Salted Egg Crab RM48.00 (800g) – Can’t go wrong since they’re still swimming happily in the water tank minutes ago, taste sweet and salty while crab texture is at its finest, best dish to have if you have the leisure time to savor em thoroughly.
We saw majority of tables seated ordered this gigantic and quirky looking fried thingy, which is Oyster Omelette in Topspot way. It is interesting aesthetically but nothing wonderful in terms of taste. If we were to describe the taste, it is like a greasy flour cracker with some dried oysters stuffed within which needs the sauce to rescue the flavour. However it is worth ordering for the sake of trying.
Midin! RM 14. This is a must eat in Sarawak. It’s a toothsome jungle fern usually cooked with belacan. This one is cooked with Shaoxing wine. We both liked it but it was served last and we were so full then we couldn’t enjoy the midin.
We ordered an assorted “Barbeque Meat Trio” (烧腊三屏) along with some additional add-on which costs us around RM18.00 – serves in a fairly big portion (can feed around 3-4 people) and consists of Roast Chicken, Roast Pork, Barbeque Pork, Barbeque Pork Ribs, and Barbeque Sausage. The overall taste is okay (exactly like what you have in normal chicken rice stall) and nothing much to shout about, guess the only ones worth to mention is the Barbeque Pork Ribs and Barbeque Sausage which actually quite delectable yet rare to be seen in most chicken rice outlet nowadays – thus highly recommend if you are desperate or curious enough to try it out! 😉
The roast duck meat is super tender juicy and well-seasoned, won’t get bored no matter how many pieces you are having, while the roast pork is succulent (pork belly part) and has a golden crisp on the skin layer, super yummy and barely disappoints any meat carnivore like us! 😉
Aesthetically, this Kolo Mee has captivated my heart. The owner carefully laid out the red coloured char siew, while carefully dashing the minced pork at another side. The taste did not disappoint either. Al-dente noodles and nice seasoning albeit a tad salty. Such a wonderful supper only cost RM 4, and yet it cost merely RM 4.
Sarawak Laksa has its advantage aesthetically compared to its Peninsular counterpart though. A traditional bowl of Sarawak Laksa usually served with rice vermicelli, then topped with omelette strip, prawns, shredded chicken, beansprouts, coriander and lime. Poh Lam Sarawak Laksa (RM 7) has everything on the essential list of a decent Sarawak Laksa, and comply perfectly to both taste and aesthetic factor.
Here's the location.
I visit this cafe mainly for the Laksa Sarawak of course, and waiting for a table is worth it. (Although you can also opt to share tables with strangers if you don't mind). RM8 for a big one and RM6 for a normal size one. Go for the big, recommended, because the difference is only a shrimp or two.
On the other hand, Basque Burnt Cheese Cake (RM 14) has an overall nice taste, retaining a nice custardy and creamy texture in the centre, though the crisp and burnt sensation was lacking at the exterior.
Here's the location.
I went for the fish & chips, sea bass (RM38.00)…the instant I saw in the menu that it wasn’t dory and yes, it was really good.
I ordered this bowl of fish balls, stuffed tofu and tang hoon (glass noodles) soup…from the stall next to the pork satay one and YES!!! At least there is something that I wouldn’t mind going back there for – it was really very nice! I loved the dip and I really enjoyed it. Ah well! I always have this soft spot for clear soups so you may beg to differ, if thus inclined.
Went out for a late lunch at Lao Ya Keng. She wanted to eat Sarawak laksa (we just call it laksa here) and this is one of the few places still open so late in the afternoon.
Reasons to visit Zinc Restaurant & Bar: excellent happy hours ideally timed for a late night out; craft cocktails; quality Spanish dishes – must try the chorizo and tuak, esclavida, pork paella and the crema Catalana.
Food was good and acceptable.
Sarawak Kolomee (second famous food in the shop) RM5.00 – dried thin noodles serves with red pork slices and prawn. The noodle itself is springy while covered with fragrant oily shallot and onion flavor, has a very smooth texture which makes you keep slurping for more similar like having a bowl of Indomee (but premium ones in this case), while the generous amount of pork slices and prawn toppings just made the overall kolomee even more enjoyable. 😉
I remember having the kolo mee here before and it was good and that morning, I asked for the special (RM6.00)…and even though I would not say it was the best in town, it was definitely kolo mee, not kampua mee in disguise.
Oriental Park kolo mee It is a lot more expensive now though – the price had gone up from RM2.80 in 2011 to RM4.00 for a small bowl and RM5.00…for the large one. The char siew was kind of dry and hard and though on the whole, it was quite all right with a very strong garlicky taste, it did not sweep me off my feet, unlike the first time we were here.
Personally, red sauce will attribute an unique aromatic scent to the springy noodles. Coupled with minced meat and cha siew (barbecue pork), the Oriental Park Kolo Mee makes an excellent choice as breakfast or brunch. The cha siew served over here has a more crisp texture and nicer in taste as well, comparing to other places relatively.
The outcome was a real shocker, the coffee has a strong aromatic coffee bean smell which we have yet tasted before (we’ve been told that this is pure Sarawak Coffee Bean Brew), very mild bitter aftertaste which makes it easily acceptable for an amateur like us, overall very smooth and we keep craving for more on the next coming days! 😉