As far as the texture of the bread went, I would say that it was pretty much the same as most of the modern-day bakeries here in Sibu, not old school like the roti paun I bought at the kampung stall that day. Having said that, I must say that the filling is a cut above many that I have eaten here. The butter milk filling, for instance, is more fragrant and not so dry as some of those here. I loved the custard filling that that nice-looking cylindrical bun and the spicy meat floss on top of the one on the right was really good. I don’t think I ever came across anything like that here. The big one was meat floss and chicken sausages and whatever else, nice too but I think that would not be so hard to find here.
Christina also bought me their signature buns, what the lady in the video clip said were their kaya butter buns…Well, I could not taste any kaya but the filling…was very nice. Most people would make something on the dry side, probably a combination of butter and milk, for the filling, and call them butter buns. This one is very much nicer.
I went to Sarikei (about 1 hour from Sibu) just to eat this Asam Tom Yam Big Prawn Noodles in a Coconut. I always try to go when I’m back.
The coconut pudding is very popular – almost every table ordered it, and we wanted to check it out too. It’s made in-house with coconut milk and coconut juice and it’s not the same thing as the coconut jelly that we have in KL and Thailand. It’s sweet and the perfect counter-balance for the tom yam big prawn noodles.
If you were expecting the sweet and sour spiciness of the famous tom yam soup of Thailand, you would be disappointed because this was a home made version. Nevertheless, the thick broth was fragrant, the local big prawn was fresh and the thick noodles were tangy.
The tom yam soup (gravy?) is perfectly cooked with the essence of prawns, lemon-grass, tomatoes, onions, and a pinch of lime to enhance the flavor.