As my friend is really into kueh chap back in Penang and KL, therefore, we try to search for the similar fare but served with some twist in recipe perhaps over here in Kuching? : )

This dish is served in a brown soup with herb flavour, along with pork internal organs as well as some pieces of chee cheong fun-like skin. Taste wise is quite normal, and doesn’t leave much impact. Perhaps more or less the same methodology in West Malaysia.

Finally another around of enjoying a hearty bowl of Kolo Mee, made authentically over here in Sarawak : ) The noodles have the expected springy texture with mild eggy aroma, coupled with their in house gravy to sorta moist up the noodles. A simple fare like this goes well with some juicy minced pork meat and also some inviting slices of char siew to spice it up further. Anyway, this local delicacy looks almost the same to me, regardless we have it from other restaurants at Pandungan area. Wonder if they source their noodles from the same supplier

Surprise! Just 2 hours before our boarding time at airport, we managed to locate another special café over here in the tranquil town of Kuching. I must say that most of the local people here are very friendly and helpful. You got to come here to really experience it yourself : ) It is the unique oriental décor that actually caught my attention. Wooden stacks and green bamboo shoots set as their main theme, this place boosts a relaxing place for some memorable reminiscence or even self-reflection while enjoying the food.As time was catching up pretty fast, we just went for a tete-a-tete session. We had the Ice Lemon Tea and my favourite, White Cloud Milk Uji Matcha. The Japanese Green Tea was more stood out compared to the former due to its intense matcha taste that really warm the cockles of my heart. There was a layer of foamy milk on top of the green tea that actually quite milky if taken that alone. But to a dairy fan like me, so am fine with it and found it quite delightful indeed.

Just before we took our return flight back to Kuala Lumpur that evening, we decided to pay this stall a visit, after hearing some good recommendations from the nearby folks. It was said that the roast poultry was very popular here and frequented by many people here.

So we decided to go for a plate of Roast Duck and Mixed Roast Pork.

The slices of duck meat were juicy and tender, coupled with the slight crispy skin accompanied along, whilst the Char Siew and Siew Yuk were decently marinated with 5 spices powder and decently roasted with proportionate lean meat and fatty layers.

Mixed Roast PorkRoast Duck

Finally, I get to taste the famous and original Sarawak Laksa at the very own peaceful town of Kuching. It definitely distinct itself from the Penang’s version which is using Lemak, but nevertheless, remains delicious on its own. The vermicelli used is much springier as it is sourced from China, according to the owner whom himself also hails from the metropolis. As for the soup base, it is very flavourful with tinge of prawns taste, which somehow does call for the shadow of Penang Hokkien Mee, but in this case, the soup is less starchy and is light brownish. But nonetheless, the prawns are reasonably fresh.But nonetheless, the prawns are juicy and delectably fresh.