Create allergy card
← Back to the cuisine atlas

A FOOD TRADITION

Bruneian Cuisine

Bruneian cuisine combines Malay and Bornean traditions, with sago, rice, seafood, coconut, and richly seasoned meats at its core.

Dishes linked to this cuisine

13–16 of 16

Pais Ikan

A Bruneian fish preparation seasoned with aromatics and chili, wrapped in banana leaf, and grilled or steamed.

Pulut Panggang

A grilled Bruneian sticky rice parcel made with coconut milk and commonly filled with a spicy dried-shrimp mixture before being wrapped in banana leaf.

Soto Brunei

A Bruneian spiced noodle soup with savory broth, meat, noodles, and customary garnishes such as egg and herbs.

Tapai Pulut

Tapai Pulut is glutinous rice that is steamed and inoculated with a fermentation starter until it becomes sweet, soft, and lightly fermented.

Recorded associations · Not a complete inventory

Browse this cuisine in the dish directory →

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.