Song Kheng Hai Ground Food and Recreation Centre

After trying all the foods in the hawker centre, head over to Mao Zhong drink stall and order their signature drink for only RM1.80 (small).

Yes this is not something you can find it Singapore (I believe). It’s literally a bee hoon soup with balacan sauce and cuttlefish. RM5

The first food I have in Kuching was started with this local favourite snack, the gong pia which basically bun with pork filling inside. This stall named Rihga located at the centre of the food court and they also sell rojak. RM1.30

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.
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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.
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💵 RM4.00 / portion
💫 5 / 5
#️⃣ #FoodForThought #LimKeeChaKueh #SongKhengHaiGrounds
#ChaKueh #ChaiTowKway #CharKwayKak
#Burpple #BurppleKCH
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👣 #FoodForThoughtInKuching #FoodForThoughtChaKueh

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.
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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.
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💵 RM5.00 / portion
💫 3 / 5
#️⃣ #FoodForThought #BelacanBeeHoon #Stall4 #SongKhengHai
#BelacanBeehoon #BelacanBihun #BihunBelacan
#Burpple #BurppleKCH
🍽 #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
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📍#Kuching #Sarawak #Malaysia
👣 #FoodForThoughtInKuching #FoodForThoughtBelacanBeeHoon

elacan 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.
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The belacan bihun here has a stronger broth, and the tamarind taste came though quite well. The use of actual duck egg for the century egg added a nice umami creaminess to the dish, which complemented the belacan broth. Give it a good mix before eating for a wholesome experience.
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💵 RM5.00 / portion
💫 4 / 5
#️⃣ #FoodForThought #BelacanBeeHoon #Stall26 #SongKhengHai
#BelacanBeehoon #BelacanBihun #BihunBelacan
#Burpple #BurppleKCH
🍽 #MalaysianCuisine #MalayCuisine #MalaysianChineseCuisine #MalaysianFood #MalayFood #MalaysianChineseFood #StreetFood
🇲🇾 #MalaysiaDay
📷 #Foodstagram #Gastronogram
📍#Kuching #Sarawak #Malaysia
👣 #FoodForThoughtInKuching #FoodForThoughtBelacanBeeHoon