At the Bazaar Gawai Dayak 2025 in Kuching, Melissa Manis Pongka's unique tuak blends are attracting attention. She offers a coffee-infused tuak made with Liberica beans from her farm, fermented for five months, resulting in a stout-like flavor with a coffee aftertaste. Her sugarcane tuak, fermented for over six months using 'kayu koong' (tree bark) instead of yeast, darkens with age. The bazaar, running from May 15-25, celebrates Sarawak's indigenous heritage with traditional food, crafts, performances, and attire.
This article has been processed for multi-language support.