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Sarawakian cuisine is a regional cuisine of Malaysia.Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice.There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia.
He was the first son of Surya Wonowidjojo (Tjoa Jien Hwie), founder of Gudang Garam, a major Indonesian kretek (clove cigarette) manufacturer. [4] Halim succeeded his father to become the CEO of Gudang Garam in 1984, and expanded the company into other fields, such as the Halim Indonesia Bank [5] (now, Bank ICBC Indonesia).
Two years later, he renamed and registered his company as Pabrik Rokok Tjap Gudang Garam. He chose the name Gudang Garam after a dream about the old salt warehouse which stood opposite Cap 93. Sarman, one of the original 50 employees who had followed him when he quit Cap 93, suggested he put a picture of the warehouse on every packet of his ...