Celebrate Kaamatan at island resort
Get a taste of local culture in a package as Sabah welcomes its annual harvest festival this month, writes
MAY is the month of “Kaamatan”, the harvest festival for the people of Sabah. Traditionally, it is celebrated by the Kadazandusun Murut community to give thanks for the year's harvest.
Regardless of race and background, everyone comes together to experience it at Hongkod Koisaan Hall, open to the public until the culmination of the festival on May 31.
However, because this cultural celebration has become a much-awaited event, the venue hall at Penampang often became overcrowded and parking space was inadequate.
But now, celebrants have a more comfortable alternative venue.
OFF TO THE ISLAND
For the first time, an island resort is offering its own Harvest Festival 2019 package at an attractive price of RM150 per person, which includes a boat ride.
Bungaraya Island Resort, a 30-minute boat ride from Jesselton Point Terminal in Kota Kinabalu, recreates the Harvest Festival celebration at its Long House Restaurant. The package is being offered until May 31.
From the jetty, the restaurant is just a short walk away. Nevertheless, guests who arrive at 7pm can opt for the buggy. Along the way, you can catch the beautiful sunset. Wet towels infused with a hint of lemongrass welcome the guests at the jetty, while the sound of the gong will welcome them at the restaurant.
Before dinner begins, a group of dancers will kick off the night's celebration with a Sumazau performance, a traditional Kadazan dance. Then in between meals, the dancers will invite guests to participate in a blow-pipe game and bamboo or “magunatip” dances.
ON THE MENU
The food is served on a nyiru, a traditional tray made of rattan that is used to winnow padi from the husk.
Starters include salted fish and prawn crackers, star fruit and mango pickles with anchovies, seaweed pickles, hinava (raw fish mixed with lime juice), wild gingers and wild mango among others.
The main course is linopot or hill rice wrapped in leaves paired with smoked chicken cooked with tapioca leaves, rice wine chicken and grilled eggplants.
In between, try the ambuyat, a starchy bland dish which is eaten with “pinasakan sada” or fish braised in sour turmeric soup.
The dinner is incomplete unless you try the traditional desserts such as kuih bahulu, kuih cincin, kuih sarang semut and bubur cha cha.
For those wanting to try traditional alcoholic beverages, the tapai jar is available at RM155nett (for four pax) and RM255nett (seven pax). Lihing (fermented rice wine) and talak (fermented and distilled) are at RM10 nett per shot.
There is also a selection of Kadazan cocktails like Huminodun, Bobohizan, Monsopiad.