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Signature Dishes
Finally, there is a Sarawakian Café specially catered to sell Sarawakian food! It is located in the heart of Mahkota Cheras. When I first visited on Sunday afternoon, I was surprised to see so many customers. It was brisk business for a new café in town which was open only for less than a month. Most of the customers are residents around Cheras. According to staff, the customers are mostly older generation and also families because youth do not usually eat noodles. It was my first town in Mahkota Cheras too.The unique thing about eating here is that there are no colouring or preservatives, all the noodles are 100% homemade and there was GST or service charge. All the noodles were 100% handmade by the Sarawakian chef there.The chef is a Yong Yang Feng Shui master born in Kuching. He worked as a Kopitiam boy in Kuching in 1972 working and studying part time, from serving coffee to mastering in frying coffee beans and brewing coffee. When he was 21 years old, he was also working and studying at the same time in Singapore. Then, he went to Guangzhou to learn feng shui and fortune telling. He studied geology in Taiwan before returning home. He always remember the good old taste of coffee when he was young so he established Golden Town Café which is operating in legendary style.No wonder they serve the best coffee (RM 2.50) for the cheapest price compared to Old Town. The coffee beans are fried by themselves in Kuching before being over here. Therefore, the aroma of the coffee is very fragrant and tasty and also not too sweet for my palate.We tried the Kolo Mee (RM 6.50) which was the signature item here. It is very smooth and a little springy and crunchy. It is also wet enough for me because there was a lot of sauce inside. For a person who hates pork, the char siew was so good that even I like it! It was not too overly oily unlike the one sold at the Wantan Mee stall. On purpose, I bought a Sabahan guy to try the food to ensure its authencity.The QQ Kolo Mee (RM 6.50) is supposedly different in the sense that it was a little too soft. I felt that it was a little too dry too. In terms of ingredients, they are the same like the Kolo Mee.Every bowl of Kolo Mee comes with Pork Ball Seaweed soup which was quite tasty. The 2 small pork balls are very bouncy and not too hard. It was surprising that I actually like the pork balls, I mean, me who hates pork balls.The Hakka Mee (RM 8) was just normal for me. I think I am too used to the thick type of Hakka Mee and I felt this one looks the same like the Kolo Mee. All the sauce are the same too.The Hockchew Kampua Mee (RM 6) did not have minced meat and only had char siew and vegetables. The noodles fare ok for my tastebuds. Luckily, it was wet enough for me with what we Hokkiens call, ‘a lot of chap.’ I felt that the sauce is important to make the noodles delicious.Although Curry Laksa is not their signature dish, I felt that it tasted a little like nyonya curry. There were a few pieces of chicken with the bones intact. They put in too much bihun but I kind of was ok with the curry despite it being a little to the oily side. There were 2 prawns inside too. They were lack of shredded omelette and long beans which characterised Sarawak Laksa too. They told me that was why they did not put the word "Sarawak" in the name inside the menu. At the end of the meal, I had hot honey lemon (RM 2.50) which was not too sweet yet have the taste of honey with 2 slices of lemon.
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