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 Street restoration in the 1990s. The Cantonese call the street "little temple street" because of the "tua peh kong" temple located there. The Hokkiens (Min Nan speakers) refer the street as "gu chia chui hi hng koi cheng koi", meaning "the street in front of the theatre (street) in Kreta Ayer". The funeral parlours are located on nearby Sago Lane and not Sago Street. As such, Sago Lane has always being referred to as "sei yang gai" or "street of the dead" in Cantonese. However, there is no cemeteries in Sago Lane. During the years 1950 to 2000, the entire Sago