Traditional Cuisine

Bruneian cuisine refers to Brunei's cuisine. It is influenced by and comparable to the cuisines of Malaysia, Singapore, and Indonesia, with additional influences from India, China, Thailand, and Japan. Fish and rice are staple foods, as they are throughout the region, while meat is more expensive and thus less prevalent. The meal is halal and pork is avoided due to the Islamic religion's supremacy. Brunei prohibits the consumption of alcoholic beverages. Game animals such as wild birds, sambar deer, and barking deer are hunted in rural areas.

Bruneian cuisine is hot and spicy, and it's usually served with rice or noodles. Brunei's national dishes include beef rendang, nasi lemak, and pajeri nanas. Ambuyat, a sticky ball of flavorless sago starch wrapped around a bamboo fork and dipped into a spicy and sour sauce, is one of the few Brunei foods. Nasi katok, or "knock rice," is a famous Indonesian dish made up of plain rice, fried chicken, and sambal, a spicy relish made up of ground chili peppers and a range of other ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, lime juice, vinegar, and anchovies. Traditionally, nasi katok is served wrapped in brown paper.