WHILE the origins of its name may have tribal, but the Borneo Baruk Club (BBC) in Kuala Lumpur is all about offering locals and tourists a taste of Sarawakian cuisine and culture.

Baruk, in the Bidayuh language, means a house where warriors convene after hunting excursions or after victorious war parties.

The Baruk is where the warriors exchange stories of bravery and obtain information about other tribes.

The BBC is an entertainment multiplex where urbanites can enjoy a meal, chill out to the music, unwind with a drink or two, or even hold events.

The exterior is constructed to look similar to a longhouse, and framed with strikingly patterned totem poles, while the interior features ethnic motifs and woven works.

The BBC comprises the Borneo Bar, Breadkick Bakery, and Rafflesia Restaurant.

According to BBC operations manager Silas Li Ratchaga, the club is endorsed by the Sarawak Tourism Board and occasionally hosts cultural performances and festivals from the Land of the Hornbills.

Rafflesia’s menu features a mix of international and local cuisine, but at its core are some of Sarawak’s signature dishes like Laksa Sarawak, Mee Kolok and Manok Pansoh.

Chef Ringam Anak Daun was flown in from Kuching to ensure the authenticity of the Sarawakian specialities.

Ringam said the soup for Laksa Sarawak was made from a paste and boiled with prawn stock and spices like shallots, garlic and dried chilli.

The noodle dish is served with rice vermicelli, fresh prawns, bean sprouts and egg strips.

“The Manok Pansoh is also known as ‘bamboo chicken’ because the chicken is traditionally stewed with spices like garlic, onion, ginger and torch ginger bud, as well as tapioca leaves, in a chunk of bamboo,” he said.

Ringam’s personal favourite is the Mee Kolok, a dish with egg noodle tossed with light oil and soil sauce, and topped with shredded chicken, minced beef, fish cake and fish balls.

Rafflesia recently introduced a new menu that includes a variety of appetisers, pastas and main courses.

There is the Hungarian Beef Goulash (spicy thick soup with beef, pepper and paprika), Umai Sarawak (an appetiser comprising raw dory fillet marinated in spicy lemon sauce, coriander leaves and shallots), Fettucini Alforno (baked pasta with mixed seafood in homemade tomato sauce), The Brooke Maker (grilled minute steak smothered with sauteed onions and bell peppers and served on garlic French loaf), Borneo Burger (chargrilled ground beef patty topped with cheddar cheese, chicken ham, fried egg and Sarawak pepper sauce on burger bun), and Chicken Picatta (pan-fried chicken breast coated with egg and parmesan cheese and served with buttered rice).

The dishes with local influences are Black Pepper Beef Kuey Teow, Mee Mamak, Crispy Tomato Mee, Nasi Goreng Samariang and Belacan Fried Rice.

The BBC now has a Set Lunch Menu that is available from 11.30am till 2.30pm. Priced at RM10nett, it includes a soup, main course, dessert and drink.