Lonely Planet review
Kuching’s most important culinary event of the last few years was the opening of this elegant restaurant, the first to treat Dayak home cooking as true cuisine. The chef, classically trained in the Western tradition, takes traditional recipes, many of them Iban (a few are Kelabit, Kayan or Bidayuh), and fresh, organic jungle veggies to create mouth-watering dishes unlike anything else you’ve ever tasted. Vegetarian dishes, made without lard, are available upon request. Staff are happy to explain the origin of each dish. It’s a good idea to reserve ahead on Thursday, Friday and Saturday nights. Dyak is situated 2km southeast of Old Chinatown. A taxi from the city centre – worth every cent – costs RM12.