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Bajau · Suluk · Coastal communities · side

Latok

Also called: Sea grapes, Green caviar, Caulerpa lentillifera

Latok is an edible seaweed (Caulerpa lentillifera) made of tiny green bead-like bubbles that pop in the mouth. On Sabah's coasts it is eaten raw with lime, chilli and shallot as a salad.

  • Briny
  • Fresh
  • Crunchy
  • Sour

Updated

Latok sea grapes dressed with lime, chilli and shallot
Latok quick facts
OriginCoastal Sabah, especially the east coast and islands
CommunityBajau, Suluk, Coastal communities
Typeside
FlavourBriny, Fresh, Crunchy, Sour
Typical priceRM5–12 per side plate
WhereSemporna, Kota Kinabalu

Origin and culture

Latok grows in warm, shallow water and is gathered or farmed around Sabah's coasts and islands. It is a common side dish in Bajau and Suluk homes around Semporna and in seafood restaurants along the coast.

It must be eaten fresh. Once refrigerated or left too long, the beads lose their snap.

Ingredients

  • Fresh latok (sea grapes)

  • Lime or calamansi juice

  • Bird's eye chilli

  • Shallots or tomato

    Optional

What does Latok taste like?

A clean taste of the sea with a popping texture, brightened by lime and chilli.

How Latok is made

  1. 1

    The seaweed is rinsed in clean water and drained just before serving.

  2. 2

    It is dressed with lime juice, chilli and shallot, or served plain with a sour dipping sauce.

Where to eat Latok

Seafood restaurants and markets in Semporna and Kota Kinabalu, and Bajau eateries on the east coast.

Is Latok halal? Dietary notes

Seaweed is halal by ingredients. Served most often at halal seafood restaurants on the east coast.

Latok dietary information
PorkNo pork
SeafoodNo seafood
VegetarianYes
RawServed raw. Eat only very fresh, same-day versions.

Latok FAQ

Is latok vegetarian?

Yes, latok is a seaweed, so it is plant-based, though it is often served alongside fish. Dressings are usually lime, chilli and shallot.

Why does latok need to be eaten fresh?

The bead-like bubbles collapse when chilled or kept too long, and lose the popping texture that makes the dish.

Sources and further reading

Related dishes

  • Hinava: strips of lime-cured mackerel with red chilli, shallot and young ginger on a banana leaf

    Kadazan-Dusun

    Hinava

    Hinava is a Kadazan-Dusun dish of raw fish cured in lime juice and tossed with chilli, shallot, ginger and grated bambangan seed. It is fresh, sour and sharp, and it's served as a side with rice.

Guides and trips with Latok