OVERVIEW

KANTIN at the Granary is an award-winning contemporary Sarawakian restaurant rooted in culture, storytelling, and creative expression. Housed within a restored heritage building from the Brooke era, KANTIN presents a bold vision of what Sarawakian cuisine can become: bridging tradition with innovation in a way that is both authentic and forward-thinking.

At its core, KANTIN is about culture. It is a place where guests can explore the depth and diversity of Bornean flavors, experience creative reinterpretations of familiar dishes, and connect with Sarawak in a meaningful way. More than just a restaurant, it serves as a platform to celebrate local identity while pushing culinary boundaries.

KANTIN is also known for its inventive and experiential approach to dining. The team regularly introduces creative concepts and limited-time experiences, from viral creations such as its signature prank dessert to immersive, ticketed dining events during occasions like Halloween. These initiatives keep the brand dynamic, relevant, and engaging, continually offering guests something new to discover.
Over the years, KANTIN has welcomed guests from around the world, with many travellers sharing that their experience here ranks among the most memorable meals of their time in Asia. Such sentiments reflect the restaurant’s ability to resonate beyond borders, offering something both distinctly local and universally compelling.

As one of the first concepts of its kind, KANTIN has played a role in elevating Sarawakian cuisine onto a broader stage. Its expansion to Jewel Changi Airport in Singapore, where it stands as the only Bornean restaurant and has been recognised for delivering one of the best dining experiences within Jewel, further reflects its ambition to bring the flavors and spirit of Sarawak to an international audience.

KANTIN stands as both a celebration of heritage and a creative force shaping the future of Sarawakian dining.

AMBIENCE

KANTIN at the Granary presents a distinctive ambience that blends heritage character with contemporary sensibility. The semi open layout allows for a seamless flow between indoor and outdoor spaces, creating an environment that feels both open and inviting.

The design is anchored in the building’s original architecture, with preserved Belian wood columns and aged brick walls forming the foundation of the space. These elements are thoughtfully paired with modern touches, resulting in a setting that feels authentic yet current.

The overall aesthetic is rustic yet refined, balancing heritage charm with a creative, modern energy. Different seating areas offer varied experiences, from a more relaxed lounge setting to an open air alfresco environment.

Lighting and textures are carefully considered to shift the mood throughout the day, from bright and welcoming to more intimate in the evening. The result is a space that reflects KANTIN’s identity, rooted in tradition while embracing contemporary expression.

MUST TRY

(Tribal) Headhunter Pansuh Set
A tribal inspired sharing set that showcases different flavors influenced by Sarawak’s indigenous communities, offering guests a deeper exploration into Bornean culture and cuisine.

(Creative Asian) Superdry Laksa
A creative dry interpretation of laksa that retains the dish’s signature aromatic and spicy flavors in a bold and modern format.

(Creative Western) Hawaiian Dayak Pizza
A playful fusion creation that combines familiar western comfort food with distinctive Sarawakian flavors, featuring KANTIN’s own handmade pizza dough with a unique three layer crispy texture.

(Drink) Headhunter Tuak
Traditional rice wine brewed with the spirit and heritage of Sarawak’s tribal culture, widely regarded as one of the best in town. Flavors like Pandan, Lemongrass, Galangal, Bario Rice, Sarawak White Pepper.

FOOD

KANTIN offers a diverse and contemporary interpretation of Sarawakian cuisine, combining cultural heritage with creativity and modern dining sensibilities. The menu is designed to showcase the depth of Bornean flavors while introducing inventive dishes that reflect the restaurant’s progressive approach to local cuisine.

Alongside familiar classics such as Nasi Lemak, Traditional Acar, Sarawak Teh C Special, and Kek Lapis, KANTIN also highlights indigenous and tribal inspired offerings including the Headhunter Pansuh Set, Umai Jellyfish, Pusu Bawang, and Headhunter Tuak. These dishes celebrate traditional ingredients and flavors that are deeply rooted in Sarawak’s cultural identity. 



KANTIN is particularly known for its creative inventions and modern reinterpretations of local cuisine. Signature creations such as Rainforest Fried Rice, Superdry Laksa, Nanasi, Jungle Pasta, Hawaiian Dayak Pizza, Pansuh Kueh Teow, and Kacangma Alfredo Pasta reflect the team’s willingness to push boundaries while remaining connected to local flavors. The restaurant also features a Borneo inspired smokehouse selection including Sotong Bakar, Kambing Asap, Longhouse BBQ Wings, and Gula Apong Chicken Satay, alongside western offerings elevated with Sarawakian influences such as steaks paired with artisan local sauces, Salmon Island, Nanas Burger, and Wild Chicken Chop.

This diversity allows KANTIN to appeal to both adventurous diners seeking something uniquely Sarawakian and guests looking for familiar comfort dishes presented with creativity and character.

KANTIN is also recognised for its whimsical and viral culinary creations, including the iconic “Dish Sponge & Detergent” prank dessert, immersive Halloween specials, and other seasonal inventions that combine creativity with genuine culinary quality.

PRICING

Average spend RM25-RM40 per person

ABOUT CHEF

At KANTIN, we believe in collaboration over individual fame, which is why the restaurant is not built around a single celebrity chef. Instead, KANTIN was founded by a team of six creative co-founders comprising five ladies and one guy, all sharing a deep passion for Sarawak’s history, culture, and flavors. Coming from diverse creative backgrounds including journalism, graphic design, interior design, filmmaking, branding, and tourism, the team brings more than 10 years of experience in promoting Sarawak and local cities through media and storytelling. Together with a diverse team of chefs and cooks, KANTIN has developed a menu that blends tradition with innovation while remaining deeply rooted in local identity. As the brand’s first and flagship F&B venture, the team established a strong and practical kitchen SOP system focused on consistency, quality, and accessibility. This approach has enabled cooks from varied backgrounds to consistently deliver the standards KANTIN is known for.