When it opened a few years ago, the Dyak caused a sensation. It was the first venue in Borneo to take classic Dayak recipes, commonly seen as home-cooking or street food, and turn them into restaurant cuisine. Set in a beautiful, artifact-lined dining room, it offers one of the most complete culinary experiences in Kuching. Each dish can be sourced back to a local ethnic tradition. Try the tempoyak (fermented durian, an intensely pungent fruit) with anchovies, then enjoy the huge manok gulai upa kelapa, braised chicken and coconut palm in a rich creamy broth. No visitor should leave without trying the ice cream desert smothered in tuak, the local rice wine.