Chipta 11A

10/06/2026

Thank you for the feature 🙏

Rooted in the spirit of the harvest festival, Borneo Traces runs until June 30.

09/06/2026

A heartfelt thank you to Malay Mail for featuring Borneo Traces.

Reading this article was incredibly meaningful to us, not because it speaks about our food, but because it captures something much deeper. It reflects on discovery, on challenging preconceived notions, and on finding a greater appreciation for Borneo through its culture, people, and stories.

From the very beginning, Borneo Traces was conceived as more than a menu. It is a collection of memories, traditions, ingredients, and experiences that have shaped our understanding of Borneo. Every dish is guided by a story, every ingredient carries a connection to place, and every course is an invitation to explore a part of the island through a different lens.

We are grateful for the opportunity to share these stories with our guests, and we hope they inspire the same curiosity, appreciation, and sense of connection that inspired us to create them.

Once again, thank you to Malay Mail and Joan Lau for this feature and for helping us share the stories of Borneo with a wider audience.

As Borneo Traces approaches its final chapter, we invite you to come experience the journey for yourself.

Read the full article : https://www.malaymail.com/news/eat-drink/2026/06/08/how-one-dinner-in-petaling-jaya-showed-me-my-ignorance-and-bias-about-sabah/222958?utm_term=Autofeed&utm_medium=Social&utm_channel=Echobox&utm_source=Twitter =1780900873

07/06/2026

Borneo Traces is guided by four pillars: Culture, Composition, Element, and Journey.

Today, we begin with Culture.

A collection of dishes shaped by memory, ritual, and tradition. Stories that have quietly influenced how food is understood and shared.

From Miyolon Ensambiyan, inspired by the historic exchange between the Dusun and Bajau communities, to Pickles, reflecting Borneo's enduring preservation traditions, and Pansuh, a refined interpretation of bamboo-cooked heritage.

A taste of history, carried forward.

05/06/2026

Every journey leaves a trace. Ours has one month left. The journey may end here, but the taste, scent, and memories remain.

Final month
Tuesday - Sunday
6lm & 8pm

31/05/2026

This is Chef Jack’s happy place whenever he’s far from home.

Pasar Borneo, held every Saturday morning, is where he goes to reconnect with the flavors of home and handpick the finest local ingredients for our Borneo Traces menu. It’s a place that celebrates the rich produce, culture, and community of Borneo.

Wishing everyone a Happy Kaamatan! 🌾✨

We are closed today as we join in celebrating this season of gratitude and a bountiful harvest. See you again on Tuesday.

23/05/2026

We’re looking for a passionate chef who loves creating good food, works well with the team, and brings heart into every service.

If you’re someone who’s curious, driven, and ready to grow with us, we’d love to meet you.

Come cook, create, and build something meaningful together. ✨

WhatsApp us to apply or send your resume.

23/05/2026

We’re looking for a passionate chef who loves creating good food, works well with the team, and brings heart into every service.

If you’re someone who’s curious, driven, and ready to grow with us, we’d love to meet you.

Come cook, create, and build something meaningful together. ✨

WhatsApp or Email us to apply or send your resume.

22/05/2026

Our first course from the Borneo Traces Menu - Miyolon Ensambiyan. A name that means “trading,” yet tastes so much more like harmony.

A dish born from the meeting of two worlds: the Dusun people of the mountains and the Bajau people of the sea, gathering in the middle to exchange the finest of what their lands could offer.

What began as trade for survival slowly became a beautiful blending of cultures, stories, and flavors. Earthy, coastal, distinct yet perfectly balanced together on a single plate.

More than just a dish, Miyolon Ensambiyan is a taste of Sabah’s shared history, where differences came together to create something timeless.

Come experience our Borneo Traces menu — available only from May to June, with seatings at 6PM & 8PM.

19/05/2026

Born from the roots of Borneo.

Chef Jack from Sabah, together with Joshua and ZaHuoHang from Sarawak, come together through a shared connection to the land they call home. This is Borneo Traces, a journey shaped by environment, memories, movement, creativity, and the native ingredients that define our stories.

Every course carries a trace of where we come from. Every detail is an expression of heritage reimagined through a modern lens.

With scents thoughtfully supported by Aesop, the experience unfolds beyond taste, immersing guests through memory, atmosphere, and emotion.

19/05/2026

Born from the roots of Borneo.

Chef Jack from Sabah, together with Joshua and Zahuo Hang from Sarawak, come together through a shared connection to the land they call home. This is Borneo Traces, a journey shaped by environment, memories, movement, creativity, and the native ingredients that define our stories.

Every course carries a trace of where we come from. Every detail is an expression of heritage reimagined through a modern lens.

With scents thoughtfully supported by Aesop, the experience unfolds beyond taste. Immersing guests through memory, atmosphere, and emotion.