Nice guys…

They’re all very nice guys at Payung Café…

Payung Cafe decor

… including Peter, the boss and Chen, his business partner/co-owner and Andy, one of the boys there, is no exception.

Well, Andy celebrated his birthday…

Andy, the birthday boy

…two days ago on Wednesday and he sent me a message asking me to drop by for some long life noodles…

Birthday egg

…our longevity noodles, the mee sua served with the traditional Foochow red wine chicken soup…

Mee sua in traditional red wine chicken soup

The mee sua was under the chicken, not visible in the photograph and boy, it really was so so so very nice! I don’t know what went into the cooking of the soup – Peter just said there were “a lot of things” and I did spot some wolfberries and red dates in it.

I told him that if he had that on their menu, I would come back again and again just for this – it was that nice and I dare say I have not had any other that is of this same standard, none that can even come close. Perhaps he could have it as their Saturday special like how their lei cha is their Friday lunch special and I hear it is doing very well.

For our drinks, we were served this…

Anjung smoothie

– what they call anjung smoothie, a concoction made out of roselle, cucumber and lime and there was this birthday cake too…

Birthday cake from Marcus

There’s no mistaking who made that – the instant I shared the photograph on Facebook, somebody commented, “I see Marcus’ cake!” Yes, he’s that famous around here and even though he has been around for such a very long time (he made my wedding cake), he is still as popular today as he was way back then.

Andy did tell me that Peter would be cooking something special for the birthday celebration and for a start, we had this papaya salad…

Payung's papaya salad

…which was a whole lot nicer than the one we tried not too long ago. That time, I thought it was just all right and I would still prefer their pomelo salad but this time around, it could give the latter a really good fight plus Peter made it extra spicy so of course, my missus loved it to bits and enjoyed it so much!

There was this beef dish with kiwi fruit…

Beef with kiwi fruit

…that we also liked. I was thinking that perhaps, I could try cooking that at home and use pineapples instead. Other that the stronger taste, it is definitely a whole lot cheaper than those kiwis – they cost a bomb here, not something I would be buying to enjoy on a regular basis!

The ladies loved the sour chicken…

Payung's sour chicken
*Archive photo*

…a variation of the traditional Cantonese sour duck but the photograph I took was a little blur so I am using this one from sometime ago when I had it for lunch.

As for me, my vote went to this new creation by Peter, chicken with daun sireh (betel leaves)…

Daun sireh chicken

I thought that was very good and I was surprised for as far as I know, those leaves were bitter – Peter said that once cooked, the bitterness would be gone.

Gosh!!! We were so full after that scrumptious dinner – in fact, we were already very full after the awesomely nice mee sua but obviously, that was just the tip of the iceberg.

Thank you so very much for inviting us, Andy and to you too, Peter for this most delightful treat to celebrate Andy’s auspicious day. Happy birthday once again, Andy – hope your day was great and may you be blessed with a truly wonderful year ahead. Cheers!!!

PAYUNG CAFE (2.284049, 111.833014) is located at No.20F, Lanang Road, Sibu, Malaysia, back to back with the multi-storey car park of the Kingwood Hotel which faces the majestic Rejang River.

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Author: suituapui

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

17 thoughts on “Nice guys…”

  1. Happy Birthday Andy.

    That sounds like a very delicious celebration with great food and great company. Chicken with daun sireh is something new to me. I only know my former neighbour’s mother used to chew daun sireh. That is the only time I see daun sireh in my life.

    Thanks, Merryn. Yes, my maternal grandma, a Melanau, and the daughters (my mum and aunties) used to chew daun sirih and buah pinang. Hardly see those things anymore except at the jungle produce market here perhaps.

  2. Peter has outdone himself with more and more delicious dishes! Marcus must be ancient since he made your wedding cake. Does he still make the cakes himself or hire workers to do it?

    Peter is so creative and we were so lucky to get to try dishes not on their regular menu.

    Yes, Marcus should be around my age or maybe, a little younger. He has a helper now, I heard. When my mum was in the medical centre, he was admitted too – had problem with his legs. I guess that was from standing too long making his cakes and I thought he would not bake and make cakes anymore but I was wrong. Like they say, you can’t keep a good man down.

  3. It indeed sounds delicious and enjoyable, Arthur! It makes a great and positive impact when the staff enjoy what they are doing and truly care about their customers.

    Indeed! I love places where they make you feel at home. Friendly people, happy faces, great PR sure make a world of difference.

  4. As expected food at Payung are always great. Since you are praising high about their mee sua, I think it is a good idea to have them on the menu, like you say maybe Saturday special.

    Happy Belated Birthday, Andy.

    Thank you.

    I sure hope Peter will consider my suggestion. I’ll be the first in line to go back for more!

  5. Everything looks so good that evening. I never liked having fruits in my dishes, i prefer fruits as fruits, shall not be used/ cooked for other things lol

    Oh? No pineapple fried rice for you then, one of my favourite Thai delights. And is tomato a fruit or a vegetable?

    1. I am okay with tomatoes being cooked in dishes, did not like pineapple being cooked too

      There are some nice pineapple dishes. In my case, I don’t like cucumber cooked. Will eat it raw or pickled.

  6. Payung cafe, a must visit cafe when go Sibu….

    That’s for sure, no doubt about that. Those who don’t don’t know what they’re missing.

  7. I have a fondness for fruit in savoury dishes. I think I’d like the beef with kiwi.

    You’re the opposite of Ken then. 😀 😀 😀 The beef with kiwi was very nice, a lovely change from the usual curries and stuff, and the meat was tender too.

  8. A nice relationship to have with a restaurant. I’m afraid I don’t patronise any one restaurant often enough to forge this kind of relationship.

    Sibu is a small place. The question is whether they are keen on fostering a close relationship or not. There are some who are not very friendly and will just pretend they do not know you including those who only have eyes for the rich and famous! As far as possible, I will not bother dropping by those places.

  9. at this point, payung is nicely drummed into my mind, and if i ever visit sibu, payung will be the first restaurant i’ll visit! 😀

    I assure you that you will not be disappointed. 😉

  10. Interesting this is the first time I saw kiwi fruit used on a savoury dish

    I think we had that served by the side once with our fried snowfish, along with rambutans. In this particular case, I was thinking kiwi is kinda mild, no match for the beef and the strong ingredients used, overshadowed so perhaps, pineapples would be much 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.

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