Alvin’s Weblog

People coming back to Kuching or coming here for a visit, like wise, what food do you look out for? To be honest, there are quite a number of varieties to choose from.

As for me, these are some of the food that I can never miss when I come back to Kuching. Top of the list is of course the legendary, oh ever so famous, Kolo Mee.

I can hardly miss this simple, yet delicious, noodle whenever I am in Kuching. Ask Clare and she would agree that after tasting this noodle, the instance you step out of Sarawak, you begin missing this noodle. Yes, there is a variety of this noodle by fellow Sarawakians over in West Malaysia, but it’s just different. The noodle texture and feel are just not the same.

Of course there is another variety to the Kolo Mee. This is of course the more expensive and fancy version of the noodle.

Yes, it has more ingredients and toppings but I will stick to the old style Kolo Mee any time of the day.

You need skills to prepare the noodle. Soaking and cooking it too long, it becomes soggy. Cooking it for too short a period of time and the noodle becomes too tough and hard to swallow. I like it Al Dante, like how our Italian Spaghetti lovers would put it.

Then, some people like it red. I, too, like it red sometimes. Depending on shops, the reddish colour can be scary and can even kill the taste of the noodle. Given the right taste and amount, it makes the noodle slightly sweet and delicious. In case you haven’t known, the red sauce is what we call, Cha Sio Oil. In other words, it is the oil extracted from the reddish roasted pork.

Then of course, you can never miss the ever famous Sarawak Laksa. I reckon, for you to taste the best Sarawak Laksa is still in the small city of Kuching.

This is the laksa at Fat Cat Coffeeshop. It is from the same owner of laksa at Chong Choon Cafe. Depending on individuals, some take it with lime juice in the soup. I personally have it in the soup everytime to give it a little sour taste. Too much lime juice will kill the taste of the soup. So, beware how much lime juice you wanna put into the soup.

What do you gargle all these down with? It’s none other than the famous Teh Si Peng…

This 3 layer Teh Si Peng used to only be available at a coffeeshop at the 7th Mile Bazaar. Then of course, everyone attempted their own 3 layer Teh Si Peng and it is now available almost everywhere. The black layer is basically Gula Melaka. The white layer is the milk and of course the brown layer being the tea.

I have a lot of food I can think of but I, unfortunately, do not have the pictures with me. So there goes another food post. I know I have posted this food up quite a number of times but each time, it’s a different shop. So, at least there is variety if you guys ever happen to wanna try them out. Enjoy!