Kuala Lumpur: Gamai Sdn Bhd, the producer of instant ‘latok’ — a traditional seaweed delicacy also known as sea grapes — is targeting to export the product to the Philippines and Singapore next year. Its founder, Fatimah Salleh, stated that the company’s latest innovation allows the seaweed to remain fresh for up to six months.

According to BERNAMA News Agency, Fatimah, who also owns Restoran Ikan Bakar Semporna in Kepong, initiated the idea for instant ‘latok’ after customers frequently complained about the difficulty of taking the popular dish home due to its tendency to wilt easily. Fresh ‘latok’ typically lasts only two days at room temperature, with exposure to unsuitable conditions causing it to lose its original taste. Priced at RM10 per pack, the vacuum-packed seaweed only requires rinsing or soaking twice in room-temperature water to rehydrate and double in size, ready to be enjoyed with a tangy, sweet, and spicy sauce that accompanies it.

‘Latok’ is a light green seaweed that grows in coastal waters, especially around Borneo. Its grape-like clusters offer a distinct texture and salty flavor, which pairs well with a zesty sauce made from lime, chilies, and chili sauce. Demand for ‘latok’ at Fatimah’s restaurant surged in 2017 after it went viral among Malaysians eager to try the rare delicacy, not commonly available in Peninsular Malaysia.

With inconsistent supply from Sabah, Fatimah and her husband began cultivating ‘latok’ along the shores of Port Dickson, which caught the attention of the Negeri Sembilan state government in 2019 due to the project’s economic potential. They were granted a Temporary Occupation Licence for a 1.61-hectare coastal land in Port Dickson by the Lands and Mines Office and received RM200,000 worth of farming equipment from the Negeri Sembilan Fisheries Department.

The initiative led to the founding of Gamai Sdn Bhd in 2019. The seaweed cultivation process is managed by 15 workers, with the farm producing between 500 and 700 kilogrammes of ‘latok’ each month. Fatimah noted that the Philippines and Singapore were chosen as the company’s first export markets following strong interest during recent trade exhibitions in both countries. Her restaurant, which also has a branch in Shah Alam, continues to attract crowds from the Sabahan diaspora and fans of Bajau traditional cuisine across Malaysia.