Bruneian Cuisine

Bruneian cuisine shares much with neighbouring Malaysian and wider Malay cooking, built on rice, seafood, coconut and gentle spice, but has its own distinctive character. Its most unique dish is ambuyat, a glue-like, flavourless starch made from the interior of the sago palm, twisted onto a bamboo fork and dipped into tangy, spicy sauces, a beloved communal national dish. Everyday favourites include nasi katok, a simple, cheap parcel of rice, fried chicken and sambal, alongside grilled seafood, rich rice dishes and the vibrant offerings of the capital's night markets.

The main sights

• Ambuyat - the unique sticky sago staple with tangy dips.
• Nasi katok - the beloved cheap rice, chicken and sambal parcel.
• The night market - the Gadong market's grilled seafood and snacks.
• The Malay dishes - the rice, coconut and seafood cooking.

When to go

Year-round; the bustling Gadong Night Market in the capital is the best place to graze on grilled meats, seafood, snacks and local specialities, while simple eateries serve nasi katok and ambuyat. As a devout Muslim country, Brunei serves no alcohol and food is halal, with fresh juices and tea accompanying meals.

What to expect

Ambuyat is very much an acquired experience, being deliberately flavourless and gluey, so it is more about the fun of the communal eating ritual and the sauces than the starch itself, and Brunei's food scene is quieter and less renowned than its neighbours', with no alcohol. The excellent-value nasi katok and the lively night market, though, along with fresh seafood and Malay flavours, make eating in Brunei a pleasant and authentic experience.

Nearby

The Gadong Night Market and the capital's eateries are the places to eat.