Ambuyat is a dish derived from the interior trunk of thesago palm. It is a starchy, bland substance similar totapioca. Ambuyat is thenational dish ofBrunei,[2][3] and it is also popular in the Malaysian states ofSarawak andSabah as well as the federal territory ofLabuan, where it is sometimes known aslinut.[4]
Ambuyat is eaten with a linked pair of bamboochopsticks calledchandas, by rolling the starch around the prongs and then dipping it into asauce,[6] of which there are many varieties, includingshrimp paste (sambal belacan),sambaltempoyak (chilli and fermenteddurian paste),sambalcincalok (chilli and fermented shrimp paste), andsambal binjai (a type ofwild mango).[9] In the past, it was a dietary staple for the indigenous people of the region.[7]
^Zainuddin, Afiq (5 December 2023)."Ambuyat sajian pilihan orang kitani" [Ambuyat is the favourite dish of our people].Media Permata (in Malay). Archived fromthe original on 10 April 2025. Retrieved10 April 2025.
