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 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.
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.
The black pepper lamb (RM22.00)…was certainly an improvement from how I remembered it to be. My late father used to buy home from here for everyone in the house to eat, those years when my late mum was bedridden. This time around, the meat was very nice and tender and unlike before, the sauce did not taste like what came out of the bottle like what one would get when eating that once-a-year burger in the hope that one would strike it rich and be very prosperous!
My girl also wanted their salad prawn balls (RM13.00)…and I would say that this dish was my favourite of the three.
We wanted fish and settled upon snow fish…also known among the people here as Alaska fish or 鱈魚 in Mandarin which is, in fact, cod. My missus said it would be very expensive as one slice at the frozen foods stores would cost over RM20.00 each and we got two slices but as far as I was concerned, I thought it was perfectly all right as we would not be eating it all that often and besides, my girl enjoys it very much, just like how she loves the just-as-expensive salmon.
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.
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.
I loved this fried tofu topped with seaweed and garnished with enoki…and whatever else – I certainly would want to order this again the next time I drop by here.
We had one of their signature dishes, the kampua mee…which was very nice but I think it had been cooked for a while already before it was served so the strands of noodles all stuck together and it was quite a task to toss and shake them loose.
their sweet and sour giant udang galah (freshwater prawns)… New Capitol sweet & sour udang galah …certainly were like no other sweet and sour dishes that we had had elsewhere and this one was truly a winner!
The rice was not lemak, only very slightly and the salted fish was like it had been fried a long time ago… The sambal was all right, thankfully as it did help make the rice more palatable to some extent and the fried chicken was…like fried chicken.
I also ordered the pian sip, dry (RM3.00)…and that I would say was its saving grace and I quite enjoyed it.
I also asked for a large plate of fried kway teow (RM10.00)…to share and this too was very good and I liked how they went through the trouble of removing the tails of the taugeh (bean sprouts) – they do not bother doing that elsewhere.
We also ordered the lamb with lime sauce…and I only found out that night that they had mayonnaise in it with the lime. It was nice but I think it was nicer when we had it before – the meat was not grilled that well enough.
This very nice claypot fish dish…which was very nice though I wouldn’t mind a little bit more fish and yam and tofu puffs – the next time I order that, I will certainly ask for more of those and maybe, pay a little bit more.
We had the sizzling venison on a hot plate…something we had not had for quite sometime and the general consensus was that it was very nice.
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！
So I ordered the one here (RM7.50)…- the Hainanese curry chicken rice to try. It was all right – I felt that the curry gravy was a little too thick with too much santan (coconut milk). There was no char siew (barbecued pork) but they did give a few slices of those freshly-made Chinese sausage
This is simply the Musang King of Hainan chicken rice, too delicious!
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! 😉
I loved the fish…and the prawns…and needless to say, the braised pork trotter…too, served with steamed mantao.
I had these…and also this very nice pork, RM6.00…that was a cut above the sweet and sour fish fillet that I also had, I must say.
Their own-made tofu…was very good
This time around, I ordered their bak chang (meat dumplings) with salted egg (RM5.50)…and it was very good – lots of meat inside and one whole salted egg yolk that was very nice and fresh…
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! 😉
Thankfully, the kampua mee (RM2.80)…was very good – I certainly would rank it among my favourites and it is a little cheaper than a lot of places around town, usually RM3.00…or more.
I had the kampua mee pok (flat noodles), white (with light soy sauce), tossed in (bottled) chili sauce with pian sip (RM3.20)…and one thing I noticed was that the mee pok seemed a little narrower and thinner…than those I had elsewhere and boy, they sure gave a lot of it! Maybe that is why people do not mind one bit that they would need to fork out 20 sen more here.
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! 😉
