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Above information is for reference only. Please check details with the restaurant.
Signature Dishes
I'm glad that there are more and more places offering scrumptious Sarawakian food. There are already many kopitiam that does Kuching Kolo Mee and most of them are quite good and anthentic. However, we now also have Kampua noodles in Klang Valley, which is good news for Sarawakian foochows. Kampua mee is less well-known variety to people outside Sarawak, but pretty much synonymous with the Foochows, just like Kolok mee is to the Kuchingnites, or Wanton Mee to the Cantonese. It’s only logical that Kampua mee can be commonly found in “Foochow” towns like Sibu, Bintulu and to some extent Miri and Sarikei. The main difference are the texture of the noodles, and also the combination of seasonings. Although, similar to Kolo mee, pork lard is used to flavour the noodles, and in fact is probably the most important ingredient. Situated at Bandar Puteri Puchong, Strawberry cafe is fast gaining popularity not only from Sarawakians, but also people who are curious about Sarawakian food. Let's talk through some of the dishes on offer. Dry Pian Sip (or in Foochow dialect, pronounced as Bien Nuk). It's actually similar to wantans however has more flimsy skin with just straight pork filling. Nothing sophisticated about it, but the seasoning used is the same as kampua. You can request for them to add dark soy sauce, which is actually the way I prefered it. But my mum prefer it without. The taste is quite authentic, however this should be actually be served with a chili sauce rather than cut chili. Small problem, but slightly annoying when it comes to kampua. Here is the plate of authentic looking Kampua noodles with dark soy sauce (the way I like it). The noodles are you can see, are straighter than kolo mee and has a softer and smooth texture. The aromatic pork lard makes this so addictive. I can do without the dry char siew on top though, as there are already some pian sip on the side. Usually in Bintulu, I asked for the chili sauce to be added to the noodles but as I mentioned, they used cut chili. Oh well. At least it's spicy. Another option is to have this with mee pok (flatter noodles, a bit like Hakka mee), depending on availability of course. So fellow foochow people, now you know where you can go for your Kampua fix!
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Special Order Pan Mee. This special pan mee came with vegetables and bittergout in clear soup. I chose the clear soup with pan mee "teared" version. The "teared" version made it easier to eat for a hot broth. The broth was clear but it was laden with strong chicken essence that made it so flavourful. The pan mee was soft and the vegetables were crunchy. The bittergout was bitter.
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黄梨炒饭是泰国餐里不可缺少的，我第一次吃黄梨炒饭也是在泰国吃的，今天在这里也是点这个，他们没把饭放进黄梨里，味道可是不错的，会迟到黄梨的甜味及酸味，吃吃下就会开始吃到有点辣，还蛮开胃的。
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Strawberry is a Chinese restaurant which specialises in noodles. They are very famous for its sarawak noodle, but not the mi kolo.I order one, and it looks so similar to wan tan mee to me. The noodle is slightly thicker than the usual wan tan mee, but it is very springy and will not soften quickly.The meat is very flavourful with the dark soy sauce, and I don't think I need to dip it into chilli sauce because it is tasty enough.
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