Visitors to Jewel Changi Airport may come across an unusual find – a Bornean restaurant that welcomes guests with an enormous tribal mask out front and cosy seats under rustic, thatched umbrellas.
The menu inspires even greater curiosity: rainforest fried rice, jungle pasta, headhunter pansuh set, wild chicken chop, Sarawak rice wine, and many more.
Because Bornean cuisine is a rare find in Singapore, it is a conversation-starter for many customers who come by the restaurant, shared Emily Yii, co-founder of Kantin at Jewel Changi.
That curiosity in Bornean cuisine and consequently destination Sarawak was what Emily and her partners wanted to stir when they decided to found Kantin.
Her background in film-making, content creation and branding led her to numerous corporate and government projects in Sarawak. Among her projects were education, cultural activations and tourism initiatives that allowed her to explore many parts of the Malaysian state that most people are unable to reach.
“After going through that for some time, we realised that there was so much about Sarawak that we do not know even as locals. So, we wanted to bring what we have experienced to the public. And because F&B is a great way to promote culture, we decided to use that as our platform. Hence, Kantin was borne,” Yii told TTG Asia.
The journey into F&B was not easy, as none of the six founders had experience in the business. Yet, Kantin took off, due to the unconditional support of many “ordinary people” who shared her enthusiasm in using food to convey Sarawak’s characteristic and appeal to both the domestic and international audience.
Along with the birth of Kantin, Yii and her partners also created their own tuak brewing facility and two labels, Kantin Premium Tuak and Headhunter Tuak. Tuak is a traditional rice wine and an essential element on the Sarawakian dining table.
However, Kantin was not birthed first in Singapore. At the height of the Covid-19 pandemic, in 2020, Emily and her partners threw open the doors to Kantin at The Granary in a historical part of Kuching city. No dining in was allowed due to safe distancing measures, but Kantin at The Granary sold out every day, recalled Yii.
“I think people were hungry for a brand like Kantin. We are one of the first in Sarawak to not only sell authentic kampong (village) food, but also to put a creative spin to these dishes and flavours. Kantin became a brand for everyone,” she said.
Very quickly, Kantin branched out to Singapore in 2021/2022.
“Singapore is the destination for many, so it is a place where many foreigners gather. Jewel Changi Airport, especially, is where the world comes together. We see this location as a really good place for people to be introduced to Bornean food. This cuisine is so niche, so we spend a lot of time explaining what it is about,” said Yii.
“Many of our diners would tell us after their meal at Kantin at Jewel Changi that they would be keen to pay Sarawak a visit,” she remarked.
Both Kantin at The Granary and Kantin at Jewel have collected several awards. They were nominated at the World Culinary Awards 2025 – Kantin at Jewel Changi was nominated for the Asia’s Best New Restaurant category while Kantin at The Granary was selected as a finalist for Malaysia’s Best Restaurant.
Kantin at Jewel Changi took home the Best In-store Dining Experience title at the Jewel’s Fan Favourites Awards 2025.
More recently, Kantin at The Granary won the Top25 Signature Restaurants Sarawak 2026.
Yii expressed pride in Kantin being acknowledged by Sarawak ministers for their contribution to state promotions.
“We are very encouraged to do more for Sarawak, and hope to get more support from the tourism board,” said Yii.
Her Headhunter Tuak products were showcased at PATA Travel Mart earlier in August, where travel and tourism decision-makers in attendance were able to sample and learn about the local rice wine.
Yii and her Kantin crew will join Sarawak Tourism Board at a private destination marketing event in Singapore during the week of ITB Asia next month.
When asked she would want more people to know of Sarawak, Yii said: “I want more people to know where Borneo is. I also want more people to know that the people of Sarawak do not live on trees. Sarawak is wonderful because it is still very raw despite modernisation. It is modern enough for its people to live comfortably, yet a lot of authenticity is preserved. And there is something for everyone in Sarawak – from luxury holidays and gastronomy discoveries to nature escapes and big, lively festivals.”
