Considered Brunei's national dish (but also available across Sabah and Sarawak), ambuyat might be an acquired taste, a starchy-sticky substance extracted from the pith of the sago palm's trunk. Roll the gooey ambuyat around a pair of prongs, then dunk it into a sauce that balances out its blandness - in Bandar Seri Begawan, we had it with a tempoyak-tinged dip, punchy and pungent, surrounded by a slew of classically prepared meat, fish and vegetables.
This post first appeared on eatdrinkkl.com
