At Sheraton Kuching, Malaysia’s flavours take centre stage. From fiery sambals to the rare, generous Gear Box Soup, this is a feast built on heat, depth — and the joy of gathering around the table.
Sine San Berambeh?
The first thing you notice is not the smell — it is the colour.
A stretch of reds, ambers and deep earthy browns laid out with quiet confidence across the table. No dramatic flames. No theatrical smoke. Just bowls of sambal in varying shades of heat, glistening under warm lights, waiting patiently.
At the preview of Sheraton Kuching’s Sine San Berambeh, themed Taste of Truly Malaysia, the display does not shout for attention. It does not need to.
Because at the heart of this dinner are two unmistakably Malaysian comforts: sambal — fiery and sharp — and Gear Box Soup — deep, slow and generous.
The sambal table
It is not dramatic in height or theatrics. Instead, it is vivid in colour and intent.
Deep brick-red Sambal Merah, glossy and slow-burning. Sambal Belacan, darker and more assertive, its fermented depth lingering long after the first bite. Sambal Belacan Siam, bright and citrus-edged, its heat arriving cleanly and quickly.
And then there is Sambal Tempoyak — creamy, slightly tangy, unmistakably durian-laced. It carries the gentle sourness unique to fermented tempoyak, cutting through richness with quiet confidence. For some, it is nostalgia. For others, discovery.
Beside them sit baskets of ulam — fragrant ulam raja leaves, slightly peppery; crisp long beans; bold, earthy petai; and lightly blanched cabbage and brinjal, softened just enough to mellow their bite.
Simple. Uncomplicated. Ready for heat.
There is something intimate about eating this way. You tear. You dip. You taste.
The return of real Gear Box Soup
But if the sambal awakens the palate, the Gear Box Soup anchors the entire experience.
In many buffets, it appears in miniature — a polite version, bones trimmed down, marrow barely visible. Here, it arrives properly.
Large bone segments rest in a deep pot of broth that has clearly been given time. The liquid is rich and opaque, carrying the unmistakable depth of long-simmered bones, spices and patience. Steam rises steadily — not aggressively, but persistently.
When a piece is lifted into a bowl, its size alone draws attention.
The marrow sits generously inside the hollow centre — not scraped thin, not symbolic. It waits to be coaxed out slowly with a spoon, or drawn up through a thoughtfully provided straw for the purpose.
Some diners tip the bone carefully, letting the soft centre slide directly into their mouths. Others spread it onto bread, watching it melt instantly into richness.
The first sip of broth is warming, layered, almost restorative. Peppery heat arrives softly at the back of the throat. The depth is not loud; it is steady. It fills rather than overwhelms.
There is something deeply Malaysian about this kind of soup — hearty, slightly messy, unapologetically robust. It is comfort that asks you to slow down.
In a hotel setting, serving Gear Box Soup at this scale feels deliberate. It is not refined into something dainty. It remains bold, generous and substantial.
Together, the sambal and the soup form a balance: one sharp and fiery, the other rich and enveloping. One excites. The other settles.
Smoke and movement
Further along, the whole lamb turns at the carving station, its skin bronzed and blistered. When sliced, steam escapes in soft clouds. The meat yields easily — tender, faintly smoky, edged with crispness.
The noodle station adds movement to the room. Bowls are assembled to order — noodles first, then ladles of broth poured generously over.
Sarawak Laksa, fragrant and layered with spice. Melaka Nyonya Laksa, creamy and coconut-rich. Penang Laksa, sharper and tangier, its tamarind edge cutting cleanly through the warmth. And Mee Sapi, hearty and comforting, its beef broth darker and more robust.
Some bowls arrive silky and indulgent. Others are clearer, brighter and spice-forward.
Finishing touches are added to each bowl according to the noodles chosen — fresh coriander or spring onions, crunchy bean sprouts, red onion slivers, cucumber, lime wedges, halved eggs, shredded chicken, plump prawns and a hint of torch ginger for floral lift.
Each bowl becomes personal. Each spoonful, slightly different.
Sweetness with confidence
Dessert does not retreat into subtlety.
Musang King durian cendol sits boldly golden. The durian flesh is thick and custard-like, folded into shaved ice and palm sugar syrup. The sweetness is rounded, almost buttery, before the unmistakable durian intensity unfolds — strong but controlled.
Cold shaved ice softens the richness. Palm sugar adds depth rather than sharp sweetness.
It is indulgent without tipping into excess.
What makes the preview compelling is the awareness that this is only part of the full offering.
The dishes on display represent a curated selection — a portion of what will unfold when the dinner officially opens from February 21 to March 10. More regional specialities, additional live stations and broader selections are expected to join the line-up.
If this is the introduction, the complete experience promises something fuller — more variety, more flavour, more reasons to linger.
Gathering, the Malaysian way
Sine San Berambeh carries the warmth of invitation. In Sarawak Malay, berambeh speaks of gathering, of coming together. Sine san feels like someone calling you closer.
And that spirit runs through the room.
Plates are not filled once and forgotten. Diners return — for another spoon of sambal, another ladle of soup, another slice of lamb. Conversations stretch. Chairs angle inward. Food is recommended, shared, passed across.
There’s laughter when the sambal bites harder than expected, and quiet satisfaction in scraping marrow from the bone.
This is not a restrained tasting menu. It is abundance. Shared.
The dinner runs at Nomadic Restaurant from February 21 to March 10, with early-bird pricing at RM218 nett per adult available until today (February 15), before the standard rate of RM268 applies. Children aged five to 12 dine at RM120 nett.
Given the limited run — and the draw of a properly done Gear Box Soup — advance reservations are strongly recommended, particularly for weekends.
Bookings can be made via WhatsApp at 013-6330688 or SevenRooms, while group arrangements may be coordinated through the hotel’s sales team.
For those inclined to linger a little longer, Sheraton Kuching is also offering a limited-time room promotion of up to 25 per cent off for direct website bookings made between February 23 and March 22, with stay dates valid until March 22. Terms and conditions apply.
But beyond the dates and prices, what lingers is simple: the sting of chilli softened by greens, the marrow melting into the broth, the sweetness of durian on ice.
It might not be the carving station or desserts that stick in your memory. It’s the sambal — fiery and unapologetic. The Gear Box Soup — rich, generous, unforgettable.
Some meals are about spectacle. The best ones? They’re about heat, depth — and coming together around the table.
