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With a deep concern over the probable global food shortage in the years to come, underutilized plant resources are now being extensively tapped by scientists throughout the world. In this regard, sago palm is gaining much importance as a crop par excellence and a starch crop of the 21st century, due to its being an extremely sustainable plant with an ability to thrive in most soil conditions. The review focuses on sago palm as an invaluable resource of starchy foods and of innumerable other products of significant commercial value such as modified starches, lactic acid, cyclodextrins, and ethanol. Several important aspects of the properties and applications of sago palm-derived products that could be exploited commercially are also covered.