If you don’t have a big or strong appetite, or simply longing for something in a not very big portion to keep the stomach warm before the proper meal time, Sakae’s mini donburi would be a great choice.

Among all, I order this Curry Katsu that looks interesting in the menu. The small bowl is served with the breaded chicken cutlet, Japanese curry that contained carrot cubes, pickled daikon with sesame sprinkled over it, and all these ingredients have become the topping of the steam rice, and finally enhanced with the spring onion.

Japanese curry is less spicy by its nature but might make people feeling nausea when taking too much due to its creamy texture. Therefore having a small portion is good enough to linger the interest for the next serving. As for this Curry Katsu, all the ingredients are delicious and tasted fresh. There are 3-4 pieces of chicken cutlets that are sufficient to take with all the rice.

The food is such a disappointment despite the welcoming ambience decorated with the plentiful bottles of Bettas in them (fighting fish), bird cages and tweeting sounds as the house theme. Apart from that, this thematic decoration also complemented by a Feng Shui pond and wall paper in Disney’s woody setting.

The fried Bee Hoon is real plain, tasteless, and worse, no chicken pieces or seafood found. I can take in a rather plain food but for this fried Bee Hoon, I have to add the soy sauce to swallow the portion.

Though the pineapple fried rice has the attractive colours, it fails the anticipation as the Chinese used to call ‘wok taste’ to linger the appetite. I really hope the chef can look into this matter, as people don’t pay for something merely edible, but something you are sincerely want to serve to your customers.

For the gastronomic seekers, welcome to Tok Janggut Café as this is the place not only serves you with good food but is going to satisfy the space in your stomach.

Being quite crowded especially during lunch time, you will be entertained as soon as 1-2 minutes after taking your seat by the order taker. Food that served here include the Briyani rice that you can eat with chicken, mutton or beef, roti canai, mee rojak and lots more.

I order Briyani Ayam Madu (honey chicken served with Briyani rice). The dish comes along with papadum, pickled cucumber and dhal curry. The rice has its rich aromatic taste, not too soft or too hard. The chicken is well marinated, sweet and juicy in taste and the portion is real big. If you prefer the drumstick part, just mention to the order taker when you place your order. As for how distinctive this Briyani compare to the rest, just let your taste buds to tell you the answer.

Stalls that served porridge are commonly seen at food courts around Kuching, simply because one can eat it as breakfast, lunch, or dinner. Besides, this all-seasons delicacy are favoured by the Kuching folks, in which it quench the tired appetite during the hot day, and warm the stomach during the rainy, or merely give the tummy a break after overloading so much other food.

Ah Seng Porridge that located at the Premier Food Junction, Icom Square has offered this RM6 fish porridge with the fish fillet visible at the first sight when the bowl is put on the table. It’s a habitual step that the porridge is being fed first before stirring in the other condiments. Satisfying, the porridge tasted great, can even eat it on its own. Therefore, the spring onion, fried garlic and salted black bean pickle are just right to enhance the overall taste without stealing the sheen of the porridge. The fish fillet is fresh, and all the ingredients have blended this Ah Seng Porridge into a simple-yet-perfect lunch hour. Will definitely go back to the stall to try other porridge variety.

In order to reach Malaysians from all walks of life, fusion is one of the vital elements in the food innovation, as we Malaysians are nothing less than the ‘Iron Eaters’.

Chicago 7 has served this Ayam Nasi Kuning (chicken cutlet with yellow rice) as the ‘food friendly’ choice to the diners who enjoy the western set but would not let go the local. However upon ordering, the order taker informed me that there was no yellow rice but the in house rice was to be served. While waiting for the yellow rice to be available hopefully by my next visit, let’s look at this one that I have today. The tasteful in house rice is steam rice that flavoured with grated carrot and corn pieces, coleslaw that decorated with raisins, fried chicken cutlet and the local favourite condiment, sambal. The coleslaw is either not very fresh or careless in preparation as the raisin has turned to be too soft and the cabbage tasted bitter. Luckily the sambal is very nice, when it is used to complement the fried chicken, there is no doubt to call it a Malaysian style.