He came from so far away…

I don’t know what he’s doing here, the very nice, good-looking man, not all that young, and speaks Hokkien in that very pleasant way that I hear when my Penang friends speak the dialect.

Well, this is at another side of town, one that I do not venture to all that frequently. For one thing, they tell me that it comes alive only at night when all the shops and stalls there will be will be open and I don’t usually go out at night unless I really have to. Anyway, it so happened that I was there that morning and in the morning, the coffee shops would be open but the stalls would be closed except for a few here and there.  We were walking past this one (2.32825,111.855484)…

Sibu Town Cafe

…(opposite Wonderful Supermarket & Departmental Store, Ulu Sg Merah) when I saw a stall selling Hokkien mee (RM5.00)…

Sibu Town Cafe Hokkien mee

…and it was open!

Of course I just HAD to stop by and try. I don’t know of any other place in town selling this other than one restaurant where I had it twice – it tasted very good, just like the real thing – more or less like what I had here but they used our regular not-so-yellow noodles. How could it be the same if they did not use that special, bigger type of noodles? That is why I never went back again so I do not know whether it is still available there or not.

Needless to say, I was delighted to see that this guy here used the right kind of noodles…and he fried them in freshly-rendered lard, leaving the pork fat crusts behind. I am ok with lard but I am not fond of those crusts so I picked them out one by one and left them by the side. As for the taste, I would say it was nice but no, it somehow was not quite there. Ah well!!! As they say, beggars can’t be choosers – as far as I know, it is the only one there is in town and I must give due credit to the guy for the effort he put into his cooking – with all the banging of the wok and all and it did take him quite a while. Besides, he did not state KL Hokkien mee on his menu…


…so I guess he could always reserve the right to be a little different and most importantly, it was nice enough for me – I did like it, I would say this much.

When I shared the photograph of the noodles on Facebook, somebody commented that his sambal fried kway teow (RM5.00)…

Sibu Town Cafe sambal fried kway teow

…was very good and that was what my missus had. Yes, she said, it was indeed very good, just that she would love it a bit spicier. Perhaps we could put in a special request for that the next time we drop by here.

I noticed on the banner…


…hanging above the stall that he also had fried kuih lobak or fried (white) carrot cake, also known as koay khak. I ordered that…

Sibu Town Cafe fried kuih lobak

…to take home and try but I thought it was a little bit sweet, not really to my liking. My girl loves that so maybe one day, we would go there and let her sample and see whether she likes it or not. I guess I would be heading in that direction sometime and should we be around there again, I sure would not mind stopping by here to have the same or maybe try something else.

I did manage to exchange a few words with the guy and asked if he was local but he said no, he’s from Penang. Wow!!! He had come from so far away to set up his business here – I wonder why!

Author: suituapui

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

21 thoughts on “He came from so far away…”

  1. With the first dish perhaps the man did not see the need for the special noodle, if the dish was just as tasty without?

    I like spicy too and so perhaps I would have echoed your wife’s sentiments?

    That type of noodles are not available here, can’t just go to the shop and buy so unless one make one’s own, one would have to resort to a substitute – the regular local noodles. Of course, it tasted great as well…just that the texture of the noodles was not quite there, less firmer and it certainly did not look quite the same. Same also if we use spaghetti or macaroni to fry fried kway teow (flat rice noodles) – will taste great, just not quite the same.

  2. The sauce on the Hokkien Mee glistens! It’s almost calling me to fork in. 😉

    It was pretty good, not as good as the really good ones I had in KL but good enough.

  3. Maybe he used to work in Sibu or married a local girl and decided to open his food business there??

    I would prefer my carrot cake to be salty. Not sweet.

    The fried kway tiaw looks good.

    I haven’t the slightest idea. Me too! Not all that fond of his carrot cake because of that slight sweetness in the taste. Missus loved the kway teow but would like it spicier.

  4. Hockkien mee & fried kway teow looks great. I prefer salty char kuih to sweet & the above looks like salty ones. Normally sweet ones will be darker in colour considering they have added either gula apong/ sweet sauce.

    Oh? There are sweet ones? First time tasting it and no, I am not at all fond of it. Hard to find this here – not common.

  5. Walah! Your hokkien mee looks so so good.. I love mine with extra lard, I can eat a big plate! Usually when I go for tai chau, must-order are fried rice, hokkien mee, claypot tofu (with eggy starchy gravy for the kids) and some egg dish (fu-yong egg or steamed egg, for the kids too).. And oooo, I see kuey-kak too.. Here, I call it “chau lobak koh”, love mine with extra taugeh and spring onions.. Yummzzz… 😛

    We call it chai thow koi – or carrot cake. I think a lot in Kuching buy not many places selling this here. Yet to come across one that I really like. This one’s just ok, would have been nice if not for the little bit of sweetness.

  6. The koay teow does not quite look like koay teow? A lot fatter than the usual ones

    I’ve mentioned this many many times before – you have not been paying attention or you have a failing memory? That’s our kway teow here which I am not all that fond of. Prefer the West Malaysian ones – finer, smoother and translucent though there are people who prefer our local ones. To each his own, I guess.

  7. lard…got liver ka? If got liver too then would be perfect. Hmmm…not quite there ya…. Must give him feed back lo . Then will have room for improvement

    Can’t put my finger on it – not enough garlic, different type of soy sauce used, too much gravy… There’s liver in Hokkien mee? Maybe that’s the missing link?

  8. ooo, i haven’t had lunch yet, and i’m craving carbs, so your post is quite mouthwatering … sambal kuey teow and koay kak, both served steaming-hot to my table, pls 😀

    Gee! You can eat so much? I ate one there, had to order takeaway, the carrot cake.

  9. I love fried carrot cake but these ones don’t look as soft….needs a bit more soy for better caramelisation if you ask me! 😉

    Would be just nice if it did not have that hint of sweetness.

  10. So far, the fried carrot cake here, so far, i only came across one stall that has bean sprout in it, the rest that i eat before, no bean sprout…

    I can’t remember whether the ones I had in the west had bean sprouts or not. Not so bothered about it – more concerned about the taste. I had some great ones over there…though I can’t remember where now – Penang, I think.

  11. We call the carrot cake chai thow koi too. Long ago we couldn’t get it here; and another migrant taught me to get crumpets, chop into cubes and fry up like chai thow koi. It was a good substitute, though admittedly a different texture. I still do it sometimes here.

    I used steamed yam cake to do it, great substitute too. 😀

  12. oooh… the big noodles , char kway teow and carrot cake all looks good leh! Hard to find these in SG though I can still get the latter two in JB but not the fat big noodles. That one I need to go to KL to eat!

    Oh? I thought those are hard to get over here only. Hmmmm… 🙂

  13. The guy was from Penang so hopefully the noodles have that Penang taste. Maybe he married a Sibu girl like Mun mentioned. In Terengganu, we have this terminology – SMT which means Sangkut Mek Terengganu, meaning those guys from outside Terengganu got stuck (married) to Terengganu girls 😀

    I haven’t the slightest idea – did not ask…but usually, the wife would follow the hubby, no?

  14. lucky you! its a penang bloke cooking penang food…not like what we get these days in KL or Penang.

    LOL!!! So I heard. Either a Bangla or a Myanmarese, they tell me. In Singapore, it would be those PRCs. One was caught on camera cutting off the dead skin from her hand using a knife and then using it to cut the food. Yuckssss!!!!!

  15. I guess one of the reason you hardly go out at night because you sleep around 9pm, right? If not mistaken I’ve seen you wrote about this before.

    Partly, plus eyesight not so good at night and it may pose a problem when driving so unless there is a good reason to do so, I would prefer to stay in.

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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