“Feeling hungry? Have a bigger cup of organic Acai blend with granola and Greek yogurt topped with seasonal fruits, chia seeds, coconut flakes and nuts”

First off, great presentation. You’ll see each ingredient carefully layered and placed within the cup.

I was definitely surprised to see it served in a Bodum-esque glass. I guess that’s one way to measure 350ml to a T. Plus, read the description again and it does actually say cup.

As a fan of açaí bowls, I wouldn’t exactly call this your typical açaí bowl. At $12.90 I was mostly expecting to see more than 10% açaí; it is after all an açaí bowl.

I would re-describe this, in my own words, perhaps something along the lines of “Breakfast cup - granola, peanuts and Greek yoghurt, topped with organic açaí, seasonal fruits, chia seeds and coconut flakes”. That, at least would be more accurate.

I did however find that açaí and Greek yoghurt go really well together. A bit of sweet and sour (or in this case a lot of sour), it’s a great pick-me-up for any time of the day.

Light, flaky pastry wrapped around a ball of sweet pandan paste stuffed with salty, savoury chicken floss.
Whoever invented this is a genius.

The Sarawak Laksa is the best kind of laksa if you ask me (just slightly above Penang laksa), but I may be a little biased.

To know if a bowl of Sarawak laksa is authentic, one must have had many bowls in a lifetime. I personally have not mastered this ability even through the years, but one thing I know, it boils down to the broth.

My initial taste test decided that this bowl had a hint of curry-like flavour, which shouldn't be there. I'm guessing that it was lacking a certain spice or ingredient. It wasn't that far off though - tasted almost as good as any other regular laksa once I put in some sambal belacan and squeezed in a little calamansi lime to cut the spiciness.

This version boasts uniquely shaped fish balls that are so fresh and firm, generously served over springy noodles tossed in lard and fried shallots to bring out its wonderful aroma. It's then garnished with some chopped scallions and served with a side of pickled chilies in case one needs a spicy, tangy add-on.

Choon Hui is the coffee shop famous for the Sarawak Laksa that Anthony Bourdain decided was the "breakfast of gods". Sadly I couldn't get it this time as they were all sold out.

I ordered Kolo Mee instead, requesting my favorite version in Hokkien like I always do - 'Q' mee (springy noodles) with 'cha sio yiu', which is basically rendered oil from cooking char siu. It's what gives the noodles a reddish hue.

It only took 10 minutes for this bowl of springy egg noodles to arrive at the table. It was tossed in the sweet, savoury 'red oil' as requested with a little bit of vinegar and topped with char siu and chopped scallions.

It was really good but the portion was too small for someone with a big appetite. So I ordered another bowl of Kolo Mee, but the regular one this time.

The Sarawak laksa paste is a guarded secret, made with over 20 herbs and spices, and there aren't many people who can make an authentic one these days. Some of the ingredients include sambal belacan (shrimp chili paste), tamarind, lemongrass and galangal.

The Internet is filled with varying recipes that are made from hearsay and tweaked by trial and error. No one really knows the true origins and recipe, or really, how it should taste. Contrary to popular belief and description, it really doesn't taste like curry. At least it's not supposed to.

The base of this dish is beehoon (rice vermicelli) and there are occasions where people request noodles instead. The laksa broth is made from dissolving the laksa paste and adding a wee bit of coconut milk. This dish is topped with shredded chicken, omelette strips, fresh prawn, bean sprouts, coriander, spring onion and served with sambal belacan and calamansi on the side.

For me, this bowl didn't need that extra sambal or calamansi. It had the ideal balance of salty, spicy (just slightly) and savory - just the perfect treat.

Gongpia, or how I like to spell it, Kong Piah, are these remarkably tasty 'snack buns' or bagels that are popular among the locals. Due to its Foochow origins, the best and most authentic ones in Sarawak can be found in Sibu.

There are different ways in which Gongpias are prepared - wet, dry and like the ones at Sing Ming Kee, deep-fried.

The 'pias' or bagels are sourced from a local wholesaler who also supplies to other gongpia businesses. The sesame seeds sprinkled on top of these bagels give out a nutty taste and since they're baked in a charcoal-fired oven, there's a smoky flavour as well.

The typical filling is minced-pork fried in a sweet-savoury black sauce. This filling is stuffed into the bagel and then deep fried. The result is a crispy, juicy, meat-filled savoury snack that is best eaten while it's hot.

It's actually pretty good for airport food - tender chicken, sweet sauce, nice warm rice and a simple papaya salad with chopped peanuts sprinkled on top. This surely satisfied my need for a quick and simple meal before my flight.

The Cufflink Club had this on the first volume of their 'super secret menu' and it was an absolutely refreshing treat.

Somewhat intricate, this cocktail requires coconut fat to be melted and infused in rum, then frozen to remove the solidified fat. The result is coconut fat-washed rum that's then mixed with homemade pineapple cordial to create the Clearer Colada.

It's garnished with a lime twist, plopped right in the center with that hint of essential oil being released. What amazing depth to a simple-looking drink.

Breakfast food is the greatest when eaten not in the morning. Roosevelt's serves all-day breakfast up till 6pm, so hooray to that!

Their Eggs Benedict - a classic breakfast serves the perfect poached egg. Once broken, the yolk gently oozes over the ham and toast, it's so satisfying to watch. The hollandaise sauce was a little on the mild side, but creamy with a hint of lemon. I do wish the ham were prosciutto, but the regular smoked ham did give some texture and a taste of saltiness that blended in well. The English muffin was uniformly toasted and its crispness lasted throughout the meal.

Some mixed greens tossed in a simple light vinaigrette on the side, and you have one yummy breakfast for dunch.

This is a delightful dish of mixed fruits and vegetables - cucumber, turnip, pineapple, mango, guava, as well as youtiao (dough fritters) and cuttlefish, coated with a savory shrimp paste that's thick and gooey like the consistency of caramel sauce. It's generously sprinkled with crushed roasted peanuts and makes an enjoyable sweet-and-savory salad snack.

Note: Opt for 'non-spicy' if you'd prefer it that way, as the default from what I've experienced is quite spicy.

"It's basically kuay tiaw, but thicker and layered." I'm not sure where I heard this from but I think it's a close description.

These steamed flat rice noodle rolls are hand-cut and usually drizzled with shrimp paste mixed with a sweet sauce, along with chili sauce if you want it hot. It is then sprinkled with some sesame oil and toasted sesame seeds.

This version had the noodle rolls sitting atop the sauces, and the chili paste in the corner, barely touching any of the other ingredients. I thought this was a 'respectful' and 'considerate' plate of chee cheong fun - "dip as much sauce as you want, and there's chili in the corner at your disposal". It really was quite delicious too. Thumbs up.