Kalimantan, the Indonesian part of Borneo, is a culinary treasure chest often overshadowed by the island’s wild rainforests and river adventures. But for those who take the time to explore, Kalimantan serves up bold, earthy, and culturally rich dishes that reflect its indigenous Dayak roots and Malay-influenced traditions. Here are five unmissable foods in Kalimantan that every first-time visitor should try to truly understand the local flavor.
1. Chai Kue – A Steamed Snack with Chinese Heritage
Chai Kue is a popular Kalimantan snack originally brought by the Chinese diaspora and adapted into the local culinary scene. These soft, translucent dumplings are filled with shredded jicama, bamboo shoots, or chives and steamed until tender. They’re typically served with a savory garlic sauce and chili for dipping. Light yet flavorful, Chai Kue is perfect for a quick bite or street food experience in coastal towns like Singkawang and Pontianak.
2. Soto Banjar – Comforting Chicken Soup with a Twist
Soto Banjar hails from South Kalimantan and is known for its comforting, slightly spiced broth made with cinnamon, clove, and lemongrass. The soup features shredded chicken, glass noodles or rice cakes, and is often topped with boiled eggs and perkedel (fried potato patties). This hearty dish offers a warm welcome to newcomers and is commonly enjoyed during breakfast or ceremonial gatherings. The blend of spices is unique to the Banjar culture, offering a rich taste of tradition.
3. Juhu Singkah – Dayak Jungle Cuisine on a Plate
Juhu Singkah is a traditional Dayak dish made from young rattan shoots cooked with fish or shrimp and flavored with lemongrass, garlic, and chili. Despite rattan being a plant usually associated with furniture, the tender inner shoot is edible and surprisingly delicious. The result is a dish with a slightly bitter but addictive taste that reflects the Dayak people’s deep connection to the forest. Trying Juhu Singkah gives visitors a rare opportunity to experience indigenous ingredients that are not found elsewhere.
4. Patin Baubar – River Fish Baked in Banana Leaves
![INFOMINA] Resep Ikan Patin Baubar Khas Kalimantan Selatan](https://cms.minapoli.com/media/tmp/d/e61e5e73e129bb6864f8d734d8776929.png)
The rivers of Kalimantan are a vital food source, and Patin Baubar (baked catfish) is one of the most beloved river dishes. The fish is marinated in turmeric, lemongrass, galangal, and lime leaves before being wrapped in banana leaves and grilled over hot coals. This cooking method infuses the fish with a smoky aroma and locks in moisture, making each bite rich and flavorful. It’s a traditional method of preparing river catch that’s still widely practiced in riverside villages.
5. Amplang – Crunchy Fish Crackers with Local Pride
Amplang is a popular Kalimantan snack made from ground fish (commonly mackerel or tenggiri), mixed with tapioca and garlic, then deep-fried into golden bite-sized puffs. These crispy fish crackers are enjoyed by locals as an everyday snack or brought home by travelers as souvenirs. The light crunch and umami-packed flavor make Amplang an easy entry point into Kalimantan’s seafood-centric palate, and they pair well with sambal or chili sauce for an extra kick.
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Kalimantan’s food scene is not just about flavor—it’s a sensory journey into the island’s culture, traditions, and environment. From forest-foraged dishes to Chinese-influenced snacks, there’s something for every palate.
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