IT’S high drama to dine at the Borneo Convention Centre Kuching’s restaurant.
Called Raintree, it is housed at the end of the building that faces Sungai Sarawak. Its ceiling is at least three storeys high. On the left, past the entrance, is a stainless steel wine cellar. Lit from the back, it looks like nothing but a good time to be had.
There’s no real focal point inside the restaurant. The modern design is typically sleek and understated, but a badminton-court-sized red and black Dayak mural on the ceiling comes close. Supporting the mural is a series of giant timber-wrapped pillars.
Judging by looks, the Raintree is a stunner. But what about the food?
The menu is a mix of east-meets-west. It suggests steaks and wild fern, local tapioca puddings with cream, eggplant lasagna and grilled empurau fish.
For the month of November, head chef Virginia Kedit is offering her cultural background.
She has created a special, one-off menu featuring organic chicken, cod fish and lobster cooked in bamboo.
She’s taking Dayak traditional food into the modern age.
The food, served in towers of bamboo stems and poured piping hot into bowls at the table, is 21st-century refinement based on centuries-old longhouse favourites.
Called Raintree, it is housed at the end of the building that faces Sungai Sarawak. Its ceiling is at least three storeys high. On the left, past the entrance, is a stainless steel wine cellar. Lit from the back, it looks like nothing but a good time to be had.
There’s no real focal point inside the restaurant. The modern design is typically sleek and understated, but a badminton-court-sized red and black Dayak mural on the ceiling comes close. Supporting the mural is a series of giant timber-wrapped pillars.
Judging by looks, the Raintree is a stunner. But what about the food?
The menu is a mix of east-meets-west. It suggests steaks and wild fern, local tapioca puddings with cream, eggplant lasagna and grilled empurau fish.
For the month of November, head chef Virginia Kedit is offering her cultural background.
She has created a special, one-off menu featuring organic chicken, cod fish and lobster cooked in bamboo.
She’s taking Dayak traditional food into the modern age.
The food, served in towers of bamboo stems and poured piping hot into bowls at the table, is 21st-century refinement based on centuries-old longhouse favourites.
Continue reading (Incl. Pics) at: Borneo Convention Centre Kuching - For that unique dining experience
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