Our story
From a stall to Sarawak’s table.
Chefway started small in 2020, with more heart than equipment. What has not changed: Western technique, Sarawak ingredients, and the belief that good food brings people home.
In our first kitchen there was no décor and no expensive tools. There was a stove, a few pans, and the taste of home: dabai, terung dayak, torch ginger. We cooked what we grew up eating, and plated it the way we had learned to.
In 2022 we opened our first café. Today there are two — Sibu and Miri — and one kitchen philosophy: honour the ingredient, respect the technique, and send every plate out warm.
Timeline
A food stall and a simple dream
Chefway began as a stall serving honest, heartwarming Western food. The crown crest and the “Western Foodies” sign date from those first months.
The first café opens
A shophouse of our own in Sibu: warm wood, cream plaster, and a kitchen big enough to cook the Borneo Fusion menu we had been sketching for two years.
Malaysia’s Best Borneo Fusion Restaurant
Named at the ASEAN Food & Travel Awards 2025, and featured on regional TV. A second café in Miri follows the same fit-out and the same menu.
The people
A small team that cooks like family
What we cook with
Three Sarawak ingredients that set our kitchen apart
Dabai
The Sarawak black olive. Creamy, savoury, a little smoky.
Terung Dayak
The round native eggplant. Bright and sour.
Torch ginger flower
Bunga kantan. Floral, peppery, unmistakably here.
Come taste a different side of Sarawak.
Two cafés, one kitchen philosophy. Reserve a table or walk in.