Last Saturday, I asked my girl if she would like to go out for lunch and she said that the last time we were here, she saw some noodle dishes on the menu that she would love to try.

I thought they had some special unique ethnic/Dayak-style noodle dishes but in the end, it turned out that my girl had this tomato kway teow (RM10.00)…

…while the mum had the mee goreng basah, fried noodles with sauce (RM9.00)…

…both quintessentially Chinese dishes. Thankfully, they were very nice but of course, there are others that are just as nice or even nicer at around half the prices elsewhere!

We liked this babi tunu, barbecued pork (RM16.00)…

…a lot the last time we were here so we ordered that again to share and yes, it was good. I loved the pickled carrot and cucumber slices by the side a lot – one of these days, I shall try to make my own!

I ordered their tempoyak (fermented durian) goreng ikan bilis (fried with dried anchovies) rice (RM9.00)…

…and as it was served, I caught a whiff of the tempoyak and the fragrance swept me off my feet. Gee! This is going to be good, I thought.

However, the excitement was short-lived because the tempoyak was sour! If I am not wrong, according to the old folks, there are a lot of pantangs (taboos) involved in the making of tempoyak or tuak (the ethnic rice wine) and even our traditional Foochow red wine like when a girl is menstruating, she is not supposed to be making the wine as it will turn sour.

I just ate as much of it…

…with the rice but in all honesty, I did not really enjoy it. It was a far cry from the one here

– I could eat two plates of rice with that and still ask for more, believe you me!!!

I also ordered a vegetable dish, this kasam ensabi buah kepayang (RM18.00)…

their preserved salted mustard green with what is also called buah keluak (pangium edule). I did not take note of the price in the menu, otherwise I would not have ordered that and the worse thing was it turned out to be EXTREMELY sour, everything in that plate. I just tried a bit and left the rest behind, untouched.

I enjoyed the one at this coffee shop

…a lot – theirs was so very nice and for RM5.00, I would get enough for two meals, lunch and dinner! In fact, I would say that their vegetable dishes would win hands down…anytime!

Only my girl had a drink, their honey lemongrass (RM4.50) and the total came up to a whooping RM66.20). With that kind of money, we can go for something a lot more delightful, scrumptious and substantial, not just some noodles dishes mostly, elsewhere. Truth be told, after that disappointing experience, you can be sure that it is not at all likely that we shall be back here again, not for a long while.

MAK BORNEO (2.301301, 111.843548) is located at No, 21, Ground Floor in the block of shops behind Nam Heong Ipoh/Kim Hock Premier Food Court, Lorong 4D, off Jalan Dr Wong Soon Kai (formerly Jalan Pedada).

Author: suituapui

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

11 thoughts on “Disappointing…”

  1. Disappointing meals are so frustrating. Especially when they are pricey!

    Indeed…and I am amazed that there are customers around, both times I went there. Maybe it was just me that it was not to my fancy, I wouldn’t know…or others had not been to the old place, couldn’t compare.

  2. I am a great fan of durian but a big NO when made into tempoyak. The barbecued pork really looks good. I would love the 2 Chinese dishes. Yes, the pantangs are true. Heard of that too especially menstruating girls and pregnant woman.

    You have never tried Payung’s tempoyak so you do not know that theirs was not actually tempoyak – not fermented so none of the fermented taste and smell (kim chi lovers will tell you that is good for health).
    Theirs was fresh durian cooked with ikan bilis, chili and whatever else, sweet and so so so delicious – so nice that I kept buying to enjoy at home till they ran out. No more available now.
    My missus insists that those old wives’ tales are not true – important to keep VERY clean, she said, so will not turn sour.
    If you look at my previous post, the barbecued pork looked so much nicer that first time we had it – the way it was cut was different, the colour too! Thankfully, it was still all right, nice.

  3. Could it be that the tempoyak is over fermented, hence became too sour? I haven’t had it in a long time. That babi tunu sure looks good. I have heard of that pantang too. I wonder how true it is.

    My missus will tell you those are just old wives’ tales, not true. I wouldn’t know, never tried! LOL!!!
    As for the tempoyak, I wouldn’t know why it was so so so sour. Not “clean” perhaps – my missus says everything must be clean, the utensils and so on and it will not turn sour. Another thing is the quality of the durian used – if you use the best durian, you will get the best tempoyak. I don’t think this is the case with the tempoyak here.

  4. from all those photos, i’d say the bbq is the most appetising and it is indeed the best among them, am I right? 🙂

    Yes, it was the best but if you look at the photo of that same dish we had on your previous visit, it looked nicer then plus the way they cut the meat was different. There is obviously a need for some quality control.

  5. Disappointing food will spoil our day. Yes to fresh durian but no to tempoyak for me. Babi tunu or barbecued pork looks nice but I can see a lot of fat. Lol!

    I love tempoyak, GOOD tempoyak, that is. Great for cooking prawns – the Malays love to cook patin with it but I am not fond of that fish.
    We would make our own when there were a lot of durians and we had good ones given to us by friends and family. We never buy those sold at the market, dunno how good or how lousy those are. The not so good ones are not worth the trouble of eating.
    I’m not into pork fat even though my missus will insist on buying pork belly most of the time – she says the meat is nicer…but if you read this article, it may change your mind about not wanting to eat it…


  6. We don’t have tomato kway teow in Johore.
    No babi tunu or kasam ensabi either.
    So many things I haven’t tried before from Sarawak.

    Wonton mee in Singapore is kinda like tomato based, not like our regular dark soya sauce in Johore.
    Is your wonton mee like Singaporean or like ours Johorean?
    I don’t really like Singapore wonton mee, but their Hokkien mee is good.
    It’s very different to the super dark one we have in Johore.

    1. We do not have wanton mee here – our kampua mee is not the same, dry, no sauces.
      I love Singapore Hokkien prawn mee – the fried one, wrapped in opeh leaf.
      I think many here have not tried this ethnic Dayak cuisine either – many may not even like it, different taste
      like how many into Chinese dishes are not fond of some of those Malay favourites.

  7. Ohh interesting story about that tempoyak, never heard of that story before but I am sure there are more similar stories with regards to ethnic foods

  8. I remember that tomato sauce from travels a while back to Kuching.

    Yes, this is more a Kuching dish but slowly gaining popularity here. Not all can do it well though – must know where to go. Some, the sauce is just like ketchup straight from the bottle.

  9. The price for kway teow and mee goreng really expensive.

    VERY!!! Some places here, for a few dollars more, you can have tapah fish fillet or freshwater big head prawns. Never again!!!

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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