CIRCLE RESTAURANT'S TRADITIONAL KADAZAN CUISINE

Traditional Kadazan cuisine makes excellent use of a variety of wild jungle ingredients such as bamboo shoots and palm sago, yet employs little use of oil. From simple appetizers of unripe mango with prawn paste, salt and chili to a variety of pickled foods collectively known as “noonsom”, tangy and pungent flavours from souring agents or fermentation techniques is a key characteristic of traditional Kadazan cooking.

Inspired by the destination and curated by local culinary talents, our Taste of Discovery dishes showcasing local or “Tampatan” specialties aim to stimulate your tastebuds.

Engage your palate with the flavours of salt, vinegar, spicy and sweet through such traditional gastronomic creations as the Hinava, Pinasakan, Tiger Prawn in Banana Leaf, Ayam Bambangan, Tampatan Trio and Sago Special.

The five specialties are newly introduced at Circle Restaurant. Ask our associates about them.

VINEGAR 26

Traditional ‘ Hinava ‘ Appertiser 

Marinated mackerel with lime, ginger, chili and garnished with local salad.

Hinava tenggiri dihidang dengan salad daun pegaga.

SALT 38

Pinasakan Sada in Wild Borneo Herbs 

Slow braised mackerel in taco baco sour gravy, served with bambangan, lime chili and hill rice. 

Pinasakan ikan tenggiri dihidang dengan bambangan, lada assam and nasi bukit.

SPICE 46

Tiger Prawn in Banana Leaf 

Local spiced tiger prawns grilled in banana leaf and served with steamed hill rice, wild onion salad and prawn paste.

Udang harimau dipanggang dalam daun pisang abd dighidang dengan nasi bukit, salada daun bawang and sambal belacan.

SPICE 38

Ayam Bambangan 

Baked spring chicken marinated in bambangan lemongrass gravy, served with steamed hill rice and stir fried wild fern shoot.

Ayam muda masak bambangan dan dhidang dengan nasi bukit and pakis belacan.

TAMPATAN TRIO 70 

An exciting combination of Traditional Hinava, Tiger Prawn in Banana Leaf & Ayam Bambangan Served with steamed hill rice and discovery condiments.

Kombinasi makanan tradisi Sabah yang terdiri dari hinava, udang harimau dan ayam bambangan dihidang dengan nasi bukit dan kondimen.

SUGAR 24

Sago Discovery 

Chilled sago served with palm sugar, coconut milk and Haagen Dazs vanilla ice cream.

Sago gula Melaka dihidang dengan ais krim vanilla Haagen Dazs.