TASTE OF DISCOVERY - Traditional Kadazan Cuisine @ Le Meridien Hotel
Traditional Kadazan cuisine makes excellent use of a variety of wild jungle ingredients such as bamboo shoots and palm sago, yet employs little use of oil. From simple appetisers of unripe mango with prawn paste, salt and chili to a variety of pickled foods collectively known as “noonsom”, tangy and pungent flavours from souring agents or fermentation techniques is a key characteristic of traditional Kadazan cooking.