Ambuyat, the national dish of Brunei, has a history intertwined with the survival and culture of the Bruneian people, especially during times when food was scarce.

Origin in Borneo: Ambuyat originates from the island of Borneo, home to Brunei. It has been a staple food for centuries, not only in Brunei but also in parts of Malaysia and Indonesia, where it is known by different names.

Sago Palm Utilization: The dish is made from the trunk of the sago palm, a tree that is abundant in the marshy environments of Borneo. The indigenous people of Borneo discovered that the starchy interior of this palm could be processed into a substance that is edible and nutritious.

World War II Significance: Ambuyat gained significant importance during World War II, especially in Brunei. During the Japanese occupation, when rice – a staple food in the region – became scarce due to blockades and war disruptions, the local population turned to sago palm as an alternative source of carbohydrates.

Cultural Significance: Eating Ambuyat is a communal and traditional experience. It’s usually consumed using a candas, a unique pair of bamboo sticks used to roll and pick up the sticky substance. This method of eating is a cultural practice that brings people together and is a symbol of Bruneian identity and heritage.

Modern-Day Relevance: Today, Ambuyat remains an important part of Bruneian cuisine, representing the country’s culinary traditions and history. It’s served in local restaurants and is a must-try for visitors wanting to experience authentic Bruneian culture.

The dish’s simplicity, its connection to the local environment, and its historical significance during challenging times all contribute to its status as Brunei’s national dish.