Posted in Asian, Kuching

Yong tau foo (and cendol) @ Plaza Merdeka

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.

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Posted in Asian, Sibu

New Capitol

New Capitol is one of the oldest and best known Chinese restaurants in Sibu. It is located opposite Premier. They cater and deliver, which is nice. We use them for family dinners sometimes.

Mixed veg – a Chinese restaurant staple. These are stir fried with a sweet, thick gravy. If that sounds like your cup of tea, then you will enjoy this dish. I did not much care for it.

Not suitable for peanut allergy sufferers.

Fried egg and sea cucumber. This was meant to be one of the dishes that I could safely eat, but the restaurant folk had to ruin it by dumping unnecessary strips of ham on it. Thankfully this was just surface-level meat (what was underneath was simply remarkable).
Their fried kampua comes highly recommended, but it does not photograph well. I thought it looked quite oily, but then I suppose it is oil that makes kampua taste so good in the first place. This dish contains pork and is unsuitable for vegetarians/pescatarians.

The pork ribs are another popular dish. When I cut some so that I could feed it to my sister the meat fell right off the bone – it looked very tender and juicy (my family agrees that it was).

My little monster really likes the claypot mutton (which I neglected to take a picture of). She kept dipping her spoon in the pot for more.

I  think that I would have enjoyed the steamed chicken had I’d had any of it. It was not oily, the meat was tender and was served with a spicy (but not in the chilli sense) ginger-oil dip.