Brunei

A thick, translucent, flavourless paste made by stirring dried sago-palm starch into boiling water, eaten communally by twirling portions onto a two-pronged bamboo fork (candas) and dipping into tangy, spicy cacah sauce alongside grilled fish, pickled vegetables, and other wet sides.

Glutinous rice wrapped and steamed inside nyirik leaves into firm cylindrical rolls, eaten with savoury accompaniments.

A small egg-rich Malay sponge cake baked in distinctive cast-iron flower- or fish-shaped molds, a festive staple in Brunei and Malaysia.

Nasi Katok is Brunei's definitive street staple: a portion of plain steamed white rice paired with one piece of crispy bone-in fried chicken and a small mound of sambal, traditionally wrapped in banana leaf or brown paper and sold at minimal cost around the clock.

A rich layered butter cake scented with pandan, built one thin layer at a time so the finished cake shows distinct stacked strata, made for gifting and celebrations.

A dry, slow-fried condiment of shredded meat (beef, chicken, or fish) cooked down with grated coconut and a spice paste until fluffy, fibrous, and deeply caramelized.

A Bruneian turmeric-yellow chicken or beef broth ladled over compressed rice cakes and potato, topped with boiled egg and fried shallots.