AMINAH ARIF

For a taste of the local specialty,ambuyat, this is the place to come. Made from sago, a sticky substance extracted from the sago palm,ambuyat serves as a starchy accompaniment to the meal, just like rice or noodles. Boiled, it forms a thick soup that is eaten with chandas, a kind of pair of chopsticks connected on one side, like tongs. It is accompanied by fragrant, often sour sauces. Sago flour (rich in starch), mixed with water, is also eaten in the form of fried pancakes.