Sabah's linopot a hit at Kuala Lumpur Borneo Fest
Published on: Friday, May 30, 2025
Published on: Fri, May 30, 2025
By: Lorena Binisol Text Size: Anna Stanislaus (left) and public enjoying linopot. Kota Kinabalu: Sabah's native cuisine is gaining widespread recognition with increasing demand for traditional dishes at cultural events such as the Borneo Native Festival (BNF), recently held in Kuala Lumpur. Among the most sought-after dishes was Linopot, a traditional dish where rice is wrapped in banana or Tarap leaves, an appreciation for Sabah's native food culture. According to Raffy Swazwan, President of the Sukaseni Association in Kuala Lumpur, Linopot had consistently been a festival favourite, attracting both local and international visitors eager to experience the authentic flavours of Sabah. He had encouraged passionate Sabahans to expand their culinary expertise beyond their home state, saying that traditional cuisine holds significant commercial potential in the food scene. One entrepreneur working to preserve and promote local cuisine is Anna Stanislaus, a Kadazan who owned Inai Kitchen, a small eatery in Penampang to keep Kadazandusun flavours alive. Inspired by her mother, Mathilda Sipili, Anna had long been passionate about preserving and innovating native dishes, ensuring they remain relevant especially for younger generations.
Advertisement Her journey began in Kg. Kobusak, where she opened a small eatery catering to locals. Despite her commitment and passion, she admitted that she never received financial assistance from the government. Determined to pursue her dream, she worked to fund her own venture. Inai Kitchen first opened in 2022, next to her home. However, frequent flooding forced her to shut down repeatedly, making it difficult to sustain her little business. In seeking stability, she relocated her shop to Country Heights Plaza, choosing a flood-free location where she could continue with her little business. She continued reviving traditional dishes with a modern twist, hoping to bridge heritage and contemporary tastes. She believes that it can help younger generations connect with their roots, preventing traditional dishes from being overshadowed by fast-food trends. As Kaamatan continues to be celebrated throughout May, traditional food remains central to the festivities. With entrepreneurs like Anna pushing Sabah's cuisine onto a bigger stage, and with dishes like Linopot gaining recognition, the appreciation for indigenous flavours became stronger. She also shared her skills in preparing traditional dishes such as Bambangan, Tuhau, and Hinava, which she learned from her family and remained grateful for. Growing up, she embraced the knowledge passed down to her, turning her passion for native cuisine into an income-generating hobby. By refining the recipes and incorporating them into her menu, she continues to honour her heritage while making a living through her love of food. As rice is the staple food of communities, the legendary story of its origins continues to be honoured. The journey from paddy to rice is a symbol of gratitude to farmers who sustain the tradition. 'In this context, Linopot holds deep significance, not only as a traditional dish but as a way to preserve and promote our legacy, particularly among younger generations,' she said.
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Sabah's linopot a hit at Kuala Lumpur Borneo Fest
Published on: Friday, May 30, 2025 Published on: Fri, May 30, 2025 By: Lorena Binisol Text Size: Anna Stanislaus (left) and public enjoying linopot. Kota Kinabalu: Sabah's native cuisine is gaining widespread recognition with increasing demand for traditional dishes at cultural events such as the Borneo Native Festival (BNF), recently held in Kuala Lumpur. Among the most sought-after dishes was Linopot, a traditional dish where rice is wrapped in banana or Tarap leaves, an appreciation for Sabah's native food culture. According to Raffy Swazwan, President of the Sukaseni Association in Kuala Lumpur, Linopot had consistently been a festival favourite, attracting both local and international visitors eager to experience the authentic flavours of Sabah. He had encouraged passionate Sabahans to expand their culinary expertise beyond their home state, saying that traditional cuisine holds significant commercial potential in the food scene. One entrepreneur working to preserve and promote local cuisine is Anna Stanislaus, a Kadazan who owned Inai Kitchen, a small eatery in Penampang to keep Kadazandusun flavours alive. Inspired by her mother, Mathilda Sipili, Anna had long been passionate about preserving and innovating native dishes, ensuring they remain relevant especially for younger generations. Advertisement Her journey began in Kg. Kobusak, where she opened a small eatery catering to locals. Despite her commitment and passion, she admitted that she never received financial assistance from the government. Determined to pursue her dream, she worked to fund her own venture. Inai Kitchen first opened in 2022, next to her home. However, frequent flooding forced her to shut down repeatedly, making it difficult to sustain her little business. In seeking stability, she relocated her shop to Country Heights Plaza, choosing a flood-free location where she could continue with her little business. She continued reviving traditional dishes with a modern twist, hoping to bridge heritage and contemporary tastes. She believes that it can help younger generations connect with their roots, preventing traditional dishes from being overshadowed by fast-food trends. As Kaamatan continues to be celebrated throughout May, traditional food remains central to the festivities. With entrepreneurs like Anna pushing Sabah's cuisine onto a bigger stage, and with dishes like Linopot gaining recognition, the appreciation for indigenous flavours became stronger. She also shared her skills in preparing traditional dishes such as Bambangan, Tuhau, and Hinava, which she learned from her family and remained grateful for. Growing up, she embraced the knowledge passed down to her, turning her passion for native cuisine into an income-generating hobby. By refining the recipes and incorporating them into her menu, she continues to honour her heritage while making a living through her love of food. As rice is the staple food of communities, the legendary story of its origins continues to be honoured. The journey from paddy to rice is a symbol of gratitude to farmers who sustain the tradition. 'In this context, Linopot holds deep significance, not only as a traditional dish but as a way to preserve and promote our legacy, particularly among younger generations,' she said.
