Kyūjin (est. 2021) reimagines Sarawak's indigenous and multicultural food heritage — drawing from 20+ traditional techniques and 50+ native ingredients to make the region's culture accessible to all.

OVERVIEW

Kyūjin was founded since 2021, named after the historical name of this city. Kyujin is opened after all the hard time of pandemic, which make us think about what if the world stop moving on, and we have to survive on our own crops, plantation & etc.

Our society is rich & complex, build up with different tribes of indigenous peoples who had been here for centuries, early immigrant of different origin of Chinese, as well as Malay and Indians. All these cultures reflect on our innovation of menu that, we respect all the cultures, trying to understand and documented the traditional way of cooking, preserving and fermenting while plants were harvested or prey was hunted in the wild.

In Kyujin, we had used more than 20 traditional culinary technique from the local & indigenous people, and more than 50 ingredients that related to the native daily dietary. We are repronouncing all the unique food & culture in a modern way, to make everyone access to eat and understand Sarawak.

AMBIENCE

Warm, natural textures, and an intimate open-kitchen setting reflect the spirit of Sarawak, creating a welcoming atmosphere rooted in local culture, storytelling, and thoughtful dining experiences.

MUST TRY

Deconstructed Laksa, Aged Duck

FOOD

Deconstructed Laksa, Aged Duck

PRICING

RM350/pax

ABOUT CHEF

I started my early career in F&B as a bar tender in 2008, from there I realized my interest in finding out how is ingredients being process and done in magical way. After my graduation in Taiwan at National Kaohsiung Univeristy of Hospitality & Tourism, I started my professional career in Singapore for 3 years, to continue learning and firming my basic. I decide to head back to my hometown in Sibu after so many years away, that was the time I realized that my homeland is so underrated with the vibrant of culture and natural resources, that was year 2014 that I started up my small restaurant, working on all the ingredients which cant be found on the net, I was inside our hunt & gather market of Sibu (was biggest in SEA) to talk to the folks, writing down on my notes and recording all the method of preparations.

I spent 4 years on working on the ingredients, until expiration of my rent premise, then I decide to get back to the big city, Shanghai, where my restaurant Alma was awarded with Michelin bib gourmand 2019, Michelin Plates 2020, etc…with all my Spanish cooking knowledge that I learnt in my early career life. That was during the Chinese New Year of 2021, that I came back to Malaysia and never get back in to Shanghai due to pandemic, our director board decided to close down Alma, and I found Kyujin, to continue my journey of exploring Sarawakian food & culture.