I did mention in some of my earlier posts something that I used to enjoy in Kuching in the mid-70’s – chicken rice served with steamed chicken, char siew (barbecued pork) and siew yoke (roast pork) on top and curry gravy poured all over it. I don’t know if that Ang Lee Restaurant at Carpenter Street is still there, probably not and if it is, I don’t know if this specialty of theirs is still available or not.
A friend of mine opened a stall somewhere around 3rd Mile in Kuching and he had this variation…
*Friend’s photo on Facebook*
…of what I had been craving for all this while but I don’t think he is still running the business anymore. I did hear that there is a place at Sekama that seems very popular for this but I have never tried it so I am in no position to say if theirs is any good or not.
I wonder what cuisine that is, which Chinese dialect it belongs to and for all I know, there isn’t any place here serving that. I did think of coming out with my own once but there was a last minute change of plans.
Well, it so happened that we dropped by that same place for brunch last Sunday morning and the ladies were not interested in having anything from the chicken rice stall.
My missus had the mee mamak…
…from the chu char place at the back with a special request for it to be extra spicy and she said it was good.
My girl ordered their wat tan hor…
…which I thought had a very nice wok hei fragrance – I could smell it when it was served! She did not seem to enjoy it very much though and she did say that it paled in comparison to the one we had here.
Left to my own devices, I ordered this plate of chicken rice with steamed chicken, drumstick and a bit of char siew and I could not resist adding one lor nui (stewed egg) as well…
…and I also asked for their curry gravy…
…but what I was served in the end had two pieces of chicken in it, RM9.00 altogether.
The curry was not bad, kind of sweet and not quite like the curry I am more familiar with. I would probably be quite right if I were to say that if you go for the curry at one of those Chinese chap fan (mixed/economy rice) here, it would taste something like this one.
I poured the curry gravy over everything in my plate…
…and ate.
Boy!!! That was good and it sure brought back pleasant memories of the good ol’ days when I used to enjoy that so much at that restaurant in Kuching. After all, as they say, beggars can’t be choosers but frankly, I sure wouldn’t mind going back for this again sometime…soon.
CHOPSTICKS CHICKEN & RICEΒ (2.312434, 111.845917) is located in the Delta Mall, Jalan Pedada area of shops, facing the church along Lorong Taman Seduan 8, off Jalan Gambir.
...STILL CRAZY AFTER ALL THESE YEARS! 
It does bring back memories when having such comfort food. Haha. Yes. I used to like the one in Sekama. They still enjoy brisk business. Many many years ago there was one good one in Palm road but now taken over by the daughter. Not so nice anymore.
Many places here selling curry and lo bak rice but not all are good.
Next time I go Kuching I would definitely want to try the one at Sekama. Sad that so very often, when the younger ones take over the business, everything goes downhill. π¦
Mee mamak & wan tan hor looks pretty good & decent. I don’t mind my chix rice drown with lor tng but not curry gravy. I prefer the curry gravy to be served separately like yours.
You would be from my time so I thought you would be familiar with this way of having chicken rice and everything else with curry gravy. I guess they did not have it at those places you would frequent or you never bothered to take note since this does not tickle your fancy.
I have no idea where we were, but when I was a kid, my dad would take me to a stall that was run but a husband and wife and they had a daughter helping them. It was chicken, char siew, fried egg, and green beans and all slathered with their amazing curry gravy….OMG, I wanted it every day! I have not found it since and I have been craving it since.
Yes, obviously you had your share of that and you do know what I’m talking about. Ask your mum and dad if they know of a good place now.
In the mid-70’s, I would go for the one at Ang Lee, Carpenter Street – not the first block behind the post office. I think Wah Tat Bank was there…and Sarawak Steamship was at the other end of the block – if I’m not wrong, I think Rose Iwanaga used to work there, the singer in your dad’s band or was it somebody else? Ang Lee was in the next block, 2nd shop, I think…and Kwang Hua Bookstore was somewhere around there and Lau Eya Keng is right across the road. I remember it all so well.
Your sweet curry reminds me of the Hainanese curry rice, served with crumbed pork chops. I don’t know if you know what I mean. I used to enjoy that, but don’t see it around any more.
I’m not sure if this is Hainanese as well. Definitely can’t find it here in Sibu, all Foochows around here.
oh, this was the curry gravy chicken rice that you mentioned! sounds like a delicious recipe – would definitely like to order a plate – not sure where to find in KL either π
As far as I know, they only sell it like this in Kuching…and for me, it goes back to the mid-70’s. The memory of it kept haunting me – usually, no curry at all the chicken rice and roast meat places and now that we have one here, finally, I can do-it-myself. π π π
Arthur, you sure know how to make your food look good and salivating. After pouring the curry on top of your rice, it looks so heavenly good.
Yes, it was really good. Seems this way of serving chicken rice & roast meat is popular only in Kuching, dunno if it is found elsewhere, certainly not here.
Ooh, we just had both char siew and roast pork today!
Yum yummmm!!! Char siew’s nicer over at your side, roast pork here is pretty good at some places.