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.
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.
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.
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.
因交通的关系阴差阳错来到了这家以茶入菜的人间茶坊 Life Cafe @Kuching 如获至宝， 店家精心打造的用餐环境非常值得推荐给大家！
I loved the fish…and the prawns…and needless to say, the braised pork trotter…too, served with steamed mantao.
Ovearll, this is probably one of the best Kolo Mee we have tried in Kuching. No regret, and hope it still stays the way it is during our next visit.
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! 😉
One of my cousins told me the following day that their traditional Hakka handmade noodles from this stall there…was nice so I went back on another morning to give it a try…
Taste wise, just average. It's expected because it's pretty much like SOP recipe.
The deep fried pork marinated with tau joo (fermented bean curd)…was perfectly done, not dry and hard like at some places here in Sibu and it was served with sambal belacan – that certainly was a winner!!!
The Sarawakian’s Sio Bee has a quite chewy texture on each bite, while the overall flavor only starts gushes out during the in-depth chew-chew session with the help of chili sauce, definitely a unique experience since we never tried one before! 😉
The menu has an extensive dishes to offer and one of the must try here is their Fried Three Layer Meat. The pork meat was fried perfectly, retaining an excellent texture yet not sebaceous surprisingly. Dip it with the sambal served to give a slight spicy and tangy sensation.
The noodle served was kolo mee, not mee pok (I asked for two mee pok sets).
This was really nice, the coffee pork…– stewed pork spare ribs with a light hint of coffee. I sure enjoyed that very much
The Western food menu looks appealing. Should pay a visit next time.
We ordered a plate of roast chicken with rice RM5.00 which includes a chopped big fat juicy chicken thigh with fragrant rice and soup of the day. The chicken is succulent as expected while the taste is considered one of its kind, apart from a common mild spices scent, it also has a very sweet-scented (caramelized) charcoal burned smell on it, tastes even more delicious while having it with their homemade chili sauce! 😉
This Spring Delight Cafe is quite crowded at times in the morning.
