Discover authentic Sarawakian flavors crafted by local chefs, with menus that cater to every need—from vegan to toddler‑friendly. More than a restaurant, The Lamin embodies the Kenyah meaning of “home,” blending hearty meals with cultural heritage. Surrounded by Orang Ulu crafts and Bornean décor, every visit is both a feast and an experience.

OVERVIEW

Thanks to our fantastic home-grown chefs, our all-day dining restaurant is best known for its local Sarawakian delights. We have been featured numerous times on Malaysia's cooking channels. So come and experience authentic Sarawakian cuisine!

We can also cater for special dietary requests including vegetarian or vegan menus, gluten- or lactose-free dishes, toddler-friendly food and many more. Please don’t hesitate to ask our friendly service team. It will be our pleasure to serve you.

AMBIENCE

What makes The Lamin special is that it’s more than just a restaurant, it’s a cultural dining experience. ‘Lamin’ in the Kenyah language means house or home. The Lamin was chosen as the name for the restaurant of Telang Usan Hotel, because eating a good hearty meal among family is at the heart of every home in Sarawak. The restaurant embraces that heritage through its décor, atmosphere, and menu. Inside, you’ll find displays of Orang Ulu antiques, woven crafts, and indigenous-inspired touches that give the place a warm Bornean identity.

MUST TRY

- Ayam Pansuh
- Ayam Sambal Bunga Kantan
- Nasi Goreng Trio
- Sup Ikan Orang Ulu
- Telang Usan Signature Basket
- Terung Dayak Asam Pedas
- Umai Ikan

FOOD

The Lamin, is a great place to experience authentic Sarawak cuisine in a warm setting inspired by Orang Ulu culture. The menu showcases local flavours and jungle produce, featuring signature dishes like Ayam Pansuh, traditionally cooked in bamboo with native herbs for a smoky aroma, and Umai Ikan, a refreshing Sarawak-style raw fish salad marinated with lime, chilli, and spices. Guests also enjoy Midin, a crunchy jungle fern and Daging Lada Hitam Sarawak, tender beef cooked with the region’s famous black pepper.

PRICING

RM 40 per person

ABOUT CHEF

Chef Geoffrey Telip, a proud Kenyah from Long San, Baram, began his culinary journey on 12 December 1993. He has been with The Lamin since his early years in the kitchen and has grown alongside the restaurant, dedicating decades to preserving and presenting authentic Sarawak flavours. Now serving as Head Chef, Geoffrey is known for his deep knowledge of traditional native cuisine and his commitment to using local ingredients and time-honoured cooking methods. His long-standing passion and experience continue to shape The Lamin’s signature dishes and uphold its reputation for authentic Borneo dining.