OVERVIEW

The Bikalan opened in October 2018 following an extensive renovation. The building is a 1910 Belian wood shophouse that was completely rebuilt to serve its new purpose. The renovation was carried out with full respect  for the surrounding environment, using entirely local materials and construction methods in keeping with Siniawan’s  main bazaar.

The layout features a long bar area, with outdoor seating at both the front and rear, a raised terrace at the back offering views of the Sarawak River, and even a function room upstairs. The bar top is crafted from a single piece of 800-year-old Belian, and a combination of local Bidayuh and Chinese materials were used throughout to create a unique setting that feels both modern and in harmony with the historic street.

AMBIENCE

Our vision for The Bikalan was to combine the ambience of an English pub with the heritage of a traditional Chinese shophouse. We offer comfortable seating in a lively, friendly atmosphere, with staff trained to engage with guests and ensure they enjoy the experience. The décor is best described as rustic: vintage tin signs sit alongside whisky bottles, football scarves, framed photographs, banknotes, and a host of other memorabilia.

The football scarves that fill the ceiling have largely been provided by returning guests and now represent 20 countries. A large-screen TV is available for sports, and music plays throughout the weekend. In addition, we host live bands at least once a month—always an exciting evening.

MUST TRY

- Crispy Ginger Pork
- Hakka-style Stewed Pork
- Dynamite Sticks
- Homemade Pork Burger
- Bangers n’ Mash
- Cangkuk Manis Telur
- Midin with Garlic
- Tempoyak with Pork

FOOD

We specialise in Bidayuh food combined with Chinese-style rice and noodle dishes. We also offer a Western selection and bar snacks. We highlight local produce; all dishes are prepared fresh to order, and vegetables are never more than two days old to ensure fresh flavour and texture. Produce is sourced from local markets, many from smallholdings run by families of our staff.

PRICING

Dishes range from 10-30 Ringgit, average spend per customer, 50 Ringgit.

ABOUT CHEF

John Hamilton anak Dominic — Aroma Cafe Kuching; La Bodega Kuala Lumpur; Pullman Hotel Kuching. John joined The Bikalan prior to opening in 2018 and, after a short period running his own business, rejoined us in 2024. He helped establish the menu and set the standards of quality, cleanliness, and attention to detail that have been The Bikalan’s signature throughout.