The tour offers you the opportunity to see and experience the culture and lifestyle of how the indigenous ethnic groups of Borneo used to live in the olden days when electricity had not yet been introduced in their land.
The village features 5 different ethnic tribes in one village. They are the rice
farmer Kadazan-Dusun, the longhouse resident Rungus, the hunters and fisherman Lundayeh, the cowboy and sea gypsey Bajau, and the famously feared headhunting tribe Murut.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse.
Because Peninsular Malaysia shares a common history with Singapore, it is common to find versions of the same dish across both sides of the border regardless of place of origin, such as laksa and chicken rice. Also because of their proximity, historic migrations and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia, as both nations often share certain dishes, such as satay, rendang and sambal.
KOTA KINABALU / 2NIGHTS