Bruneians are well known for indulgence in sweets and savory delights.  It is common not only among household tea times but also during morning and afternoon tea breaks in offices.

Kampong Ayer is known to be the heart of most traditional delicacies.  Local Kuih Kering and kuih basah (local biscuits and cakes) are served at teatime and at ceremonies.  Most of the traditional local cakes are made from natural ingredients of rice, wheat four, ambulung (fine sago), coconut, local brown sugar, eggs and spices.  To name a few, “Penyaram” – fried Palm sugar rice flour cake, Kuih Tapai – fermented rice parcel in Banana leaf or nyirik leaves,  "Bingka Katillapam” – steamed fermented rice cake in nyirik leaves, “ Jemput Pisang” – mashed banana fritters, “Wajid” – sticky rice pudding.  Most of these are still handmade.  In the past, the making of traditional cakes was almost exclusively the domain of elderly grandmothers and aunts who subscribed to the “agak-agak” – approximate method. They rely on visual clues and feel on the consistency of batter. You can now easily buy these traditional delights from food stalls in Tamu Kianggeh or Gadong Night Market and bountiful from Ramahdan food stalls during the fasting months. However, until today, those that made by the elderly still taste the best. Do try on some of the local delights with a cup of “Teh O”.