I decided to stop by the food court at Plaza Merdeka on my first night in Kuching. I had the yong tau foo here on one of my last trips here as well. It was quite disappointing this time, as they have become rather stingy with their portions. This bowl (pictured above) was RM6.
Basically, the ingredients are a ringgit a piece. Each fishball, each strip of tofu, each mushroom and each floret of brocolli cost RM1. Horrific, really.
They had leafy veg, broccoli, button mushrooms, mushrooms, chicken eggs birds’ eggs, crabsticks, crabclaws, tofu blocks, seaweed, deep fried tofu, tofu skins…
The stuffed tofu blocks weren’t very fresh. The soup was okay, better than what you get at Kuching airport.
Not all the things served are pesca-friendly. It is easy to mistake the meatballs for fish.
Decided to have cendol after, as the yong tau foo was a bit of a diasppointment. The cendol here is made with shaved ice, evaporated milk, red (azuki) beans and the cendol bits. It was good; would be better on a hot day, though.
You can find Breadsense outlets opposite Wisma Sanyan, near Delta Mall and at a few other locations. Breadsense is altogether not very impressive. The food is mediocre at best, but one has to give them points for generally being quite well-stocked. The fact that the ingredients are listed under the prices is also a (small) plus point.
This is really the only thing that I would go for here. I would not say that their soy milk is particularly any good, but if I only need to fork out a ringgit to be able to have a quiet corner to sit and relax for the duration of the library’s lunch hour, then I am willing to do so. It tastes a bit powdery and it is usually cold by lunchtime but the cups are just too adorable!
I have only had the veggie bun and the red bean bun, but I was not impressed by either. They are average; edible but not a must-have. For those prices and quality, I’d much rather stop by the bakery opposite SMK Sacred Heart where the buns cost only 50 cents.
Mini buns, assorted flavours
They have got red bean, kaya, butter, butterscotch and garlic.They are nothing special but they do only cost 70 cents each so I suppose they are alright for a quick cheap meal. There is a little girl who often comes in with her grandfather after school; she seems to have a penchant for the butter buns.
Sweet fried dough twists
Their “fried dough twists” come in two sizes. The larger ones come in bags of RM5.50 (Jan 2017). The miniature version pictured above come in cute little jars of 15. They were RM2.50 when I first bought some in December 2016 but they are now RM3.00 (Jan 2017).
These are actually quite promising. They are not oily and have a nice crunch to them.
We are now at Tanahmas’ Peppers Cafe, celebrating my little monster’s 22nd birthday. I am being antisocial and writing this as we eat. Service isn’t up to usual standards today.
Singapore style fried bee hoon
My godmum is having this. I don’t think it is vegetarian (I only had the noodly bits and a prawn). It is quite spicy and has a slight curry aftertaste. The noodles have an al dente pasta-like texture. Yum.
Fried mee mamak (non-veg)
The maid is having this. It is a bit spicy, but with a tomato-ish aftertaste. Not as good as the bee hoon but liveable.
Fried tanghun (non-veg)
My mum’s dish is a bit of a disappointment. It is terribly spicy, but for all the wrong reasons. I usually love a peppery dish, even ones with all pepper and no chilli, but this was poorly executed.
This is my order: garden salad, no dressing. It is very difficult to botch a salad, but I don’t understand why my dish was third to arrive when all you need to do is wash and cut up veggies into crude strips and pieces.
Dill herb salmon (pescatarian)
I was going to be good and just have the salad, but then I decided to have this as well. I actually despise the fact that they put the sauce all over my salmon. I am quite obsessive about these things.
I don’t understand why they’ve given me a dish of butter with a lemon wedge. What am I supposed to do with this?
The rice is a bigger serve than pictured in the menu. It is comparable to Sugarbun’s raisin rice.
I forgot to tell them to hold the dressing on the salad. The veggies are soaked in oil. It is as though they are compensating for the oil they didn’t get to drench my garden salad with.
The salmon came in two big slabs. The tomato sauce is tangy but has a slight, barely detectable kick to it. It is quite well cooked, but I could barely taste any dill herb. The tomato sauce ruins the salmon a bit, and that is putting it mildly.
I don’t understand the cherry, but the nice thing is that there is tons of longan in it; enough to constitute a meal on its own.
Ice lemon tea
This is actually quite disappointing. All tea and no lemon. Despite the two slices of lemon here, and an additional two from my mum, the taste of tea overpowers the lemon, and not in a good way.
I haven’t had their lemon cheesecake in years, but I still love it. They’ve added a little unidentifiable, albeit visually appealing, chocolate-drizzled yellow confection square on the topm As usual I’d prefer it without the cream and the square but I suppose aesthetics has become quite a bit more important in the culinary sphere.
We are sharing this between the five of us, as we still have a whole pandan jelly cake from Four Seasons’ to cut into when we get home.
My little monster likes it very much, as do I. It has found less favour with Mother, who prefers a creamier cake, and the maid, who is a great advocate of all things sweet and believes that cheesecakes are too sour.
The first thing I noticed about their white bread was the crinkly crust. It makes a nice change – rather aesthetically pleasing. As of December 2016 a loaf costs RM3. The slices are small and thin, and very square.
In terms of taste it is nothing out of the ordinary: pleasant enough, but nothing more and nothing less than what you would expect from a loaf of bread.
Red bean bun
These cost RM 2.80 for a pack of six (Dec 2016). In terms of size they fit in the palm quite nicely.
The buns are soft and light, ideal for a quick snack but a little bland. (Or perhaps it is my preconception of red bean buns as a sweet, high-sugar guilty-pleasure food that leads me to this conclusion.)
The red bean filling is not very sweet (which I suppose makes a nice change once in a while) and its texture is a little grainy. There are whole adzuki beans in the mix. It is the sort of filling that I would choose to eat without the bun, in lieu of rice/potatoes at lunch or dinner.