Father’s Day dinner with my dad @ Ming Mei Shi

Ming Mei Shi

I asked my dad where he wanted to go for dinner on Father’s Day – Payung Café, Ruby Restaurant or some other place that he liked (perhaps one of the new cafes out there). He said he’s more used to eating Chinese food and opted for Ming Mei Shi.

Cinnamon Lamb Shank (RM 29.68)

Lamb Shank Rendang

This is cooked rendang style (which originated from Minangkabau in Indonesia). It was recommended as one of their flagship dishes when we asked for something different. I don’t eat lamb much when I’m with my better half since she doesn’t like it but my dad does. Granted, it’s been made to suit local Chinese palates but it tasted magnificent! The strong cinnamon and aniseed gravy goes perfectly with the rice and the lamb is fork-tender.

Butter Fried Prawns (RM 16.96)

Butter Prawns

We usually go for butterscotch prawns but wanted something different so we switched to the drier butter fried prawns. Ming Mei Shi also has big head prawns for RM 50 per prawn which I was personally interested but my dad vetoed the idea since he doesn’t really like that type of prawn (don’t know if it’s coz of the price but I know he doesn’t eat crustaceans much). This doesn’t have the nice gravy but we have 3 other wet dishes so we thought it’ll make for an agreeable change. It was delightful!

Four Heavenly Kings Vegetable (RM 16.96)

Four Heavenly Kings Vegetable

This is a classic Chinese restaurant dish that consists of 4 different types of “beans”. The quotation marks are there coz brinjal (eggplant) is not actually a type of bean. They usually use the purple type but there’s also a green variety. The four vegetables are ladyfingers (okra), squash, brinjal and long beans. It’s topped with pork mince and taucu (fermented soya beans) and it’s very good.

Dongpo Pork (RM 19.08)

Dongpo Pork

This is another one of their signature dishes. Dongpo pork is braised before being slowly stewed with Chinese wine. It comes in a huge square chunk tied with cooking twine, which is then snipped off by the waitress before the meat is cut into manageable bite-sized portions with a pair of kitchen scissors.

Dongpo Meat

Interesting fact: I was using Pleco (the Chinese-English app) to research why this dish is called such. My dad thought it was dong as in east but it turns out that it’s named after the poet Su Shi a.k.a. Su Dongpo who perfected the recipe. It’s usually very good but the execution was a little off this time since the ratio of fat to lean meat was really low despite being from the belly of the pig. I had to chew very hard to swallow the tough bottom meat.

Fathers Day 2015

My dad enjoyed the meal immensely though and so did I. We usually just order 3 dishes for the two of us but I thought we should order 4 since it’s a special occasion. The waitress warned us against the large portions but I managed to polish off everything after my dad was full. The unusual decimal prices is due to the recent implementation of 6% GST and the bill came up to RM 90.95 although I only paid RM 90 coz the owner gave me a discount.

Fathers Day Dinner

Me: Dad, you’re not smiling in the photo.
Dad: What do you mean? I am!
Me: Hmm…I don’t see it. *show my dad the digicam*
Dad: That’s me smiling.
Me:

LOL

Happy Father’s Day, dad! :)

Dinner with my cousin, her fiancé, his mom and 9 from our extended family

Hong Fu Sibu

I know, the title sounds a little unwieldy but it’s actually very accurate. smirk We had dinner at Hong Fu Seafood Restaurant last night. There were 12 of us and we took the largest table available and could barely fit everyone in.

Hong Fu Seafood

This dinner is supposed to be a “meet the parents” kind of thing for my cousin’s fiancé (and his mom) before their wedding at the end of the year. It morphed into a “meet the extended family” coz that’s just how we roll. Two of the uncles I’m closest with were there, as well as my dad, my grandma and several of my cousins and aunties to round things up.

Hong Fu Seafood Restaurant in Sibu is actually known for their crabs. It used to be RM 13 / kg which is an amazing price for Sibu (we’re a landlocked town). Here’s what we had:

Philippines Pork Leg (Crispy Pata)

Crispy Pata

I’ve always found it amusing that people from Sibu refer to this iconic Filipino dish as “Philippines pork leg” when so many other places have a similar implementation e.g. Germany. The proper term for this dish is crispy pata.

Philippines Pork Leg

It’s deep fried pork leg (with trotters) that’s been simmered in water along with spices beforehand. There’s usually a dipping sauce made with some combination of acidic, sweet and sour elements e.g. vinegar, sugar, soy sauce. Hong Fu makes one of the best implementations of this in Sibu. It came in two huge platters to accommodate our late party.

Midin (Local Fiddlehead Fern)

Sibu Fiddlehead Fern

This is a Sibu classic, fiddlehead ferns called midin that’s cooked with a bit of chilli. I quite like it, it’s one of my favorite dishes.

Signature House Tofu

Tofu Pork Mince

The large slabs (about the size of a CD case) of tofu is made in-house and lightly fried before a thick pork mince gravy is poured over it. I have been eating more tofu lately (get your mind out of the gutter) and I’m starting to enjoy it.

Stir Fried Vegetables

Hong Fu Vegetable

This the obligatory green dish. I’ve also been eating more vegetables lately and I’ve been developing a fondness for it too, thanks to my better half. I did not grow up eating veggies – in fact I hardly ever ate vegetables until I was in my late 20’s.

Mongolian Chicken

Mongolian Chicken

This is really yummy. I like sweet & sour pork and this tastes a little like that, but better! Everyone does this slightly differently, and it’s been bastardized in so many Chinese restaurants abroad. The chicken is fried so there’s a bit of crunch and the sauce is sweet, sour and spicy. Lovely stuff – I can just eat this dish alone with rice.

Braised Sea Cucumber

Sea Cucumber

I don’t know why restaurants in Sibu always pair sea cucumber with broccoli but I ain’t complaining about Hong Fu’s implementation. The sea cucumber is wonderfully tender and flavorful from the sauce. There’s just something very visceral about slurping the slippery things into your gob.

Steamed Red Snapper

Red Snapper

My uncle brought this fish to the restaurant. You can actually do that here if you have a better or fresher specimen that you want to eat. You’ll be charged for the cooking but not the fish – it’s a similar concept to a corkage charge for wine in BYOB restaurants.

Yih Wen

I actually came back to Sibu for several reasons – I needed to meet with my first client for Pulse Consulting, open up my company bank account, discuss a new project that’s in the pipeline (potential new client, yay), celebrate Father’s Day with my dad, and hang out with my bro Eddy whose mom just passed last week and I’m glad I managed to catch my cousin Yih Wen and her fiancé too.

It’s very rare that we all get together like this in one big family. :)

Birthday Dinner @ Payung Cafe Sibu

Payung Cafe Sibu

Don’t you want to go to some other place?” I asked my better half. She’s been eating at the exact same two places last time she was here – Aloha Cafe for lunch and Payung Cafe for dinner, so I suggested Baba & Siam but she really liked the durian ice cream we had last time at Payung Cafe so we ended up here for dinner, three days after we had another huge dinner with my sister and her family (who also loves Payung). smirk

This is my birthday dinner – my dear had flown down from KL to celebrate slightly less than 24 hours with me and we had:

Guava Salad (RM 8)

Guava Salad

This is our starter. Payung Cafe has a range of salads and most of them are great. I especially recommend the Herbs Salad (RM 8) but since it was a hot day, we went for the Guava Salad. It’s a lovely dish of guava with calamansi lime, crushed nuts and other herbs. It’s extremely refreshing!

Mushroom Roll (RM 8)

Mushroom Roll

This is a dish that has gone through many, many recipe tweaks since it was first introduced 8 years ago. I was among the first people in Sibu who first came when Payung Cafe opened in 2008 and spread the word that it was a great al fresco dining place offering the best of South East Asian (and a couple of Western) dishes.

Starfruit Prawns (RM 16)

Starfruit Prawns

I love this stuff – it’s starfruit (carambola) cooked with large prawns. There are three inside and the rest is cut up starfruits and other vegetables. It makes for a good combination. My dad ordered this one.

Thai Green Curry Chicken (RM 19)

Thai Green Curry

My better half’s order – she didn’t even have to think twice. Thai green curry is usually very spicy (at least if you eat the original from Thailand) but this is a much more muted interpretation meant for sensitive local palates.

Otak-Otak Fish (RM 12)

Otak Otak Ikan

This is a Payung Cafe staple that we all ordered to share. It’s homemade and all of their dishes comes with rice (RM 2) and we also wanted to have otak otak so the owners were kind enough to deduct RM 1 from our fourth dish – we ordered four in total for a party of 3 so we didn’t need the extra. It’s usually RM 13.

Sour Chicken (RM 18)

Sour Chicken

This is one of their daily specials. I’ve had the duck version and I like how they use Cambodian spices and herbs to make this dish – it’s quite nice. Payung Cafe also uses chicken legs only in their dishes so you’ll get cuts of drums and thighs.

Mulu Ice Cream (RM 10)

Mulu Ice Cream

We ordered one dessert for each person – this is mine, the ever-changing Mulu Ice Cream. This too has gone through several revisions, it used to be round, then a square slice, then a rectangular slice. It’s not cake – this is a sandwich of two chocolate ice cream layers with muesli in between, which is then topped with vanilla ice cream. I really like this coz of the textural aspects, there’s muesli sprinkled on top too.

Durian Ice Cream (RM 8)

Durian Ice Cream

This is a delicious concoction of homemade vanilla ice cream with durian paste. It’s delicious when they’ve just made it and it tastes like real durians instead of dodol (a local confection made with durians). It’s the reason my better half loves this place.

Jelly Pisang (RM 8)

Jelly Pisang

This is a classic Sibu dessert – it used to be served with shaved ice and bananas and Jello. Nowadays, it’s almost extinct. To the best of my knowledge, there’s only two places who still serves this – Peppers Cafe @ Tanahmas Hotel and here. This is the higher end version with homemade ice cream. It’s pictured next to Roselle Juice (RM 6) – a refreshing drink made from the roselle plant. It’s misspelled as Roxelle Juice in the menu.

Payung Cafe Birthday

It’s a wonderful dinner, made even better with the awesome company – my dad and my better half. My dad insisted of picking up the bill and treating us to the meal since it’s my birthday. The total for the three of us came up to RM 132 which is very reasonable for the amount we ordered and true to this word, the owner took RM 1 off the bill. :)

RM 30 Coconut Tom Yam Big Prawn Noodles @ Dian Xiao Er

dian xiao er prawn noodles

I’ve heard people telling me about this after I posted about the RM 33 big prawn noodles in a coconut available at Glory Cafe in Sarikei. Rowena and Alex both told me that Sibu itself has a version of this which they copied from Glory Cafe so I went to check it out with my dad yesterday. It’s located far inside the Ding Lik Kong industrial area near Igan River, which is about a 20 minute drive from Sibu town.

ding lik kong 31

It’s actually quite easy to find, I just forgot about the place. My dad called my uncle and got us oriented and it was just a matter of following road signs after that.

dian xiao er

The name of the coffee shop is Dian Xiao Er and it’s located along a block of shophouses that has three (!!!) coffee shops – it’s the middle one and they have a large banner promoting their Coconut Tom Yam Big Head Prawn Noodles.

dian xiao er sibu

The guy taking our order was a very friendly and chatty young kid who seemed to take a liking to me. He told me that there’s at least 5 different places in Sibu that offers the same thing now – all duplicates of the original recipe from Glory Cafe. He also confided that he’ll be shifting work places at the end of the month and he personally did not think this was as good as the Sarikei version.

sibu coconut big prawn noodles

I was pleased to see that the big head prawn (大头虾) is indeed quite large with claws intact.

big head prawn

The big head prawn (Macrobrachium rosenbergii) is favored by Sarawakians due to the more intensely flavored meat. The other common type of prawn here is the big white prawn (Litopenaeus vannamei) which is milder. You can see the difference – the former really has a huge head in relation to the size of its body. If it were an inanimate object, I’ll compare it to a bobblehead or a chibi anime character. smirk

claws 2B pencil

The claws are very important too as the meat from them is equivalent to a *2B pencil*!

me big prawn noodles

I had a taste of the tom yam soup and I thought it was quite similar to Glory Cafe except for five key differences:

  • Calamansi lime not cooked in
  • Lemon grass stalk is chopped up (makes it hard to eat with the short inedible bits)
  • Cheap canned mushrooms from China used here
  • Not as much coconut juice
  • Spicier tom yam soup but less prawny broth

uncooked calamansi lime

The uncooked calamasi lime is the obvious one as Glory Cafe in Sarikei has a very mushy lime that’s almost *disintegrating* compared to this relatively fresh specimen and that adds a lot to the tom yam flavor profile.

sibu me dad

Nevertheless, I enjoyed my meal and it turns out to be cheaper than driving down to Sarikei for their RM 33 Tom Yam Coconut Big Prawn Noodles. It’s also better than the notorious RM 35 big head prawn noodles in Min Kwong. There are some problems with the recipe and it’s not exactly similar to the original one in Sarikei – anyone would be able to tell from a blind test taste.

sibu big prawn noodles

However, the one in Dian Xiao Er is a reasonably good facsimile of the original Glory Cafe Tom Yam Coconut Big Head Prawn Noodles and I’ll recommend it if you don’t feel like driving down to Sarikei – you can have your fix right in Sibu! It’s located at Lorong Ding Lik Kong 31.

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

Dinner at Payung Cafe, Sibu

Payung Cafe Sibu

My better half came back with me to visit my dad during the weekend and since it was just a 24 hour trip, we only had *one* dinner and this is the place we chose to go to – Payung Cafe! I was one of the first people to visit when they started six years ago (we were even asked to name the first iterations of the desserts which are refined staples now) and I make it a point to visit when I’m back in my hometown.

Payung Cafe Sibu 2014

Payung Cafe opened in 2008 and it was very unknown back then since they only had dinner service and the place was shuttered during the day with no signboards. It didn’t help that it looked like the reception area for a marine survey company either. However, the same Joyce who gave us the number of Glory Cafe in Sarikei is also very active in a Chinese language local forum and a bunch of us paid this newly opened place she heard about a visit.

Payung Cafe Couple

The rest, as they say, is history. smirk

Payung Cafe Christmas

The food here is unique and the service is great. That’s what makes Payung Cafe a favorite among certain locals and visitors alike despite the relatively higher prices it charges on average. The Christmas decorations are up when we went – we opted to go to the original al fresco outlet instead of the new Payung Mahkota (which is located in the lobby of a hotel). I feel the former has a much better ambiance since the latter can be a little antiseptic due to it’s location.

For starters, we all shared a Pomelo Salad (RM 8). I love the choice, the pomelo comes in large chunks and the dressing is restrained, making it a fresh and vibrant dish. My late maternal grandma used to have a pomelo tree and I remember this fruit as being bitter but like Brussels sprouts, it seems to have been genetically modified to be less bitter nowadays!

Pomelo Salad

It’s sweet and juicy and we all were ready to dig into our main courses after popping a couple of the large chunks of fruit.

The special of the day is Sour Chicken (RM 16). It’s not on the regular menu, this is written on the chalkboard that lists what’s fresh and cooking on that very day and I like to order from here since I’ve tried most of their menu items. This is something I’ve never had before and all of us loved it! The chicken is moist and tastes appetizingly sourish.

Sour Chicken

I asked how it was made since we were all trying to guess what the sour element is and was told it’s a mixture of laksa leaves (Vietnamese coriander/Persicaria odorata/daun kesum) and coriander seeds (which provides the sour citrus tang). I highly recommend this dish – it’s delicious!

I also ordered Kacama Chicken (RM 16) for my dear. I wanted her to try this uniquely Sarawakian dish while she was here. Kacangma chicken is made from a herb the Hakka people call yi mu cao (益母草) or motherwort. The taste is like nothing else, it’s traditionally used as a “confinement dish” and the liberal use of pounded motherwort makes this dish taste bitter and earthy.

Kacangma Chicken

Kacangma chicken is always doused with copious amounts of alcohol which is intentionally *not* cooked off. It’s meant as a tonic as thus the alcohol is never fully evaporated or burned off – some preparations are so strong you can get *tipsy* from drinking the stew! Payung Cafe’s version is quite strong too but it’s delicious to me! It’s an acquired taste, kacangma…

Of course, the Otak-otak Fish (RM 13) is always a must-order when you’re there. The price has more than doubled since 2008 but if Payung Cafe had a flagship or signature dish, this would be it. They actually make it in-house every day! The ground fish meat with tapioca is wrapped inside a banana leaf and baked to perfection.

Otak Otak Fish

The otak-otak is served bursting from the seams and the generous use of chilli and tumeric makes this a dish not for the faint-hearted. It’s very spicy but if you can take the heat, you’ll love it. It’s very different from the steamed otak-otak from Johor or grilled otak-otak we get in Malacca. They really make one of the best versions around.

Durian Shake

My better half also had the Durian Shake (RM 8) – a very thick concoction sure to please all durian lovers and connoisseurs of milkshakes.

Payung Cafe Ling Dad

The bill came up to RM 82 for the three of us, which is quite reasonable for dinner at Payung Cafe.

Sambarina Ice Cream

We made room for dessert and shared a Sambarina Ice Cream (RM 8) which is made in a yin-yang fashion with large scoops of chocolate and creamy vanilla ice cream stuffed into a jumbo sized ramekin and topped with a mixture of crushed nuts and other crunchy bits. I approve!

Mulu Ice Cream

My dear loved the Mulu Ice Cream (RM 10) – a beautiful creation of huge slabs of their own ice cream layered and sandwiched with cake and cream and sprinkled with muesli. It’s a gorgeous and deliciously messy end to a wonderful dinner together.

Tom Yam Big Prawn Noodles served inside a coconut for RM 33

coconut tom yam big prawn noodles

Behold! This Coconut Tom Yam Big Prawn Noodle is the latest innovation from Glory Cafe in Sarikei and it’s not just served inside a coconut, it’s cooked with *coconut juice*! I’ve been eating their famous tom yam spin on big prawn noodles since 2008 and it’s worth the hour’s drive from Sibu. It used to retail for RM 14 and was subsequently raised until the current price at RM 33 per bowl (or coconut, rather).

glory cafe sarikei

The first time I went, I was so taken by their take on the big prawn noodles that I wrote a glowing review. Strange thing was, the owners actually took notice and printed out my blog post and pasted it on their stall. Thus, the next time I went, they actually served me a complimentary bowl of their tom yam big prawn noodles for the early exposure!

glory cafe

I drove down to Sarikei to show my better half and my dad what this storm in a teacup bowl is all about over the weekend. We just had lunch and wasn’t sure what time Glory Cafe closes so it’s a good thing Joyce got us the number and I called ahead. It used to be cheaper than the notoriously priced RM 35 big prawn noodles in Sibu so people in the know started coming here but it’s now almost the same price.

big prawn noodles sarikei

The Coconut Tom Yam Big Prawn Noodles here tastes a lot better though! They still serve the old version in a bowl instead of inside a coconut but the new coconut variant is better. The updated recipe is actually very sweet and I asked what the difference was – it turns out that they actually use coconut juice instead of water to make the tom yam soup for the big prawn noodles!

coconut tom yam prawn noodles

There are two different options for prawns/shrimp – RM 25 for a coconut bowl of big white prawn (Litopenaeus vannamei) and RM 33 for the larger giant freshwater prawn (Macrobrachium rosenbergii). The latter is actually cheaper in Sarikei coz it’s closer to the source and it’s what people here call da tou xia (大头虾) or big head prawn. We went for the latter since it tastes a lot better and it’s the traditional prawn to go into big prawn noodles.

prawn noodles in coconut

It’s absolutely delicious! My dad was still full so me and my dear shared a coconut bowl of the tom yam big prawn noodles. There’s actually not a lot since the volume inside of a coconut is rather small (the husk makes up a large mass of the actual coconut) but it’s the perfect serving for one.

sharing plates

There’s one large big head prawn inside split into four and about a fistful of noodles but it tastes soooo good – the broth is spicy and savory and sour and sweet at the same time, this really hits all the notes. I wished we ordered a coconut bowl each but that would be too much since we just ate lunch.

coconut juice

We also ordered coconuts for drinks (RM 3.50 each) and my dear tried their new homemade coconut pudding (RM 6). 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.

coconut pudding

The tao geh nio gave me a strange look when I paid the bill and she said I looked familiar and I told her about how I used to make the hour long drive down just to eat their noodles and wrote the original review they printed out six years ago. Haha. This is a relatively new dish – it was just launched last year so if you haven’t been back in a while, I would highly recommend Glory Cafe’s Coconut Tom Yam Big Prawn Noodles.

glory cafe us

It’s definitely worth the time to drive down but keep in mind that they’re very full during weekends and the last order is before 4 pm.

8 photos from our road trip to Sarikei

1. Big Sarikei Pineapple

new sarikei pineapple statue

There’s a new twin statue of the iconic Sarikei pineapple in the older part of town! This is the “unripe” version, it’s green instead of yellow. smirk Technically, it’s not a statue since it’s not an effigy of a figure, person, or animal but a fruit – pineapples are the primary export of Sarikei and they’re famous for producing these prickly fruits.

2. The Journey from Sibu

sarikei 2014

My better half flew down with me from KL to visit my dad over the weekend. I decided to drive down to Sarikei since she’s never been there before so the three of us packed into a car and headed down to the small town. It’s roughly an hour’s drive from Sibu on a two lane road.

3. Entering Sarikei

red bridge

A beautiful red curving bridge is located at the border between Sibu and Sarikei. You can also reach there by a ferry service across the river but we took the route that takes us through Bintangor (another rural town).

4. Sarikei Clock Tower

sarikei clock tower

This is another famous landmark in town – erected in 1973, it’s been around for a while and recently the town seems to have found some funds to refurbish it. Yes, this is NOT the original clock tower – I have a photo of the earlier tower with a hollow center during my Sarikei trip in 2008.

5. Pasar Sungai Rejang

sungai rejang market

This roughly translates to “Rejang River Market”. Rajang River is the longest river in Malaysia and connects much of Sarawak. This building houses the old wet market in town and there’s lots of interesting stuff in there!

6. Scenes from Sarikei Wet Market

sarikei market

There is a stall here that sells authentic home made Sarawak laksa paste but unfortunately it was closed by the time we arrived.

7. Salted Fish

salted-fish

Salted fish is a much beloved food item here. There are many different kinds of fish being dried, salted and sometimes fermented – everything from whitebait to local species to imported cod.

8. The Original Sarikei Pineapple Statue
(accept no substitutes)

sarikei pineapple statue

This is the original (bigger and ripe) Sarikei pineapple! It’s located by the waterfront and it’s almost bleached white from the constant cleaning. Contrast the Sarikei pineapple statue with a post I wrote when I went on a trip with a couple of friends during my winter holidays back from university in Melbourne – this is Sarikei back in 2002 where it’s a much dirtier but vibrant shade.

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! :)

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

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