Latest news with #Linopot
The Star
14-06-2025
- Entertainment
- The Star
KL hotel offers culinary escape to Sabah
LATEST Recipe at Le Meridien Kuala Lumpur invites guests to 'Discover the Flavours of Sabah' through a specially curated buffet experience. This unique culinary collaboration with senior sous chef Daniel Anselmus from Le Meridien Kota Kinabalu brings authentic Sabah food to the capital city. Anselmus' menu tells the story of his Sabah homeland rooted in nature, heritage and tradition. Pinasakan Ambuyat, a staple in Kadazan-Dusun homes. Inspired by the land and shaped by time-honoured methods like fermentation, pickling and slow cooking, every dish offers a deep sense of place. Ingredients such as river fish, forest vegetables, wild herbs and native fruits come together in a harmonious expression of Sabah's culinary heritage. Some of the signature dishes served include Ayam Kodop Bambangan, a rich combination of kodop (wild forest mushrooms) and bambangan (fermented wild mango), served with tender chicken. The dish is pungent, tangy and deeply local. There's also Pinasakan Ambuyat, a staple in Kadazan-Dusun homes – fish stewed in takob-akob (a wild fruit) until savoury and soft. It's best eaten with ambuyat, a thick sago-based starch meant to be dipped and twirled. Daging Masak Lengkuas Tuhau is beef slow-cooked with galangal and tuhau, a native wild ginger known for its sharp, citrusy kick – a dish with true Sabah character. Ayam Bakar Madu Penampang is marinated chicken baked with native aromatics and served with a soy-chilli dipping sauce, making it a sweet and smoky treat. Linopot is a heritage rice dish featuring wild steamed rice (naig tidong), wrapped in leaves and served with traditional accompaniments such as tuhau, lousun (wild shallots), bambangan and Ayam Kodop Bambangan. It is a dish that is rustic, portable and full of depth. These signature dishes are presented on the buffet line on a rotational basis alongside an international buffet, so no two visits are quite the same. The buffet dinner promotion is available until tomorrow, priced between RM198nett and RM208nett per adult, while children dine at half price. For Fathers Day, there will also be a 'Sabah – Jum Buffet!' brunch offer priced between RM178nett and RM188nett per adult, and half price for children. A promotional price of RM260nett for two persons is also available on selected days. This buffet is where the whole family can celebrate with dishes that blend culture, flavour and heartfelt traditions. For reservations, WhatsApp 012-602 1367 or email
Daily Express
31-05-2025
- Business
- Daily Express
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.
