Sarawakian cuisine “kek lapis Sarawak” (Sarawak layer cake) , the Bidayuh with “asam siok” (chicken rice that cooked in bamboo) and “sup ponas Bidayuh” (soup dish made of tapioca), the Melanau with “tebaloi” (Sago palm crackers), “sagu” (extracted from Sago palm) and “umai” (raw fish mixed with lime juice) and Orang Ulu well known with “garam barrio” (Highlands salt), “kikid” (broth), “tengayen” (local young leaves), and “urum giruq” (pudding). Sarawak cuisine uses rice as staples. It is most often steamed and always served with meat, fish and vegetable dishes. Rice is often enjoyed with the sauce or broth from the main dishes.
Sago Lane textile starch and hospital food. After processing, it was mostly re-exported to Europe and India. Sago became a staple export item for Singapore in 1834. In 1849, there were 15 Chinese and 2 European Sago factories in the area.Sago lane and Sago street became a prosperous manufacturing centre. During the 1850s, there were thirty sago factories in the town which had a total output of 8,000 tons annually. Many of the sago factories were in the Sago Street area. Sago lane in particular, was occupied by the Cantonese. Many of these factory workers lived in the area of these factories,