The Tradition at the.Dyak

Discussing about trying the traditional food in Kuching, we're recommended to the.Dyak. Wondering about what we can be expecting there, this is seriously the biggest curiosity of mine as I've never tried out the traditional food of Sarawak in my whole life. This is especially interesting for me as Kuching has been my 1st location to Borneo.

We've taken the Manok Lulun or the chicken stew in bamboo with tapioca leaves that is commonly known as Pansoh and being served at Dayak feasts and the Tilapia Gulai Terung Dayak Asam Terjun or the clear and mild spicy soup with Tilapia fish that is cooked together with the egg plant. The chicken soup is actually quite salty yet I've enjoyed the nice aroma of the various herbs and leaves that make me feeling healthy and energised. The girls prefer the slight sourness of the Asam soup together with the fish meat that is smooth and it's not fishy at all.

Besides that, we've taken the Jani Tunu or the grilled three layered pork that is then served with the Chef's signature spicy sauces. I don't really like the pork as it's just too fatty and sinful that I prefer if the lean meat is indeed thicker. On the other hand, both of the chili-based sauces are just marvelous! We're also recommended with the Paku Kubok, the Petai Gulai Kechala and the Ulam Raja. Both the Paku or the giant jungle ferns and the Petai or the fragrant butter nuts are stir-fried with the wild ginger flower, anchovies and chilies. Theoretically, the dishes are supposed to be spicy yet the seasoning is not so strong that the dishes are actually quite plain in the taste. I've indeed enjoyed the saltiness of the anchovies together with the fragrance of the Petai, this is my plate of favourite dish! The Ulam Raja is very special that it tastes spicy and sour, very appetising!

We've decided to try out the traditional dessert of The Special that consists of Tuak Ice Cream and Asi Manis Ice Cream. This is actually a glass of vanilla ice cream with cold fermented rice of the Tapai that is then drizzled with the Tuak or the rice wine and being topped with crushed nuts. It's not a dessert for the kids but we the adults, have enjoyed it to the maximum satisfaction! I like the sweetness of the Tapai together with the slight spiciness of the Tuak.

The traditional food at the.Dyak is indeed "healthy" as it's very mild in taste. They're using natural ingredients including the whole grain rice in their menu. I'm not really very fancy with the food here yet I'm happy that I've tried out this 1st experience here. 

Address:

Sub-Lot 29, Ground Floor,

Panovel Commercial Complex,

Jalan Simpang Tiga,

93300 Kuching, Sarawak.

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A Small Stall that is Called Sunny Hill

A small stall that is located at the corner of the roundabout and they're earning through selling the ice cream, this is the Sunny Hill Ice Cream that is well known by all kids in Kuching since their childhood time.

In a waffle cone, in a paper cup or being sandwiched between the bread and alternatively being topped with Peanut Butter Scotch or being served together with the banana as the Banana Split, you can choose the ice cream between the flavours of Vanilla or Chocolate only. Attila has been complaining as we've taken so much time to capture a nice image. Well, the ice cream is very smooth and creamy that it starts to melt despite we've just got it on-hand. Elaine and I have enjoyed the Peanut Butter Scotch the most, a well-balanced taste between a little saltiness and a little sweetness. Of course for preference, we'll definitely ask for more grounded peanuts and butter scotch for the crunchiness and the deliciousness to fill our sweet teeth.

The small stall is visited by plenty of customers that we can see families are chatting while enjoying the ice cream while some have opted to take-way.

Address:

Sunny Hill Ice Cream

Jalan Bukit Cahaya,

93250 Kuching, Sarawak.

The Sarawak Laksa at Golden Arch

Thanks to Elaine's friend, Dan for stopping us by the Golden Arch Restaurant and recommending us to the famous Sarawak Laksa! This is the place that is frequently visited by customers whom are wanting the Sarawak Laksa that is served with big prawns.

Sarawak Laksa is a little alike the curry noodle that is sold in Northern Peninsular M'sia yet it's not so milky or strong with the taste of the coconut milk. The soup is salty and it's served together with the Sambal and the lime if you wish for more spiciness and sourness. I prefer to go with a little lime juice indeed. The Sarawak Laksa is topped with prawns and sliced chicken meat only and also some traces of bean sprouts. The prawns are big and fresh yet I'll definitely ask for more prawns indeed!

Do come to Golden Arch for Sarawak Laksa with big prawns. We've tried out the Kolo Mee here yet it's not as tasty as we've been expecting. If you're not fancy over Penang Laksa for its fish soup, you may enjoy the Sarawak Laksa as much as Attila does...

Address:

Golden Arch Garden Laksa

461, Lorong Hua Joo Park 4a2,

Hua Joo Park,

93200 Kuching, Sarawak.

Seafood at the Topspot

One of the must-try in Kuching is the seafood. Why? It's famous not only for the freshness but also for the cheap price. Everyone has been talking about the seafood that is located at the roof-top of the UTC Bus Station by the Jalan Green Hill. Hmmm... the roof-top and the bus station, the location sounds indeed interesting for a seafood meal! There has been plenty of food stalls at the Topspot Food Court and they're all selling seafood. You can walk around to find your favourite stall while we've decided for the ABC Seafood海鮮.

Being recommended by the girls, we've taken the Butter Prawns and the Fried Paku Vegetable with Sambal. The butter is fried that it forms granules, giving a little saltiness to go with the fresh and tender prawn meat. The Paku is a curly vegetable that is more commonly seen in Sarawak than in West Peninsular. The Sambal is not so strong with the shrimp's paste that it doesn't taste too filling.

We've also tried out the Curry Razor Clam咖喱竹蚌, Steamed Crab with Ginger and the Fried Squid. I'm not so fancy over the Razor Clam for its soft texture that it's indeed very soggy. The crab is actually wasted whereby the juiciness and sweetness of the crab are lost through the steaming. I'm really wondering over such small detail as the shell should have been turned upside down. On the other hand, the squid is just perfect with both the crispiness and the saltiness.

It's a great experience to try out the seafood in Kuching and it's really really cheap... We've spent only RM 80 for all of the dishes above and the portions are actually huge!

In the East... at Borneo, the Kolo Mee

Attending Jackson's Wedding in Sarawak, it means also a chance for us to walk around or to wander in Kuching. It's a City of Cat that we can see plenty of statues on the road or at every junctions. Feeling the hunger, we've then stopped for a lunch break at the corner restaurant by Jalan Tunku Abdul Rahman.

Trying out the Kolo Mee哥羅面 that is prepared by an aged and arrogant uncle, this is a specialty that is originated authentically from Sarawak. The handmade noodle is seasoned with some pork fat and being topped with red sliced pork or the Char Siew叉燒 and minced pork, this is a bowl of an original flavour of Kolo Mee. Alternatively, it's available in the red tomato-based sauce that tastes sweet and sour. The noodle is soft and succulent and I'm really wondering that it can be so flavourful and delicious despite there has been not much seasonings that I can either see or taste of.

Please try out the Kolo Mee if you happen to visit Sarawak. It's not a bowl of Wantan Noodle from Penang that is filled with dark soy sauce!