Laksa Sarawak

Laksa Sarawak, anyone knows how it differs from laksa Penang, or laksa KL?

To me, there's real laksa (the former), and there's other chaplang styles of laksa (the latter).
Then again, even within the former style, there are chaplang versions.

Seafood Bakar in Sarawak

Ikan bakar, sotong bakar. These days, people have run out of ideas on how to cook. Fancy bakaring sotong with the fingers of ladies.

Tomato Kuay Teow in Sarawak

Tomato kuay teow = wat tan hor - soya sauce + tomato sauce.

Strange as it may seem, my liking for this particular dish is due to my father bombarding me with this dish (yes, my opinion was not sought) whenever we went out for breakfast during childhood.

Hakka Mee Pok in Nilai

It is customary whenever I visit L in Nilai, to have breakfast before I depart.

This time it was to a seeming Hakka noodle place. I can't even remember the name of this place now. To be honest, I was kind of disappointed, it turned out to be mee pok disguised with Hakka noodle ingredients. I thought the Hakka noodle's noodle is supposed to be narrower? Certainly, they are so at the other Hakka noodle stalls I've eaten at, and they did not disappoint, unlike this one.

Eating at Loon Sing, Nilai

L's treat; I reckon not many have tasted the reddish chicken cooked with hong zhau wine.

Eating at Seri Penang, Cyberjaya

I was amazed (still am) when I saw tables full of people sitting under the canopy outside the restaurant, under the hot afternoon sun. Lunch was Y's treat. The layout upstairs was lounge style.

Eating at roadside stalls in Seri Kembangan

Had a craving for yuan-yang, the real kind, i.e. kuay teow and bihun. Then C recommended to try the sai kua tai: this humongous jug (drink directly from it) of watermelon juice. Kept drinking and still could not reach the bottom.