TWO international chefs have found inspiration in Sarawak’s rich culinary landscape after an eight-day journey across the state to experience its authentic flavours and culture.
For celebrated chefs Xu Jingye from China and Eduardo Vargas from Peru, their recent culinary expedition across Sarawak was more than just a gastronomic adventure — it was a deep dive into the heart of Borneo’s culture, ingredients and hospitality.
Through the ‘Magnificent Sarawak: Gastronomy Adventures’, their journey, which began in Brunei and stretched across Miri, Sibu, Mukah and finally Kuching, brought them face to face with the region’s most prized flavours — from the world-renowned empurau fish to the rich aroma of Sarawak pepper and the sweetness of gula apong.
Chef Xu: Falling in Love with Sarawak’s Freshness
For Chef Xu Jingye, a renowned Chinese chef, Sarawak had long been on his radar.
“I’ve always heard about Sarawak and wanted to come here — especially to try the empurau, which is very famous in China and often goes viral online.
“That’s why I came — to learn about Sarawak’s pepper and ingredients and hopefully bring them back to China to promote,” he told Sarawak Tribune in an interview recently.
As Xu only joined the trip starting in Kuching, he got to explore an empurau farm called Chang Su Kiang Farm in Serian, sampled ‘gula apong’ and indulged in one of his personal favourites — durian.
“Durian is definitely the highlight of my trip.
“In China, we only get frozen durians from Thailand, but here, it’s fresh — and the taste is completely different. Fresh durian in Sarawak is the best,” he added.
Beyond the fruit, Xu was particularly drawn to the versatility of Sarawak’s famous black pepper.
“I really like Sarawak pepper. In China, pepper is used in many dishes, so it’s definitely something I’ll bring home and experiment with in my cooking,” he added.
Fourteen years after its humble beginnings as a small private kitchen in Foshan, 102 House relocated to Shanghai’s Bund in 2021 under the leadership of Xu, who has since gained acclaim for reviving traditional Cantonese banquet cuisine with a modern, seasonal approach inspired by Japanese ‘kaiseki’.
Within just a year of opening, the restaurant earned two Michelin stars and was ranked 29th on Asia’s 50 Best Restaurants 2025, a testament to Chef Xu’s meticulous craftsmanship in creating dishes that blended heritage with refined contemporary touches.
Chef Eduardo: Captivated by People, Food and Culture
Chef Eduardo, who had worked in top kitchens around Asia and previously lived in Singapore, described his Sarawak trip as “amazing” — a perfect mix of culinary discovery and heartfelt connections.
“We started in Brunei and then drove to Miri, Sibu, and Mukah. We saw how sago was made, visited the farms, even cut down a sago tree and tried the edible grubs that came from it,” he recalled with enthusiasm.
When asked what stood out most, Eduardo didn’t hesitate.
“The people. They are super friendly and open-hearted. The hospitality is incredible — it makes you feel truly welcome. The place is beautiful, the food is wonderful but it’s the people that make it special,” he said.
Among his top three Sarawakian dishes, Eduardo named ‘laksa’ as his favourite, followed by the famous noodle dishes ‘kolo mee’ and a rich duck dish cooked in dark sauce.
“I also tried the empurau, the most expensive fish in the world, in Sibu and again here in Kuching. It’s really special, so full of flavour,” he said.
As for ingredients he planned to take home, Eduardo said he was inspired by Sarawak’s sambal and spice palette.
“I love sambal and curry paste. The ingredients here such as curry leaves, kaffir lime, lemongrass, galangal — are similar to what you find in Thailand, but they have their own local character. We’re using all these ingredients in our dishes, cooking our own food but with the flavours of Sarawak.”
After studying business in the United States and refining his culinary skills in Canada, Eduardo gained international experience in Hawaii, the Seychelles and Singapore before arriving in Shanghai in 2002.
A year later, he opened his first restaurant, Azul, which has since grown into a successful multi-restaurant group featuring well-known names such as Colca, Azul Italiano, Xouk and Bhacus, among others.
A Journey That Goes Beyond Taste
Both chefs agreed that Sarawak’s culinary treasures were more than just ingredients — they told stories of nature, culture and community.
From the forests of Mukah to the bustling markets of Kuching, their journey captured the essence of Sarawak’s unique food identity — one rooted in freshness, authenticity and heart.
