Chef Han Is Changing the Way Sarawak Thinks About Pasta

From Home Kitchen to 7th Mile: Chef Han Is Rewriting Sarawak's Pasta Story

(PAUDIN COLLAB CHEF, CHEF HAN)

At Pastaney, Chef Han is proving that a bowl of handmade pasta can carry the soul of Sarawak — one dabai, one pucuk midin, one edible flower at a time.

There is a particular kind of confidence that comes from cooking for neighbours rather than critics. That is where Chef Han's story began, long before Pastaney had a shopfront or a single Google review.

Officially opened in 2023 along 7th Mile, Pastaney grew from humble beginnings. Chef Han first served handmade pasta from his own home, relying solely on word of mouth until customers kept urging him to open a restaurant

"I never planned it as a business," he says. "I just wanted to make pasta the way I thought it should taste."

A Name That Feels Like Home

Pastaney combines "pasta" with the Sarawakian colloquial "ney" (ni), meaning "here" — a simple reminder that this is pasta made here, with local identity at its heart.

Italian Technique, Sarawakian Soul

From day one, Chef Han has made his pasta by hand, believing great pasta begins with perfect dough. But what truly sets Pastaney apart is its use of Sarawak's native ingredients.

Early favourites like Pasta Belacan, Thai Aglio Olio, and Tomato Pasta Confit reflected that philosophy: classic Italian techniques infused with local flavours.

"People see pasta and think Italian first. But Sarawak has so many incredible ingredients. We don't need to look far to create something special."

RIMBA: Inspired by the Rainforest

That philosophy reached new heights at the Borneo Culinary World Cup 2026, where Chef Han presented RIMBA, a contemporary cold pasta inspired by Sarawak's rainforest.

The dish features hand-crafted tortellini made with kailan and squid ink dough, filled with mushroom, ricotta and Sarawak dabai. It is accompanied by terung asam espuma, marinated quail egg, midin, paku pakis, pistachio-crusted mushrooms, black pepper crumble, and local herbs and edible flowers.

The result is more than a pasta dish—it is a tribute to Sarawak's landscape, bringing together local produce and refined Italian craftsmanship.

Plating With Purpose

Chef Han's signature use of edible flowers and fresh herbs is more than decoration. Every plate is designed to reflect the colours and flavours of Sarawak before the first bite.

"I want people to see the plate and already feel where the flavours are going to take them."

For a chef who started by serving neighbours from his own dining table, that philosophy has never changed. Only the audience—and the ambition—have grown.