused broth.

What makes your meal an all-round complete experience given the soothing ambience and awesome food is your omnipresent host and owner Vernon Kedit. If his name sounds familiar, he used to manage songbird Ning Baizura before Sarawak called him home to open his unique f&b outlet.

While the ever smiling, warm and welcoming Vernon is a walking treasure trove of information about the dishes, drinks, culture and history of the Dayaks, he is ever mindful never to be intrusive and ensures you enjoy your meal with your dining companions. 

 

Dyak’s main dining room is lit by a series of chandeliers with portraits of traditional Iban life adorning the walls, including pictures of Vernon’s great-grandmother, a member of Iban nobility.  The decor is very much a statement of intent that proudly states that your experience here is going to be enjoyable with authentic and personalized attention in a soothing ambience.

The wine list is small, headed by three types of tuak or local rice wine, namely the Tuak Stambak Ulu Indu, Tuak Stambak Ulu Laki, and the Tuak Stambak Ulu Mansau, three whites and seven reds (guests are welcome to bring their own wine at RM70 corkage).  

 

The emphasis is clearly on the Tuak, and full credit should be accorded to The Dyak for brewing their own Tuak. Vernon later informs us that the fermented rice from which the tuak is brewed, known as tapai, is served as dessert with our vanilla ice-creams.

Our party of five certainly enjoyed our experience at The Dyak. It’s made our list of highly recommended restaurants and is in the running for our annual awards.

 

Address: Lot 29, Ground Floor, Panovel Commercial Complex, Jalan Simpang Tiga, Kuching 93300 Tel: +6082 234-068

Website: http://www.facebook.com/the.Dyak

Article resource: Vernon Kedit