Teoh Chew Porridge is very different from chicken porridge as the formal still can see and taste the one whole grain soak in the clear rice water, the latter is the sticky congee that would easily melt in the mouth. Serving with the preserve dishes that ranging from fermented bean curd, canned choy sam, to the long hours stew pig ears and chitterlings, the Teoh Chew porridge has brought simple yet authentic culture of this ethnic group.

The set served at Singapore Food Street contained the preserve choy sam, half salted duck egg, fermented bean curd, and fried anchovies. It is real appetizing during the hot weather or the time when you don’t want to have oily or heavy meal. Due to the salty taste, it enhances the appetite yet at the same time, you will consume less as a little quantity will do, to control your diet in a way. I would say this porridge set that served here has a standard quality to fulfil your desire to enjoy a simple meal, just like the Teoh Chew.

Quite a number of peninsular folks have mistaken Kolok Mee to Wantan Mee as of their curly noodles. And quite different from the Hong Kong lifestyle, the springy Wantan Mee there is to cater the hectic lifestyle that the noodle to be consumed as soon as possible to preserve its best texture, Sin Lian Shin’s is supplying the chewy noodle, which promotes the slow pace to the mee-eater to enjoy their bowl, with each a single bite takes into pleasure.

Undeniably there are plenty of Kolok Mee recipe available in Kuching so what makes Sin Lian Shin a special one to be full house and the noodle become selling fast? Besides of its long legacy of operation, the authentic flavour that makes no exaggeration but merely the aroma from the noodle and the mince pork that wins the heart of its patrons. Worry-free about the excessive oil concern as makes by some of the Kolok Mee sellers, this store gives you a rather dry serving, together with the soup and the chilli pickle as the all the time favourite condiment. So why not get yourself a bowl at Sin Lian Shin, Green Road. Be an early bird or back with nothing.

As for the Pan Mee’s followers, the soup will determine whether they will come back for it or not. A good Pan Mee must have the broth that follows these criteria:

- the natural sweetness that due to the result of boiling the anchovies
- the thickness of the taste
- the aroma that brought by the fresh sweet leaves

Pan Mee at 678 Corner which has fulfilled the above criteria, making it always be in demand. This RM4.50 Pan Mee is served with an egg, fried anchovies, freshly picked sweet leaves and mince pork. The only fly in the ointment is of the stingy amount of the mince pork, which is nice to be served with the local favourite condiment – chilli and soy sauce. Find the store at Jalan Stutong, Kuching.

‘Wow’ is the exclamation complimented to the presentation of the Pattaya Friend Rice with Ayam Penyek served at Tarot Café. Appear to be colourful and rich in taste, the spices spread on top of the chicken has enriched the fragrance of the whole, making it unforgettable to its diners.

Yet, the egg that used to wrap the fried rice is cold, the chicken is not thoroughly cooked, the salty fried rice, and the broken plate that used to present the meal, are those drawbacks of the dish. If you are ordering this, probably you could make a remark so that the chef can improve on it.

Indian cuisine is not just about the performance of spices but the art of orchestrating the taste buds and the sensation.

There were 3 sets offered during the Merdeka period: fish, chicken, and mutton and I opted for the first one. The set comes with the Briyani rice, fish curry, and the condiments include papadum and mango chutney. By merely looking at the mouth-watering presentation, it stimulates my appetite and triggers my excitement of wanted to scoop a spoonful, and of course the fragrance that follows has never failed me. There is only one thing that can make the fish better, it needs to be served hot, not warm.

The mango chutney is easily stealing the attention from the main course, and words fail me for a while during the first nosh. This sweet and spicy serving is beautiful in colour and rich in taste. The ripe mango is well-blended in the spices and it wonders me, how on earth can this unique flavour be created! Just soaking yourself in King’s Curry with a lingering smell of curry and lock the unforgettable experience.