Porridge, also known as congee, juk (粥) in Cantonese or okayu (お粥) in Japanese, is an Asian comfort food found throughout East Asian cuisine made from boiled rice and water.
•
The porridge here is cooked with miso, salmon, crab meat, pumpkin, shimeji mushroom, togarashi and micro greens. The miso added a nice subtle umami flavour to the dish, with highlights of briny sweetness from the crabmeat and floral sweetness from the pumpkin. The fresh salmon added a nice texture as it cooks oh so slightly in the warmth of the porridge. Mushroom for texture and togarashi for spice, all in, just nice.
•
💵 RM36.00 / portion
💫 5 / 5
#️⃣ #FoodForThought #Birch #BirchKL
#JapaneseMisoPorridge #MisoPorridge #Porridge #SeafoodPorridge #Juk #Okayu
#粥 #味噌 #味噌粥 #お粥
#Burpple #BurppleKL
🍽 #JapaneseCuisine #JapaneseFood #StreetFood
📷 #Foodstagram #Gastronogram
📍#DCMall #Bangsar #Malaysia

Tom Yum is a traditional Thai soup dish, made from a clear (tom yam nam sai ต้มยำน้ำใส) or creamy broth (tom yam nam khon ต้มยำน้ำข้น), consisting of hot and spicy flavours. The soup’s main ingredients are made with lemongrass, chilli, galangal, kaffir lime leaves and fish sauce, and is usually filled with seafood such as prawns, squid, fish, chicken and mushrooms.
•
The Tom Yum WoW Super is made with MAMA instant noodles, and is served in a creamy tom yum soup. The dish is served with their signature Streat fried chicken wings, crispy golden fried fish, crab sticks, home made meat balls, premium lobster balls, lettuce, herbs and 2 soft boiled eggs. The chicken wings were really crunchy and cooked Isan style, which were full of flavour and spice. The fried fish was also extra crispy in its batter, melting into the soup as crunchy starch. The home made chicken balls were excellent and ridiculously bouncy. Overall, a really good sharing dish, you definitely will not be able to finish this on your own so take a friend along.
•
💵 RM42.90 / portion (serves 2-3)
💫 5 / 5
#️⃣ #FoodForThought #StreatThai
#TomYumWoW #TomYum #MAMA #LokChinGai #StreatThaiChickenWings #GaiTod #PlaTod
#ต้มยำ #ต้มยำน้ำใส #ต้มยำกะทิ
#Burpple #BurppleKL
🍽 #ThaiCuisine #IsanCuisine #ThaiFood #IsanFood #StreetFood
📷 #Foodstagram #Gastronogram
📍#JayaOne #PetalingJaya #Selangor #Malaysia

Katsugyu (カツ牛) is a common type of katsu, where the beef is deep fried for 30 seconds, battered with panko breadcrumbs and served with a cabbage salad.
•
The katsugyu here is plated as roast beef, which is a bit of a misnomer as it's preparation method is not by roasting at all. The katsugyu is served medium rare, but with the option of a hot lava stone, which you can further sear the meat for that extra umami, or if not, can be had with a sprinkle of Himalayan pink salt and wasabi to taste it in all its originality. Panko crispy on the outside and juicy tender on the inside, this dish really hits the spot.
•
💵 RM40.00 / portion
💫 5 / 5
#️⃣ #FoodForThought #Tabetomo #TabetomoKL #たべとも
#KatsuGyu #Katsu #Gyu #RoastBeef #Kushiyaki
#カツ牛 #カツ #ギュ #牛肉 #ロスートビーフ #日本料理 #和食 #串焼き屋
#Burpple #BurppleKL
🍽 #JapaneseCuisine #JapaneseFood
📷 #Foodstagram #Gastronogram
📍#Bangsar #KualaLumpur #Malaysia

Cendol is a Malaysian desert made from shaven ice, served with red bean and cendol which is made from rice flour jelly. This dessert is usually served in coconut milk and drizzled with gula Melaka, a type of brown palm sugar .
•
The cendol in Sarawak is generally served with gula Apong instead a gula Melaka, both are types of brown palm sugar, but coming from different strains of palm. The cendol at Cendol Mami was served with thick strips of cendol, durian flesh and sticky rice, which gave the dish a very interesting texture. The gula apong also had a distinctive caramel flaovur to it, but with less natural sourness. This dessert is actually quite worth the trek and is highly recommended.
•
💵 RM5.80 / portion
💫 5 / 5
#️⃣ #FoodForThought #CendolMami
#DurianCendol #CendolPulut #Cendol #CendolDurian #CendolGulaApong
#Burpple #BurppleKCH
🇲🇾 #MalaysiaDay
🍽 #SarawakianCuisine #MalaysianCuisine #MalayCuisine #SarawakianFood #MalaysianFood #MalayFood #StreetFood
📷 #Foodstagram #Gastronogram
📍#Kuching #Sarawak #Malaysia
👣 #FoodForThoughtInKuching #FoodForThoughtCendol

Cha Kueh is a Sarawakian chinese fried rice cake dish made from thick slabs of shredded daikon and rice starch. These rice cakes are fried with preserved radish, soy sauce and eggs. This dish is also known as chai tow kway, and char kway kak amongst the Hokkien speaking diaspora.
•
The cha kueh here had a nice heaviness to it, where you can tell that the cooks have been very liberal with the use of daikon, compared to some places where its mainly rice starch. The preserved radish gives it its distinct burst of umami, and the rice cakes are fried with a nice smoky char. Did not expect this dish to turn out that tasty.
•
💵 RM4.00 / portion
💫 5 / 5
#️⃣ #FoodForThought #LimKeeChaKueh #SongKhengHaiGrounds
#ChaKueh #ChaiTowKway #CharKwayKak
#Burpple #BurppleKCH
🍽 #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
🇲🇾 #MalaysiaDay
📷 #Foodstagram #Gastronogram
📍#Kuching #Sarawak #Malaysia
👣 #FoodForThoughtInKuching #FoodForThoughtChaKueh

Sarawak laksa is a Sarawakian noodle dish consisting of bee hoon (rice vermicelli) served in a sambal coconut broth made with tamarind, lemongrass, galangal, served with shredded chicken, prawns, beansprouts, shredded omelette, with a side of sambal and lime.
•
The Pullman Hotel in Kuching actually serves quite a decent Sarawak Laksa. The noodles served here were very fine rice vermicelli, which soaked up the broth well. As you’re paying for the ingredients, it is reflected in the ample portions of prawns, chicken and egg. The broth however, was a little too sambal heavy which overpowered the flavours just a bit, but still good nonetheless. Would have again.
•
💵 RM28.00 / portion
💫 5 / 5
#️⃣ #FoodForThought #PullmanHotelKuchingSignatureSarawakLaksa #PullmanHotel
#SarawakLaksa #LaksaSarawak #MalaySarawakLaksa #ChineseSarawakLaksa
#Burpple #BurppleKCH
🍽 #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
🇲🇾 #MalaysiaDay
📷 #Foodstagram #Gastronogram
📍#Kuching #Sarawak #Malaysia
👣 #FoodForThoughtInKuching #FoodForThoughtSarawakLaksa

Kolo mee (干捞面) is a type of Sarawakian chinese origin noodle dish made from springy egg noodles tossed in a vinegar and lard sauce. The Malay community has adapted this dish to a halal version known as Mee Sapi or Mee Kolok. This version uses the drippings from beef instead, and is usually served with a side of soup.
•
The mee kolok at Haji Salleh had a strong beef broth flavour, layered with beansprouts and thin strips of beef. The noodle itself was springy and had a nice almost crunchy bite to it. When mixed well, this dish is fragrant and flavourful. A must try.
•
💵 RM6.50 / portion
💫 5 / 5
#️⃣ #FoodForThought #MeeSapiHajiSalleh #HajiSalleh
#MeeSapi #MeeKolok #KoloMee
#Burpple #BurppleKCH
🍽 #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #HalalFood #StreetFood
🇲🇾 #MalaysiaDay
📷 #Foodstagram #Gastronogram
📍#Kuching #Sarawak #Malaysia
👣 #FoodForThoughtInKuching #FoodForThoughtKoloMee

Belacan bee hoon is a type of Sarawakian noodle dish that comes from an amalgamation of Chinese and Malay cultures. The medium to thick rice vermicelli noodle is served in a thick gravy made from belacan (fermented shrimp), shallots, tamarind paste, and gula Apong, a type of palm brown sugar, served with shredded cucumber, beansprouts, cuttlefish and century egg, topped off with a sweetened chilli sauce.
•
The belacan bihun here had quite a strong flavour in its gravy, and is seen in more typical Malay Sarawakian food. The gravy had a strong belacan and tamarind flavour, which is a more pronounced sweet and sour. The noodles used were medium thick. The chilli used to top it off was a little sweeter, but added a nice dimension to the dish. It is one of the better ones you can find, so definitely many reasons to visit Mom’s Laksa kopitiam when you have the chance. Fun fact: century egg is known as telur padi in Sarawak.
•
💵 RM8.00 / portion
💫 4 / 5
#️⃣ #FoodForThought #MomsBelacanBihun #MomsLaksaKopitiam
#BelacanBeehoon #BelacanBihun #BihunBelacan
#Burpple #BurppleKCH
🍽 #SarawakianCuisine #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #SarawakianFood #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
🇲🇾 #MalaysiaDay
📷 #Foodstagram #Gastronogram
📍#Kuching #Sarawak #Malaysia
👣 #FoodForThoughtInKuching #FoodForThoughtBelacanBeeHoon

Sarawak laksa is a Sarawakian noodle dish consisting of bee hoon (rice vermicelli) served in a sambal coconut broth made with tamarind, lemongrass, galangal, served with shredded chicken, prawns, beansprouts, shredded omelette, with a side of sambal and lime.
•
The sarawak laksa here is one of the more balanced ones you will find. The laksa broth is intense with the right amount of lemak (coconut gravy), ample and chunky shredded omeltte and very tender chicken strips with fresh prawns. The rice vermicelli was also the right size and texture, with a medium thickness to it. You can see why Anthony Bourdain has recommended this particular stall as one of the best street foods in the world. This place is very popular so do try to go before 9 am to ensure you get served.
•
💵 RM8.00 / portion
💫 5 / 5
#️⃣ #FoodForThought #ChoonHuiSarawakLaksa #ChoonHuiCafe #ChoonHuiCafeSarawakLaksa
#SarawakLaksa #LaksaSarawak #MalaySarawakLaksa #ChineseSarawakLaksa
#Burpple #BurppleKCH
🍽 #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
🇲🇾 #MalaysiaDay
📷 #Foodstagram #Gastronogram
📍#Kuching #Sarawak #Malaysia
👣 #FoodForThoughtInKuching #FoodForThoughtSarawakLaksa

Kolo mee (干捞面) is a type of Sarawakian chinese origin noodle dish made from springy egg noodles tossed in a vinegar and lard sauce. This simple dish is usually served with minced pork and lean char siu.
•
The kolo mee at Sin Lian Shin is served with springy noodles, topped with minced pork and lean char siu. The speciality here is for the noodle to be requested to be ‘pang ang’, which means ‘add red’, a reference to the char siu sauce added. This gives the noodle not just the umami flavours from the lard, but the sweet savouryness of the char siu as well. The char siu also somehow still managed to be tender and not overtly dry, which was a good touch.
•
💵 RM8.00 / portion
💫 5 / 5
#️⃣ #FoodForThought #SinLianShinKoloMee #PangAngKoloMee #SinLianShin
#KoloMee #PangAngKoloMee #干捞面
#Burpple #BurppleKCH
🍽 #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
🇲🇾 #MalaysiaDay
📷 #Foodstagram #Gastronogram
📍#Kuching #Sarawak #Malaysia
👣 #FoodForThoughtInKuching #FoodForThoughtKoloMee

Belacan bee hoon is a type of Sarawakian noodle dish that comes from an amalgamation of Chinese and Malay cultures. The medium to thick rice vermicelli noodle is served in a thick gravy made from belacan (fermented shrimp), shallots, tamarind paste, and gula Apong, a type of palm brown sugar, served with shredded cucumber, beansprouts, cuttlefish and century egg, topped off with a sweetened chilli sauce.
•
The belacan bihun had quite a pronounced belacan gravy (as they usually would), with the medium thick rice vermicelli soaking up all the flavours. The broth here had a less pronounced tamarind flavour, and would be considered quite light for the preparation of this dish.
•
💵 RM5.00 / portion
💫 3 / 5
#️⃣ #FoodForThought #BelacanBeeHoon #Stall4 #SongKhengHai
#BelacanBeehoon #BelacanBihun #BihunBelacan
#Burpple #BurppleKCH
🍽 #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
🇲🇾 #MalaysiaDay
📷 #Foodstagram #Gastronogram
📍#Kuching #Sarawak #Malaysia
👣 #FoodForThoughtInKuching #FoodForThoughtBelacanBeeHoon

Sarawak laksa is a Sarawakian noodle dish consisting of bee hoon (rice vermicelli) served in a sambal coconut broth made with tamarind, lemongrass, galangal, served with shredded chicken, prawns, beansprouts, shredded omelette, with a side of sambal and lime.
•
The Sarawak Laksa here has a broth that is thick and creamy, served with ample shredded chicken, chunks of omelette and prawns with the shell still half on. You can taste the intense prawn oil, but what really brought it home was the flavourful broth itself. This type of Sarawak laksa is more commonly prepared by the Malay community. For a chain cafe, you would not expect Mom’s Laksa to be one of the best laksa you will find in Kuching. •
💵 RM8.00 / portion
💫 5 / 5
#️⃣ #FoodForThought #MomsLaksa #MomsLaksaKopitiam
#SarawakLaksa #LaksaSarawak #MalaySarawakLaksa
#Burpple #BurppleKCH
🍽 #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
🇲🇾 #MalaysiaDay
📷 #Foodstagram #Gastronogram
📍#Kuching #Sarawak #Malaysia
👣 #FoodForThoughtInKuching #FoodForThoughtSarawakLaksa