Restoran Strawberry Puchong

營業中

休息中

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

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.

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。

The roasted chicken and siew yok (roast pork) was served on top of a bed of cucumbers together with chilli sauce. The roasted chicken was slightly charred and the skin was crispy. The chicken was tender as well. The soy sauce simmered on top was sweet. The siew yok has more lean meat than fats, it was slightly salty. The skin of the siew yok was crispy. The chilli sauce was tangy and with some garlic taste.

The prawn mee was served with half hard boiled egg, prawns, chicken slices, spinach and topped with fried onions. The sambal chilli was given separately and it was thick and spicy. The prawn mee broth was filled with prawn essence, the spiciness level was just nice. The broth was clear and thin but flavourful. The fried onions added further taste to the broth. The prawn slices were small but fresh and sweet.

The clear soup pan mee consisted of black fungus slices, anchovies, potato leaves and minced meat. The pan mee was peeled in slices and plain in flavour. It was thin and springy, not the hard and chewy type of texture. The anchovies were fried to crispiness and gave the soup an added saltiness. The minced meat was tender and flavourful. The black fungus was crunchy. The broth was clear with a tinch of pepper in it.

The fried kuey teow was placed on top of a banana leave to give a tinch of sweetness. The dish consisted of fish paste slices, prawns, beansprouts, cockles, eggs and spring onions. The fried kuey teow was full of wok-hei. The kuey teow was springy and chewy. The beansprouts gave a crunchy texture. The prawns were medium sized, fresh and sweet. The saltiness level of the fried kuey teow was just nice, just enough of soy sauce.

The curry laksa came with generous amount of ingredients: fried pork skin, chicken slices, long beans, tau fu pok and topped with cockles (si ham). The laksa broth was thick and spicy, full of spices that made it very aromatic. The fried pork skin was crispy and has absorb the essence of the curry flavour. The chicken slices were sweet and tender. The cockles were fresh. This bowl of laksa has the right amount of saltiness, not bland at all.

The Thai fried rice came with small anchovies, capsicum pieces, onions slices alongside with sambal. The fried rice was full of "wok hei", it was fragrant. It was not moist, every bit of the rice was nicely separated with each other and coated with egg. The rice was slight sourish. The anchovies were salty and crispy. The capsicum pieces were crunchy and fresh. The Thai sambal was spicy and sour, very addictive to be eaten with the rice.

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.