Hawa’s Artisan Kitchen – Farm to Table Dining in Lahad Datu

The Background Story

Turning Our Passion into Business During the Covid-19 Pandemic

My name is Itisha. When I completed my secondary school at the age of 17 in 1995, I was not really clear on what areas of studies I wish to pursue. I remember the day I needed to enroll for university and told my dad to fill in the forms on my behalf, “Just choose anything except for accounting, finance and economics,” I told him. That was how clueless I was with my life.

Fast forward — years of studies have earned me a BBA (Hons) in Marketing with Multimedia from Multimedia University in Cyberjaya, Malaysia and an MBA (International Business) from the University of Southern Queensland, Australia.

If only I knew then that there was such a study on Gastronomy — the relationship between food and culture, the art of preparing and serving rich or delicate food, and the science of good eating. I only discovered this field later through one of my favourite food entrepreneurs, Marion Grasby, who studied a Master of Arts in Gastronomy at the University of Adelaide.

From Tourism to Food: Reinventing During the Pandemic

During the Covid-19 pandemic, our conservation tourism business HAK’s World (formerly Bike and Tours) was badly hit. The business that Simon and I built over the years not only gave us a comfortable lifestyle but also provided income for our team and their families.

We now live minimally on the savings from those years — savings that will soon run out. But this is our way to “punch Covid in its face” — by turning our passion into something new.

Simon and I decided to use our surroundings and experience differently. While waiting for tourism to return, we ventured into the food business — starting with the moringa trees in our garden. When life gives you moringas, you make tea! (Learn more about our Moringa Tea Range here.)

Founding Hawa’s Artisan Kitchen

Hawa’s Artisan Kitchen is named in honour of my late mother and is our local food delivery service within Lahad Datu. It’s a dream close to my heart — something I’ve always wanted to do. Before this, Simon, our team, and I often served home-cooked Malay meals to guests from all over the world and catered for friends and family events.

Today, I find joy in my retro-styled kitchen in Lahad Datu. Why not turn this passion for cooking into a humble business and share my mother’s recipes? With Simon’s professional chef guidance and my father’s “buyer expert” instinct (he just doesn’t know his new role yet!), we’re ready to cook from the heart.

Hawa’s Artisan Kitchen – Homemade with Love

A Mother’s Love for Cooking

Hawa’s Artisan Kitchen is a tribute to my late mother, Hawa. She was a talented home cook who believed the most important ingredient is love. “If you don’t feel like cooking, don’t cook — because food cooked without love won’t taste right,” she would say.

I only started cooking at 26 when I was studying in Australia. Missing her Laksa Johor, Nasi Lemak, Beef Assam Pedas, and Fish Head Curry became my motivation. Our cooking lessons were by phone — her advice always the same: “Improvise!” Whether missing ingredients or tools, she taught me creativity and heart in cooking.

Laksa Johor

Laksa Johor originates from the southern state of Johor. Its creamy coconut-and-fish-based gravy makes it unique among Malaysia’s laksa dishes. Instead of rice noodles, Laksa Johor is eaten with spaghetti — a heritage “East meets West” dish inspired by Sultan Abu Bakar of Johor, who brought the idea home after visiting Italy in the 19th century.

Vegan Laksa Johor (无葱蒜)

Our Vegan Laksa Johor version, without onion and garlic, offers a similar richness using pumpkin, sweet potatoes, seaweed, mushroom sauce, and vegan belacan for umami depth. Though “same same but different” from the original, it honours the spirit of the dish — creative, bold, and full of heart.

Condiments

Cucumber (V)
Daun Kesum – Vietnamese coriander (V)
Bunga Kantan – Torch ginger flower (V)
Taugeh – Bean sprout (V)
Kacang Panjang – Long beans (V)
Poh Chye – Pickled radish (V)
Calamansi (V)
Poached shrimp or squid (non-vegan version)
Sambal Belacan or Vegan Sambal (V)

Sustainability at Hawa’s Artisan Kitchen

Locally Sourced Ingredients

All ingredients are locally sourced from Lahad Datu’s farmers, fishmongers, and butchers to ensure freshness and community support.

Give Back

For every meal purchased, RM 1 is donated to the Bukit Piton Project — a tree planting initiative to restore orangutan habitats in Sabah. Eat well and do good!

Garden to Table

We grow and use fresh herbs like lemongrass, torch ginger, and Vietnamese coriander straight from our garden.

Reduce Plastic Use – Reduce, Reuse, and Rethink

Inspired by our Kg Meruap Clean-Up efforts, we avoid single-use plastics. Our packaging is eco-friendly, using bamboo cutlery, banana leaves, and coconut shells.

Coconut Shell Bowls for Environmental & Community Responsibility

The use of coconut shell bowls — Simon’s brilliant idea — supports sustainability and local livelihoods:

Local Coconut Sellers: We purchase discarded coconut shells for reuse as packaging.
Environmental Responsibility: Coconut bowls are biodegradable, reusable, and non-toxic.
Community Jobs: Local homemakers earn income by refining and preparing the shells for reuse.

Each bowl is cleaned, boiled, and prepared to ensure hygiene and quality for every meal we serve.

Selamat Menjamu Selera!

From our family kitchen to your table — homemade with love.

Return to HAK’s Farm to Table — discover how our garden harvests, local ingredients, and seasonal menus come together at Hawa’s Artisan Kitchen for a true taste of Lahad Datu.

Story by: Itisha Ismail (Bike and Tours / HAK’s World)

Photography by: Simon Werren (Bike and Tours / HAK’s World)

About the Author

Itisha Ismail is the co-founder of HAK’s World Travel & Hospitality Group in Lahad Datu, Sabah. A passionate storyteller and culinary host at Hawa’s Artisan Kitchen, she connects guests with Borneo through meaningful travel, local food, and community-based experiences. Photography throughout this story by Simon Werren, co-founder of HAK’s World and creative lead behind its visual storytelling.