Sabah’s hinava, and sata which is Terengganu’s spiced fish dish wrapped in banana leaves. The dessert section tempts with a selection of treats made using western baking techniques with local ...

Hinava is made from fresh raw fish (usually mackerel), lime juice, shallots, bird's eye chiles, julienned ginger, and grated bambangan seed (a local wild mango). As with ceviche, the lime ...

MALAYSIA: When travelling to Malaysia, choosing between Kota Kinabalu and Penang can be a challenge, as both destinations offer unique experiences. Kota Kinabalu is known for its breathtaking ...