Ever tried eating sago worms? Or how about an appetizer made of wild ginger? If not, you're in luck Sabah in Malaysia boasts of a cuisine unlike any other. As a state of Malaysia located outside the mainland, sharing borders with Indonesia, Vietnam, and even the Philippines, the food of Sabah is a blend of many flavours and exciting palettes. Here are the top dishes of Sabah you ought to try on while you're here.

Ambuyat

Derived from the trunk of the Sage Palm, this starchy delicacy is eaten with prongs, or chopsticks! Twirling the gooey substance around the prongs, it is then dipped into Pinasakan which is a Kadazandusun stew made of the Basung fish broiled with Tumeric, Takab Akob (wild fruit) and Bambangan.

Pinasakan

As a coastal state, it's no wonder that Sabah is known for its seafood and Pinasakan is yet another example. Also known as Pinasakan Sada, this fish dish consists of braised fish, salt, and tanginess from the takob akob fruit. It is garnished with Bambangan seeds and can be eaten with rice. This food of Sabah gets its signature taste from a generous coating of turmeric. Pinasakan is a kind of hearty stew and is served as the main course.

Hinava

Similar to the Peruvian dish ceviche, Hinava is a raw fish dish. It originates from Sabah's Kadazan Dusun tribes. The fish is marinated in lime and served with red chilli, ginger, shallots, Bambangan seeds, and sometimes sliced bitter gourd or prawns. Mackerel is the traditional fish used in this food of Sabah, which is locally called Hinava Sada Tongii. While Hinava can be eaten as an appetizer, it's usually the main course served with rice.