Kuching Food Guide: Premier 101 Hawker Centre & Durian

West Malaysian food gets most of the attention. We went to Kuching expecting something similar and came away genuinely surprised. The flavors in East Malaysia are their own thing entirely, and this was one of my favorite food days of the entire trip.

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Breakfast: Custom Sarawak Laksa at the Sheraton

We started at the Sheraton breakfast buffet. It was busy on a Friday morning but we went straight to the noodle station and did not look back.

The Sarawak Laksa is made to order at the station. You pick your noodles and toppings (we loaded up with chicken, shrimp, and vegetables) and the chef finishes it with a rich broth and fresh cilantro. The flavor profile is sour and complex in a way that laksa in the US does not usually land. This one did. If you are staying at the Sheraton Kuching, this station alone justifies eating breakfast there.

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Local Snack Shopping

Before dinner, we stopped to pick up edible souvenirs to bring home. Vincent grabbed a few bags of "Bomi," a childhood favorite of his from Kuching, plus local chocolates and cookies. The local supermarkets are the right place to do this. Do not wait until the airport.

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Dinner: Premier 101 Hawker Centre

Premier 101 is a massive open-air hawker centre and the right place for a last meal in Kuching.

One important note: They open around 5:00 PM and the seating is fully outdoors. If rain comes in, it gets crowded fast. Go on a clear evening and get there early enough to find a good spot.

The selection is overwhelming in the best way. We walked the whole thing before ordering.

What we ordered:

Kway Teow Soup: A very calm, subtle soy-sauce-based broth with incredibly soft pork. It looks a bit like Korean intestine soup visually, but the flavor is completely different: gentle and almost soothing. A good contrast against the bolder dishes.

Malaysian-style clams: The flavor on these was exceptional. Vincent is not usually someone who seeks out shellfish, but he genuinely liked these. That is the clearest endorsement I can give.

Chicken satay: We ordered this specifically to compare against the satay we had in Singapore. Kuching won. The chicken was juicy all the way through with no dryness at all.

Sambal stingray: Better than the version we tried in Singapore. The sauce was more balanced: not too sweet, not too salty, with the right amount of heat. The stingray itself had a good texture.

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The Musang King Durian

You will smell the durian before you see it. It is not sold inside the malls, so the hawker centre is where you try it if you are going to try it at all.

We went for Musang King, which is considered the highest quality variety available: more expensive, richer flavor, and the version that durian fans will tell you to start with.

They cut it fresh in front of us and handed over plastic gloves.

My honest reaction: I liked it. I was able to eat it without any issues. The flavor is strong and creamy and unlike anything I have had before, but I did not find it off-putting.

Vincent, who was actually born in Kuching, still cannot stand durian and could not get through it. He has had his whole life to come around on it and has not. So results will vary.

If you are visiting Malaysia and have not tried it before, try it at least once. Musang King from a hawker centre in Kuching is probably the best possible version to start with.

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Getting to the Airport: A Note on Terminals

We had a 7:00 AM flight the next morning to Singapore. One thing worth knowing about Kuching Airport: the terminal you depart from depends on your route. Flights within Sarawak, flights to Kuala Lumpur, and international departures can use different sections. Check your terminal before you arrive.

The food options near our gate were almost nothing. There was a small stall and a broken vending machine. We found a microwaved croissant for about $2 USD before boarding. Eat before you get there.