East Kalimantan is not only rich in culture and nature, but also home to an amazing variety of food traditions that reflect its diverse communities. From river to forest, from indigenous Dayak kitchens to coastal towns, every dish carries a story.

East Kalimantan is not only rich in culture and nature, but also home to an amazing variety of food traditions that reflect its diverse communities. From river to forest, from indigenous Dayak kitchens to coastal towns, every dish carries a story. Kepiting Dandito: The legendary crab dish from Balikpapan, often called the best seafood in the province. Served in various styles from sweet & sour to spicy black pepper its a must-try experience that defines East Kalimantan's coastal cuisine.
Gence Ruan: A smoky, spicy grilled fish dish, often made with freshwater fish from the Mahakam River. The sambal seasoning is rich and bold, giving that unforgettable East Kalimantan kick. Nasi Bekepor: The pride of Kutai people. This rice dish is cooked with coconut milk, spices, and served with smoked fish or meat, a true reflection of traditional feasts. Sambal Raja Kutai: A royal heritage recipe made from chili, shallots, anchovies, and lime juice. Once served only to Kutai kings, now enjoyed by all as a flavor-packed condiment. Sate Payau: Skewers of venison (deer meat), marinated and grilled over charcoal. A delicacy often linked to Dayak festivals and gatherings. Ayam Cincane: Marinated chicken grilled with red spices, famous during special occasions in Samarinda. Tender, aromatic, and truly festive. Kue Ilat Sapi: A sweet traditional cake shaped like a cow's tongue, made from sticky rice flour and sugar, usually enjoyed with tea or coffee.
From street stalls to family kitchens, East Kalimantan food is a journey of flavors, smoky, spicy, and deeply rooted in tradition. Which dish would you love to try first?

Food Tour & Crabs | EAST KALIMANTAN