huang chuang cafe

I have managed to find the best nasi lemak special in Sibu while having lunch just now. It’s located at Huang Chuang Cafe near Methodist High School.

muslim stall

The stall is a Muslim stall and it was recommended by Fang Ling who is something of a regular diner over there.

nasi lemak woman

The nice lady at the stall will ask if you want curry chicken or ayam masak hitam (chicken with soy sauce).

nasi lemak parts

You can also choose the parts of the chicken you prefer (drums are popular, as well as thigh meat).

nasi lemak special

The nasi lemak special is served with sambal and a fried egg on top of the fragrant santan (coconut milk) rice. The chicken is served on a separate bowl.

ayam masak hitam

Faye went for the ayam masak hitam. It’s really good – not too spicy, with flavorful hints of cinnamon.

curry chicken drum

Fang Ling and I went for the curry chicken. The curry is spicy, yet with sweet overtones. The place doesn’t add santan like it’s going out of style too. It has just the right balance of spices and coconut milk.

nasi lemak us

The best thing about it? It only costs RM 3.50.

johns place

John’s Place is a small, family owned eating establishment in town that cooks up the only Fried Fresh Fish Head Mee Hoon in town (F3HMH for brevity’s sake).

johns place cook

The place also serves a variety of fresh fish head dishes, and the photo here shows the preparation of John’s Special.

johns place f3meehoon

The fried fresh fish head mee hoon over at John’s Place is really good. I’m not much of a mee hoon (rice vermicelli) eater, much less of soup based dishes but I still think it was good.

johns place f3meehoon macro

Here’s a closer look at the F3HMH @ John’s Place.

beef noodles bdc stall

BDC Taiwan Beef Noodle is located in BDC and the stall is manned by a proprietor who makes the best beef noodles I’ve ever had to date.

beef noodles bdc

The large beef noodles (RM 5) come with a generous helping of beef
and noodles. The liberal portions can be seen in the chunks of beef on
top of the noodles.

beef noodles bdc mixed

This is what it looks like after being mixed up a little. The beef
noodles taste great and the broth is hearty too, so you can drink it
together with the noodles. I’m not a big fan of soupy noodles but this
won me over.

beef noodles how you cafe

The stall is located at the curiously named How-You Café.

roadside crabs

I saw a man selling crabs at the roadside while on the way back to
the office just now. I didn’t get any, obviously, since my kitchen
amenities are meager (understatement of the year) but my CTO grabbed
one. One kilogram of live crabs (about 4-5 crabs depending on size)
goes for RM 8 in a nice bunch.

roadside crabs serious

The man has got a serious case of crabs…

Lame jokes aside, I’m putting up my bets for tonight as requested. I’m going for Iran (no concedes) and Argentina (conceding one goal) at a stake of RM 300 each.

I’m pretty much spent from work today so I’m going to turn in early
and catch some sleep before going on-site again tomorrow. Work has been
very hectic as of late (which was why I couldn’t go to Cambodia) so
I’ll reply the comments when I can.

Good luck!

bormill food center

I believe I have just discovered the best fried kueh tiaw in Kuching…it’s located at Bormill Food Center,
just a little down the road from where I work. It’s located at the row
right after the turning into Central Park – don’t take the turn, go
straight and you’ll see the coffee shop.

bormill penang special

The Penang Special stall is the first one you see.
They offer fried kueh tiaw, fried bee hoon, fried noodles and fried cha
kueh. I was told that they have really good fried kueh tiaw so I
ordered fried kueh tiaw special (RM 3.50).

bormill cooking

The person manning the wok seems competent enough – he fries batches
of fried kueh tiaw with ease and the turnaround time for food is
extremely fast. It’s fried in one of those large flat woks that retain
the flavors of everything (that’s usually a good thing with good hawker

bormill kueh tiaw

This is the Penang style special fried kueh tiaw.
It’s done with the thinner varient of kueh tiaw and it has hidden
treasures in the form of clams and large shrimp inside. The kueh tiaw
is nicely spicy and packed with flavors. It tasted so good that I
scoffed down the small portion in just a couple of minutes and ordered
another plate.

The place is always packed during breakfast so you won’t have any
problems finding it. It’s the best kueh tiaw I’ve had in Kuching! I’m
thinking about eating another plate just from writing this post…

wei seng chicken rice

Wei Seng Chicken Rice is a chicken rice shop
located at Tabuan Jaya at the food court beside Choice Daily. It also
boasts a repertoire of double boiled Cantonese soups in a heating
element beside it which the proprietors actively promote.

wei seng soups

The double boiled Cantonese soups (broth) is held in traditional
deep ceramic bowls and kept warm in a similar contraption to the double
boiling method used to boil the soups. I was told that the soups have
been prepared for as long as 24 hours for an authentic slow-boiling
Cantonese soup. They have a lot of different soups on offer, ranging
from Bitter Gourd soup to Ginseng Chicken soup.

wei seng chicken

I had their chicken rice (shared) with 3 other people and their
chicken rice is alright, though not as good as other places like Suan.
The rice portion is small, but cheap (a plate of chicken rice costs
just RM 0.60, an unheard of price nowadays). The chicken rice itself is
good, it’s seasoned well with chicken essence, but the chicken is
nothing to write home about.

wei seng ginseng soup

Their double boiled Ginseng Chicken soup (RM 3)
tasted good though. It has visible strands of ginseng floating inside
and the broth is fairly clear (as all good broth should be). There are
several chicken pieces inside and this place seems to subscribe to the
less-is-more school of thought as the soup only contains ginseng and

wei seng ginseng

The Ginseng Chicken soup is a nice complement to the chicken rice -
I ended up having two plates of rice. The ingredients in the soup are
tender, with an almost melt-in-your-mouth texture to the ginseng. I
would recommend this place for their RM 3 double boiled soups as it is
hard to come by outside restaurants here. It’s best to go early as the
soup seems to sell out really fast.

golden arch shopping mall

Golden Arch Garden Laksa (not to be confused with
the Golden Arches, which sells a totally different food product) is
located at Golden Arch Shopping Mall and I heard its laksa is serious
fucking business.

golden arch garden laksa

Golden Arch Garden Laksa has RM 3/4/5 bowls of laksa and the RM 5
bowl, which is their flagship, has two large tiger prawns in it. The
laksa booth is also the flagship of the eating establishment – it
belongs to the owner.

golden arch prawns

There is a huge tray of differing sizes of prawns, which is selected
depending on your order e.g. an RM 3 bowl of laksa would have small
prawns while the RM 5 bowl of laksa would have two huge tiger prawns.

golden arch laksa

Behold! The legendary Golden Arch Garden Laksa. This is the large (RM 5) bowl and contains 2 huge tiger prawns in it.

golden arch laksa tiger prawn

I’m told that the proper method to partake in tiger prawn infused
laksa is to pour the laksa soup down the head of the tiger prawn to
allow the flavors to really shine.

Laksa – Serious Fucking Business.

char kueh tiaw

Char Kueh Tiaw is a local fried flat noodle dish
that is my preferred meal to start off the day. I usually eat this for
breakfast (with an extra fried egg on top) and I’ve found that it’s the
best option for breakfast as it can sustain you enough to skip lunch if
you’re busy. I have experimented with various different meals for
breakfast and I eat out so breakfast options are usually limited to
nasi lemak, kolok mee, fried noodles or kaya and toast.

Thus, I usually eat Char Kueh Tiaw even though I would prefer muesli
and milk (but I don’t cook over here, or have a fridge and pantry for
that matter).

What do you usually eat for breakfast?

tambun biscuit penang

Tambun Biscuits originated from Penang, Malaysia
and I remember having them during my trips over there when I was young.
I haven’t had authentic Tambun Biscuits from Penang ever since and
Freddie was kind enough to show up at my workplace with a bag of Hoh Heong Tambun Biscuits from 100 Macalister Road, Penang.

tambun biscuit bag

There were two transparent packages of individually wrapped old
skool Tambun Biscuits in the bag. Freddie travels a lot and he dropped
by to pass these to my on his Kuching trip. Cheers mate! :)

tambun biscuit wrapper

The Tambun Biscuits are wrapped in slightly translucent cream
colored packaging with red script. The contents are listed as: Flour,
Sugar, Caramel (?), Onions, Salt, Oil, Molasses and “Lenga”, the last
of which totally stumped me. What is “Lenga”?

tambun biscuit whole

This is what the famous Penang Tambun Biscuit look
like – it’s covered in flaky pastry which will totally fall apart as
soon as you bite into it and get into the hardest to clean nooks at the
first opportunity like the keyboard. ;)

tambun biscuit bite

Tambun Biscuits have a sugar based center and it tastes like caramel
mixed with onions. It sounds like an odd combination but it really
tastes great! My coworkers who had the Tambun Biscuits pronounced it
“Good” as well.

…and now our office has pastry flakes all over the carpet.

sabah seafood

There is a popular seafood center in Kota Kinabalu, Sabah which
serves a lot of live seafood. It’s notable due to the way the live
seafood offerings is presented – the customer is presented with a huge
array of see-through aquariums that hosts a variety of (still alive)
marine life from green lobsters to huge oysters and a lot of swimming
fish in the middle.

sabah frog

We decided to go for something a little unorthodox – frogs.
It tickled me to no end to see large frogs jumping around a container
for the benefit of the customer. I choose three large frogs to be
cooked. Poor frogs. ;)

sabah eel

The proprietor of the stall also recommended their eel.
The eels were swimming around lazily in their aquarium and the eels are
rather long, sinewy characters which looks rather like snakes with
water as their habitat instead of land.

sabah eel you

I also chose an eel for our consumption. Poor eel. ;)

sabah mussels

There were also local oysters on display, which were flat, solid
looking objects. I also choose a couple for our table but the
proprietor accidentally served it to another table, and that other
table unknowingly accepted, so we forgot about it, since it would take
a long time to prepare another batch.

eel dish

Here’s a closer look at the eel dish. This was cooked Japanese style
in BBQ sauce with a touch of hot chilli (Sabah style) and it tastes
great! The eel came out hot and oily and it does get a little cloying
to eat too much eel, so small portions are the key.

eel close up

This is a close up shot of the eel. The (poor) eel has been sliced
into bite-sized pieces – the dish bears a distinctive resemblance to
the live eels, except that it’s been chopped up. ;) The colorization
and shape (round) of the eel is still visible though.

frog dish

The frog dish was prepared with the WHOLE frog, which is great for
presentation purposes. This dish was cooked in a very bland sauce,
allowing the natural sweet frog meat taste to shine though.

frog meat

The Chinese call frogs tien chi which translates to “sweet
chicken”. It’s an euphemism for frog. The frog dish has parts of the
frog still visible – there’s the much lauded frog legs, a little frog
thigh here and there, the body of the frog. It’s frog.

frog leg

This is the best part of the meal – the frog was wonderfully
prepared, leaving the sweet, tender and juicy frog meat to shine
through. Hop on, frog! ;)

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