As Sabah is typically a coastal state, it is famous for its seafood. One should take note that although rice is typically staple food for most states in Malaysia, there are certain areas in Sabah of which their staple food are corn and tapioca.

Among the Muruts, one of their famous cuisine is the Jaruk, which are uncooked wild boar or the river fish that are packed within some wide bamboo tubes with salt and rice. The Sayur Manis is one of the more popular vegetable here, while along the slopes of Mount Kinabalu houses a big area where vegetable are grown like asparagus and sweet green pea pods. Sabah is also renowned for its fresh brown mushroom, otherwise more fondly known by its Japanese label, shiitake, oyster and abalone mushrooms.

The more familiar cuisine can also be found in around Sabah, like the Malay food but which are more spicy as chilies here are known to be a wee more bit spicy compared to other states, and the cuisine often are engulfed within banana leaf to contain the aroma.

The Bambangan is also a local favourite. Typically a type of wild mango which comes in brown skin and a pungent smell, it is a type of food that are usually used as an accompanying dish like pickles and cooked with fish. The Small Carambola or locally known as the Belimbing Assam are raw mangoes which are dried and added into dishes.

One would also observe that a lot of food here uses dried shrimp paste, or dried prawn and anchovies in their serving as these are typically local servings.

One should also try out the rice wine from Sabah, like the Lihing, and Tuak which is a common favourite in around East Malaysia. fruits in Sabah are also very famous and different. The mango for instance is famous for its 14 variations. The Tarap is a local special while the Durian here have over 15 variations including the scarcely available ‘red flesh’ durians. One should also savour the yellow passion fruit which in Sabah is known as the Markisa.