Kompia, Kampua Mee, and More: Here Are the Best Food to Try in Sibu, Sarawak

Nestled on the island of Borneo, Sarawak is one of Malaysia’s most amazing places to visit. I’ve been to the capital city myself, and trust me, it’s it’s the kind of place you’ll want to come back to again and again. But beyond Kuching, Sarawak has many more to offer. Take Sibu for example: it’s one of the best foodie havens in the state, with a strong Foochow heritage that shines through in its local dishes!

Sibu is home to a large Foochow (Fuzhou) community, and you can truly taste it in the local cuisine. Many of the town’s signature dishes have Foochow roots, often served with a delicious twist. If you're the kind of traveller who explores through food, you’re in for a treat. Let’s dive into the things to eat in Sibu you have to try!

Also read: A 5D4N Kuching Itinerary to Explore the Beauty of Borneo

Things to eat in Sibu

1. Kampua Mee

Image credit: Cecelia Chang

Having tried this myself, I would describe it as dry wonton noodles without the wontons, but better! Kampua Mee is also often compared to Kuching’s kolo mee, but the former has a lighter, cleaner taste, and features slightly softer and springier noodles. Springy egg noodles are tossed in lard or vegetable oil, then topped with fried shallots, spring onions, and thinly sliced char siu for more flavours.

Even though Kampua Mee is normally dry, you’ll likely find a soup version. It’s a staple breakfast dish in Sibu, and without a doubt, a must-try when you’re in the city!

2. Kompia

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When it comes to things to eat in Sibu, you simply can't forget Kompia. Also known as gong pia or kompyang, this beloved Foochow delicacy is made with high-protein flour and alkaline water, then topped with a sprinkle of sesame seeds. Many even call it the Foochow bagel!

Kompia is typically savoury and slightly salty, filled with minced pork fillings. Personally, I think it tastes almost like the slightly crispier version of char siew pow!

3. Ding Bian Hu

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Ask any Sibu locals about the must-eat dishes in the city, and Ding Bian Hu (or Ding Bien Hu) is probably one of the top picks. At first glance, it may look like the typical Malaysian pan mee you would find in Peninsular Malaysia, but the taste and the preparation of Ding Bian Hu are not quite like it.

True to its name, which roughly translates to "paste by the wok," rice flour dough is poured around the edge of a hot wok to form thin sheets of noodle, which are then scraped or dropped into a flavourful broth. Ding Bian Hu is usually served along with fishballs and black fungus, and the dish’s unique cooking method gives it such a distinct texture that’s unlike any other noodle dish.

4. Red Wine Mee Sua

Image credit: Ah Muk Noodle - 亚木面 | Official Facebook

Red Wine Mee Sua is popular not only in Sibu, but also in Sitiawan, Perak, where there’s a strong Foochow community. It’s a soupy mee sua (longevity noodle) dish where savoury chicken broth is perfectly infused with the slightly sweet and tangy notes of the Foochow red rice wine, often accompanied by the warmth of ginger. Since mee sua noodles are so thin, they soak up the rich flavours of the soup beautifully. I remember trying it for the first time and being very surprised by the strong taste!

People in Sibu also often have Red Wine Mee Sua on special occasions, such as birthdays and Chinese New Year. It’s truly one of the must-try things to eat in Sibu.

5. Bien Nuk

Image credit: Foochow Kam Pua 福州干盘面 | Official Facebook

Are you familiar with wontons? Well, Bien Nuk is basically its close counterpart! Even though both of them are dumpling-like, the skin or wrapper of Bien Nuk is made from a rice flour batter that's spread thinly on a cloth or surface, and then steamed. And thanks to that, Bien Nuk is softer, silkier, and more delicate compared to normal wontons. Sibu locals will usually have a bowl of Bien Nuk while enjoying Kampua Mee, too!

6. Umai

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While Umai isn’t a dish unique to Sibu, it’s definitely worth trying when visiting Sarawak. Umai is a tangy raw seafood dish “cooked” by the acidity of citrus juice, often served as an appetiser. It’s usually made with the juice of local sour fruits like limau tahit or asam paya, combined with ingredients such as ginger, lemongrass, and chilli. To bring out its natural sweetness and perfect texture, fresh white-fleshed saltwater fish is typically used.

7. Sarawak Laksa

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If you’re Malaysian, you’re most likely very familiar with Sarawak Laksa. It’s always featured in a never-ending debate about whether it’s better than the Penang version. It’s somewhat close to curry laksa’s rich and savoury flavour from prawns and a bit of shrimp paste, but not as heavy and creamy. At the same time, it's got a little zing, maybe a touch of sourness, and a gentle bit of heat from the tamarind, fresh lime, and sambal, but not as sour as Asam Laksa.

Topped with prawns, coriander, and bean sprouts, this wholesome dish is sure to hit the spot, especially if you appreciate a flavourful and feel-good meal.

8. Midin

Image credit: Cecelia Chang

Ah, the legendary midin. I’m not kidding, this dish alone is enough to make me want to travel to Sibu or anywhere in Sarawak again and again! Midin is a wild fern that’s almost exclusive to Sarawak, and rarely found in other parts of Malaysia or even Southeast Asia.

It has this crunchy and slightly succulent texture even after it’s cooked, along with a very mild taste. That's why, just a simple plate of stir-fry midin with garlic or belacan (shrimp paste) is all it takes to make it shine! Don’t forget to add this to your list of things to eat in Sibu, you’ll thank me later!

Also read: Beyond Borneo: Unveiling the Hidden Gems of Sarawak You Didn’t Know Existed

Now, this list of things to eat in Sibu, Sarawak, is merely the tip of the iceberg! There’s a whole world of mouthwatering Sibu delicacies waiting to be discovered, like Diang Miang Ngu, a Foochow-style thick soup made with minced meat, cuttlefish, and mushrooms in a starchy broth; Zhao Cai Hungan, a tangy noodle soup made with preserved mustard greens (zhao cai) and vermicelli (hungan); and Chao Zhu Mien, or stir-fried pork oil noodles, known for their rich, savoury flavour from lard and garlic. So, what are you waiting for? Start planning your foodie adventure to Sarawak and feast your way through Sibu!

Brought to you by Sarawak Tourism Board