5 Local Delicacies to Try in Kundasang Trip

Kundasang, a picturesque village nestled in the foothills of Mount Kinabalu in Sabah, Malaysia, is not only celebrated for its stunning landscapes but also for its rich culinary offerings. Here are five local delicacies to savour when visiting this charming destination.

1. Hinava

Hinava is a popular dish originating from the Kadazan-Dusun ethnic group in Sabah, Malaysia. It typically features fresh, raw fish—most commonly mackerel or snapper—marinated in freshly squeezed lime juice, which “cooks” the fish through citrus denaturation. The dish is enhanced with finely shredded ginger, onions, bird’s eye chilli, and sometimes grated coconut or cucumber for added texture and flavour. Served chilled, Hinava is often enjoyed as an appetiser or side dish.

2. Tuhau

Tuhau (Zingiber zerumbet) is a wild ginger native to Borneo, often used in traditional Kadazan-Dusun and Dayak dishes. Known for its pungent, aromatic flavour, Tuhau is typically pickled with vinegar and spices, giving it a tangy kick that pairs beautifully with meats and fish. In salads, it adds crunch and vibrancy. It’s also believed to have anti-inflammatory and antioxidant benefits. Adventurous eaters will enjoy seeking it out in local markets and festivals.

3. Nasi Beras Bukit (Naig Totidong)

Naig Totidong, or Nasi Beras Bukit, is a traditional hill rice dish from rural areas like Kundasang. This glutinous rice is harvested from hill farms and cooked in daun tarap (loun timadang), giving it a smoky aroma. It’s typically served with grilled meats, spicy sambal, and vegetables. More than just a meal, it reflects the agricultural traditions and communal dining culture of the region.

4. Pinarasakan Sada

Pinarasakan Sada is a signature Kadazan-Dusun dish made from freshwater fish like tilapia or catfish. The fish is marinated in local spices and sometimes bamboo shoots, then wrapped in banana leaves and grilled or steamed. Often paired with a tangy, spicy dipping sauce made from fermented soybeans, chilli, and lime, it’s a must-try for seafood lovers.

5. Sinalau Bakas (Smoked Wild Boar) – Non-Halal

Sinalau Bakas is one of Kundasang’s most iconic dishes, featuring tender, smoky wild boar meat marinated in spices and slow-roasted over open flames. A favourite during festivals and celebrations, it’s deeply rooted in Kadazan-Dusun culture. Note: This dish is not Halal and is intended for non-Muslim visitors.

Each of these dishes showcases the unique flavours and cultural richness of Kundasang. TYH Borneo Tours can take you on a culinary journey to taste them all — and even teach you how to cook them in our Sabahan cooking classes.

Where to Find These Authentic Flavours

1. Kundasang Market

Located near the vegetable stalls along the main road, the market is a hub for fresh local goods. You’ll often find freshly prepared Hinava and Tuhau here.

2. Sinalau Bakas Stalls Along the Kundasang-Ranau Road

Follow the aroma of smoked meat along this stretch. These stalls serve freshly roasted wild boar with sambal and pickled vegetables, often with the option to dine in.

3. Local Restaurants in Kundasang Town

Some small eateries offer Nasi Beras Bukit and Pinarasakan Sada as part of traditional set meals.

4. Homemade Delicacies from Local Villages

For an authentic experience, visit nearby villages where families sell homemade Hinava and Tuhau. Look for roadside signs or ask locals for directions.

Tips for Finding the Best Spots

Ask Locals – Kundasang residents are friendly and happy to share recommendations.
Come Early – Freshest dishes are usually available in the morning.
Bring Cash – Many stalls do not accept digital payment.

Kundasang is a treasure trove of Sabahan culinary delights. From the smoky richness of Sinalau Bakas to the refreshing tang of Hinava, there’s something for every palate. Happy exploring — and selamat menjamu selera!