Kam Pua Mee @ Sin Ming Kee Cafe

Kam Pua Mee is a yellow noodle in oil fragranced by onion and garlic, served with roasted pork. The noodle is served with chili sauce instead of pickled sliced chili. Kam Pua Mee is available either way as below to request while the order make.

• Plain
• Tossed with sweet soya sauce
• Tossed with chili sauce
• Tossed with sweet soya sauce and chili sauce

Kam Pua Mee from Sin Ming Kee Café, is the only one traditional hand make noodle in Sibu as I known. Today most of the noodle served is from manufacturer. Under my expectation, they informed me, I need to wait because of the long queue while I make my order. Definitely it’s worth enough to wait for the delicious and traditional Kam Pua Mee. Yummy!

Kong Pian (光饼) @ Sin Ming Kee Cafe

Kong Pian (光饼) is one of the most popular delicacies in Sibu. The small, round bun topped with sprinkles of sesame seed. Traditionally, Kong Pian is based in a charcoal oven and can be eaten on its own. Today many will find the bun sandwiched with some minced meat.

Actually I went to Sin Ming Kee Cafe purposely for the famous and traditional taste Kam Pua Mee, surprisingly I found the Kong Pian fried there was delicious and yummy. At first, I ordered 3 pieces for 3 persons. End up we ordered another 2 pieces because of esurient.

Kong Pian in Origin (see below):

Sarawak Laksa @ Hock Lok Hong Cafe, Sibu

Sarawak Laksa, comes from the town of Kuching in state of Sarawak, Malaysia. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelet strips, chicken strips, prawns, fresh coriander and optional lime. The ingredients such as bean sprouts, fried tofu or other seafood are not traditional but are sometime added.

I come from the town of Sibu in Sarawak state. For me, the most delicious and famous Laksa in Sibu is Laksa from Hock Lok Hong Café. I love it so much. If possible to make it, I will go every time back to Sibu. Slurpss!! Yummy!

Diāng-biĕng-gù 鼎边糊 @ Chop Hing Huong

Diāng-biĕng-gù (鼎边糊), is famous in foochow. The main ingredient is rice, soup boil, seafood (such as oysters), vergetables, meat and other ingredients. Diāng (wok) biĕng (side) gù (paste) is basically cooked rice paste which is produced after the freshly milled rice paste has been poured over the side of the wok to cook. Once solidified, it is scraped into a boiling soup and cooked with other ingredients to produce the Dian Bian Hu.

To eat Diāng-biĕng-gù, must go to Chop Hing Huong. This is famous, tasty and delicious I ever had. Still remembered my father bought Diāng-biĕng-gù back for supper seem I still a child. My siblings and I all love to eat.