Dayak food in Kuching: Lepau Restaurant’s bamboo-chicken table
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When a table wants to understand Sarawak beyond laksa and kolo mee, Lepau gives the meal a clearer starting point: order dishes from several indigenous food traditions and let the rice and condiments connect them.
Lepau means “hut” in Kayan, and the restaurant has operated since 2014. Its timber-hut setting, indoor and outdoor seating and sape music are part of the idea, not decoration added after the menu. The restaurant’s 2018 Malaysia Tourism Awards win for Best Innovative Ethnic Restaurant also explains why it has kept a place in Kuching’s visitor-and-local dinner circuit.
I would begin with the Pansuh Chicken and Purple Bario Rice wrapped in Itun Sip, then add Terung Asam Fish or Tempoyak Anchovies for sharper, more fermented notes. The bamboo-chicken tradition is the gentle route into the meal; the fermented durian anchovies and sour eggplant gravy are the choices for diners who want Sarawak’s bolder edges.
Allow 30–40 minutes for a walk-in table when the dining room is busy, so a reservation makes more sense for visitors with a fixed evening plan. Lepau is on Jalan Ban Hock, close enough to pair with a city-centre walk, but it is a sit-down meal rather than a quick hawker stop.
Lepau Restaurant
99, Jalan Ban Hock, 93100 Kuching, Sarawak
Open Lepau Restaurant in Google Maps
Source — DayakDaily
Source — DayakDaily
Source — Holidays From Singapore
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