This place (2.307544, 111.820744)…

Sara Cafe Sibu

…in the vicinity of Simpang Tiga, Sibu is walking distance from my parents’ house, some 100-200 metres away and even though it has been around for quite a while now and we virtually drive past every day on our way home after visiting my parents, for no apparent reason, we never stopped by to check the place out.

They certainly have a lot of things on their menu…

What's available

– you can check their Facebook page for a glimpse of some of those that they have in store…and these western delights…

Western menu

…are available any time of day – most places serve these in the evenings – right up to when they close at around 5 or 6.00 p.m.

The coffee here was really very good…

Sara Cafe kopi o peng

…a far cry and a lovely change from the ones at most of the Malay eateries where it is mostly extremely sweet with hardly any coffee fragrance.

I had their nasi lemak special (RM5.50)…

Sara Cafe nasi lemak special

…but all I got over and above the usual…

Sambal, peanuts and salted fish

…one would expect when ordering this was this fried chicken wing…

Fried chicken wing

…which certainly looked kind of small compared to those elsewhere. The rice was nothing great despite the nice tint of green because it was not lemak but of course, when eaten with the sambal and everything else including the somewhat over-fried egg…

Fried egg

…I thought it was all right but the one I had here was much nicer and costs 50 sen less.

My missus had their ayam penyet (RM7.00)…

Sara Cafe ayam penyet

…and yes, she did enjoy it and they even gave a few pieces of tempeh

Ulam & tempeh

…by the side but what won her over was the very nice and spicy sambal


She loved that!

Well, considering the convenience of its location, we may drop by time and time again to try whatever else they have on their menu.

Author: suituapui

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

15 thoughts on “Sara…”

  1. Not only is the egg over fried, so is the nuts. Looks like “chau tar” (burnt) but that piece of salted fish looks good.

    So little, very the kiam siap. 😦

  2. Looks normal to me, but it’s been a while since I last had nasi lemak, here the nasi lemak is quite expensive…

    Is it? I thought those RM1 wrapped in banana leaf packets are sold all over. My main concern when having nasi lemak is the rice – I would want to taste the rich santan (coconut milk) – otherwise, I would rather have plain rice. Why call it nasi lemak when it is not lemak?

  3. I feel heavy today just looking at all of that fried food. I bet it tastes good though.

    That was brunch. We would usually eat something mid-morning for breakfast and come noon, we would skip lunch, nothing more till dinner. I wonder how people can have nasi lemak – known to be a typical Malaysian breakfast and still can eat lunch Maybe they’re talking about those cheap little packets sold at the stalls..

  4. Pity, it’s a mixed bag of location, good coffee, sambal and handful of other disappointments.

    Yes, coffee was good and so was my missus’ ayam penyet rice – two out of three ain’t bad. The nasi lemak, I have had nicer ones elsewhere.

  5. I will love the sambal…

    Oh? So you’re like my missus. Anything not hot and spicy, she’ll say not nice.

  6. For RM5.50, it is like that.. a small chicken wing… over here in Johor, it is RM10.90 in Tea Garden with a drumstick.. πŸ™‚ Your wife’s choice is more worth the money..

    That is cheap for all those earning SGD. Indeed, my wife’s one is more value for money – a lot nicer and one whole chicken thigh…for just RM1.50 more.

  7. Ooo I’m surprised you didn’t name this post Sara Smile, after the Hall & Oates classic πŸ˜‰

    I wonder if Sara would still be smiling if she reads what I’ve said about her nasi lemak. Hehehehehehe!!!! Dunno the Hall and Oates’, just Fleetwood Mac’s….without the smile.

  8. The rice is green. They use pandan extract?

    I guess so, not difficult…just pound or blend the leaves and squeeze for the extract or juice, would give the colour. Usually, I would just cook the leaves with the rice for the fragrance, no need for the colour.

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

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