Swee Kang Ais Kacang

Open Now

Now Closed

Now that it was another far surprise that we found here, Char Koay or widely known to West Malaysian as Fried Radish Cake. Ingredients used are more or less the same like egg, bean sprouts and rice cake, just that it differed in the way it was dished out. At one glance it could be mistaken as Fried Oyster instead as that was what I usually seen back in Penang, lol. Alright, taste wise I would still rate normal as I found it still lack of ‘wok hei’

You could also find Rojak served at this local restaurant too. But of course, no way to be compared to those in Penang or Kuala Lumpur for the ingredients used were slightly different in a way of two. Sauce used was less pungent, didn’t looks like prawn paste, perhaps it was inhouse made. Fruits wise, you would find u cubes of pineapples, cucumber, fried fritters and bean curd, lesser varieties that I have seen so far. I guess it was another so-so dish to me .

It was my first trip to actually leaved my footprint in Kuching, Sarawak. Thanks to a local buddy of my friend who brought us to this humble restaurant who seems to be patronized by lots of youngster staying in the vicinity. We kicked off with the famous dessert served here, special ABC. From its simple presentation, it could be better took off as cendol due to the blandness of shaved ice. But hidden at the bottom of the ice bed was actually some mixture like sweet corns, jellies and some dices