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! :)

RM 16 bowl of Heng Hua Spicy Assam Tom Yam Fish Noodles

henghua assam tom yam noodles

There are a lot of fish and prawn noodles in town but none quite like this. The most (in)famous one would be the RM 35 bowl of fish noodles from Min Kwong. There’s also a RM 15 bowl of prawn noodles in the small and hilariously named town of Jakar. However, the closest tasting one would be the justifiably popular RM 14 bowl of Asam Tom Yam Big Prawn Noodles in Glory Cafe, Sarikei.

It was my dad who suggested this place for dinner. He’s a Heng Hua and this is a Heng Hua owned coffee shop, and since it’s a small community, we might be somewhat related. smirk

sieng hing cafe

The first question the lady asked me when I ordered this RM 16 bowl of goodness is whether I can eat spicy food. I replied in the affirmative, taking pride in my cast iron stomach (and tongue) and the chilli flakes in the broth gave me the sniffles and nearly drove me to tears…in a good way.

I asked why they use a thick kind of rice vermicelli noodles called hung ang in the local dialect and it’s coz that’s the best pairing for the dish. The thick but short noodles doesn’t clump together and unlike wheat based noodles, the rice vermicelli noodles is the perfect vehicle for *transporting the broth* to your palate.

henghua assam rice vermicelli

There’s a lot of space between the rice vermicelli – you can’t really pick them up with chopsticks without large gaps – so the spicy asam tom yam broth gets into the crevices and it allows the full flavor impact to hit you.

cat
Resident cat approves of this nomz!

The fish is a mixture of tapah and patin and there’s easily 3-4 times the amount in the regular Foochow twice cooked noodles I had for RM 14 at Y2K Cafe. There’s also generous amounts of lemongrass, egg, tomatoes, chilli flakes, baby corn, fungus and a special type of pickled salted vegetable in the asam tom yam soup.

assam tom yam noodles

It left me sweating but very satisfied when I finished the dish. They also sell a large prawn version for RM 26. The generous amounts of fish and the ultra spicy broth made the Sieng Hing Cafe fish noodles one of the best gastronomic finds in Sibu. It’s perfect if you have a blocked nose since the spice will clear up your sinuses in no time! :)

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.

Raw Pork Noodles a.k.a. Sheng Rou Mee

raw pork noodles

I first heard my uncle singing praises about this new place in Sibu. It was the coffee shop that we wanted to go to after my mom’s 3rd day funeral services but it was closed. My dad and I went hunting for it with my aunts the day before I was supposed to fly back to KL.

sheng rou mee

The place serves sheng rou mee which is roughly translated as “raw pork noodles”. The meat is not raw per se but it’s very rare. The meat is pounded into small, thin slices and then served in a broth and it cooks with ambient heat much like shabu shabu.

oily noodles

There are four (4) types of noodles on offer – the most popular is kampua mee, followed by oily noodles e.g. “you mien”. The latter is different from the ones in KL – the Sibu version is much thinner and absorbs the lard well. The noodles are tossed in lard oil, much like kampua mee.

wan li sheng rou mee

There you have it – Wan Li Sheng Rou Mee is basically kampua mee with a side dish of clear broth with rare pork slices inside…

raw pork soup

…and it’s delicious!

wan li pork noodles

The place was *packed* when we were there and new customers streamed in as soon as the others left. It’s RM 5 per dish, irrespective of the noodle type you choose but I’ll opt for the kampua as it goes with it well.

pork slices

It’s the latest fad to hit the town and I have to say that my uncle was spot on, it’s a nice place. Considering that a plate of kampua with radioactive red char siew goes for RM 2.50 in most stalls, paying a little extra for a nice bowl of clear broth with generous amounts of pork slices inside is apparently, a very solid business model!

My mom’s funeral

bagpipes

My mom passed on about two weeks ago and the funeral started at our home in Sibu followed by a service in Wesley Methodist Church with a bagpipe band before laying her to rest at Methodist Grace Memorial Park Cemetery.

moving casket

These are the photos from that day. We didn’t think about having a photographer around but one of my aunties kindly arranged to have her friend take the pictures and handed them to us.

home service

My better half flew back to Sibu too, it’s fortunate that my late mom has met her before and I’m glad she managed to take the time to come back. My sister and brother-in-law and my nieces and nephews are all here too – the family is all dressed in white.

home funeral

We don’t wear black for mourning unlike Western funerals, the immediate family is usually dressed in white for Chinese funerals.

coffin van

I went with my dad to accompany my mom’s casket on the van to the church.

church service

There was an hour-long service which a lot of her friends attended and me and my sister gave a speech.

movie

I also made a short movie to commemorate my mom that was screened at the church service.

moving coffin

The coffin was then carried to Methodist Grace Memorial Park to be buried (technically, no caskets are “buried” anymore – they’re double sealed in concrete)…

speach

…and we paid our last respects before coming back again 3 days later. I’m not sure if this is a Chinese custom or a Christian one though.

funeral service

I’m back in KL now after shuttling between here and KL and Singapore, doing the documentation for my mom’s sudden passing. She has been fighting cancer for a long time and a sudden deterioration made her unable to undergo her radiotherapy sessions, and relying on chemotherapy alone didn’t really help as she rapidly went from wheelchair-bound to bed-ridden to oxygen dependent.

wesley

Thanks again for all the thousands of people who came to visit and the others who send messages of condolences and funeral wreaths and food and other shows of support. It is much appreciated, all your kindness, during a difficult time.

coffin church

We will miss you mom. We hope you lay at peace knowing you have raised us well and we’ll do the best we can and be there for each other and dad until we meet again.

called home

Goodbye, mom.

(Called home 6th March 2014)

Dishes of Death: Cultural food for funerals

crispy floss sandwich

My late mom is Foochow while my dad is Henghua and they both have different cultural traditions for food after a death in the family. We’ve just done the 3rd day ceremony where we sweep the cemetery grounds and bring her photo back. It’s customary to eat together after this and the two different cultures have different dishes that you’re supposed to eat.

1. Chicken mee sua with red wine and boiled-fried egg

henghua noodles

This is a Henghua tradition. You’re supposed to eat longevity noodles cooked with chicken stock (real, not from a cube or bottle) and served with pieces of chicken and an egg that’s been boiled before battered and then deep fried.

There’s also locally fermented red rice wine used for cooking in this dish. The dish above replaces the mee sua with hung ang noodles (see below).

2. Fried thick beehoon with boiled-fried egg

foochow noodles

This is a Foochow tradition and we originally wanted to follow this custom since my mom is Foochow. The fried thick beehoon is known as “hung ang” over here – it’s best described as a cross between mee hoon and lou shi fan.

Unfortunately, we drove to three (3) different places and all of them were *closed* so we settled on eating just whatever we wanted, since my dad is Christian and doesn’t follow all these pantang (superstitious beliefs) anyway.

The picture above is a type of Foochow style fried noodles – the next best thing, which most people had.

3. Pork leg longevity noodles

pork leg noodles

I had this with one of my uncles. It’s stewed pork leg cooked with a specific combination of herbs and spices called pek ting yok (usually translated as 8 treasures herb). It’s RM 7 and I found it to be quite good and it fulfils the Henghua tradition of eating longevity noodles after a death and the subsequent visit to the family.

pork mee sua

My grandma was so worried that we didn’t eat this (she’s of the older generation) and cooked dry longevity noodles tossed in lard for us at night!

rojak tambi

As for us, since we don’t really follow tradition, you can even eat rojak tambi if you want. I just thought it was interesting, all the cultural believes surrounding death and I never got a proper explanation on why we eat a certain dish and not another. However, as in all cultures, the consumption of food after a funeral is the norm.

tambi rojak

I did a quick search and found out that the reason we eat after a funeral is to celebrate the life of the deceased…

death dishes

…and we’ve been doing it as far back as 12,000 years (!!!) since the Natufian people in the Stone Age!

My mom’s wake

mom wake

We’ve been quite busy getting all the stuff sorted out for my late mom – we’re heading to the cemetery in a couple of hours for another ritual. My dad practically stayed up for almost two days without sleep when he flew with my mom’s body from Singapore to Sibu.

mom vigil

My better half also came back with me for the wake (which is *different* from a funeral viewing here, the latter is done just before the coffin is buried and the casket is open instead of closed) and all of my relatives came over. A bunch of my friends turned up too, while I was sleeping in the afternoon, so I was a bit groggy when I talked to them – thanks for coming.

food

My uncles and aunties stayed up the entire night too but mostly we took turns to keep vigil over my mom’s casket throughout the two days she was here. We’re lucky to have all the help to meet and greet people – there were a couple of tables at our car porch that a restaurant provided so lunch and dinner can be served to everyone staying over. I was surprised to find out that it’s common practice for them to read the obituaries and offer their catering services.

cross wreath

There’s still a lot of things that require sorting out, so I’ll be updating intermittently and staying here until at least the weekend.

Thank you all for all the condolence messages, funeral wreaths, food and support.

3-in-1 Food Review: Sarawak Laksa @ Aloha, Cafe Cafe, Sizzling Honey Chicken Wings Kampua @ Noodle House

aloha us

48 hours. 3 meals. We went to my grandma’s house for dinner on the 15th day of Chinese New Year so these are the selected places we ate at last weekend in Sibu when my dear came over.

1. Sarawak Laksa @ Aloha Cafe

laksa stall

My better half had wanted to eat Sarawak Laksa for ages so this was the first place we went to. It was early in the morning, I had just dropped off my dad at the airport and we were heading back to town for breakfast when my dad commented that Aloha Cafe has the best Sarawak Laksa in town.

sarawak laksa
Regular (RM 5) Sarawak Laksa

Everyone has a favorite place but I personally don’t like the dish that much. However, I haven’t eaten it for years so I ordered a Sarawak Laksa Supreme (RM 10). My dear wanted to go for the regular one (RM 5) but I convinced her to have the special (RM 7). The difference in prices is from the prawns, not the amount of noodles.

sibu laksa

The RM 10 dish has the largest prawns while the RM 5 has tiny shrimp meant for regular cooking. The RM 7 option lies somewhere in between – the prawns are large, but nowhere near the jumbo shrimp of the RM 10 dish.

big prawn laksa
L-R: RM 7 and RM 10 Sarawak Laksa with jumbo shrimp

Just look at the size of the monsters!

big prawns

Aloha Cafe is right behind my alma mater so I used to eat here when I was in high school. There’s a rather interesting signage that says that they won’t be serving 170 ml cup-and-saucer drinks anymore. These are the old school glass receptacles that hot drinks used to be served in, my late granddad loves pouring the coffee into the saucer to cool it down before sipping it. The regular glasses was considered “large” back then.

aloha drinks

I thought it was a rather interesting passing-of-an-age.

2. Cafe Cafe

cafe cafe sibu

Back in the early 90′s, there was one “cool” restaurant in town to hang out at. It was called Country Cafe and all of us high school kids went there during weekends. The place serves all sorts of food, including some wonderful fusion dishes that other places in Sibu didn’t have back then. One of the guys that I hung out with was called Peter, a classmate of mine who dreamt of opening his own cafe.

noodle house

15 years later, he opened Cafe Cafe and it was a resounding success and led to many other restaurants and last I heard, he was starting a new one in Kuching. My dear hasn’t been here before so I brought her here for our (belated) Valentine’s Day dinner.

mee mamak

The Mee Mamak (RM 11) is a localized version of the nationwide favorite, with lots of tomato and chilli sauce. It’s probably the dish that gets ordered the most coz the portion is HUGE and it’s relatively cheap. I had fond memories of this and I ordered one to share with my dear and it’s still as good as I remembered it, although a more refined palate tells me it’s really not that great, nostalgia wins out for this one. smirk

salmon lemon butter

My dear went for the Norwegian Salmon with Lemon Butter Sauce (RM 28). We were rather interested in seeing if they took the time to pluck out all the bones from the fish and it turns out that they did! The sauce was good but it’s ultimately frozen salmon and you can taste that in the plated dish, which isn’t generally a good sign.

chicken maltaise sauce

I went for the Breaded Chicken with Spicy Prawn Sauce (RM 19). Unfortunately, they had run out of the sauce, so I switched it to Maltaise Sauce – an orange and Hollandaise blend. I really liked the chicken – the portion was good and it was from a cut that I enjoy, but what takes the cake is the Maltaise sauce. It’s delicious!

molten lava cake

However, there was barely a *spoonful* of the lovely sauce on my dish, so I think they were running low on it as well. It would have been perfect if I had more sauce to go with the chicken. It was a nice dinner though, loved the chill ambiance at the back instead of the noisy booths in front.

3. Noodle House

honey wings kampua

This is where we went for our kampua fix before flying back to KL. I had the Sizzling Honey Chicken Wings Kampua (RM 13.50) while my dear went for the Sizzling Spicy Seafood Kampua (RM 13.50). I wanted to try the new Sizzling Beef Rendang Kampua though but my better half doesn’t eat beef so I went chicken instead.

sibu kampua

Noodle House has good Sibu local fare in a cafe format and I like the concept. We also ordered some kompia stuffed with pork meat.

kompia sibu

My dear wanted to try their Crème Brulee but I convinced her to go for the Molten Lava Chocolate Cake instead. It’s absolutely fabulous – easily the best dessert I’ve eaten in Sibu. The hot molten chocolate oozes out from the mud cake when you break it open with a spoon.

molten lava choc

There’s also a scoop of ice cream and a dusting of cocoa powder to top things off. Lovely stuff.

sibu forever

We had chosen the places we wanted to eat at wisely and managed to go to all, except another visit to Payung Cafe, which was closed for Sunday lunch. It’s a good weekend trip back home! :D

7 things we did on Valentine’s Day

1. I gave her flowers that lasts forever

blue roses

I originally ordered a bouquet of blue roses but unfortunately, they looked rather worn down and sad when I arrived to pick them up before going to the airport (more about that soon). I wanted to surprise my dear with flowers at the airport but I didn’t want these miserable looking specimens.

forever flowers

However, the place was pushing flowers that lasts forever (or at least a good 3-5 years). These *forever flowers* are real flowers, not fake ones – they have been freeze dried, which preserves them and makes them keep their scent and shape for several years (more if you don’t expose the flowers to oxygen by opening the case).

roses lasts forever

I thought that was a pretty meaningful gift. I had RM 65 credit at the store coz I refused the flowers so I used them on this. I wanted our relationship to be like this too – something real, which lasts forever! <3

2. My dear flew down to Sibu

arrivals

I was still in Sibu at the time coz of my mom so my better half decided to fly down as a surprise and told me to pick her up at the airport! It was just for the weekend, but I’m glad we managed to spend Valentine’s together – she flew in on Valentine’s Day itself (Friday) – and we both flew back to KL on Sunday.

3. We celebrated Chap Goh Meh and Valentine’s Day at my grandma’s place

chap goh meh

Chap Goh Meh is also known as the Chinese Valentine’s Day. My dad was flying out to Singapore the next day so we decided to go to my grandma’s to eat and only celebrate our own Valentine’s Day dinner the next night.

4. We had ice-cream in the car

ice cream

It’s a simple thing to do but it’s one of the things that’s “ours”. It’s a bit of a tradition and something we both like to do.

5. Valentine’s Day dinner

cafe cafe

I brought her out to Cafe Cafe (they also have a sister lounge called The Queen) for Valentine’s Day. It was a day late but we had a great dinner in Sibu. This is one of the better places to go if you factor in ambiance – just get a seat at the back coz the front is really noisy.

valentines dinner

It was wonderful coz we didn’t have a lot of time together (just slightly more than 48 hours before we had to fly back) and the full day that we had was perfect!

6. She mailed me my Valentine’s Day presents

valentines gift

My better half thoughtfully boxed together a care package containing Granola Maple Pecan cereal and an assortment of candy bars, all with their own messages inscribed on them.

granola maple pecan

It was lovely!

candy

She always takes a lot of effort in putting together something nice. I love you dear! *hugs*

7. I gave her a personalized fireworks show

Yup, I left two of my biggest fireworks cakes till she came back on Chap Goh Meh/Valentine’s Day (which falls on the same date in 2014) and let it off for her to see at night.

sparkler

I also managed to convince her to light a few of the less dangerous ones.

I had an awesome 119 shot fireworks cake that discharges all the bomblets in an aerial barrage lasting probably 10 seconds, which is a pretty intense display.

valentines us

It was a great Valentine’s Day and I’m glad I have my dear with me. :)

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