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SRK BORNEO SDN BHD (Metro Perdana)
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N09. Sarawak Taste Char Siew Sauce Kolo Mee
from RM 9.52RM 11.90
Recommended. Mee merah. The char siew sauce kolo mee or called mee merah is different from the original kolo mee as the noodle are tossed in red sweet char siew sauce & it is more savory & sweet. It was also the signature dish in Kuching Sarawak. With the usual goodies such as minced pork & reddish char siew slices thrown into the mix, it lends the kolo mee a delectable taste of sweet & palatable delight
N01. Sarawak Taste Kolo Mee
from RM 9.52RM 11.90
Recommended. Kolo mee is the most famous & reigns supreme as one the the all time favorite dishes among the Sarawakian Chinese, especially in Miri & Kuching. it's a must to take it whoever visited Sarawak! It is usually called as mee kering or mee rangkai by the local ibans & also kolo mee by the local Chinese. The word kolo literally means dry mixed in Chinese. Kolo mee a type of Sarawak dry noodle is deep rooted in the hearts of Chinese. The unique part was the shape & typically consists of springy, wriggly, aldente egg noodle tossed in the cook's secret fried shallot oil & pork oil sauce then topped with minced pork, BBQ pork slices char siu & served with green onion & fresh fried shallots that completes the overall flavor. No doubt a simple, but appetizing meal that can be enjoyed any time of the day
N35. Sarawak Laksa
from RM 13.52RM 16.90
Recommended. An all time favorite of the Sarawakians, the distinctive Sarawak laksa is a must try & also one of the most significant dish in Kuching Sarawak. Sarawak laksa is Sarawak Borneo kitchen's special & is alike with local curry laksa, however the taste is totally different! It is served with the softest strands of rice vermicelli noodle,k the gravy is an essential part is determining the overall taste of the laksa, & this is a mixed of soury & salty goodness. The gravy cooked with special prawn based broth thickened with coconut milk. Served with a generous portion of omelette strips, crunchy bean sprouts, shredded chicken strips & fresh prawns, topped with coriander leaves, a squeeze of calamansi lime for extra zest & self made sambal belacan is often served on the side. The taste of the broth, after adding some lime & extra sambal belacan, is a fine balance of rounded flavors, robust with the aromatic herbs spices with subtle hint of chili note, not overly rich but super delicious!
N05. Sarawak Taste Dried Mee Pok
from RM 9.52RM 11.90
Recommended. Sarawak taste mee pok is a noodle characterized by its flat & yellow appearance, varying in thickness & width. It looks a bit like pan mee but it is thinner that that. Mee pok is commonly served tossed in a sauce often referred to as dry or through sometimes served in a soup
D50. Sarawak Three Layer Teh C Special
RM 6.32RM 7.90
A rich, creamy tea layered with sweetened milk and aromatic flavors, perfect for indulgence.
N17. Sarawak Dry Wan Tan
from RM 9.52RM 11.90
Recommended. Wan tan is also known as flat meat in Fu Zhou Sarawak. Usually people called it as wan tan or wun tun in transcription from Cantonese. It is a type of dumpling commonly found in a number of Chinese cuisines. Wan tan are commonly boiled & served in soup or deep-fried but in Sarawak, these are often served in dry which is mixed with fried shallot oil & pork oil with some special sauce. Besides, it also got other special taste which can be served with black soy sauce & char siu sauce. It is a very special taste over Sarawak. The Sarawak Borneo's wan tan filling is made by secret sauce filled within minced pork & wrapped by handmade wan tan skin. Even though the dish looks simple & easy to make, but it is surprisingly tasty once you try it out at Sarawak Borneo noodle house