SIBU: It’s business as usual at the ever-bustling Central Market here.
From live chickens wrapped in newspapers, fresh fruits and vegetables, to fish, meat, local handicrafts, a food court, and clothing – everything is available under one roof.
One of the traders, who preferred to be known as Jo, shared that the dabai (a seasonal local fruit) season has been ongoing for about a month now.
“At the moment, it’s been a month since the dabai season began. Dabai Song is selling for RM60 per kilogramme, while dabai lemak is priced at RM56 per kilogramme. Prices differ depending on the competition from other sellers,” he told Sarawak Tribune.
Another trader, 22-year-old Aini, who sells kuih lapis (layered cakes), said her cakes are not factory-made but are instead prepared at home, with more than 50 flavours available.
“There are a variety of flavours and preparation methods – some are baked, others steamed. The most popular flavours in Sarawak are kek lapis belacan, lumut, and lumut cheese ,” she said.
Aini added that her cakes focus more on flavour and use less artificial colouring.
Prices also vary, with steamed cakes sold at RM17 per loaf and baked ones at RM15 per loaf.
Susan Lau, 53, who specialises in noodle making, offers a range of fresh noodles, including mi kampua, mi kuning, kuih tiew, wonton wrappers, and mi fuzhou, among others.
“I’ve been selling here for over 20 years. The most popular noodles are mi kampua and mi kuning, as many Sarawakians love noodle-based dishes.
“In terms of pricing, mi kuning is RM2.50 per kilogramme, while mi kampua is RM3.50 per kilogramme – cheaper than in other places,” said Lau.
Three renowned chefs, Addison Liew, Tam Kwok Fung and Eduardo Vargas, explored the market, sampling and sourcing fresh local produce.
They will be joined by Chef Xu Jingye on October 17 in Kuching.
Central Market Sibu is one of the featured stops in the ‘Magnificent Sarawak: Gastronomy Adventures’ programme, curated by MULU Global Media under the MULU Group China.
Following Sibu, the culinary journey continues with a road trip to Mukah, where participants will explore a sago plantation and savour Melanau delicacies such as umai and linut, along with demonstrations of traditional local handicrafts by the community.
