Honest Review : Gourmet Sausage Kuching

Gourmet sausage is quite a popular western dining restaurant in Brighton Square and as its name suggests, they are known for their sausages. We decided to pay this restaurant a visit and we ordered the Six Tiger Meal ( Rm 99.90) which comprises a serving of coleslaw, mashed potatoes, a burger, a bowl of spaghetti bolognaise , pork ribs, chicken fillets, pork sausages, satays , fries , 3 bowls of mushroom soup and 3 bowls of ice cream.

Coleslaw: 8/10

A favorite of everyone and we wished we could have more . Personally i would i rate it higher if there is lesser dressing as it is a tiny bit too sweet. 

Mashed Potatoes : 7.5/10

Another hit as we like the very natural and slightly chunky mashed potatoes unlike mass produced powdered ones avaliable in fast food chains. The amount again is too little for 6 people and i would lick the plate clean if they had the KFC style gravy. 

Mushroom Soup : Rating undeserved 

At first taste it was super bland and all you could taste was the shiitake mushroom after taste slightly bittersweet. After much addition of salt and pepper it was more palatable . However, i feel that this dish is poorly executed because it was beautifully presented. I hope Gourmet sausage would rethink their recipe. It needs cream, good chicken stock, butter,splash of white wine and sweated onions to lift the soup more.

Spaghetti Bolognaise: 8/10

I actually like the spaghetti bolognaise as it has a twist of pork sausages in them. I only wished there was more pasta as the sauce and meat kinda overwhelm the dish. It felt more like beef stew with pasta as the garnish. 

The Platter : Burger, Fries, Ribs, Sausages, Satays, Chicken Fillet

Rating: 7/10

There are some hits and misses for the last course . We think Gourmet Sausage has the best fries in Kuching as the seasoning on them are really nice. A great suggestion would to include options of shoestring size chips or wedges. Burger was also a favourite and so was the juicy sausages. I would definitely come here if i am craving for western sausages unlike our heavily processed sausages in the freezer. The meats on the other hand were on the dry size which is a shame as they are nicely flavoured. For example, the meat on the ribs were dry and flaky which is a sign that the  ribs have been overcooked. I hope it's not the same for our readers

Other highlights: 

1. The Tabasco sauce and mustard ran out and wasn't replenished on the counter. There should have been more condiments and sauces available for customers

2. A refill of ice water ended up being an additional order which is contrary to the "free flow of water" statement on the menu. Though it was an honest mistake, it is the principle that counts. 

3. Service from the waiter or waitresses were not attentive enough. For example, they did not clear the empty plates or dishes after the course quickly enough making it difficult for customers to eat as more dishes arrive. 

The experience at Gourmet sausage overall was great because of a clean cosy environment and mostly good food for the night. We did end on a sweet note , LITERALLY, because we had free ice cream and lollipops , a kind gesture from their restaurant to the customers. Prices are really affordable and we recommend this place to anyone who is looking for yummy sausages and western meals. It is not a huge restaurant but a good size for 10-20 people if you're thinking to go as a group.

Cheers! *Clanging of Root Beer glasses*

Visit them at :

1st floor, Sublot 10, L12161, Song Plaza, Jalan Tun Jugah, Jalan Song, 93350 Kuching, Malaysia

Quick Bites #9: Lunch at Little Borneo

Little Borneo is located at Jalan Song around the Brighton Square area. This Malay food(definitely Halal) outlet is close to Mars Cybercafe and Causeway Bay Restaurant. It is well known for its nasi goreng ayam penyet dish (which in my opinion beats the ayam penyet at Rumah Hijau, but that's for another time) and nasi lemak.

Nasi Goreng Ayam Penyet

RM 7.50

Rating: 8/10

*The sambal sauce is AWESOME!!!*

Mee Mamak

RM 5.00 (?)

Rating: 6/10

One can also try the bakso when visiting Little Borneo. This reputable food outlet definitely serves delicious dishes at affordable prices :)

Quick Bites #8 : Pan-Fried Dumplings

Fried Dumplings

RM 4.00

Venue : Wonderful Cafe (Taiwanese Cuisine stall) @ Hui Sing

Rating : 6/10

The fried dumpling is actually quite good considering the amount you get for the price of RM 4.00. The only thing lacking (as commented by one of the moderators) is that it isn't that juicy as we would have liked it to be. Another dish that is especially delicious from this stall is the Fried Egg Pancake (I would rate it 7.5/10) (Sorry for the lack of picture). Definitely one of the best I have tasted in my life though :)

Quick Bites #7 : Breakfast at Tar-Zen

A popular place for breakfast area for Kuchingnites, it's always a pain to find a good carpark spot. Do visit this place if you are willing to walk a little :)

Let's swing by Tar-Zen shall we ?

Rm 5.00

Lau Shu Fen (Mouse tail noodles) With Beancurd soup 

Rate 7/10 

A pretty average bowl of "lau shu fen" with mixed soup of stuffed beancurd, prawns, local veggies, fishballs and seaweed. I believe this is a very well balanced meal to start of the day and the price is decent for the amount and delicious soup you're getting. The only thing i'm unsure is the underlying overpowering sweetness from the bean sprouts in the soup. I would love to taste a salty soup stock rather than "bean sprout soup" . 

A typical bowl of Sarawak Laksa Rm 4.00

Rate 6/10

I did not have the opportunity to taste this but a friend mentioned that it is slightly above average. Nonetheless, it is a good portion for brekkie.

Other mentions is to try the Kolo Mee in this coffee shop. Next time maybe :)

Visit Tar-Zen at:

Tar-Zen Food Centre (大人饮食中心)

Jalan Datuk Tawi Sli, Kuching, Sarawak 93250, Malaysia

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Honest Review : Sushi Buffet @ Orchid Garden Coffeehouse

What can i say, i simply love buffets and one of the places i do go to occasionally is their seasonal themed luncheon or dinner buffets at Orchid Garden Coffeehouse, Grand Margherita Hotel Kuching.  Last November, i had to opportunity to try out the Japanese or Sushi-themed luncheon and i was really excited. I was thinking of all the grilled eels, tempura and sashimi i could devour.

Selection of fried rice and grilled fish. I don't understand how chinese fried rice topped with Japanese dried tuna flakes is Japanese cuisine. 

Cold japenese soba noodles, baby octopus, jellyfish and sushi rolls

Selection of tempuras and meat skewers. And no, they are not yakitoris. 

Grilled salmon

Cakes and desserts

Sashimi of eel, tuna, and octopus

Udon

Temaki-California roll

Soba noodles

Chef of the day?

Dragonfruit

More Cakes

Generally i was left with a bad taste in my mouth not from the flavor of the food but the big disappointment as most of the food were a let down. 

1. I felt that the food design and menu is very poorly thought out and is very basic. Sushi rolls, tempura , udon and soba are of course signature dishes but there are so much more to the Japanese cuisine. Where are the okonomiyakis , yakitoris, miso soup , mochis, green tea desserts and etc? Green tea wasn't even served !

2. Basic food are alright but do them well. The usage of sushi rice flavouring was minimal but what irked me the most is the non-usage of sushi rice and fillings. I expected more variety other than just cucumber, crab sticks , tuna and egg. How about caviar, prawns, avocado, crab, and radishes? Most meats were overcooked including the fish which is hard to eat.  Not only that, the sashimi slices were very thin and not enjoyable. I felt like i was eating fish garnishes instead

3. The saving grace i would say is the tiramisu (sounds japanese but it isn't japanese) and the udon. I love the udon as the basic soup stock was right and noodles were cooked well.

4. Tempura wasn't tempura as the coating is for banana fritters. 

5. Cold dishes were great but i can buy that from any supermarket in Kuching

6. Jellies were HORRENDOUS. Please don't make them anymore, you are doing Kuching a favour.

In a nutshell, any Japanese who walks into this buffet would probably throw sake all over the restaurant , burn the place down and then proceed to do a harakiri. I'm afraid it gives a bad name to the Japanese cuisine which is full of flavour and technicalities. Unless you are rich and is willing to spend approx RM50-60++ for cold dishes and udon , be my guest .

To end positively, the restaurant and toilet is clean .

p/s: Try their western or Ramadhan buffet instead. Those are way WAY better.

Rating of Japanese Menu: 3/10
Rating of restaurant: 7/10 (service can be slow at times)

Orchid Garden Coffeehouse
Grand Margherita Hotel 
Jalan Tunku Abdul Rahman, 
P.O. Box 2362, 93100 Kuching, 
Sarawak, Malaysia.

Tel: (6082)423111 
Fax: (6082)426169
Email: contact@gmh.my

Quick Bites #6 : Matcha and Red Bean @ ZenQ

Hooray for the first dessert post ! I bet most of us Kuchingnites have been to ZenQ which is a moniker for the texture of the jellies and gelatinous treats in being very "springy and chewy". 

Typical dessert at ZenQ .

My friend decided to get the grass jelly (awesome taste by the way), sweet potato , taro and pearl jellies. I know how to make these and i find them overrated but i shall leave that to another recipe post in the upcoming future. I'll definitely come back for the grass jelly :) 

However , the highlight i wanna bring today is Matcha and red bean shaved ice. I'm a fan of green tea desserts and it's really hard to find good drinks or desserts in Kuching with matcha in them . I still dream of the shake i drank randomly at a Japanese shop which has underlying flavours of nuts, sesame, red bean intermingled with the essence of tea. ZenQ's version cannot compare to the elites but i give them a fare score of 7/10 . I like that it isn't sweet and allow the red bean to shine through. I would love to have whole adzuki red beans which is glossy from the long stew and hints of sesame seeds through the shaved ice.

Overall, it is a great place to cool down on a hot day and i would encourage all Kuchingnites to visit this place at least once .

Price Range : Rm 4-10 depending on your flavours and customization

Ground Floor, Lot 4, 
Premier 101 Commercial Centre,
Kuching, Malaysia, 93350

Quick Bites #5 (sort of) : BREAKFAST

Char Kueh

Venue : Woon Lam Cafe (behind Secret Recipe in town)
No. 189, Ground Floor, Jln Song Thian Cheok,
93100 Kuching,
Sarawak

Rating : 7.5/10

RM 4.00

Woon Lam Cafe is famous for its char kueh, kueh chap and laksa. The char kueh has a distinct crispiness that outclasses most char kueh's in Kuching. It's served sweet, salty or mixed with homemade sambal/chilli sauce. I personally prefer the salty one (as shown in the picture).

As the laksa at Woon Lam had finished selling, we decided to head to Chong Choon Cafe in town.

 Teh C Peng (medium, but it's HUGE)

Venue : Chong Choon Cafe

Rating : 8/10 (according to an average score from 4 people)

RM 4.00

Sarawak Laksa

Venue : Chong Choon Cafe
 Lot 121, Jalan Abell, Section 3, 93100, Kuching, Sarawak, 93100

Rating : 8/10

RM 4.00 (small)

RM 5.00 (special)

One of the best laksa in Kuching. Be sure to go there early if you want the special. When we arrived, they had run out of their "special" ingredient to be added in their special. Nevertheless, the small bowl was superbly yummy too.

Quick Bites #4 :Pork Porridge @ Ciak Pa Boi

"Have you Eaten? ", is the translation of this interesting biker inspired cafe, Ciak Pa Boi. It was a rainy morning and we decided to check this place out. 

Rm 6.00 Pork Porridge

Two thumbs up!
Rate 8.5/10

Out of the many stalls that was available to patronize , i decided to try the pork porridge on a whim. I wasn't having any high expectations and have never heard any recommendations about it, but i was absolutely blown away by the amazing taste every grain of rice it gives. It's truly a testament to our blog's motto where peasant food like a bowl of rice gruel can be served to a King.  The pork balls were juicy and flavorful and they were so generous with their century egg. The only downside is that i wished i could have a larger bowl for the price compared to other porridge places in town. Mark my words, this porridge rocks your socks way higher than the ones served in  Open Air market  Kuching. If you like "juicy pork balls" and creamy porridge , this is the place for you. 

Did i mentioned we were treated like Kings?

They had a dedicated umbrella guy to escort you from your car to the cafe and back FOC! Excellent service and attitude more cafes in Kuching should have . Thank you unknown stranger if you are reading this post.

Visit this amazing cafe at G/F, 521-522, S/L 1, Jln Datuk Tawi Sli, Kuching, Sarawak 93250, Malaysia

Other things you should check out are their charcoal grilled toast :) 

p/s: They have clean tissue-loaded toilets :)

In search of Perfection : Sarawak Laksa

Hello Foodies,

To get the blog rolling, what other iconic food in Kuching other than the famous Sarawak Laksa? It is not to be confused with the curry like Singaporean Laksa or the one full of ginger flower and tamarind in the Penang Laksa. NO, the sarawak laksa, is of elite class of its own and no other laksa have pulled me away from it. It is truly a laksa fir for a King. I can hear the great white maharajahs scratching at their graves for this popular local favourite.

Why Kuching ? Though you can get Sarawak Laksa from any other towns in the state or West Malaysia, it cannot compare to the real ones from the Cat City. Trust me, it taste different; from the sauce to the preparation.

What is the Sarawakian Laksa ? It is a bowl of spicy aromatic sambal curry made of different spices which has the essence of prawn and chicken stock, thickened with coconut cream, oodles of al dente rice vermicelli, topped with garnishes of egg, chicken strips, fresh prawns, microherbs and bean sprouts. Evolution of the Sarawak Laksa has introduced more garnishes like abalone, meatballs, tofu, roasted pork and duck. One thing doesn't change at all, the broth sambal paste.

The origins of the sambal paste was created by the canteen operator of St.Joseph Kuching, the birthplace of the Sarawak Laksa. I had the opportunity to see the house where the paste was made because i was friends with the creator of Sarawak Laksa. Handmilled spices and slow roasting over charcoal fire, no wonder the Sarawak Laksa taste so good because of the love that goes into it. Unfortunately many has copied their paste and last i heard, the real inventors has stopped their operations. Ever since they stopped, lots of laksa paste quality have dropped in their taste and flavours. Many swear by their favourite stalls but only one comes to mind with the same consistency throughout the years, The Golden Arch laksa . Mind you, there are two laksa stalls in this precinct but the one you have to go to is at the back corner of the cafe with the "nyonya sambal laksa paste" sign board. They truly serve the best creamy Sarawak Laksa with huge prawns.

The BEST laksa in Kuching

In Search of perfection, i decided to cook my own laksa as well. This is my recipe with a storebought Sarawak Laksa paste. Ensure that the origins of the paste is from Kuching and not other states from Malaysia as that will ensure the best flavour . For the amounts of prawns and chicken needed, 500gm of laksa paste would need roughly a kilo of Banana prawns, and 500-800gm of chicken breast. That would serve an estimate of 6-8 people

1. Boil the prawns (with shells) into a pot of water of your desired amount. Remove prawns when cooked(hint: they turn red). Overcooking would results in rubbery prawns.

2. Boil chicken (preferably breast meat) into the same pot of water. This is to saturate the broth with more flavours.

3. Deshell prawns and devein them. Shred the cooked chicken breast. Any bones and prawn shells is then placed back into the boiliing pot. Again, the juices from the shells and chicken bones will enhance the broth. Simmer for about 15 minutes. The broth should smell sweet from the natural chicken and prawn stock.

4. Remove bones and shells. Depending on the amount of water, add the laksa sambal paste to the right spicy amount. Simmer another 15 minutes.
5. Sieve the broth to remove sediments from the sambal or unwated shells/bones.
6. Return the sieved broth to boil and add coconut milk to the right colour and taste. It shouldn't be too dark red brown or too orange in colour. Season with chicken stock and salt to add more flavour. Leave it to simmer till the coconut milk "pecah lemak" or  into an oily mixture
7. Add a knob of Gula Melaka (palm sugar) to the broth. This will help to finish the tone of the soup with an underlying very slight sweet flavour which is easily mistaken for monosodium glutamate (MSG) .

MEANWHILE:
1. Blanch the bean sprouts and pre-soaked rice vermicelli  to your liking.
2. Fry and egg or two . Slice it up for presentation.
3. If you're an egg lover, boil an egg or two.
4. Chop daun ketumbar or chinese parsley (there are many types of parsley and you do not want to use italian parsley here) . Some people make not like to eat parsley, so this can be optional.
5. Slice some lime NOT lemon
6. Leftover laksa sambal as a side dish for those who wants extra spicy kick.

ASSEMBLAGE:
1. Bee hoon or Rice Vermicelli
2. Add chicken and taugeh
3. Prawns
4. Eggs
5. Parsley
6. Add spicy soup

My Assembled Sarawak Laksa . Enjoy!