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A taste of Kuala Lumpur right here in Kuching at Golden Jade Restaurant

If you have been working in West Malaysia for several years and are now returning to Sarawak, let us tell you a secret.

If you have been yearning for that Kuala Lumpur Cantonese cooking style dishes, then you can find just the restaurant here in Kuching. It is located Golden Jade Restaurant.


Exterior & Interior of Golden Jade Restaurant

Exterior & Interior of Golden Jade Restaurant


The taste is a bit on the heavy side, but we thoroughly enjoyed our dinner that night. Let us share with you what we ate.

We had stew pork with mui chye (salted vegetables). Thick succulent stripes of pork stewed to tenderness with salted vegetables. In the olden days, most people love to eat it with plain porridge.


Stew pork with mui chye

Stew pork with mui chye


Tofu deep fried with anchovies and mince pork. Most restaurants here in Kuching usually deep fried tofu with mincemeat and soya sauce poured on top of the tofu. Here is a slightly different version, we had mince pork and anchovies deep fried with onions and soya sauce, and then poured over the deep fried tofu. It was delicious, and it prompted me to cook the same dish at home over the National Day weekend.


Tofu deep fried with anchovies and mince pork

Tofu deep fried with anchovies and mince pork


The captain recommended us their new dish, which was Mongolian pork deep fried with pepper and vegetables. We absolutely loved this dish. The taste was more on the heavy side, but we loved the peppery taste of the pork. Ohh lala! I just love it and ate most of it.


Mongolian pork deep fried with pepper and vegetables

Mongolian pork deep fried with pepper and vegetables


We also ordered this rather new style cooking of kailan vegetables that had its leaves sliced into thin slices and then deep fried with anchovies. Then it is stir fried again with its other branches.


Kailan vegetables deep fried with anchovies

Kalian vegetables deep fried with anchovies


We wanted to order steamed fish but they only had Tilapia fish that night but we did not like Tilapia fish. This dish like how it is cooked in most Chinese restaurants in Kuala Lumpur, it is steamed, and with lots of sliced ginger over it. Most of the restaurants here in Kuching would steam the fish with tofu, tomatoes, ginger and chilly. The taste would be too bland for us. After a while, you will get bored of eating the same cooking style dish all the time.

We also ordered a sweet corn soup. Flavour was nice, though nothing extra ordinary here.



Menu for Seafood and Poultry   Menu for Fish and Shark's Fin

Menu for Seafood and Poultry                                 Menu for Fish and Shark's Fin


The whole meal cost us only RM88. All in all, we would give it an 8 out of 10 rating. If you are in Kuching and do not know where to go for your meal, do drop by Golden Jade Restaurant and we are sure you will love the food. Be warned though, the taste is more on the heavy side but you will definitely ask for 2nd bowl of rice. Bon Appetit!



Rock Road seafood Restaurant, the upclass restaurant in Kuching

Rock Road seafood restaurant has been around since before we were born. It is located at Jalan Rock, Kuching. It was established in 1960s and previously known as Rock Road Café, taking after the name of the road that the restaurant is located, but in 1983, its name was changed to Rock Road Seafood Restaurant.


Its reputation being that they serve good variety of seafood cooked in various different styles. It is more of an upclass restaurant, with even the current Governor as one of its patrons.


We visited this restaurant several weeks ago. Here is our review of the place and the food served there. The restaurant consists of 2storey. They have outdoor seating at ground floor and indoor seating on 1st floor and where you can opt for private room if you wish to. The moment you enter the restaurant, you are greeted by a wide array of live seafood, vegetables and fruits placed around a booth of sort to display all that they have. There, you can choose the type of fish or crabs that you want and how you want it cooked. You actually order your food even before you are even seated.


Sharksfin soup

Sharksfin Soup


Then you are led up to the first floor to your table, where friendly waiters and waitresses in uniform serve you. For starters, we were served pickles made from cabbage. Its more like kimchi to me, though I would prefer pickles made from papaya like how the restaurants in Kota Kinabalu would serve pickled papayas as appetiser.


We ordered sharks fin soup for 4 persons. The taste was fine. Lots of crabmeat and sharks fin in the soup. It cost RM52 for 4 of us.


Next, we ordered a plate of Hock Chew Style noodles. Taste wise was delicious and our friends thoroughly enjoyed it.


Hock Chew Style Noodles

Hock Chew Style Noodles


We also ordered Crabs stir fried in satay sauce. We used to come to this restaurant often because of this dish. However, this time around, it tasted different from our last visit, several years ago. The sauce used to be peanuty, and sweet, with very nice flavour and we would dip deep fried golden buns into it. This time around, the sauce seemed a tad thicker, and was not what we had anticipated. There were not enough peanut in the sauce. We would suspect that perhaps there was a change of chef. As they say, the chef will determine how much business your restaurants get and the flavour may differ from one chef to another.


Crabs stir fried in satay sauce

Crabs stir fried in satay sauce


Deep fried golden buns

Deep fried golden buns to be dipped into the satay sauce


One of our favourite dish from this restaurant, is the Lohan vegetarian dish. We used to love this dish very much and would order this dish on each visit. This time around, it tasted different from our last visit. Again, we would attribute this to a different chef.


Our next dish was Scallop with broccoli. Just a few broccoli, and a few slices of scallop set us back by RM38. Expensive or not?


Lohan vegetarian dish

Lohan vegetarian dish


We also ordered Fish pan-fried with soy sauce. The fish was fresh and succulent enough, and tasted good with the soy sauce.


Fish pan-fried with soy sauce

Fish pan-fried with soy sauce


This night, I was looking forward to my crab dinner but it was not what I expected.  Of all the dishes that we had this night, the thumbs up would be the sharks fin soup and the pan-fried fish.


This is an upclass restaurant, and the whole dinner, together with drinks cost us RM283.95. No doubt it was on the high side, but if you enjoyed the food, what is there to complaint right? 



Eat as much as you want and pay any amount you like at Lovely Vegetarian Restaurants Kuching

This is not a new concept and has been around in Europe since several years back. Usually this concept is practiced by organizations wanting to do charitable deeds as they believe in doing kindness to mankind.


Lovely Vegetarian Restaurants entrance  Lovely Vegetarian Restaurants Charity Banner


Lovely Vegetarian Restaurants is one such restaurant. It is located right behind Hock Lee Centre, along Jln Datuk Abang Abdul Rahim Kuching. They practice the concept that you can eat as much as you want and pay whatever amount that you like or can afford to. It is up to you.



Lovely Vegetarion Restaurants Interior 1    Lovely Vegetarion Restaurants Interior 2


They are opened only from 11:00am -1:30pm . Their lunch is buffet style and self service. You help yourselves to the food and after you finish eating, you just need to wash the plates or utensils after you finish eating. They serve about 10 dishes, 2 soups, tea, coffee, dessert and some ice drinks.


Food served at Lovely Vegetarion Restaurants


Variety of food served at Lovely Vegetarion Restaurants


The restaurants can sit over 100 persons and sometimes the local folks can celebrate their wedding or birthday functions here. The environment is quite cozy for dining as it is all air-conditioned. The place is also very clean.


Self service



If you enjoy healthy vegetarian meal, come check out this restaurant with a unique concept.



All in a day's work to cook Bubur Pedas

Bubur pedas is the most difficult dish to make. It was not that hard actually, but to make this dish, you need to spare a lot of time. For most people, they need to prepare the powder mixture before cooking the real porridge. You can buy the powder mixture, but for my family, we will dedicate a day just to make the powder, since it will be for six families. This is one of the annual family gathering that we cannot miss. Plus, you will need all the help you can get if you need to prepare 15kg of bubur pedas powder.


Bubur pedas


We were supposed to meet up at my Udak’s home in Semariang at 10:00am. By the way, we Sarawakians called our aunts and uncles with names such as Wa for the eldest, Anjang, Ngah, Mok, Udak, Achik, Yak and Usu for the youngest. I believe there are others and in Peninsula Malaysia, they have different titles. I still did not manage to figure out how they arrange these titles according to their ranks, because one of my aunts is called Aunty, maybe because they ran out of titles, and since that aunt is an English teacher.


Anyway, at 10:30am my aunt started calling people up because nobody shows up at the allocated time. We were still at home, preparing to leave the house, so we arrived there at 11:00am. They already started the preparation process.


When we arrived, there were big plastic bowls on the table and people around the table were busy with slicing the ginger, onions, lemongrass and shallots while some others were peeling the lengkuas (galangal). Since I wanted to avoid dealing with the turmeric at all cost, I rushed to the only empty chair to slice the ginger. Everybody knows that turmeric equals disaster. In the end, my mother and sister were forced to peel them.


Slicing the ingredients for bubur pedas powder


“What’s wrong with the ginger? Can’t it be bigger?” my Aunty pointed out sarcastically when we were almost done with the slicing. Only then did I look at the humongous slices of ginger filling the big bowl. It was not my fault, is it? Since I am not the only one slicing the ginger, I cannot take all the blame.


So, when I was forced to slice the turmeric and risking four days of orange colour on my fingers, we decided to mince them to avoid my aunt’s sarcasm.


We stopped for lunch. While we were busy with slicing and mincing, my Udak was at the kitchen preparing lunch for us. This is one of the reasons I love about family gathering. All of my aunts are great cooks, including my mother. Even if they were not, I still love the atmosphere at these occasions.


We sat on the floor with the spread of food in front of us. There were plates of Ayam Pansoh (cooked in pot, not bamboo), cencaluk (fermented small shrimps), umbut masak lemak (coconut shoot cooked with coconut milk), ulam mangga and umai. The umai was made from ikan yu (small shark?) so it was less popular among my aunts and cousins but since umai is one of my favourite foods; I gobbled it down in no time.


Mixing all the ingredients before frying them in the wok


After lunch, we resumed working. The grated coconuts, spices and dried chillies were fried without oil separately. Two big woks were put on the portable stoves, and all the sliced ingredients were mixed together with uncooked rice. Then, a smaller portion of the mixture was fried without oil in the big woks. This was the most tiring stage in the whole process, because you need to stir the mixture continuously and endure the heat from the wok. This needed to be repeated until all the mixture was fried.


Frying the mixture in a big wok


All of the mixture needs to be mixed with the fried grated coconut. Then, a small accident happened when my Achik wanted to put the grated coconut into the giant pot. She sprained her leg while attempting to stand up from a crouch resulting in spilling quite a lot of the grated coconut.


Apart from that, the process went smoothly. We just need to put the mixture into the food processor. However, since there was only one blender, the process took about one hour to complete.


While saying our goodbyes, I looked at the big containers of bubur pedas powder and secretly feeling relieved as the trouble of making bubur pedas had ended for this year.

Tags: Bubur Pedas Sarawak | Sarawak Traditional Food | How to make Bubur Pedas | Ingredients to make bubur pedas |


Sarawak Kek Lapis or better known as Kek Lapis Sarawak

Sarawak Kek Lapis



Congratulations to a winner from Ipoh Perak for winning the 20 rolls of Sarawak Kek Lapis which co


mes in different colours and flavours. The winner was Cikgu Muhammad Izuddrin or also known as Nematodenz on Facebook.

The competition which lasted for a few weeks, gave him the opportunity to do something creative and funny. The competition theme was Kek Lapis Funniest Videos.  His video was a few minutes length featuring a few number of teachers did the chicken line dancing to humour his students. His video was voted to be the funniest among all.


The Sarawak Kek Lapis is a well-known traditional recipe. Most of the time, tourist would not hesitate to buy a pack bag. Kek Lapis got its name from its multiple layered taste and presentation.



The Kek lapis was first introduced back in year 1988 from Indonesia. It was said during the Ducth Colonial Era, the secret recipe for Kek Lapis was revealed. Until today the Indonesian most iconic Kek Lapis is Lapis Legit and Lapis Surabaya.

From time to time, the well-known Kek Lapis tend to change recipe in Sarawak. New recipes and flavours are always in the market today. There are several flavours such as Horlick, Milo, Strawberry, Vanilla, Nestum, Chocolate, and so on.

In year 2011, a new innovation of Kek Lapis was introduced. It is known as the Kek Lapis Qalas which combines a mixture of modern techniques and traditional recipes from their ancestors.

The popular Kek Lapis Qalas is another modern taste and flavour touch created by Sarawak. Hence Sarawak Kek Lapis is to be categorized as the modern day Kek Lapis.



The recipe for Kek Lapis is never an easy one. It can be divided into two categories. First one is with motifs, shapes and colour while the second one is just plain and simple with two colours.

The requirement to make one is the chef must have a very strong hand or an electric mixer to batter the ingredients. Ingredients consist of eggs, vegetable oil, butter, and other flavours will be mixed together.

When it comes to baking it patience is needed. The strong texture of Kek Lapis is then stuck on together with jam so that it will not come off easily when serving. The battered flavour is then poured bit by bit to make one thin layer each. Once it is done, it will be then baked inside the electrical oven rather than using the gas oven. But of course the best result still comes from using traditional charcoal oven just as how the Dutch did.

The price of the cake depends on the size as well. In Sarawak, a standards size Kek Lapis is 8 inches by 3 inches. Price range is from RM 15 to RM 30/- for a roll.


All Occasion Kek  Lapis.

 Sarawak Kek Lapis alone is a perfect gift item for all occasion and celebration such as Chinese New Year, Hari Raya, Gawai, Deepavali, and Christmas. It is also a perfect gift for birthdays, anniversaries, and weddings.

The best of all, Sarawak Kek Lapis tastes better with the perfect aroma blend of a cup of tea or coffee when you shared with your love ones.

So come one down to Kuching or Sibu, Miri, Bintulu, and have a stroll around town for a slice of our delicious Sarawak Kek Lapis.

Check out our Sarawak Tour Packages at Sarawak Borneo Tour or join us at http://www.facebook.com/sarawakborneotour

Tags: Sarawak Kek Lapis Winner | Funniest Video Contest by SarawakBorneoTour.com | KuchingTour | Dayang Salhah Kek Lapis Sarawak | |

Exotic Fruits Buah Dabai

What is Buah DABAI?

Have you ever wonder what is that mysterious, shining looking seeds packed up in the boxes that come in red or yellow colour? The answer to your question is Buah Dabai also known as Canarium. In Sarawakian Hokkien Chinese it is called Or Kanna.

Many tend to get confused by the appearance of Dabai. Some call it as a type of vegetation and some will look at it as a fruit and wondering if it is edible. Some even think that it is a type of avocado. Then again it is none of the above.

Buah Dabai is a type of exotic fruits that grows in certain part of the region and consists of 75 types of species.

The fruit tree itself is so large and grows on thick green trees up to 40-50 meters height, with alternate, pinnate leaves.

Its furry leaves are thin and twigs covered with golden brown.

How do I prepare?

Now that you know what Buah Dabai is, so how are you going to eat it and how edible is it?

The Buah Dabai is very edible. No worry as it is safe for eating.

To eat it is simple. Even making it is just like making tea using ready-made tea sachets. Preparation will take a minute or two. Then you are good to go to eat it.

All what you need to do is just fill your Dabai inside a container mix it with hot water. Add a little bit of soy sauce and add either sugar or salt! Close the lid and go do other things while waiting.

Then again, the very fragrant of Dabai depends on your preparation, either sweet or salty.

Cooking is magical. You can even melt a man’s heart with it. As people said, the heart of a man is through his stomach. In Malaysia, the experience of cooking varieties of food is a walk to remember. Here is how you can do it!

As you know, Malaysia is a very well-known mix of culture. As a result we have the Traditional Nasi-Goreng (Fried Rice). Be it Tribal, Malay, Chinese, Indian and even the Free Style! The dish is so simple and flexible that it has no specific methods of preparing it.

As usual, dunk the Dabai inside the hot warm water and close the lid. Except that this it is just plain tasteless Dabai. Once it is ready, peel off everything and leaving only the seed. Both the seed and flesh are actually edible. Once your fried rice is already inside, you can mix it with your ready peeled off Dabai. Stir your fried rice well along with the Dabai inside it to get that perfect blend of taste and aroma.

In Sarawak, if you can find the right place, you will see, Nasi Goreng Dabai on the menu.

The seed is edible. You will have to cut it into half and dig out the flesh inside it using tooth pick. The Dabai inner seed flesh contains lots of calcium which is good for health!

Where to buy?

Dabais are like Durians and it is not your everyday fruit. You will only get it once a year. The price of Dabai ranges differently in kilograms and depends on the seller. But once it is towards the end of the fruit peak season, it gets cheaper as the exotic fruits cannot last for more than a week.

Normally, the best quality Dabai comes from places in Sarawak such as Kapit, Betong, Oya, Sibu, Sarikei, and Kanowit. The freshness of Dabai depends on how the packaging is doneand the soil quality. If you are a far traveller, and you want to try out the Dabai by bringing it back home, you need to pack it properly and make sure it is not exposed to heat. If you do, the Dabai will eventually cook even for a little.

It is a very sensitive fruit even with very little heat exposure; the fruits will be cook with direct sunlight! So do pack and wrap it well.

Why there is a yellow and red flesh Dabai?

The colour is not something for you to worry on. If it is yellow, the flesh is usually thicker than the red ones.

What are you waiting for?! Book your tickets now and come over to Sarawak and have a taste of it.


For more inquiries and information, do visit us at:

Tags: dabai sarawak | best kuching hotels | Buah Dabai | Fruit Sarawak | pinnate leaves | |

FRIDAY, JUNE 08, 2012

Find the best meals at Kubah Ria Baru


I would like to bring you guys to see what’s new at the Kubah Ria Baru, which is located not far from Satok area. It is just besides Satok Bridge within the Petra Jaya area. If we take the bridge from Satok we could see the place on our left.
As the name suggests, Kubah Ria Baru is considered new in which it was publicly opened in mid-2010. Kubah Ria Baru was built to replace the old Kubah Ria which is quite well known among the local townsfolk. Seeing that it was my first time here what I can say is the place looks beautiful from the outside.
The environment is clean and neat, maybe because the place is still new and well maintained by the cleaning staff. Parking lots are available for visitors but with a price of RM1.00 per hour. I you wish to avoid paying for parking fees you can park your car farther a bit and walk in.
Most of the current stalls are mostly from the previous Kubah Ria stall owner but there are some new ones as well. Pizza Ria is available for those who loves pizza but most of the stalls serve local delicacies such as satay, the infamous mee kolok, chicken rice and laksa Sarawak. There is even a stall that serves 'ayam panggang' or roasted chicken, which reminded me of Kenny Rogers seeing that the chicken was roasted on hot charcoal.
For those who would like to have something foreign there are also western and Japanese food available. There are a total of 45 stalls here in Kubah Ria Baru.
In terms of price, it is reasonable and quite worth it but you need to pick the right stall. You can choose to order your meal from any stall and sit anywhere you like. The best part of eating here is the view. Located just beside the Sarawak River, the outlook of the whole place is just gorgeous especially during dawn.
Be amongst the first to experience the totally new eating environment! If you would like to visit Kuching, Sarawak to see what the city of cats has to offer, you can check us out www.SarawakBorneoTour.com for the best deals or you can email us your inquiries to Ask@SarawakBorneoTour.com. 
Tags: Kubah Ria Baru | Sarawak Borneo Food | Kuching Food court | Best kuching hotels | Kubah Ria Food Court |


The Delightful Cincalok


Cincalok dish in Sarawak is the most delightful, most mouth-watering dish that comes from the sea and the source for such delicacy is the bubuk, or small shrimp.

The bubuk season usually starts from Sabah then the exodus will come downwards to Miri, Bintulu, Sibu then Kuching. When the bubuk starts in Sabah it is usually much redder and by the time it reaches Kuching, the bubuk will be very pale in colour. February is when bubuk will start appearing in the waters near the shoreline of Miri – a time much anticipated by both fishermen and bubuk lovers alike. As the season draws near, they will set out with their nets in keen eagerness of a plentiful harvest.
After several weeks of waiting, the bubuk season is upon Miri and the catchers are kept busy scouring the waters for the smallish shellfish.
As usual, during this time of the year, the seashores of Miri are sprinkled with shrimp-catchers who wade into the water with their nets and containers, looking for the shellfishs no bigger than a grain of rice. According to experienced shrimp-catchers, it’s very hard to estimate where and when the bubuk will appear. One hour, they may be at a certain area but the next hour, they can be somewhere else.
The catchers will always have to check the water at random before plunging in for the catch. Many claim the further out to the sea, the thicker the volume of shrimps.
This is what prompts some catchers to use boats but some don't as they supposed it might scare away the shrimps or deter them from moving inshore, hence depriving others of their share of the harvest. Sometimes this sort of situation will often lead to some argument between the boat-users and the ‘waders’.
It is said that the best catching times are from 8am to 11am and 4pm to 7pm and generally, during the peak season, a shrimp-catcher can harvest more than 12kgs in a few hours but the fortunate ones can net as much as 30kgs within an hour.
There are two types of shrimps – red and white – and they can fetch a good price in the market. When still fresh, the red type sells for RM4 or RM10 for three kgs while the white type, RM10 for four kgs. Miri seashores at Mile 1 and Sri Bima along Lutong-Kuala Baram Road are the ‘hotspots’ for shrimp-catchers and other locations are the Esplanade, Bakam and Kuala Baram.
For shrimp-cathcer they are able to earn about RM3,000 from bubuk sales and is said that their daily profit is between RM400 and RM450, depending on the catch. The buyers are mostly locals with a few from Brunei. The end of the bubuk season was unpredictable but the month of March is the peak season.
Tags: Cincalok | Bubuk | Shrimp | Sarawak |


Sarawak Laksa, Most Popular Food in Kuching City

If you love hot and spicy food, then on your next trip to Sarawak, especially to the capital city of Kuching, you must not miss the famous Sarawak Laksa. what food is it actually?


Well, it is actually rice vermicelli mixed with prawn or shrimp paste, topped with fried eggs that are cut into thin slices, blanched bean sprouts, steamed soft chicken slices and juicy tender prawns. Once all the ingredients are mixed together with thick Laksa gravy poured over it and ready to be served, you may want to squeeze a little lime over it and garnished with coriander leaves. You may also want to add in some “belachan” (spicy shrimp paste) before you consume it.

Belachan is a popular ingredient in South East Asia. It is commonly used in South East Asia and Southern Chinese cuisines as a shrimp paste or shrimp sauce. In Indonesia, belachan is known as terasi, ngapi in Burma, kapi in Thailand and mam tom in Vietnam.

A bowl of Sarawak laksa depending on whether it is a large bowl or a small bowl costs around rm4 to rm6 . (rm3.6=usd1). This Laksa is so delicious that after eating it, it may even send you licking the bowl too. You may even order a second bowl thereafter. This dish will definitely warms up your stomach for the whole day.

When you are in Kuching, you can easily find Laksa being sold in many coffee shops. However, the well known coffee shops that sent people waiting and queuing up for hours are the coffee shops at Tabuan Laru, another stall at Bormill third mile and in the city centre located beside Grand Continental hotel. My favourite Sarawak Laksa stall is at Foody Goody coffee shop at Tabuan Laru vicinity. I would patiently wait for at least half an hour on Sundays as there were just too many customers waiting for their bowl of Laksa.

The Sarawak Laksa is available only on mornings as they would be sold out by lunch time. The best and most delicious Sarawak Laksa in the whole region of Sarawak is still in Kuching city.

You should go check it out if you are in Kuching for work, business or leisure.

Tags: laksa Sarawak | laksa recipe | curry laksa | laksa soup | laksa Kuching | laksa Sarawak recipe | Sarawak food |