‘We source our prawns from the Lawas area because they are fresher. If we get them from elsewhere, such as Sabah, delivery takes longer and the freshness is not the same.’
LAWAS: The willingness of Bruneian tourists to book tables up to two weeks in advance just to savour giant freshwater prawn dishes at Norain Kitchen & Catering reflects Kuala Lawas’ growing reputation as a cross-border gastronomic destination among food enthusiasts.
Its owner, Norain Abdul Rahman, said the trend is most evident during weekends and school holidays, when her eatery at Teratak Warisan Kampung Dato Kuala Lawas, about an hour from the Mengkalap Immigration, Customs, Quarantine and Security (ICQS) Complex, is packed with customers from Brunei, Sabah, Miri and the local community eager to enjoy dishes prepared with fresh river giant freshwater prawns.
“Customers from Brunei usually make reservations two or three days in advance, and some even book up to two weeks before visiting, especially during school holidays.
“We operate from 4.30 pm to 10 pm. During the school holidays, the place is always full of customers coming for dinner,” she told Bernama.
The 50-year-old said popular menu items include giant freshwater prawn mi bandung, fried noodles with giant freshwater prawns, Sarawak laksa with giant freshwater prawns, nasi penyet with giant freshwater prawns, boiled giant freshwater prawns and traditional village-style giant freshwater prawns.
Norain said she had been running the family food business for about 20 years at the Lawas Central Market before relocating to its current site near the Merapok River two years ago.
The mother of two daughters said the move enabled customers to dine in greater comfort while enjoying the sunset over the Merapok River, one of the area’s main attractions.
“We source our prawns from the Lawas area because they are fresher. If we get them from elsewhere, such as Sabah, delivery takes longer and the freshness is not the same,” she said.
She said during the giant freshwater prawn season, daily supplies could reach between 10 and 20 kilogrammes, with stocks usually selling out.
However, she said supply depends on the season and river conditions, and during the off-season, daily supplies sometimes drop to only one or two kilogrammes.
“If customers keep coming, especially during weekends and school holidays, daily earnings can exceed RM2,000,” she said.
Norain said giant freshwater prawn dishes, priced between RM20 and RM35 per serving depending on size and season, continue to attract customers, along with the use of fresh river prawns that preserve the sweetness of the meat and the quality of the dishes.
Meanwhile, customer Sairah Ahmad, 40, said the increasing number of visitors from Brunei during weekends and the giant freshwater prawn season had made Kuala Lawas one of the preferred stopover destinations for those seeking local river delicacies.
“I also brought my friends from Kuala Lumpur to try the giant freshwater prawn dishes here. If you are a fan of giant freshwater prawns, this is definitely the best time to visit.
“The location is also close to a mosque, making it convenient for travellers from outside Lawas to stop for a meal with their families before continuing their journey,” said the Kuala Lawas native.
Norain also expressed hope that more tourists would make Kuala Lawas a stopover destination, not only to enjoy its food but also to experience the unique atmosphere of Sarawak’s northernmost district.
