A Taste of the River: Sekadau’s Fiery Soul in a Bowl

 

Sekadau, where rivers nourish life and abundance still gracefully flows.

By Masri Sareb Putra

If your travels ever take you eastward across West Kalimantan  for work, leisure, or simple curiosity  make a point to stop in Sekadau. This small riverside town, affectionately known as the Land of Lawang Kuwari, hums with stories that flow as calmly as the Kapuas River itself.

Here, the pace of life is unhurried. Longboats glide by in the morning mist. Farmers and fishermen exchange quiet greetings. And somewhere between the scent of wet earth and the chatter of the market, the promise of good food lingers in the air.

Sekadau is known for its abundance of freshwater fish, such as baong, lais, and the prized tapah, caught daily from the surrounding rivers. In today’s world where natural abundance feels increasingly rare, the town still lives by the steady rhythm of the river.

 

The Heart of a Dish

Among Sekadau’s many flavors, one dish reigns supreme: asam pedas fish stew literally “sour and spicy.” The name might sound simple, but its taste carries a quiet complexity that surprises first-timers and comforts locals.

The magic lies in its ingredients. Asam kandis, a local sour fruit, gives the dish its tangy signature. Slices of cucumber, bits of pineapple, and fresh turmeric leaves lend aroma and depth. Then comes the chili  red, sharp, unapologetically bold  igniting a heat that feels both fierce and familiar.

It’s a dish that crosses every boundary  cultural, ethnic, or culinary. Dayak, Malay, and Chinese families all savor it the same way: with rice, laughter, and stories shared over steaming bowls.

 

Where to Find It: Tenda Biru, the Local Legend

For those wanting the real thing, the Tenda Biru Restaurant in downtown Sekadau is the place to be. From the kitchen, the fragrance of simmering broth drifts into the street long before lunch hour. Locals know that scent well; it’s an unspoken invitation, one that no traveler should ignore.

The restaurant is simple  plastic chairs, bright lights, the steady hum of conversation but its food tells a story of generations that have lived by the river. To eat here is to taste not just a recipe, but a region’s memory.

In Sekadau, a bowl of asam pedas isn’t just food. It’s a homecoming  even for those passing through.