Foods of Borneo Land cost per person $2365.00 Single Supplement $352.00 High Season surcharge $ 210.00 Dec 09 - Jan 15 ­ Jun 01 - Aug 31 * Based on a minimum of 2 pax traveling Borneo conjures up images of exotic jungle herbs, wild gingers and fragrant spices. This is not surprising when you consider that our rainforest contains the greatest bio-diversity in the world, with hundreds of edible wild plants, most of which you may never have encountered. The local people, of course, have known and used these plants for both food and medicine for countless generations. Recent immigrants to Borneo brought with them new cooking techniques and ingredients, blending these with the local produce to forge a distinct hybridised cuisine. You'll find the major Asian schools of cooking here in Borneo, with various Indian and Chinese regional cuisines as well as local indigenous styles. You can discover Borneo's exciting seasonings and unique ingredients; be astounded by the universality of certain dishes and delight in a completely different gastronomic experience. All this together with experiencing the higlights of this fabled land. DAY 01 KUCHING ARRIVAL Arrive in Kuching, capital of Sarawak, once seat of the White Rajahs. Transfer to the Kuching Hilton Hotel. In the afternoon, a city orientation of Kuching, essentially a Chinese and Malay City. Discover the charms of this riverine city established by Sir James Brooke, First White Rajah of Sarawak. See charming old buildings from the Brooke era, ancient Chinese temples and colourful markets displaying the produce that first brought traders to Borneo. Visit one of the local markets; inspect and select vegetables and fruit unique to this part of the world for dinner this evening. A visit to Kuching would not be complete without making a stop at the Sarawak Museum. Completed in 1891, the museum has an excellent collection of Bornean ethnological and archaeological artifacts and is one of the best in South East Asia. A special culinary welcome with popular local dishes; a taste sensation with subtle spicing of aromatic gingers, jungle ferns and tropical vegetables. DAY 02 KUCHING-SEMMENGGOH-BAU Kuching is a breakfast society. Between the hours of about 7- 9 am, most citizens of Kuching enjoy their breakfast in one of the many atmospheric "coffee shops". Try the kolok mee (angel hair pasta); or laksa (rice noodles in a unique curry-based soup) at one of the more popular shops. After breakfast, we drive to Semenggoh, some 16 km out of town, to visit the rehabilitation centre where orphaned and confiscated orang-utan babies are introduced to the ways of the jungle. From Semenggoh, we travel to Siniawan to discover the charms of a backwater village in Sarawak. Once an important mining centre and outpost of the First Rajah, Siniawan is suspended in time, with the old wooden provision shops remaining as they were. Gahtering and processing of birds' nests, a rare and highly valuable commodity, is an important cottage industry here. From Siniawan we proceed to Bau, still an important gold mining town, before returning to Kuching. Malay lunch today at one of the Malay restaurants perched on the 18th floor of a local hotel. After a well-earned siesta, afternoon tea at one of the homes of a local personality. Nonya cakes and savouries will be served. This leads into an introduction of nonya cuisine (a fusion between Chinese and local cooking styles), with some demonstation of cooking techniques followed by dinner. The menu will include dishes like caramelised duck, chicken with a jungle nut (buah keluak), fish is sour sauce, tempera chicken and spiced okra. DAY 03 ULU AI-LONG HOUSE After breakfast, we embark on a journey into the interior of Sarawak. On the way, we pause at Serian, an agricultural town with its daily quotations on the price of commodities such as cocoa and pepper. This is an excellent time to buy local fruits and vegetables for the evening repast. Along the way,we call in at a pepper garden and also see carnivorous pitcher plants growing wild. Lunch at the small trading town of Engkilili in one of the typical Chinese eateries, which confirms the saying that the Chinese eat well no matter where they are. We continue the journey by boat across the Batang Ai Reservoir and on priver to one of the most remote Iban longhouses, a village under one roof. We cook the provisions bought earlier in the day and in the evening, enjoy the warm hospitality of our Iban hosts. Overnight Borneo Adventure lodge. DAY 04 ULU AI-LONG HOUSE After breakfast,we continue our journey further upriver; along the way, we harvest palm heart, bamboo shoot, ferns, tapioca leaves and other plants used for seasoning. After a demonstration of "chicken cooked in bamboo"; we will picnic on one of the pebble beaches with the freshly preparated pansuh or bamboo-cooked dishes. Back at longhouse, a demonstration of making of rice wine or tuak. During the evening, enjoy typical longhouse entertainment. Overnight Borneo Adventure lodge. DAY 05 ULU AI/SIBU Depart the longhouse after breakfast, continuing the journey to Sibu. This bustling town, whose wealth is founded on the timber trade, is home to the Foochows, a dialectical group from Southern China.Tonight we enjoy the regional cooking of the Foochows; meet and interview some of the chefs and discover the distinctive features of their cuisine.Visit the busy nightmarket and the special snacks found only here (the Foochows make a bagel-like bread). DAY 06 SIBU/MUKAH After breakfast, we cotinue our journey to Mukah, the heartland of the Melanau ethnic group and the centre of Sarawak's sago production.Visit the picturesque village, Kampung Tellian, to see the entire process, from felling the sago palms, rasping the pith, obtaining the starch and toasting the sago balls. Learn about the healing arts of the Melanau,which include the carving of effigies (belum). Dine tonight exclusively on Melanau cuisine, including umai (ceviche), and, if your palate is sufficiently adventurous, try the local delicacy of sago worms. DAY 07 MUKAH/BINTULU/MIRI Travel by mini-bus to Bintulu. Pause at the old Tatau Bazaar, an atmospheric old village. Lunch at Bintulu, an historic town now the centre of modern Sarawak, with one of the largest industial petrochemical complexes in the country, as well as an impressive deep sea port. We continue the journey to Miri by air. Visit one of the important local markets, where some of the unique local fruits of this northern region in Sarawak are found in great abundance. The diversity of produce in the market is remarkable. Tonight, a local Malaly treat with specially grilled fresh seafood. Overnight Holiday Inn Miri. DAY 08 MIRI/KOTA KINABALU Connect with a flight to Kota Kinabalu, Transfer to Shangri-La's Rasa Ria Resort. Dinner alfresco, with a selection of local "stall foods". DAY 09 ORANGUTAN SANCTUARY A action-packed day. Early morning departure by air to Sandakan to visit Sepilok, the world's longest established rehabilitaion centre for orang-utans; visit the local fish market; lunch at one of the local Chinese restaurants. In the afternoon, take a cruise beyond Sandakan Bay to the lower reaches of the Kinabatangan River to view the elusive proboscis monkey, a primate species unique to Borneo. Along the way, take in the abundant bird and primate life in one of the world's biggest wetland areas. Return to Kota Kinabalu, early evening. Dinner at a local seafood restaurant; sample fish and shrimps taken live from a holding tank and be enthralled by the superb flavour of really fresh fish and shrimps; this gives new insight into why the Chinese in Hong Kong pay top dollars for fresh deep-water fish caught in the seas off Sabah's coast. DAY 10 KOTA KINABALU NATIONAL PARK After breakfast, visit Tuaran, one of Sabah's colourful market towns. Continue the journey to the Kinabalu Park, with its amazing and unique array of tropical alpine vegetation. Call in at the Poring Hot Springs; take the canopy walkway and, to relax, a dip in the Hot Springs. Return to hotel; a leisurely evening. DAY 11 KOTA KINABALU In the morning, go on crab catching along the mangrove forests around the area. Visit one of the local "water villages"; enjoy lunch from your own catch. After a leisurely siesta, we proceed to Monsopiad's Village, where the descendants of a renowned 18th-century headhunter have built a village in honour of their ancestor. See dried skulls still hanging from the rafters and learn about the unique rituals involved in caring for these sacred objects. Dinner with local Kadazan dishes, including hinava (a type of ceviche); a Kadazan send-off tops off the evening. DAY 12 DEPARTURE Departure.