Ruby Restaurant revisited

big prawn rice

I haven’t been to Ruby Restaurant in quite a long time. My dad and I wanted to go on Wednesday but that was their off day so we had to go somewhere else instead. However, I was quite determined to head over since I’ve enjoyed their food a lot and so I went with my dad again and found them open.

ruby restaurant christmas

The place is much as I remembered, with a warm inviting interior and their small neon sign outside (the large signboard seems to have been taken down). The Christmas decorations are up though! :)

ambarella juice

We both ordered kedondong juice. Kedondong is a tropical fruit also known as ambarella (Spondias dulcis) and it’s makes for a tart and acidic drink.

butter prawns

I wanted to have their creamy butter prawns and the owner told me they have the large prawns that I like so I jumped at the chance to have that. This seems to be big white prawns instead of big head prawns but delicious regardless – the prawns are so crunchy you can eat them, shells and all but still soft and moist inside. I love their butter sauce – it’s so rich and appetizing.

puo chai chinese wine

My dad also ordered a vegetable dish – puo chai cooked in Chinese white wine. I was quite surprised at how good it tasted. Ruby Restaurant used to be a favorite of mine before I switched to Ming Mei Shi – which serves a more KL-style dai chow. I like the localized Ruby Restaurant better now. This is delicious, not overcooked, with a hint of raw Chinese white wine.

sour mayonnaise lamb

The other dish we had was recommended by the owner when I asked for something new. She suggested sour mayonnaise lamb. I asked her what the acidic component is and she *pretended* not to hear me twice before smiling and said it’s a trade secret. That definitely sounded promising and even my dad loved this – the addition of citrus or vinegar brightens up this otherwise cloying dish and the lamb isn’t overtly gamey too.

ruby restaurant sibu

The bill was quite reasonable – the prawn dish *alone* came up to RM 40 due to the two large prawns but the lamb and vegetables are surprisingly affordable. The two of us polished off everything in sight!

ruby dad me

My dad mentioned that everything they served tasted delicious and I have to agree. We had just come from a terrible dinner the night before and it’s nice to revisit an old favorite like Ruby Restaurant again.

sour mayo lamb

It’s even better when you find that the standards have increased and not dropped – Ruby Restaurant is truly a gem! smirk

Umai and other local delights @ Fisherman Restaurant

claypot tom yam prawns

I’ve been craving for umai lately and had the chance to eat it again for dinner with Arthur last night. Fisherman Restaurant is a popular local restaurant to bring visitors coz it has a lot of Melanau native delights like lokan, umai and ikan terubok. These are all Sarawakian dishes – they even have dabai (a local type of olive) when it’s in season.

umai

Umai is a local version of ceviche. Fisherman Restaurant does it in a style that’s similar to umai jeb in Mukah. I’ve had it when I went to Mukah in 2008 – it’s very fresh fish (in this case white pomfret or ikan bawal putih) that’s been cured with lime and mixed with chopped onions and chillies.

sarawak prawn crackers

It’s delicious when you eat it with the prawn crackers they serve as an appetizer.

prawn crackers umai

(although it’s traditionally eaten with sago pearls)

individual prawn claypot

We also ordered an individual serving of large prawn in a mini claypot. These prawns are huge and used in big head prawn noodles. The prawn is cooked in an assam tom yam broth soup and it costs RM 20 per prawn. It’s worth it though coz they do it very well – the broth is flavorful and spicy and the prawn meat is firm and juicy and sweet.

paku santan

The fibre quota was fulfilled by paku santan. It’s a local fern cooked Melanau style in santan (coconut milk) and shrimp. I really liked this dish too, everything the cook sent out really hit the mark.

fisherman restaurant

That’s why Fisherman Restaurant is so popular despite being relatively decrepit – peeling paint on the walls, dated single-unit wall air conditioners, and a musty interior. There were a lot of people who came after us coz we went really early – the place was quite full. I do wish that they put some money into renovation though – it looks the same (except a bit more worn) as when I went in 2008!

fisherman restaurant sibu

This isn’t even the original restaurant – they were located at a different part of town at first and shifted to this place.

fisherman restaurant us

I have to say that the best dish of the night is the roast lamb with mint sauce. This is a newer dish that came to pass with the current generation (the son came back from New Zealand where he had his own restaurant and brought some recipes home) and it’s cooked really well. I have to say that it’s even slightly better than my late mom’s famous lamb (sorry ma). smirk

roast lamb mint

The roast lamb here is sliced generously thick and the meat is juicy. You’ll love this if you’re fond of the slightly gamey taste of lamb, and they don’t overcook it unlike other places. They have two sauces – the mint sauce and a garlic inspired Asian dip, the former is the one you want since the latter is uninspiring. It costs RM 50 for the dish with two large slabs of lamb, definitely a must-order if you visit.

thick lamb slabs

The bill for the two of us came up to RM 126.40 but the roasted lamb (RM 25 per slice) and the tom yam prawns (RM 20 per prawn) accounts for RM 90 so the dishes aren’t really that expensive if you don’t order the premium stuff. Thanks for dinner Arthur! It’s always good to catch up when I’m back home. :)

Aussie Story @ Sibu Bus Terminal

aussie story sibu

Aussie Story is new – very, very new. It has only been open for 4 days and we went on the fourth day of their operations. No newspaper advertising, no Facebook/Twitter/Instagram page, just pure old school word-of-mouth accompanied their soft launch and it’s been packed every single night ever since they opened their doors!

The congratulatory wreaths that celebrated the launch were still fresh! We didn’t know about the place, we chanced upon the restaurant by accident and decided to go in and take a peek at the menu. It’s a very nice place – you can say that the warm, soft-incandescent lit interior called out to us on a rainy day. smirk

aussie story restaurant

The place is a joint venture between two friends who’ve been classmates since their school days. Fredrick Wong is the barista and he’s in charge of the front-of-house while his partner Johnny Yong is the head chef and manages the back-of-house. I think this division of labor suits their personalities well, according to the long conversations we had with the both of them.

Aussie Story is still in the soft-launch stage so a lot of the items on their menu is unavailable, like the pita bread that I was interested in. Thus, we asked for recommendations and got:

Toasted French Loaf with Cheesy Egg Salad (RM 7.50)

toasted french loaf

This is the appetizer that Johnny the chef suggested. He almost insisted on it, so Arthur and I ordered it to see what the fuss is all about. It’s a baguette that’s been sliced and covered with melted cheese, finely chopped cubes of hard-boiled eggs, and an acidic element (the chef hinted it was based on the Thousand Island dressing).

However, it came out so fast I could see that only 2 of the 3 pieces had been browned properly. I don’t mind the chewy texture of the bread but I think it could have been on the oven/toaster/grill for a couple of minutes more so the Maillard reaction and caramelization would have been more even.

I thought I would dislike this pale looking appetizer but I thought it was delicious! The cheese and mayo works very well together and you can still taste and feel the texture of the tiny cubes of hard boiled eggs in the topping. There’s also a sour note which really made the dish!

The flavors works very well together and we both enjoyed it very much.

Irish Stewed Lamb Shank (RM 38)

irish lamb shank

I was surprised when this came out almost after the appetizer. It has barely been 5 minutes since we placed our order! The lamb shank is slightly smaller than the ones that I’m used to seeing but it tasted alright. The meat fell off the bone when picked at with a fork – a sign that it’s been slow-cooked to perfection.

I also liked how they left the cartilage on the top of the shank – the best part of ordering the lamb shank, I reckon. The mashed potatoes were good and I really liked their purple cabbage coleslaw.

However, one minor quibble I had was about the sauce – it was pretty evident that the gravy that came with the lamb shank isn’t the same reduced gravy that the lamb shank was cooked in – it tasted too watery, as if the gravy was sourced from generic stock and poured over the dish instead of the actual reduction from the lamb shank pot.

British style Fish & Chips (RM 15)

british fish chips

The fish and chips were made with good fish and the batter was seasoned well. It’s great value for the price too, since you get a huge fillet of fish (which is not the 50% filler, 50% fish abomination that’s been passed off as Dory fillets – they use proper fish fillets here).

The dipping sauce keeps up with the times too! They don’t use tartare sauce (despite what it states on the menu), it’s a pet peeve of mine when F&B outlets do, it’s so 90’s school canteen and it’s usually used to cover the taste of bad fish. Restaurants have found better combinations to go with good catches now and the last time I remember having tartare sauce was during my high school in Christchurch, NZ when the school canteen would serve fish sandwiches slathered with tartare sauce.

I’m sure I’ve had tartare sauce in bad local fish and chip outlets since but if I had, it wasn’t memorable enough to remember.

aussie story fish

Aussie Story uses a mayo based egg infused dip which I thought was very nice. It reminded me slightly of the dill aioli I had in CREST Café, Birubi Beach recently.

I think it’s actually the *same sauce* that goes on top of the baguette appetizer, but without the acidic component. The purple cabbage coleslaw is also the same as the one served in the lamb shank. Overall, I quite liked the dish.

white chocolate
White Chocolate Drink (RM 6.50)

I think it’s smart of them to incorporate similar and reusable things across dishes to minimize prep time. Fredrick and Johnny recounted the first day they opened and the trials of having to serve a full house, and having to comp a lot of tables since they couldn’t keep up with the pace of service.

One minor feedback that I have is that the appetizers and the main courses all came out at the same time – there’s no time for us to savor the appetizers and then wait for the main courses to arrive. Everything just came out almost immediately, it was so fast it made me slightly dubious on how they can cook everything to order.

CoffeX Bristot

Fredrick did address this when I raised my concerns though – it seems that Sibu people like having all their dishes on the table at the same time so they can share it. There’s no concept of waiting for a 3-course dinner here and I have to agree with him. It’s not Aussie Story’s fault, it’s the culture here and they have to accommodate for it lest people complain about their food not arriving promptly.

The service is impeccable and they really want to learn – we were solicited on our views of every dish. I told the owners that I was very impressed that the head chef and the front-of-house manager would take the time to go to every table and talk to the patrons about the food. We got all our drinks comped by Fredrick so the bill only came out to a discounted RM 60 for the food.

I would highly recommend this place due to the service – their PR is second to none and their food is pretty good overall. It’s up there with places like Tom’s Too but the service here is spectacular. It’s their passion after all, and I went back Saturday night with my dad to try and get a table, but the place was totally full.

aussie story

I really enjoyed the ambiance of the place and it’s the best service I’ve ever had in Sibu – totally customer oriented. Fredrick insisted on serving us coffee (they use CoffeX and Bristot) on the house when I asked to pay the bill too – which is a nice touch. There is a reason why the restaurant is called Aussie Story but I’ll let Fredrick tell the tale since it sounds more passionate coming from him – it is, after all, his story. :)

Aussie Story
Sibu Bus Terminal
(opposite 3° Celsius)

Borneo Cultural Festival 2014

borneo cultural festival

The Borneo Cultural Festival is back! BCF 2014 is the latest iteration of this Sibu festival celebrating local Dayak/Iban and other native cultures. It’s our version of Kuching Festival and there’s a similar emphasis on food! The last time I went was when I was working here, during Borneo Cultural Festival 2008.

sellers

I went with my dad for the last two days and the layout is similar, with sections for Dayak cuisine, Malay cooking and Chinese food. I first wrote about Borneo Cultural Festival in 2003 when my blog was just over a year old (they had a beauty pageant for Miss Malaysian Chinese that year) and went again for BCF 2006 – check out the Borneo Cultural Festival category for full coverage!

bcf2014

Here is my photoblog for BCF 2014:

ayam pansoh

Ayam Pansuh is a Sarawakian dish that uses bamboo to cook chicken. The meat is stuffed into the tube with tapioca leaves and some water before being cooked over a charcoal fire. The bamboo is then cracked open and the water becomes the stock of this chicken dish. You can eat the tapioca leaves too!

beancurd sheet

This is a piece of tofu skin that’s been dipped in *real fish batter* before being deep fried. I’ve never quite had something like this before. It’s made of soybeans – basically a bean curd sheet that’s rehydrated and coated with fish. My dad loved it.

satay

12 different types of satay! There’s chicken skin, chicken heart, chicken liver, rabbit, beef, lamb, cockles, ostrich, and many other unusual proteins on skewers. No pork satay here though coz this is a halal stall. However, my favorite guilty pleasure is here in abundance – grilled chicken skin actually tastes wonderful, but you can’t eat too much of it or you’ll get sick of the ultra rich fat.

wife biscuits

Wife Cake comes in many different variants here. Besides the traditional lao por peng, there’s also “Husband Biscuits” (Biskut Suami) which uses star anise as a filling.

pulut panggang

Pulut Panggang makes an authentic appearance too! It’s glutinous rice wrapped in banana leaves that’s been grilled over a charcoal BBQ, giving it the distinctive smoked flavor. I bought several of the beef and chicken filled ones and it was good.

potato twisters

I got potato twisters as well – a staple fair food. It’s a whole potato that’s been cut into spirals and this version uses a sweet batter to coat it before it’s deep fried and slathered with mayo and chilli sauce.

bcf2014 me

Awesome stuff.

ice cream cone

This is a very diluted soft serve ice cream cone. It’s a mix of chocolate and vanilla but it tastes horrible – akin to a penny pinching coffee shop being miserly with the cocoa powder. smirk

chess competition

Chinese chess competition that’s open to the public. It was played on one of the smaller stages in a tournament format.

best pavilion

This particular booth got Best of Show. The Chinese pavilions are usually very well decorated compared to the sparse Malay booths.

pavilions

Here’s another example.

chinese culture art

These pavilions are usually made by clan associations e.g. Heng Hua, Foochow etc but some of them are owned by more general groups like the Chinese Culture & Art Appreciation societies…

gula melaka puffs

…and they have the manpower from clan membership working inside too!

clan pavilions

The Chinese pavilions line the side facing the main road so it’s beautiful when you look in that way – the lights, the glitter, the jazz! (or rather, er-hu ;))

taiwanese food

There’s also a huge Taiwanese food trend in the stalls this year.

bcf

Music, dance and cultural performances are constantly done on the main stage – it’s also a major attraction besides the food.

sugar machine

Sugar twill machine that makes candy on a stick with CAD printing that you can choose – anything from your Chinese Zodiac (Rooster, Dragon, Snake etc) to intellectual property (Doraemon, Hello Kitty and the Disney character lineup). It’s very popular with kids.

sugar twill

(and the young-at-heart)

sibu pasar malam

The Sibu Pasar Malam Association also has a booth selling traditional night market fare.

UniqBun

Gardenia, Massimo and other commercial large-scale baking and distribution operations in KL don’t sell their RM 0.80 ready-to-eat cream filled buns here, so people often buy them in bulk at LCCT/KLIA2 before flying back. There’s now a Sibu company doing it – UniqBun.

cook-to-order

This is my favorite food of the Borneo Cultural Festival 2014. I award it my personal blue ribbon. ;) I even went back the next day with my dad to get some more. It’s cooked-to-order palm sugar balls filled with glutinous rice (pulut). It puffs into a ball when it’s deep fried and it’s a sweet treat at RM 1 each.

palm sugar balls

You just can’t argue with piping hot, deep-fried sweet balls of caramelized airy dough.

dabai sarawak

Oh, and it’s dabai season again! I like how this stall had samplers that has been blanched and marinated in soy sauce and sugar (the traditional way of preparing it). You can only get these in Sarawak. It’s called okana (black olives) but it’s not technically in the olive family. A delicious, seasonal local delicacy.

cultural performance

I quite enjoyed going to this year’s Borneo Cultural Festival with my dad. It didn’t run for a while due to politics but now that it’s back, I hope it’ll be an annual event. It wasn’t very packed on the last day due to the rain and some of the food items sells out fast since it starts at 5 pm but it’s a lot of fun!

food stalls

More importantly, BCF 2014 is a festival we can call our own! :)

3 uniquely Sibu dishes

I’m back in my hometown, eating delicious food you can really only get here – at least, if you want the authentic stuff! :)

1. Char Kueh Tiaw Omelet

CKT omelet

Yeah, that’s what I’m calling it! It has been around for over 40 years (no kidding) and this particular way of cooking it is a Sibu institution. I first ate it as a kid in Kwok Ching Coffee Shop (now defunct) and this is the son carrying on the legacy, cooking it the exact same way.

How do you get char kueh tiaw into an omelet? The CKT is cooked first and even though it’s a simple dish – spring onion and bean sprouts are the only ingredients – it tastes superb in its simplicity.

kueh tiaw omelet

The CKT is dropped on a cracked egg on a hot wok, flipped and served. This technique has been copied by many other cooks in Sibu but there is only one heir of the original and he does it best! This stall is located at Aloha Cafe and it’s only RM 3.30.

2. Twice Cooked Tapah Fish Noodles

foochow fish noodles

There are RM 35 bowls of this stuff out there. I had that with my better half when we came back last time at Min Kwong. I can’t justify eating that all the time so this is an equally good (if not better) version from Y2K Cafe. It’s RM 12 and is cooked in the traditional Foochow style – the noodles are first *fried* before being *stewed* in a hearty soup.

tapah fish

That means you get both the Maillard reaction and caramelization on the noodles from frying in the fiery hot wok, making it taste wonderful, before it’s softened in the rich seafood broth. Infinitely satisfying, and a local classic. You can drink the wonderfully tasty soup after you’ve finished your noodles too – it’s full of flavor!

3. Kampua Mee with Pork Tripe and Pig Liver Soup

kampua noodles

Yup, this is our famous kampua noodles. I always like to add a bowl of pig liver soup to my order (RM 4) coz it makes the noodles taste even better with that rich, mineral-y taste that liver has. I also like pork tripe soup (RM 5) coz of the chewy texture and the acidic dipping sauce it comes in.

pork liver soup

It’s a perfect side dish(es) for kampua noodles – the offal works very well with the slices of BBQ pork in the noodle dish and I always love drinking the soup after I’m done – alternating between the clear pork tripe soup and the dark iron-y pig liver soup with tendrils of liver. It’s always the *first* thing I eat when I come back and this one was at Yum Yum Cafe.

The infamous RM 35 bowl of noodles in Sibu!

big prawn noodles

Yup, it’s the most expensive noodles in town! RM 35 for a bowl of big prawn noodles and RM 30 for a plate of fish noodles. It’s ludicrous!

(but quite a satisfying indulgence)

peeled big prawns
They even peel the prawns for you – including the “claw” of the freshwater Tiger shrimp

The last time I ate here was in 2008 and at the time the big prawn noodles are priced at RM 20. There’s been a RM 15 increase in just five (5) years for the same dish! We just came back to Sibu to visit my mom and decided to have lunch here. I told my better half about their ridiculously priced noodles just earlier in the day before we flew over.

most expensive noodles

Min Kong is famous for their Foochow style fried and cooked noodles (char chu mee) and it usually comes in a huge bowl (but the portion is just enough for one person). My girlfriend went for the plate of tapah fish noodles (RM 30) while I went for the big prawn noodles (RM 35).

min kong couple

I must admit, we received absolutely *fantastic* service the moment we stepped into the door and asked for the high flying dishes. They also have normal versions (sans fish or prawns) at much more reasonable prices.

We both enjoyed the RM 67.30 lunch though – it does taste good, albeit overrated and overpriced. The extra RM 2.30 is for a glass of iced Milo – yeah, Sibu prices are much more expensive than the going rates in KL for brewed drinks.

sibu foochow noodles
Portion is for one, despite the high price

My dad tells me no one (locals or visitors) actually orders this nowadays due to the absurd cost. I guess we were the first in quite a while – we certainly did got top notch service. ;)

New Capitol Restaurant, Sibu

gold tablecloth

I just came back from dinner with my parents! I brought my better half along, we just flew in this morning – it’s been a while since I’ve visited my mom.

new capitol restaurant

She just went through another killer bout of radiotherapy from tumors spreading to her scalp and it’s been impeding her movement and cognitive systems a little so I thought I’ll drop by and say hello.

blended ice lemon tea

My mom is usually in Singapore but my dad convinced her to come back for a 1 week sojourn to eat the chicken over here. Apparently, it’s more nutritious. ;)

raw vegetables

I was thinking about where to bring them to dinner tonight when New Capitol Restaurant came up. This is a very old establishment in Sibu – look at the display case with cognac bottles and the old school gold tablecloth!

sliced century egg

We wanted to have the signature Claypot Mutton but unfortunately it was sold out, so we ordered:

fried kampua
Fried Kampua
This is for my dear, who has eaten a lot of different incarnations of Sibu’s most popular noodles – except fried. New Capitol Restaurant does a pretty good rendition.

sweet sauce chicken
Sweet Sauce Chicken
This is quite good actually – it has cashew nuts and other goodies inside. I ate the most of this dish.

fu kui
Fu Kui Vegetable
I have no idea what this is. The New Capitol Restaurant waitresses came up with a platter of raw vegetables (see above) for us to choose from. My dad went with this one.

Tofu Soup with Oysters
It’s tofu, I ate half of my bowl just for the sake of eating it but I don’t like tofu as a general rule. It’s so funny, I just realized that I didn’t even take a photo of this dish coz I don’t like tofu! Haha!

foochow wine duck
Red Wine Sediment Duck
This is the famous Sibu Foochow cuisine condiment known as “hong zhou” – literally the remains of home made red wine. It’s slathered over a duck and deep fried. I’m not a huge fan but it tasted alright.

huai yee

The bill came up to RM 66.70 – it was cheaper than our extravagant lunch! It’s good to talk to my parents and spend time together with all my loved ones over dinner though.

red wine duck

That was worth the price of the flights back home! :)

A funny story about voting in GE13 (and indelible ink)

ge13

My voting station is in SRB Tung Hua and all the hype about indelible ink (or rather the delible nature of the ink) has made it the central topic in my mind.

tung hua voting station

I flew back to Sibu to vote in the GE13 (13th General Elections) yesterday and I’m flying back to KL later. I had changed my address here coz I think the Opposition has a good chance in my constituency. There’s three (3) candidates for the 212 – Sibu seat – DAP, BN and an Independent.

rocket

Ling took a video of me this morning letting off a fireworks rocket – I guess that much tells you which party I voted for. ;)

(For those unfamiliar with Malaysian politics, DAP’s logo is a rocket taking off)

oscar ling dap

I don’t even know Oscar Ling, the DAP candidate for my constituency – I wanted to vote for change, so I voted for the party instead of the candidate.

212 sibu

I went to the voting station and got assigned a number. I was asked which hand I write in (I’m right handed) so I got the indelible ink painted on my left hand. It’s done on the opposite index finger.

I took the slip into the voting booth…

malaysian elections indelible ink

…and promptly put my left index print beside the DAP logo. -_-

indelible ink malaysia

Indelible ink has been on my mind all the while and I thought the new rules is to mark for the party you’re voting for using the ink. That doesn’t make sense at all coz:

  1. Voting is supposed to be anonymous and having your fingerprint there isn’t anonymous
  2. They wouldn’t have asked you for the *opposite* finger you write with if you’re meant to mark it
  3. There are writing implements there, just like past elections

I somehow looked past all that and for some robotic reason put my thumbprint (or index print rather) for the DAP candidate.

Mom: Idiot! You’re like a first time voter, being so blur.
Me: I thought that was the new rules instead of putting an X.

voting us

It’s okay though, I asked and old people have used their thumbprints or just put a single dot using a pen on the candidate they want to vote for in the past and it’s *confirmed* counted. It’s all good. :)

ge13 removable ink

…and on the subject of the ink, it’s not really that indelible. I’ll say it’s hard to remove, but after a shower and two hand washes, it has faded. I’m sure a dedicated person can totally remove it.

ge13 indelible ink
Obligatory GE13 photo: Giving the finger to show where my support lies. ;)

I have blue ink all over the tissues and other stuff I touch when in contact with oil or water e.g. during lunch!

Update: 212 Sibu is won by DAP! The other major urban seat 211 (Lanang) was also taken by DAP with over 8,000 votes! :D
Unfortunately, the smaller rural areas didn’t swing due to lack of education and Internet access. This, I believe, will change in the future.

Payung Cafe revisited with CNY cakes

payung cafe

I was out with Arthur last night – planned to go to this Indonesian and Indian restaurant but unfortunately it was closed. It seems to be closed every time we want to go. Haha. Anyway, the second option was Payung Cafe in Sibu.

arthur

We both like this place for the ambiance – I’ve been there when Payung Cafe opened and it has gotten even better since then. Arthur knows the owners very well and their food is always consistently good.

Durian Shake (RM 8)

durian shake

This is made with durians and you can have the ice cream version too. The waiter kindly asked me if I wanted more durians in it. Of course I said yes and the result is:

durians

They use cooked durian flesh for this and after the addition of more it tastes better than any durian shakes I’ve ever had. The taste is so strong it qualifies as a dessert. :D

Bumbung Soda (RM 5)

bumbung soda

I loved Arthur’s reaction when he drank this one – he gave an involuntary shudder and said it was way too sour. Haha! It’s made with several different fruits, cucumber among them. Bumbung literally means “roof” so it’s apt that Arthur hit the roof (in a way) after sipping it.

Garlic Bread ( RM 8)

garlic bread

This is a great appetizer – the garlic bread is fresh and goes very well with the chicken dip that’s served on the side. The chicken has bits of meat inside and it’s creamy and a perfect match for the warm garlic bread.

Bangladesh Curry Lamb (RM 17)

I had this before and I quite liked it. It’s Arthur’s order and they’re quite generous with the portions, probably coz of what he commented last time. ;)

bangladesh lamb curry

There’s a huge chunk of lamb inside too, it takes a concerted effort to pry it apart but I like lamb meat with lots of tendons.

Assam Chicken (RM 16)

assam chicken

This is what I opted for – it’s not too bad, tastes a little bit like the belimbing prawn pasta but that’s where the similarities end. I thought it was okay too but then I was quite hungry at this point.

Otak-otak (RM 12)

otak otak

They make this in-house every day and it’s spicy as hell. Lovely stuff though, a must-order if you’re in Payung.

Chinese New Year fruit cake (RM 75 per loaf)

cny fruit cake

They gave this free of charge to us – it’s quite tasty, and different from the dry and tough as nails fruitcakes that you can use to clobber people and kidnap them. Payung Cafe’s CNY fruit cake is steamed and it’s soft and moist. Different, but I though it was nice.

hb arthur payung

It’s an awesome dinner as always, good company and great times! :D

Raro East Meets West Cuisine

soup in bread bowl

Raro serves up a mish mash of cuisine, like the restaurant’s name suggests. However, the “Eastern” dishes consists basically of rice with the steaks and other mainstays of “Western” cuisine. My dad is a regular there with his friends and he says the bread is really good.

raro

I took my dad out to dinner last night and checked out the Chef’s Special Mushroom Soup. That’s the official moniker for it, it’s mushroom soup inside a hollowed out bread bowl. The bread is sourced from a bakery here and it’s pretty good.

soup in bread

This appetizer goes for RM 6.90 and you can opt for it to be separated (like my dad’s order) if you don’t want the bread to go soggy. I like the soup inside the bread though so I went the regular way.

bread in soup bowl

I also had a New Zealand Lamb Chop (RM 20.90). It’s quite cheap for the portion – three thinly sliced lamb chops served in an oblique dish with half a boiled potato and some vegetables. I wasn’t very impressed with the sides but the meat is solid enough.

nz lamb chop

My dad doesn’t eat a lot of meat so he didn’t order a main and just had some off mine. Even with his help, the portion is quite satisfactory. However, one thing I didn’t like is the fact that everything comes in at once – they don’t wait for you to finish the appetizer before serving the mains.

hb dad

I think that’s how it’s done in Sibu but I still don’t like it. The drinks are pretty good though – had a Milo Shake (RM 8.90) and they didn’t skimp and dilute it. Raro East Meets West Cuisine is primarily known for its steaks and soup in a bread bowl but I didn’t find it exceptional.

raro restaurant

Good bonding time with my dad before everyone comes back tomorrow though! :D

Related Posts Plugin for WordPress, Blogger...