Traditional Kadazan cuisine makes excellent use of a variety of wild jungle ingredients such as bamboo shoots and palm sago, yet employs little use of oil. From simple appetisers of unripe mango with prawn paste, salt and chili to a variety of pickled foods collectively known as “noonsom”, tangy and pungent flavours from souring agents or fermentation techniques is a key characteristic of traditional Kadazan cooking.
Circle Restaurant @ Le Meridien Hotel
Jalan Tun Fuad Stephens, 88000 Kota Kinabalu, Sabah
Phone: 088-322 222
TASTE OF DISCOVERY ALA CARTE MENU
Available from 11:00am - 11:00pm
Engage your palate with the flavours of salt, vinegar, spicy and sweet through such traditional gastronomic creations as the Hinava, Pinasakan, Tiger Prawn in Banana Leaf, Ayam Bambangan, Tampatan Trio and Sago Special.
The five specialties are newly introduced at Circle Restaurant. Ask our associates about them.
VINEGAR - Traditional ‘ Hinava ‘ Appertiser (RM26)Marinated mackerel with lime, ginger, chili and garnished with local salad
SALT - Pinasakan Sada in Wild Borneo Herbs (RM38)Slow braised mackerel in taco baco sour gravy, served with bambangan, lime chili and hill rice
SPICE - Tiger Prawn in Banana Leaf (RM46)Local spiced tiger prawns grilled in banana leaf and served with steamed hill rice, wild onion salad and prawn paste
SPICE - Ayam Bambangan (RM38)Baked spring chicken marinated in bambangan lemongrass gravy, served with steamed hill rice and stir fried wild fern shoot.
Chilled sago served with palm sugar, coconut milk and Haagen Dazs vanilla ice cream.
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