It opened with a bang in October and like most new restaurants, the food was good although service at that time was slow. We came back a month later and the menu had streamlined!
Recently after a long hiatus in Kuala Lumpur we returned to check out the Dyak once more. And once more, we were blown away. The restaurant had evolved from just serving fantastic food to a becoming a temple to Sarawak's tribal heritage. One can see Iban, Bidayuh, Kenyah and Kayan works right next to ancient jars from China!
The restaurant proprietor is a piece of work all on his own! My wife and i not only were scrumptiously fed but received an education from him. Thank you. My one small qualm is that service can be a bit slow during peak periods but staff is very friendly.
If you're in Kuching, don't you dare miss this place.
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