Kuching Food Recommendations from the Kuching Boy, feat. lava sweet potato balls
In
case you didn't know, I come from Kuching, the capital of Sarawak, a province in
East Malaysia (on Borneo Island). I've never mentioned this much because I am a
little confused myself regarding my heritage. My dad hails from Sarikei, my mum
from Sibu and I was born in Singapore, thus it's both a little peculiar yet also
accurate that all of us now call Kuching home.
I've also never spent an extended period of my life in Kuching bar the months waiting for University to start. That said, I do have a strong feeling for this endearing little city and I am extremely impressed with its rapid development especially over the last 5 years. At this rate, within a decade, I am sure Kuching will become one of the most comfortable places to live within our region.
Despite this growth, the core of food in Kuching has not changed one bit. The food I longed to eat when I was a little boy is still what the locals eat today, everyday. Most of these delicacies are found in the increasingly-modern coffeeshops, with a focus in simple, hearty flavours. I am not familiar enough to give you details on where to eat what, but through this post, I hope to show you what you should look for if you manage to drop by.
1. Sarawak Laksa
With all due respect to other laksas, which I also enjoy to different extents, Sarawak Laksa is definitely the best. I believe the only reason it's not more widely found is because of the difficulty to obtain the authentic laksa paste. It also takes a lot of good ingredients to make a broth robust enough to present the laksa at its best, so a good bowl of Sarawak laksa is not necessarily easy to find even in Kuching.
2. Kolo Mee
A Kuching staple, the ultimate everyday food of the local. Kolo Mee focuses on clean flavours and the curly, springy noodles, usually paired with minced pork and charsiew. However, Kolo Mee condiments can come in numerous iterations, with blanched seafood being my favourite after the original.
3. Kampua Mee
More popular in a small town in Sarawak called Sibu, Kampua is a staple of the Foochows. A meal does not get simpler than a plate of Kampua, which always comes with just a serving of al-dente noodles (thicker than the standard kolo mee) tossed in lard and shallot oil plus a few wafer-thin pieces of blanched pork.
4. Teh C Peng Special
There's nothing uncommon about iced tea with evaporated milk, until it fell into the hands of the innovative coffeeshop owners in Kuching. Not only did they make iced tea "special" again, they made it look great (with some managing up to 5 colour layers in a single glass) and made it a signature drink of the city.
5. Mongolian BBQ
The influx of Chinese in Kuching created a new Chinese food culture. My pick has to go to the Mongolian BBQ stands which only open from evening onwards. The lamb skewers and racks of ribs are to die for.
6. Omakase-style tzechar stalls
Omakase or "up-to-the-chef" dining is in-trend at the moment, especially among the upper class. Did anyone realize that this kind of dining might already have been around in Kuching coffee shops since a long time ago? I know of at least 3 such locations in Kuching and do give it a go if you are adventurous enough!
7. Lava sweet potato balls
For a guy who has random emails frequently from people all over the world asking for restaurant recommendations in Bangkok, I did not expect to be surprised by anything my hometown can offer, until this.
I've always been a fan of sweet potato balls in Thailand, though I wonder why they are not as commonly found here as they should. Molten lava buns are also something I frequently order during our dim sum fixes. Putting these 2 together should be common sense, but why did it feel so new and interesting when I chomped into these crispy balls? Perhaps common sense is not that common anymore.
So there you go, my lengthy but by-no-means exhaustive amateur guide to food in Kuching. If it's your first time in Kuching and you managed to try all or most of the above, give yourself a pat on your back. It's a job well done.
I've also never spent an extended period of my life in Kuching bar the months waiting for University to start. That said, I do have a strong feeling for this endearing little city and I am extremely impressed with its rapid development especially over the last 5 years. At this rate, within a decade, I am sure Kuching will become one of the most comfortable places to live within our region.
Despite this growth, the core of food in Kuching has not changed one bit. The food I longed to eat when I was a little boy is still what the locals eat today, everyday. Most of these delicacies are found in the increasingly-modern coffeeshops, with a focus in simple, hearty flavours. I am not familiar enough to give you details on where to eat what, but through this post, I hope to show you what you should look for if you manage to drop by.
1. Sarawak Laksa
With all due respect to other laksas, which I also enjoy to different extents, Sarawak Laksa is definitely the best. I believe the only reason it's not more widely found is because of the difficulty to obtain the authentic laksa paste. It also takes a lot of good ingredients to make a broth robust enough to present the laksa at its best, so a good bowl of Sarawak laksa is not necessarily easy to find even in Kuching.
The only Laksa I know. Kuching Laksa. Just ask Janet Hsieh @janetagram and Anthony Bourdain @anthonybourdain. #comfortfood #laksa #sarawaklaksa #kuchingeats #strangerinmerokok #百吃不膩 #aroimakmak #kuching #instafood #foodstagram
2. Kolo Mee
A Kuching staple, the ultimate everyday food of the local. Kolo Mee focuses on clean flavours and the curly, springy noodles, usually paired with minced pork and charsiew. However, Kolo Mee condiments can come in numerous iterations, with blanched seafood being my favourite after the original.
Kolo mee. Never get tired of it. #comfortfood #kolomee #kuchingeats #strangerinmerokok #百吃不膩 #aroimakmak #kuching #instafood #foodstagram
3. Kampua Mee
More popular in a small town in Sarawak called Sibu, Kampua is a staple of the Foochows. A meal does not get simpler than a plate of Kampua, which always comes with just a serving of al-dente noodles (thicker than the standard kolo mee) tossed in lard and shallot oil plus a few wafer-thin pieces of blanched pork.
The typical foochow everyday food to begin my CNY trip proper. Kampua noodles 干盘面. It's a thicker and less curly noodle compared to the kolo mee and is usually only eaten with blanched pork slices. #comfortfood #kampua #kuchingeats #strangerinmerokok #百吃不膩 #aroimakmak #kuching #instafood #foodstagram #干盘面
4. Teh C Peng Special
There's nothing uncommon about iced tea with evaporated milk, until it fell into the hands of the innovative coffeeshop owners in Kuching. Not only did they make iced tea "special" again, they made it look great (with some managing up to 5 colour layers in a single glass) and made it a signature drink of the city.
Can't help but share again about the unique kopitiam culture in Sarawak. Through the years, I have met friends, relatives, contractors, workers and even lawyers at kopitiams whether it is for work or leisure. Kopitiams here pride themselves with the sheer variety and excellence of the drinks they make. I believe major coffeeshops can easily provide more than 30 different custom drinks (excluding canned and packet drinks) to suit everyone's requirements. Many even provide free WiFi and have their wait staff carry tablets along when they take orders. It's a bit incredible but I think the locals are already used to it. #kopitiam #kopitiamculture #coffeeshop #kuching #kuchingeats #kuchingkopitiam #tehcpengspecial #三色奶茶 #strangerinmerokok
5. Mongolian BBQ
The influx of Chinese in Kuching created a new Chinese food culture. My pick has to go to the Mongolian BBQ stands which only open from evening onwards. The lamb skewers and racks of ribs are to die for.
Best lamb I have ever eaten could be the cheapest ever. Just as good this year as the last, confirmation of their consistency. Only 20MYR per rack. #lambrib #xinjiangbbq #xinjiang #lambrack #bbqlamb #instabbq #lamb #kuchingeats #kuching #101 #wahlauehstampofapproval #strangerinmerokok #新疆菜
6. Omakase-style tzechar stalls
Omakase or "up-to-the-chef" dining is in-trend at the moment, especially among the upper class. Did anyone realize that this kind of dining might already have been around in Kuching coffee shops since a long time ago? I know of at least 3 such locations in Kuching and do give it a go if you are adventurous enough!
The earliest chef's table must have started from tze char stalls, like this one where we just have to tell them how many people and allow our lunch to be at the chef's mercy. I went in to tell the chef I wanted another vegetable dish and quickly got chased back to my table without being told what it would be. This is their famous salted fish with fatty pork, I could do with this alone with steamed rice for my lunch. #hongyancafe #kuching #chefstable #mychefstable #tzechar #kuchingeats #comfortfood #saltedfish #strangerinmerokok #instafood #foodstagram #omakase #sekama
7. Lava sweet potato balls
For a guy who has random emails frequently from people all over the world asking for restaurant recommendations in Bangkok, I did not expect to be surprised by anything my hometown can offer, until this.
 |
| Ordinary-looking Thai Fried Sweet Potato Balls |
 |
| Bite in and voila, oozy lava custard |
I've always been a fan of sweet potato balls in Thailand, though I wonder why they are not as commonly found here as they should. Molten lava buns are also something I frequently order during our dim sum fixes. Putting these 2 together should be common sense, but why did it feel so new and interesting when I chomped into these crispy balls? Perhaps common sense is not that common anymore.
So there you go, my lengthy but by-no-means exhaustive amateur guide to food in Kuching. If it's your first time in Kuching and you managed to try all or most of the above, give yourself a pat on your back. It's a job well done.
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