Cendol is a Malaysian desert made from shaven ice, served with red bean and cendol which is made from rice flour jelly. This dessert is usually served in coconut milk and drizzled with gula Melaka, a type of brown palm sugar .
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The cendol in Sarawak is generally served with gula Apong instead a gula Melaka, both are types of brown palm sugar, but coming from different strains of palm. The cendol at Cendol Mami was served with thick strips of cendol, durian flesh and sticky rice, which gave the dish a very interesting texture. The gula apong also had a distinctive caramel flaovur to it, but with less natural sourness. This dessert is actually quite worth the trek and is highly recommended.
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๐Ÿ’ต RM5.80 / portion
๐Ÿ’ซ 5 / 5
#๏ธโƒฃ #FoodForThought #CendolMami
#DurianCendol #CendolPulut #Cendol #CendolDurian #CendolGulaApong
#Burpple #BurppleKCH
๐Ÿ‡ฒ๐Ÿ‡พ #MalaysiaDay
๐Ÿฝ #SarawakianCuisine #MalaysianCuisine #MalayCuisine #SarawakianFood #MalaysianFood #MalayFood #StreetFood
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#Kuching #Sarawak #Malaysia
๐Ÿ‘ฃ #FoodForThoughtInKuching #FoodForThoughtCendol

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Cha Kueh is a Sarawakian chinese fried rice cake dish made from thick slabs of shredded daikon and rice starch. These rice cakes are fried with preserved radish, soy sauce and eggs. This dish is also known as chai tow kway, and char kway kak amongst the Hokkien speaking diaspora.
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The cha kueh here had a nice heaviness to it, where you can tell that the cooks have been very liberal with the use of daikon, compared to some places where its mainly rice starch. The preserved radish gives it its distinct burst of umami, and the rice cakes are fried with a nice smoky char. Did not expect this dish to turn out that tasty.
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๐Ÿ’ต RM4.00 / portion
๐Ÿ’ซ 5 / 5
#๏ธโƒฃ #FoodForThought #LimKeeChaKueh #SongKhengHaiGrounds
#ChaKueh #ChaiTowKway #CharKwayKak
#Burpple #BurppleKCH
๐Ÿฝ #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
๐Ÿ‡ฒ๐Ÿ‡พ #MalaysiaDay
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#Kuching #Sarawak #Malaysia
๐Ÿ‘ฃ #FoodForThoughtInKuching #FoodForThoughtChaKueh

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Sarawak laksa is a Sarawakian noodle dish consisting of bee hoon (rice vermicelli) served in a sambal coconut broth made with tamarind, lemongrass, galangal, served with shredded chicken, prawns, beansprouts, shredded omelette, with a side of sambal and lime.
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The Pullman Hotel in Kuching actually serves quite a decent Sarawak Laksa. The noodles served here were very fine rice vermicelli, which soaked up the broth well. As youโ€™re paying for the ingredients, it is reflected in the ample portions of prawns, chicken and egg. The broth however, was a little too sambal heavy which overpowered the flavours just a bit, but still good nonetheless. Would have again.
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๐Ÿ’ต RM28.00 / portion
๐Ÿ’ซ 5 / 5
#๏ธโƒฃ #FoodForThought #PullmanHotelKuchingSignatureSarawakLaksa #PullmanHotel
#SarawakLaksa #LaksaSarawak #MalaySarawakLaksa #ChineseSarawakLaksa
#Burpple #BurppleKCH
๐Ÿฝ #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
๐Ÿ‡ฒ๐Ÿ‡พ #MalaysiaDay
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#Kuching #Sarawak #Malaysia
๐Ÿ‘ฃ #FoodForThoughtInKuching #FoodForThoughtSarawakLaksa

Kolo mee (ๅนฒๆž้ข) is a type of Sarawakian chinese origin noodle dish made from springy egg noodles tossed in a vinegar and lard sauce. The Malay community has adapted this dish to a halal version known as Mee Sapi or Mee Kolok. This version uses the drippings from beef instead, and is usually served with a side of soup.
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The mee kolok at Haji Salleh had a strong beef broth flavour, layered with beansprouts and thin strips of beef. The noodle itself was springy and had a nice almost crunchy bite to it. When mixed well, this dish is fragrant and flavourful. A must try.
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๐Ÿ’ต RM6.50 / portion
๐Ÿ’ซ 5 / 5
#๏ธโƒฃ #FoodForThought #MeeSapiHajiSalleh #HajiSalleh
#MeeSapi #MeeKolok #KoloMee
#Burpple #BurppleKCH
๐Ÿฝ #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #HalalFood #StreetFood
๐Ÿ‡ฒ๐Ÿ‡พ #MalaysiaDay
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#Kuching #Sarawak #Malaysia
๐Ÿ‘ฃ #FoodForThoughtInKuching #FoodForThoughtKoloMee

Belacan bee hoon is a type of Sarawakian noodle dish that comes from an amalgamation of Chinese and Malay cultures. The medium to thick rice vermicelli noodle is served in a thick gravy made from belacan (fermented shrimp), shallots, tamarind paste, and gula Apong, a type of palm brown sugar, served with shredded cucumber, beansprouts, cuttlefish and century egg, topped off with a sweetened chilli sauce.
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The belacan bihun here had quite a strong flavour in its gravy, and is seen in more typical Malay Sarawakian food. The gravy had a strong belacan and tamarind flavour, which is a more pronounced sweet and sour. The noodles used were medium thick. The chilli used to top it off was a little sweeter, but added a nice dimension to the dish. It is one of the better ones you can find, so definitely many reasons to visit Momโ€™s Laksa kopitiam when you have the chance. Fun fact: century egg is known as telur padi in Sarawak.
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๐Ÿ’ต RM8.00 / portion
๐Ÿ’ซ 4 / 5
#๏ธโƒฃ #FoodForThought #MomsBelacanBihun #MomsLaksaKopitiam
#BelacanBeehoon #BelacanBihun #BihunBelacan
#Burpple #BurppleKCH
๐Ÿฝ #SarawakianCuisine #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #SarawakianFood #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
๐Ÿ‡ฒ๐Ÿ‡พ #MalaysiaDay
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#Kuching #Sarawak #Malaysia
๐Ÿ‘ฃ #FoodForThoughtInKuching #FoodForThoughtBelacanBeeHoon

Sarawak laksa is a Sarawakian noodle dish consisting of bee hoon (rice vermicelli) served in a sambal coconut broth made with tamarind, lemongrass, galangal, served with shredded chicken, prawns, beansprouts, shredded omelette, with a side of sambal and lime.
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The sarawak laksa here is one of the more balanced ones you will find. The laksa broth is intense with the right amount of lemak (coconut gravy), ample and chunky shredded omeltte and very tender chicken strips with fresh prawns. The rice vermicelli was also the right size and texture, with a medium thickness to it. You can see why Anthony Bourdain has recommended this particular stall as one of the best street foods in the world. This place is very popular so do try to go before 9 am to ensure you get served.
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๐Ÿ’ต RM8.00 / portion
๐Ÿ’ซ 5 / 5
#๏ธโƒฃ #FoodForThought #ChoonHuiSarawakLaksa #ChoonHuiCafe #ChoonHuiCafeSarawakLaksa
#SarawakLaksa #LaksaSarawak #MalaySarawakLaksa #ChineseSarawakLaksa
#Burpple #BurppleKCH
๐Ÿฝ #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
๐Ÿ‡ฒ๐Ÿ‡พ #MalaysiaDay
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#Kuching #Sarawak #Malaysia
๐Ÿ‘ฃ #FoodForThoughtInKuching #FoodForThoughtSarawakLaksa

Kolo mee (ๅนฒๆž้ข) is a type of Sarawakian chinese origin noodle dish made from springy egg noodles tossed in a vinegar and lard sauce. This simple dish is usually served with minced pork and lean char siu.
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The kolo mee at Sin Lian Shin is served with springy noodles, topped with minced pork and lean char siu. The speciality here is for the noodle to be requested to be โ€˜pang angโ€™, which means โ€˜add redโ€™, a reference to the char siu sauce added. This gives the noodle not just the umami flavours from the lard, but the sweet savouryness of the char siu as well. The char siu also somehow still managed to be tender and not overtly dry, which was a good touch.
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๐Ÿ’ต RM8.00 / portion
๐Ÿ’ซ 5 / 5
#๏ธโƒฃ #FoodForThought #SinLianShinKoloMee #PangAngKoloMee #SinLianShin
#KoloMee #PangAngKoloMee #ๅนฒๆž้ข
#Burpple #BurppleKCH
๐Ÿฝ #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
๐Ÿ‡ฒ๐Ÿ‡พ #MalaysiaDay
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#Kuching #Sarawak #Malaysia
๐Ÿ‘ฃ #FoodForThoughtInKuching #FoodForThoughtKoloMee

Belacan bee hoon is a type of Sarawakian noodle dish that comes from an amalgamation of Chinese and Malay cultures. The medium to thick rice vermicelli noodle is served in a thick gravy made from belacan (fermented shrimp), shallots, tamarind paste, and gula Apong, a type of palm brown sugar, served with shredded cucumber, beansprouts, cuttlefish and century egg, topped off with a sweetened chilli sauce.
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The belacan bihun had quite a pronounced belacan gravy (as they usually would), with the medium thick rice vermicelli soaking up all the flavours. The broth here had a less pronounced tamarind flavour, and would be considered quite light for the preparation of this dish.
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๐Ÿ’ต RM5.00 / portion
๐Ÿ’ซ 3 / 5
#๏ธโƒฃ #FoodForThought #BelacanBeeHoon #Stall4 #SongKhengHai
#BelacanBeehoon #BelacanBihun #BihunBelacan
#Burpple #BurppleKCH
๐Ÿฝ #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
๐Ÿ‡ฒ๐Ÿ‡พ #MalaysiaDay
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#Kuching #Sarawak #Malaysia
๐Ÿ‘ฃ #FoodForThoughtInKuching #FoodForThoughtBelacanBeeHoon

Sarawak laksa is a Sarawakian noodle dish consisting of bee hoon (rice vermicelli) served in a sambal coconut broth made with tamarind, lemongrass, galangal, served with shredded chicken, prawns, beansprouts, shredded omelette, with a side of sambal and lime.
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The Sarawak Laksa here has a broth that is thick and creamy, served with ample shredded chicken, chunks of omelette and prawns with the shell still half on. You can taste the intense prawn oil, but what really brought it home was the flavourful broth itself. This type of Sarawak laksa is more commonly prepared by the Malay community. For a chain cafe, you would not expect Momโ€™s Laksa to be one of the best laksa you will find in Kuching. โ€ข
๐Ÿ’ต RM8.00 / portion
๐Ÿ’ซ 5 / 5
#๏ธโƒฃ #FoodForThought #MomsLaksa #MomsLaksaKopitiam
#SarawakLaksa #LaksaSarawak #MalaySarawakLaksa
#Burpple #BurppleKCH
๐Ÿฝ #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
๐Ÿ‡ฒ๐Ÿ‡พ #MalaysiaDay
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#Kuching #Sarawak #Malaysia
๐Ÿ‘ฃ #FoodForThoughtInKuching #FoodForThoughtSarawakLaksa

Kolo mee (ๅนฒๆž้ข) is a type of Sarawakian chinese origin noodle dish made from springy egg noodles tossed in a vinegar and lard sauce. This simple dish is usually served with minced pork and lean char siu.
โ€ข
The kolo mee at choon hui cafe can be also served special, in which โ€˜spare partsโ€™ a euphemism for internal organs such as pork liver, pork balls and lean pork is added to the dish. The noodles were nice and springy, with the lard adding that distinct flavour. The liver was not overcooked, with a really flavourful pork ball in the mix. The fried shallots added a nice kick.
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๐Ÿ’ต RM8.00 / portion
๐Ÿ’ซ 4 / 5
#๏ธโƒฃ #FoodForThought #ChoonHuiKoloMee #ChoonHuiCafe #ChoonHuiCafeKoloMee
#KoloMee #MeeKolok #ๅนฒๆž้ข
#Burpple #BurppleKCH
๐Ÿฝ #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
๐Ÿ‡ฒ๐Ÿ‡พ #MalaysiaDay
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#Kuching #Sarawak #Malaysia
๐Ÿ‘ฃ #FoodForThoughtInKuching #FoodForThoughtKoloMee

elacan bee hoon is a type of Sarawakian noodle dish that comes from an amalgamation of Chinese and Malay cultures. The medium to thick rice vermicelli noodle is served in a thick gravy made from belacan (fermented shrimp), shallots, tamarind paste, and gula Apong, a type of palm brown sugar, served with shredded cucumber, beansprouts, cuttlefish and century egg, topped off with a sweetened chilli sauce.
โ€ข
The belacan bihun here has a stronger broth, and the tamarind taste came though quite well. The use of actual duck egg for the century egg added a nice umami creaminess to the dish, which complemented the belacan broth. Give it a good mix before eating for a wholesome experience.
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๐Ÿ’ต RM5.00 / portion
๐Ÿ’ซ 4 / 5
#๏ธโƒฃ #FoodForThought #BelacanBeeHoon #Stall26 #SongKhengHai
#BelacanBeehoon #BelacanBihun #BihunBelacan
#Burpple #BurppleKCH
๐Ÿฝ #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
๐Ÿ‡ฒ๐Ÿ‡พ #MalaysiaDay
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#Kuching #Sarawak #Malaysia
๐Ÿ‘ฃ #FoodForThoughtInKuching #FoodForThoughtBelacanBeeHoon

Sarawak laksa is a Sarawakian noodle dish consisting of bee hoon (rice vermicelli) served in a sambal coconut broth made with tamarind, lemongrass, galangal, served with shredded chicken, prawns, beansprouts, shredded omelette, with a side of sambal and lime.
โ€ข
The Sarawak laksa here is served with a medium to fine rice vermicelli noodle, with quite a light broth with a more pronounced prawn stock. Chicken pieces were tender, and prawns were bigger than expected. The broth here is more typical of the Chinese Sarawak laksa which tends to be lighter and is less lemak (uses less coconut milk). The notable missing component here is the shredded omelette, but the size of the prawns make up for it. You can see why this place is constantly argued as one of the best Sarawak laksa in Kuching.
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๐Ÿ’ต RM6.00 / portion
๐Ÿ’ซ 5 / 5
#๏ธโƒฃ #FoodForThought #PohLamLaksa #ChongChoonCafe
#SarawakLaksa #LaksaSarawak #ChineseSarawakLaksa
#Burpple #BurppleKCH
๐Ÿฝ #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
๐Ÿ‡ฒ๐Ÿ‡พ #MalaysiaDay
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#Kuching #Sarawak #Borneo #Malaysia
๐Ÿ‘ฃ #FoodForThoughtInKuching #FoodForThoughtSarawakLaksa

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