Sarawak Cuisine is a diverse blend of flavors influenced by the various ethnic groups in Sarawak, Malaysia. It features a mix of indigenous ingredients and cooking techniques, showcasing dishes like Nasi Aruk, a traditional rice dish, and Laksa Sarawak, a spicy noodle soup. The cuisine often includes fresh seafood, tropical fruits, and local herbs, reflecting the region's rich natural resources. Popular ingredients include sago, wild boar, and paku (a type of fern). The use of spices and unique cooking methods makes Sarawak Cuisine distinct and flavorful, appealing to both locals and visitors.