Known for showcasing Bidayuh-inspired cuisine at Little Fairy Cafe on Jalan Padungan, award-winning Chef Robbie Richard Balcarek has built a reputation for celebrating Sarawak’s native ingredients through dishes rooted in Indigenous food traditions.
While the cafe currently operates as a non-halal establishment, Robbie hopes that one day he will have the opportunity to expand the concept through a halal-certified branch, allowing more people to experience the flavours of Sarawak’s rainforest.
As part of our World Rainforest Day feature, we asked him 10 quick questions about the ingredients he treasures most, the flavours that remind him of home, and the tastes that best capture the spirit of the rainforest.
Which rainforest ingredient best represents Little Fairy Cafe?
Daun ubi. My Nasi Goreng Daun Ubi earned me my first Gold Medal at the Malaysia Culinary World Cup 2025, and it appears in many of our dishes. It is an ingredient that is very special to me.
Is there a rainforest ingredient that appears in more dishes than diners realise?
Daun ubi. Diners often order several dishes containing cassava leaves without realising it. It is one of the most versatile ingredients on our menu.
Which ingredient from the rainforest would you never remove from the menu?
Tepus, bunga kantan, terung dayak and daun ubi. They provide the flavours, aromas and identity that define much of our native cooking.
What is the most underrated ingredient used in your kitchen?
Bunga kantan. Some people find its aroma too strong, but when used well, it adds incredible fragrance, freshness and character to a dish.
Which rainforest ingredient reminds you most of your childhood?
Belimbing buluh. I’ve always loved sour flavours, which is why this fruit brings back so many memories. Growing up near Fairy Cave, my cousins and I would spend our days outdoors, and I’d often eat belimbing buluh straight from the tree — sometimes so much that I’d end up with a stomach ache.
Is there a traditional ingredient that younger diners are beginning to rediscover?
Yes. Dishes such as Beehoon Goreng Paku, Nasi Goreng Bamboo Shoot and Crispy Noodles with Pansuh Ayam introduce traditional ingredients in a way that feels familiar to younger diners.
Which ingredient do first-time visitors to Little Fairy Cafe usually find most surprising?
Tepus. Many overseas visitors are intrigued when I tell them it is a type of wild ginger commonly used in Bidayuh and other Indigenous cuisines. They often expect it to be very spicy, but it is actually much milder than common ginger and can even be enjoyed raw.
If you could introduce just one rainforest ingredient to the world, what would it be?
Terung dayak. It is incredibly versatile and deeply connected to Dayak heritage. It is an ingredient I would proudly showcase to the world.
Which dish on your menu best tells the story of Sarawak’s rainforest?
Nasi Goreng Daun Ubi. Served with local accompaniments such as Fried Tempoyak and Terung Dayak Sambal, it brings together ingredients closely tied to the land and Bidayuh heritage.
Describe the taste of the rainforest in three words.
Wild. Vibrant. Nourishing.
