Just one more…

Well, it was more than just one actually…that day when my KL friends were going to fly home. We stopped here to buy the best coffee – I persuaded them to take some home last year on their previous trip and the fact that they would want some more this time around, a lot more, is testament to the fact as to how good it is. Then, we dropped by here to buy the kompia…and also here to try the tee piang before they left – needless to say, they loved it!

After all those stops along the way, we went to this place for lunchย and of course, I ordered their stewed pork…

SP with M

…with mantao (steamed buns) and also this Foochow-style tofu soup…


– another local specialty that I grew up eating, cooked with canned oysters. The one here was good but I would not say that it came close to the real thing which would have more tofu so there would be a stronger taste of it complemented with the sweetness and fragrance of the canned oysters – I could hardly see any in what we had that day as well (Somebody did tell me that they’re getting mighty expensive these days!) so much so that it came across like sharks’ fins soup minus the offensive stuff.

I ordered the very nice creamy butter prawn balls as well…


I don’t know if they have that in the peninsula as most of the time, I would see people blogging about the dry version and they certainly do it pretty well at this place…and of course, they just had to have some midin (wild jungle fern) fried with belacan (dried prawn paste)…


…before leaving town – they can’t get this anywhere in the peninsula.ย Together with the rice and drinks, the total came up to over RM60 for four persons…and right after lunch, I drove them to the airport to catch their flight home,

Well, somebody asked me to try the stuff they brought me and tell him or her what I thought of them. The beef stew was very nice but it was more like a very thick version of the beef soup that we would usually get with our beef noodles – nothing like the western-style beef stew with carrots and potatoes and what not in brown gravy. As for the Chinese yellow rice wine chicken, I had that with mee sua (string/thread noodles) and egg…


…and yes, it was very good – intoxicating and very generous with the thinly-sliced strips of ginger…and sweet! Of course, I prefer our own with the traditional Foochow red wine…and this came nowhere near my cincaluk (fermented shrimps) and tuak (traditional Dayak ethnic rice wine) chicken. I am pretty sure that did not come cheap though – like what I had once at Jalan Alor in KLย and I thought that one wasn’t even nice.

Thank you, my friends, for coming over….for the stuff you went through all that trouble to get and bring over and the treats and everything. I do hope you had a pleasant and delightful stay and we look forward to having you here again soon.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

19 thoughts on “Just one more…”

  1. You made me go hungry with these food photographs, yummy! I love stewed pork with mantou. The butter prawns look good too!

    I love it too…but it has been a long time since I had that – must control, everything in moderation. My KL friend loves it too, and pork leg as well, and it seems that the missus would control him. Hehehehehe!!!!

    1. I didn’t get to try pork leg in Sibu… Sob! Never mind, next time!

      The very popular Philippine pork leg? Come, book your zero fare tickets midnight tonight! ๐Ÿ˜‰

  2. Hai,good morning. Am early today. Price reasonable. Love them all except the stewed pork. Looks so fatty but I like the gravy to go with the rice.

    I read somewhere that pork fat/lard is not as bad than margarine? Whatever it is, everything in moderation – once in a long while and it will be fine. People go for the roast pork every day with their char siew rice – that’s exactly the same, don’t you think? Why are you up so early? It’s the weekend…

  3. ooo, so much cholesterol goodness in this posts, from the wobbly stewed pork to the butter prawns and the eggs. i want! ๐Ÿ˜€

    Planning to hop over soon? You can feast on these and more. Come, come, bring your friends too… ๐Ÿ˜‰

  4. Arthur, we also thank you very much for your generous & kind hospitality during our stay, for taking the trouble to bring us around & for the goodies that we brought back home to KL. Words cannot describe our gratitude!

    Most welcome, I also had a great time introducing you two to the best in town. Do come again, would love to have you here anytime.

  5. Stewed pork…that’s what I am craving now. Payung chicken? Gonna read that up. Sounds interesting.

    So very nice…but of course, must not have that to often…for obvious reasons. Hehehehehe!!!!

  6. Just to say Hi to you, Arthur. Your best photography skills have made all food tasted heavenly. My stomach will be drumming regardless what time I read your post.

    Hi! Long time no see. Have a great weekend – it’s a long one! ๐Ÿ™‚

  7. The stewed pork is tung po yuk in cantonese..i heard that
    the fats can still shiver when it is served….. That is the best part of it…. ๐Ÿ™‚

    We had this the last time you all were in Sibu…over a year ago!

  8. I have never tried wild jungle fern before but I notice that you always order this vegetable dish in such eateries. Nice huh?

    Your mee sua looks good too! ๐Ÿ˜€

    VERY nice. Let’s say it’s an extremely thin version of the asparagus – that kind of crunchy texture. Mee sua? Nothing compared to my cincaluk tuak chicken soup mee sua.

  9. Tofu Soup! Haven’t had that in ages! Might have to try it since this week I am doing mostly liquids and among them pureed soups! – of course I would omit the fish base but I will have to come up with something and try and post it!

    Good luck! ๐Ÿ˜‰

  10. Didn’t managed to drop by here. But I managed to eat lots of home-cooked, local dishes, like durian flowers, midin (I had it almost everyday during my stay), and other type of fiddlehead fern, not paku, but looks like paku except they are very hairy. Need to get rid of the white hair before cooking.

    You managed to get to eat durian flowers!!!! Lucky you! You know people who have a tree or what? Not easy trying to get hold of some at the market. ๐Ÿ˜ฆ Ya…I quite like the hairy ones too, slightly bitter but nice also. We hardly ever cook those though, missus not crazy about those.

    1. My grandpa got a tree or two. But they said it didn’t flower much this round. I ‘ordered’ the durian flowers weeks before I went home, as Mum said by the time I got home, there would be not fresh durian flowers available … hahaha.

      Clever you! I managed to buy once from the market…no more. Maybe not that many this year.

  11. Ming Mei Shi, missed midin and sea cucumber soup.

    Yellow rice wine, i think i still prefer our foochow red wine. Theirs are sweet, i like ours one. That is why on my confinement, all my wine was “import” from Sarawak, nothing from here.

    Yes, soooo sweet – not used to it…and just a few sips, already giddy. Ours definitely nicer.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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