The coconut tom yam prawn noodles is not just served in a coconut; it’s cooked with pure coconut juice. The broth is incredibly thick with flavours from the prawns, tom yam spices and lemongrass. It is not too spicy, so it’s a hit with just about everyone.The dish comes with two different types of prawns: ‘udang galah’ (giant river prawns) and ‘udang putih’ (white prawns). 

The rich coconut pudding at Glory Cafe, Bank Road, Sarikei. The pudding is made from coconut and is full of coconut fragrance. Coconut and pudding lovers must try it. It is recommended to go in the morning because the coconut pudding is often sold out quickly. RM8 Puding kelapa wangi di Glory Cafe, Bank Road, Sarikei. 

Also known as roti kahwin by Aik Seng coffee shop at No. 21 Wharf Road. A roti pau kosong is used instead of sliced bread. This charcoal-toasted ‘roti bakar’ has three fillings – butter, ‘kaya’ and peanut butter. It's totally different with the toasted breads that offers by other coffee shop. Sarawak's former Yang Di-Pertua, Tun Abang Muhammad Salahuddin Abang Barieng always came Aik Seng to enjoy ‘roti bakar’ when he visiting Sarikei. 

Two types which is white noodles (onion and garlic flavour) and black soy sauce stir mixed.Looks similar like wan tan noodles but taste totally different. Major ingredients are fried onions, shallots, lard, and red yeast wine that make it so unique. 

Very famous in Sarikei and also known as Sarawak Tomato noodles. Available at food court and restaurants in Sarikei 

Pronounced kom-pyang; Jian'ou dialect: Guang-biang, a local hard & dry, mild salty bread. Best eaten hot. Besides Sarikei, kompyang also can find in Sibu town, Sitiawan, Ayer Tawar, Sepang & Yong Peng towns of Peninsular Malaysia where predominated by Fuzhou Clan, Fuzhou city of China and even far west to Jammu and Kashmir (Srinagar) of India also selling similar kind of bread like this.