sibu

Roti Canai Goreng in Kapit

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Roti Canai Goreng

I first heard about this wonderful creation a couple of months back. Fried roti canai is a staple in Kapit and one of those quirky inventions that can only take hold in a small town. I decided then and there that I must personally investigate this dish and planned to go on a trip downriver. Kapit is a small town that’s only reachable by boat – you can’t drive or fly there.

Roti Canai Goreng Kapit

The journey to Kapit takes 3 hours via express boat from Sibu and I went down with my bro Eddy for a night. It’s not just to eat roti canai goreng, but that certainly was a highlight (at least for me). Haha. The stalls in question are located at Gelanggang Kenyalang (loosely translated as Kenyalang Court). It’s an assortment of stalls under one roof, an indoor food court of sorts.

Gerai Makanan Islam Sri Suria

There is one stall that’s famous for their roti canai goreng but everyone essentially does it the same way nowadays. I went to Stall #25 Gerai Makanan Islam Sri Suria and the kind lady manning the frying pan told me about how the roti canai goreng is made. I was quite surprised to find out that it’s not grilled first – the raw dough of the roti canai is slipped into boiling hot oil and fried straight away.

Roti Goreng Kapit

The same treatment is done for the roti canai telur goreng (fried roti canai with egg). The egg is folded into the dough and deep fried till crispy. It’s served Sarawakian style with curry chicken and a sweet sambal sauce. The latter is truly local, I’ve never had this saccharine sambal anywhere else except at home.

Roti Canai Kapit

The roti canai goreng costs RM 2 and it’s plain roti canai that’s been deep fried. The dough is cooked through, with a crispy exterior. You can taste the sweetness of the dough by picking up the sliced pieces and munching on them. It’s very satisfying!

Roti Telur Goreng

Roti canai telur goreng comes in at RM 4 and it tastes totally different with an egg. I was surprised at how distinctive the two are! This one has a pockmarked surface (from the hot oil) and it tastes a lot more savory than the previous one.

Roti Canai Goreng Inside

Here’s a look at the inside. The egg is perfectly cooked from the heat of the cooking oil. The funny thing about the two roti canai variants is that the egg version is rectangle in shape while the plain is round and circular.

Roti Goreng

Roti canai goreng has a distinctive texture that’s very moreish. I could eat several of them, although it’s probably not wise to do so as it’s quite oily and I feel that excessive consumption would probably be bad for your cholesterol.

HB Eddy Kapit

This is definitely worth a try. I’ll come again just to eat this! You can only find it in Kapit, so if you’re ever in Sarawak and looking for something different, take a boat here and eat their famous roti canai goreng! 🙂

Yih Wen & Kian Mun’s 8-course Wedding Dinner

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Yih Wen Kian Mun Wedding

I’m back in Sibu for the weekend to attend my cousin’s wedding reception. Yih Wen is one of my closest cousins on my dad’s side. I used to hang out with her while waiting to go to school at my grandma’s place when I was younger. She just got married and we had the wedding dinner at Tanahmas Hotel in Sibu.

Wedding Reception

I’ve actually met Kian Mun (the groom) during my previous trip back to Sibu. We went out for dinner together with Yih Wen’s family, a pre-wedding get-together so to speak. I find him to be a nice guy, his family is from Ipoh.

Grandma HB

Here’s my grandma! She’s the matriarch of the family, pictured here with me and my dad.

Calvin Noble HB

The wedding dinner was held last night on the 19th of December. I was seated with my cousin Calvin and Noble.

Marzipan Wedding Cake

This is the wedding cake. I was pleasantly surprised to see that it had the proper marzipan covering instead of the usual icing. I believe this is the first time I’ve seen this in Sibu. It tasted good too.

Four Seasons Combination Platter

Four Seasons Combination Platter
This is the first course. It has six (6) items instead of the usual four. I rather enjoyed the prawn cocktail in the middle. I have a weakness for sweet mayo covered shrimp. The pickled jellyfish was nice too.

Sharks Fin Soup

Shark’s Fin Soup
A traditional soup course that’s eaten with vinegar. The server didn’t pour the vinegar into the soup though (coz not everyone likes it) so we helped ourselves.

Baked Fish Head with Cheese

Baked Fish Head with Cheese
I believe the fish was battered and deep fried first before being put into a salamander and grilled to melt the cheese. This is my favorite dish of the night – I find that I like fish more and more as I get older. This wasn’t the case in the past, actually I don’t think I’ve eaten fish willingly before my mid-20’s (except for stuff like smoked salmon). The fish goes well with the cheese, the latter imparts a pleasant umami component.

Duck Two Ways

Duck Two Ways
The right side is a classic Chinese roast duck and the left side is a braised duck. I thought the duck should have been rendered a bit more but the plum sauce was good.

Braised Sea Cucumber

Braised Sea Cucumber
This medley contains sea cucumber, Pacific clams and razor clams arranged over fu chuk (tofu skin) and broccoli bordering the side. It’s another established dish in the Chinese wedding dinner repertoire. I’m quite fond of stuff like this – anything from the sea would catch my fancy nowadays.

Deep Fried Prawns

Deep Fried Prawns
This is a huge prawn but unfortunately I was quite full at this point so I only had one. I was very impressed with the size of the jumbo shrimp.

Red Bean Pastries Two Ways

Red Bean Pastries Two Ways
I thought this was a very clever implementation – both the desserts are made using red beans but one of them is deep fried into thin pancakes and the other has a mung bean filling and is stuffed into a mochi-type casing. The former is a traditional Chinese festive dessert.

resh Fruits Platter

Fresh Fruits Platter
Oh, how I’ve missed eating plum powder! Haha. This is the stuff we used to get with sliced guava and it always seemed to be in short supply when I was a kid. It’s very more-ish and goes very well with all sorts of fruits.

Yih Wen Kian Mun Dad HB

I managed to take a photo with my dad and the bride and groom after the dinner. Thanks for having us Yih Wen and Kian Mun! 🙂

22 photos from Yih Wen and Kian Mun’s wedding

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Wedding Vows

Yih Wen and Kian Mun had their wedding vows done yesterday morning.

Lighting Firecrackers

I was there to help set off the firecrackers. Haha. These are the large 39,999 Chinese firecrackers roll.

Dad Wen HB

I went with my dad early in the morning and took a photo with the bride. Yih Wen is my cousin, my uncle’s daughter.

Mee Sua

I had the traditional mee sua (longevity noodles) with chicken soup.

Firecrackers

I was told to light it up just before the groom’s delegation came.

Groom Delegation

Here there are!

Wedding Gatekeepers

These are all my cousins. They are the gatekeepers keeping the groom out until ang pows (red packets) has been distributed and questions answered in a satisfactory manner.

Bride Dad

My uncle, the bride’s dad, led Yih Wen down from her room…

On Bended Knee

…and the groom went down on bended knee to present the bride with flowers.

Exchange Rings

There was the exchange of rings… A great choice if you are looking for something more striking in an engagement ring are the coloured diamonds as they just look amazing and stand out so are much more noticeable.

Ring Bride

…for both parties.

Kiss

The bride and groom then attempted to kiss for a full minute.

Tea Service

The customary tea service was done by Noble.

Bride Parents

The bride and groom basically bow three times to people in their lives (these are the parents of the bride) while serving them tea.

Chinese Tea Ceremony

It’s a Chinese custom.

Dad

My dad, being the brother of the father is pictured here.

Group Photo

We all took a group photo together…

Bride Leaves

…and the bride left for the groom’s place.

Bride Leaving

Since the groom is from Ipoh, there’s no house to go to – they went to his hotel room instead.

Driving Off

It’s a symbolic gesture to mean the daughter has officially left the care of the parents.

Car Ceremony

The car is backed out and in three (3) times…

Yih Wen Kian Mun

…and they’re off! Congrats Yih Wen and Kian Mun! 🙂

Bintangor: Famous Bintangor rojak, Bintangor orange juice and river travels!

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Boat

My better half has never been to Bintangor before. It’s a small and sleepy town which is one of the major transit points to further destinations accessible only by river. We thought about dropping by the last time she was here but went directly to Sarikei instead.

Sibu Swan

Her parents were in town and I thought they’ll enjoy the small town vibe so I drove all of them down from our hotel in Sibu (after snapping a few quick photos at the swan statue).

Express Boat

It takes approximately an hour to reach Bintangor by car. The main feature in town is a passenger jetty with express boats departing to obscure villages and micro-towns like Dalat, Song and other similar places which can only be reached by the large Rejang River which runs along the entire length of Sarawak.

Jetty

The express boats are the only way to go to these places upriver and that’s why you’ll see them packed to the brim (with people jammed in every nook and cranny and even occupying the roof). Boats like these are supposed to carry 103 pax but regularly exceed that and it makes accidents a very real possibility – a capsized boat killed quite a lot of people last year.

Bintangor Me

There are no roads to the towns further down, you can only get there by boat or helicopter.

Bintangor Orange

I like how the major export of Bintangor is featured as a statue in the middle of town. There’s a local orange that features predominantly in the esplanade and the last time I was here, it was in a very sorry state – paint all peeling and unkempt. It’s been maintained better and the colors look more or less like what a real orange would look like. Trust me, it looked a lot worse in the past.

Bintangor Market

We also dropped by the Bintangor Market to check out their produce. They have a lot of interesting local vegetables, knick knacks and other assorted daily essentials.

Wet Market

I made it a point to bring them to the famous Bintangor rojak at Wong Hung Ping. This place is very popular even among Sibu folks, people would make the 1 hour drive to eat rojak during weekends and drive back down again. I ordered a large portion for us to share and my dear’s dad enjoyed it tremendously.

Famous Rojak Bintangor

There are steamed sweet potatoes, cucumbers, pineapples (from the neighboring town of Sarikei), fried crullers and other miscellaneous ingredients tossed in a sweet homemade sauce and sprinkled with toasted peanuts. I think what makes it so good is that everything is sourced locally and very fresh. The sweet potatoes are even cooked to order!

Bintangor Rojak

I also highly recommended the local Bintangor orange juice (RM 3) which is the squeezed product of the fruits grown just on the outskirts of town. You can’t get it fresher than this!

Bintangor Orange Juice

Her dad enjoyed the rojak so much that he bought a bottle of their homemade rojak sauce to bring back to KL!

Famous Bintangor Rojak

It’s a really fun day trip to do with my dear and the family. I haven’t been here in a few years and it seems like time hasn’t marred this small town like it has other places. Bintangor is still a serene little place you can escape to if you want a change of pace, to experience a quieter way of life.

A local durian stall on the road to Bintangor

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Durian Sarawak

Sarawak (or at least Borneo) is said to be the home of the largest variety of durians in the world. My better half came to visit with the kids and her parents and I drove them to the rural town of Bintangor.

Bintagor Durian

We had just seen durians in the local Sibu market the morning before and I expected a few homegrown stalls to be selling the wonderful fruit.

Borneo Durian Stall

I wasn’t disappointed – one wooden structure on the road leading to Bintangor had a few cars pulled up and browsing the durians on offer. Her dad (who is also a passionate durian lover like me) wanted to see what the local durians were like so we also joined the fray.

Durians

This man was literally selling durians out from his van. He’s local and says the durian trees were grown by his father. He looks to be in his early 40’s so that says a lot about the age of the durian trees – it’s a lot more mature than most of the cultivars you get in Peninsula Malaysia.

Borneo Durian

The price was RM 100 for 10 durians or RM 15/durian, which is slightly more expensive than the prices we get in KL.

Durian Stem

Keep in mind that these are local Borneo durian species instead of special cultivars and no one really knows what the species is but it tastes quite good. The walls of the fruit was thick and the stem is relatively long and slim like a D158/Ganyao durian. It had the characteristic frayed look of a durian that dropped naturally too.

Durian Flesh

The flesh is creamy and sweet with almost no bitter notes. Significantly, the odor wasn’t very strong too, but that didn’t affect the taste much. The small fruits bore about 7-8 seeds which we all shared. My dear loved the durian coz it didn’t have much fiber, unlike some cultivars like D2 durian.

Durian Us

My better half took this photo of us – she didn’t want her parents to appear on the blog so she asked me to put in her head instead. Haha. I forgot to take a photo with her inside coz my hands were dirty.

Sarawak Durian

It turns out that this was the *only* durian stall around so it’s a good thing we managed to try some during the bridge season. I’ll be back!

Boodle Feast – A Boodle Fight Meal!

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Boodle Feast

This is the Boodle Feast that we had earlier this week. I had no idea what a “Boodle Fight” was until I saw photos of a previous one. It’s a tradition from the Philippines where you eat with your hands from a communal mound of rice surrounded with meat and seafood on a bed of banana leaves.

Boodle Fight

This seems to originate from the Philippine Military Academy, where they call it a Boodle Fight.

Boodle Sibu

My bro Eddy took the time to make this happen. It’s a good thing his wife is Pinoy (and cooks really well) and the 9 of us sat down to this unique dining experience at his home.

Grilled Meat

The meat is primarily grilled using the BBQ. Jona has been working the grill the entire day to prepare this dinner.

Toli Shad

There was the delicious ikan terubok (toli shad) – a popular local fish which is currently only available from several spots in Sarawak.

Ikan Terubok

This is what the fish looks like before cooking. It has been salted although it’s not salted fish per se. It’s a strange hybrid I’ve grown to love.

Banana Leaves

The banana leaves were laid down to cover two tables – first a bed of smaller leaves and then the full green luscious ones were put on top as the eating surface.

Making Boodle Fight

There are no plates or spoons – you use your hands for the Boodle Feast.

Layering Boodle Feast

It was a lot of food!

Boodle Preparation

There are three kinds of eggs – salted duck eggs were mixed into the rice together with boiled quail eggs and halved chicken eggs on the side.

Rice Mound Boodle

Pork chops, barbequed beef, mutton, chicken, fish and sausages represented the protein while cucumbers, okra and tomatoes provides a palate cleanser of sorts.

Boodle

I thought the tomatoes were brilliant as it gives a burst of citrus like tang, which prevents an overload from the massive amounts of meat.

Boodle Feast Us

You basically take a portion of rice from the middle to your own eating spot on the banana leaf and start eating.

Boodle Table

Hands are utilized for everything and it made for a really unique and interesting no-cutlery-allowed eating experience. I ate so much from the boodle feast I felt like bursting!

5 interesting snacks I bought back from Sibu

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1. Marmite Rice Cakes

Marmite Rice Cakes

Marmite is something you either love or hate. It’s a very divisive yeast extract meant to be spread on toast. I went to Christchurch, New Zealand when I was 15 for my high school and fell in love with it immediately. I’ve since tried the Australian and United Kingdom version and but I’ve never seen their rice cakes before. Naturally, a got a couple of packs to bring back to KL.

2. Cadbury Roses Strawberry Dream

Cadbury Roses Strawberry Dream

This is a limited edition flavor of Cadbury Roses. I always make it a point to go to the local import specialty shop to get some snacks before I go back. They had a huge sale this time since lots of the items are close to expiry. I decided to grab a couple of packs since I can eat a lot of chocolate in a day, so it doesn’t matter to me if the use by date is next month.

3. White Reese’s Peanut Butter Cups

White Reeses PB Cups

I love Reese’s PB Cups but not everyone likes them. This is the white chocolate version. I wanted to bring some back for my better half to try since this variety isn’t very common. The stuff here is all made in the country of origin too – United States, UK, Australia etc etc. It’s a real blessing that we have such a bounty of imported chocolate and snacks in such a small town.

4. Twizzlers

Twizzlers

I love licorice and would buy a big pack of plain store-brand licorice twists when I was studying in Australia. I’m partial to the aniseed taste but I know a lot of people don’t like them. It’s another love-it-or-hate-it candy. I chose licorice as one of the flavors when we went to Ladurée at Champs-Élysées during our trip to France. I adore it and this is spiked with Hershey’s chocolate to boot. My dear doesn’t like it *at all* but I plan to proselytize to her. smirk

5. Whoppers

Whoppers Malted Milk Balls

OMG! This is quite rare in Malaysia. You always see Maltesers (made by Mars) instead of Whoppers (Hershey’s). The latter was invented first and is more common in Commonwealth (or ex-British colonies, like our country). Whoppers are a United States product and honestly, I prefer Maltesers since I grew up with them. However, it’s harder to find Whoppers so I got a two boxes to bring back. 🙂

Ikan Terubok (toli shad/Chinese herring), bitter gourd fritters, otak-otak sausage and other delights @ Eddy’s dinner

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Dinner Spread

Eddy is my brother, not by something as accidental as blood, but something much stronger – by choice. He’s always been a solid friend ever since I met him in 2008. He’s usually the one picking me up when I fly back to Sibu and this time was no exception. His wife Jona is a great cook and I went over for dinner the other day.

Fried salted ikan terubok (toli shad)

Terubok Fish

This is ikan terubok (also known as toli shad or Chinese herring). It’s a very popular fish in Sarawak. Toli shad is only available here and there are two varieties – the fresh ones and the dried + salted version. You can see the distinctive pattern here coz the scales are not removed (!!!).

Ikan Terubok

You actually deep fry the entire fish and it comes out very crunchy so you can eat the scales and bones. I thought that was very intriguing – I’ve never had it this way before and wanted to get some for my better half to try. It’s sooooo delicious. You can only get this fish in Kuching though.

Meatball soup

Meatball Soup

I didn’t eat this until after I finished all my rice coz I didn’t grow up with soup so it’s not essential to my diet. I know some cultures like Foochow and Cantonese which accords soup a very important (even essential) place on the dinner table. I found the soup to be very flavorful from the meatballs and the texture of the soft vegetables (from boiling) to be quite heartening.

Stewed pig stomach

Stewed Pig Stomach

This is not for the picky eater but I love it. The hog maw is from Golden Happiness Restaurant. I’ve eaten the same dish before during Chinese New Year and they do it really well. It’s a mixture of organs – pig tail, pig ears, and duck.

Steamed vegetables

Steamed Vegetables

This is the healthiest item for the night. Eddy has two Indonesian maids and he treats them really well. We all eat together during buka puasa (the breaking of fast during the month of Ramadan for them, who are Muslims).

Otak-otak sausage

Otak-Otak Sausage

This is something new for me as well. I was quite hungry when I woke up (fell asleep at his place coz I’ve been working late nights during this trip) and had one of the otak-otak sausages before dinner. It’s very spicy and really tastes like otak-otak, although it’s not made of fish. I’m not sure what kind of protein is inside, let’s just say it’s a lip-smacking package of mystery meat in tube form. smirk

Onion omelet

Onion Omelet

A comfort food that most people has grown up with. It’s large Bombay onions chopped and fried with eggs. The sweetness from the onions make this a very familiar and welcome addition to the meal.

Pan-fried lamb chops

Pan-Fried Lamb Chops

I love lamb chops. My mom used to cook them for us when we she was still alive and all of our family like the taste of lamb. I’m particularly fond of unrendered lamb fat – it’s strong tasting and gamey to a lot of people but these very characteristics are the same reason I love the fatty parts.

Bitter gourd fritters

Bitter Gourd Fritters

Bitter gourd chips! This is thinly sliced bitter gourd that’s been battered and fried. It’s crunchy and slightly bitter – pure awesome! I’ve also never had it this way, that’s why I always like eating at Eddy’s house. Jona always comes out with food that I don’t eat often (or at all) so it’s a pleasure to sample these new dishes.

Group Photo

It was a delightful dinner. I’ve always enjoyed eating at Eddy’s place due to the splendid cooking. I tend to overeat and stuff myself but it’s worth it, coz I hardly ever eat here unless I’m back home. There’s always something interesting on the table and the fare is better than most restaurants out there.

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

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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! 🙂

Birthday Dinner @ Payung Cafe Sibu

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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. 🙂

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