I have heard so many good reviews about this Osome Wood Fired Pizza located at 4th Mile, Jalan Datuk Tawi Sli, Kuching and so I just need to check out this restaurant and find out if it is as good as what has been the talk of town.
This place is called Osome Wood Fired Pizza and so, rightly they served only authentic thin crust pizzas and a few selections of side dish but it would be nice if the patrons could have more choices eg. Pasta, bruschetta, cakes and etc. Their pizzas are prepared daily fresh from their wood fired oven.
We ordered Chef’s Special Pizza, a salad, a glass of Panna Cotta Blackcurrant dessert, a basket of Golden Fries and ice lemon green tea.
When the food arrived, the pizza was more than satisfactory. The crust was crisp and nice. The pizza toppings were delicious, though I sprinkled a dash of chilli pepper. The waitress told me to go easy on the chilli powder as it was pretty spicy. So it was.
The salad came out on a plate, and very nicely arranged, that it looked like a garden to me. This was the first time that I tasted salad with anchovies on it. None the less I loved anchovies and the salad was healthy and satisfying. It was great to know that this restaurant uses Extra Virgin Pressed Olive Oil. It is very healthy. In fact, lately there has been a few restaurants in Kuching using olive oil in their cooking.
The Golden Fries and I thought it would be something different because its called Golden Fries, well, it was just French fries and some sauce at the side. Nothing special really.
Our dessert, Panna Cotta Blackcurrant , well, I would give it a 6 out of 10.
As for the ambience, the place was nicely decorated, it has ground floor and upper floor. We find the waiters and waitresses rather loud though . The music volume was loud already and the staff there were talking pretty loud. If they could lower their voice when talking, the ambience would be nicer and we as patrons could enjoy our meal in a more quiet environment. We also happened to notice that the waitresses were wearing shorts. Is that a uniform?
So far, of all the places that I have tried in Kuching, this one tops the list. Go check it out . The pizzas thus far are indeed awesome.
Kuching Food Festival the annual yearly event that promises fun, food and entertainment for everyone
Kuching Food Festival, in Kuching Sarawak is one exciting event that locals and tourists alike can look forward to if you are in Kuching from 12 July – 4 August 2013 to be held at the Dewan Masyarakat or Community Hall of Kuching South City Council. If you are planning a trip to Kuching, and you love to eat, this is the best time to come. Fly with the best regional airline, MASwings and come visit Kuching Sarawak to sample all these delicious local and international cuisine all in one place.
Food oh la la
There are estimated to be over 220 stalls participating in this year’s event.
As this event is about food, so there will be a great variety of food available at the event ranging from muslim food, chinese food, Indian and western food. There will be a new international food corner catering for International cuisine covering Korean, Japanese, Philippine and even Vietnamese food. This goes to show that there is an increase in demand for international cuisine by Kuching folks as well as an increase in expatriates coming to work in Kuching.
Kuching Got Talent
The one exciting event that most people will look forward to is the “Kuching got Talent” contest. The contest covers broader areas such as comic dialogue and crosstalk, ventriloquist, magic, stunt, academic and martial arts.
Each team must consist of not more than five members and the performance time is limited to five minutes.
The judging is divided into four components namely talent (25 pct), entertainment (25 pct), creativity and uniqueness (25 pct), and overall performance (25 pct).
Astro has invited three guest judges from Kuala Lumpur and Kuching to identify the true champion of ‘Kuching Got Talent’.
The champion and first runner-up will walk away with RM2,500 and RM1,500 respectively while the second runner up will bring home RM1,000. The ‘potential prize’ winner will receive RM500.
There will also be a brass band competition for secondary school bands. Through such activities, the youth will be occupied with an activity that is productive for their time and talent.
The council is also planning to organize horse riding within the compound area for the public.
There will also be a Garden Show to encourage the publis to beautify their homes through creative design and special plants.
Other activities are the martial arts display, Sports Toto 3-on-3 Basketball Jamboree, rugby tournament, football tournament and hockey tournament.
If you have the talent, why not fly with MASwings to Kuching during those dates and join the Kuching Got Talent Contest? Who knows you may just shine your hidden talent and walk away with some cash prizes or in worst scenario, just have great fun? Book your air tickets now at www.MASwings.com.my
The U Garden Steamboat and Crystal Grill in Song Plaza, Jalan Song Kuching is the latest happening eatery in town. This restaurant offers a good selection of fresh seafood such as crabs, fish and prawns, a wide variety of vegetables and meat for customers to steam or as they like. These delightful varieties of food are lined up at the counter where you would make your selection before proceeding to cook them in the steamer and grill provided at each table.
Apart from the fresh food on offer, U Garden Steamboat and Crystal Grill also offers a selection of fried food such as fried rice and noodles for you to choose from. If you are a bit hungry while waiting for your food to be cooked, you can have a little portion of rice or noodle beforehand!
One notable feature of U Garden Steamboat and Crystal Grill is that it uses special heat-tolerant crystal barbecue plate made from natural quartz mineral to grill the food. You would grill your food on the heat-tolerant crystal barbeque plate. Instead of using oil to heat up the plate, you will pour water over the plate. The plate will then turns orangey red and be ready to grill any food. That method in itself is very interesting which definitely makes your grilling experience an unforgettable one.
You don’t even have to use butter or oil to cook the food on the grill. The radiation that the heated crystal plate generates is able to kill harmful bacteria and remove any unsightly odours. This makes for a much healthier dining environment without the smoke usually associated with restaurants of this type.
If you are steaming your selection of food, you can either cook your food with either tomyam or chicken soup. This gives you a wider choice on how to prepare your food.
You also can choose from several types of dip to accompany your food ranging from soya sauce with chilli to the fiery sambal sauce.
U Garden Steamboat and Crystal Grill offer a free flow of soft drinks, hot drinks, ice-creams and desserts. This restaurant serves desserts such as the cool and refreshing ais kacang and ais jagung. There is also a good selection of fresh fruits such as watermelons and papayas.
You have an option of dining indoor in an air-conditioned room or outdoor while enjoying the fresh air. As U Garden Steamboat and Crystal Grill is located on the second floor, you can have a good view of the people passing by if you opt for outdoor dining.
The undoubtedly unique U Garden Steamboat and Crystal Grill opens from 5.30pm till 11pm on weekdays. On weekends it opens from 11.30am till 2pm and 5.30pm till 11pm. You would only need to pay around RM29.90 per adult and RM16 for a child between 2 to 9 years old. The good news is that if you’re 60 years old and above you’ll get 25% discount. This is indeed a real value for money after considering what is on offer here. If you go there on your birthday, you’ll only have to pay half-price.
To go along with the main dishes are the Tribal Style Fried Rice and Thai Fried Kueh Teow to go along with the main dishes.
All we need is your check in/check out dates and no of pax staying & of course type of room required.If you are looking for a 3 days 2 nights kuching tour, come check out Cuti-cuti Kuching Tour with us. Just
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Recently my blogger friend David visited Kuching and I suggested that he should visit Serikin. There are so many things to see and buy there. So off he went, he was definitely impressed with the hundreds of things sold there by the Indonesians. Serikin is near Indonesia border. The Indonesians come over to Sarawak on weekends to ply their ware. It ranges from Pitcher plant food for rm1 to rattan mat which is a favourite among the Malays from West Malaysia.
You can bargain with them till the cows come home. They are friendly folks but the weather there is really hot. You need to go early to see more things, shop, bargain and look around. It is an exciting place. Sort of like Little Bandung market.
What is Pitcher Plant? Well, it is a Meat Eater Plant , carnivorous plant. It is also called Monkey Cup. Its scientific name is Nepenthes.
Insects that fly or crawl are attracted to the cavity formed by its cupped leaf. The sides of the pitcher plant are slippery and insects that fell in usually cannot comb out. There are some liquid inside the pitcher plants that traps and drowns the insect. The body will gradually dissolve. The body dissolves tue to enzyme secreted by the plant or by bacteria action washed into the pitcher. Some pitcher plants contain mutualistic insect larvae, that feed on the trapped prey whose excreta the plant absorbs. The prey items sre then converted into a solution of amino acids, ammonium, urea, phosphates and peptides. The plant relies on the mineral nutrition for survival. Pitcher plants grow in places where the soil is lacking in minerals or too acidic for the plants to survive.
Coming back to our Pitcher Plant, it can be easily found in jungles of Borneo. The photo is taken from Bako National Park as my friend David went hiking on the Bako Trail.
If you are interested to go to Serikin, you can book the tour with us here: 4D3N Kuching & Serikin Shopping Tour
IT’s hard to miss Abell Hotel when you’re in Kuching.
Besides occupying a prime spot in the city centre, the hotel has a warm, earthy exterior that exudes a residential feel, giving would-be guests a small preview of what to expect inside – an inviting and conducive environment amidst a sleek, fresh, chic and contemporary interior.
The floors of this boutique hotel, which opened its doors last month, are boldly assigned with bright, lively colours while the 80 well-appointed guest rooms are conceptualised with simplicity and functionality in mind for comfort and convenience.
“The vibrant colours, depicting Malaysia’s vibrant culture and culinary heritage, are fused into our cosy guest rooms, funky lobby, multi-purpose function room as well as the Carvery Restaurant & Bar,” said general manager Christopher Tan.
He pointed out that all rooms were well sized with modern amenities such as flat screen televisions, plush 350-thread count bedding, invigorating rain showers in the bathrooms and complimentary wireless Internet with views of either the shopping district of the city or miniature rock garden on all its floors.
“We are also proud to be an entirely non-smoking hotel as we strive to provide our guests with a comfortable stay in a clean, smoke-free environment.”
The hotel’s attraction is none other than the Carvery Restaurant which has relocated from its old premise in Pending.
The restaurant, one of the top dining spots in town for the past decade, continues to live up to its name with its signature Brazilian churrascaria buffet dining concept.
Dining here typically begins with the restaurant’s signature creamy mushroom or vegetable soup, and the self-served hot and cold salad bar which offers wonderfully fresh greens that go beyond the staple iceberg and romaine lettuce.
Expect to find imported crisp arugula leaves, oak leaves, juicy cherry tomatoes among the range of salad mixes available as well as ready-made salads such as potato salad, green pea and corn salad, and coleslaw, to name a few.
Then it’s time for the meat course to commence much like a typical churrascaria, meaning Brazilian steakhouse. Guests are treated like royalty as passadors or meat waiters come out to serve from table to table with knives and skewers of various cuts of specially seasoned and slow-roasted meats, prepared specifically in the Brazilian barbecue churrasco style.
A selection of 14 air-flown premium quality meats and seafood all grilled to perfection will be served one at a time, including roasted lamb leg, lamb chop, rump steak, mussels, smoked beef, beef ribs, fish fillet, turkey ham rolls and an array of plump, juicy sausages.
The best among these delightful selections are the roasted lamb leg bursting with smokey and peppery flavour, beef ribs where the texture remains sufficiently tender and the rump steak, served perfectly at medium rare to create a flavoursome cushion-like bite.
To go with the meats and seafood, a variety of sauces such as black pepper, mushroom and mint are available but even without these condiments, the meats are perfect eaten on their own.
A quirky little feature at Carvery is a chip bearing the words ‘serve me’ on the green side and ‘thank you’ on the red side, given to diners at the start of their meal.
“The carvers will continue to serve guests unless the latter show the red ‘thank you’ side of the chip, signalling to the carvers to stop once the guests are done,” Tan explained.
Every meal is given the five-star treatment in the restaurant’s quest to provide a top-notch dining experience, and given the food and impeccable service, it’s no wonder the restaurant continues to be packed since its opening last month.
Pioneering yet another concept for its diners, Carvery has added a Butcher Counter offering wide choice of premium meats such as chilled USA beef, baby lamb rack, Wagyu beef, foie gras and New Zealand salmon steak, all at reasonable prices.
“Guests can make their choice of meat or seafood from our Butcher Counter and prices will be based on the weight of the meat or seafood they have selected,” Tan said, adding that guests could opt to have their selection grilled to perfection, accompanied by trimmings and salad or as takeaway to be grilled at home.
“The Carvery dinner buffet, priced at RM56 per person, is also available for lunch with nine selections of delectable meat and seafood at RM38 per person.”
For those who aren’t meat lovers, the Carvery’s Salad Buffet is available at RM28 per person. There is also an ala carte menu with a good range of favourite appetisers and main courses.
The presence of Carvery Restaurant is a big plus for Abell Hotel which itself is fast becoming the choice of business and leisure travellers with its affordable rooms, high quality service and prime location that allows easy access to shopping malls and sightseeing, tours and activities.
Make reservations to dine at Carvery by calling 082-239449.
Source: The Borneo Post 8 May 2011
Some of the best varieties of local cuisine can be found in Kuching. . On your visit to Kuching if you did not try the Sarawak Laksa, you would have lost an opportunity to have some authentic Kuching dish. It is prepared of rice vermicelli and mixed with prawn paste, topped with fried eggs cut into thin slices, bean sprouts, soft chicken slices and juicy prawns.
You will do a great disservice to yourself if you leave Sarawak without tasting the Kolok Mee. Prepared of dried yellow egg noodle with barbequed slices of pork and minced meat, it is mixed with vinegar and meat sauce to give it a salty taste. Moreover it is topped with chicken slices or prawns depending on your choice. This dish is available for breakfast, lunch or dinner as it is a very common dish in Kuching. So simple to prepare and so delicious that you will not want to miss this one.
Next, you are bound to see people savouring Mee Sua Chicken with red wine. This foochow dish originated from Sibu. Thatâ€™s because it does not let your stomach grumble for a long time. The dish is prepared by wine residue that has already been fermented and then mixed with chicken pieces and ginger stewed to blanced thread-thin rice noodles.
Another popular dish among the Iban people is the Manok Pansoh, a well known Iban dish. Pieces of chicken, mushrooms, tapioca leaves and lemongrass are stuffed into bamboo and then heated over open fire. It is a natural way of preparing chicken which becomes surprisingly tender and the bamboo seals in the natural flavor. Moreover the gravy produced gives a sweet scent of bamboo and lemongrass.
Umai is a traditional delicacy prepared out of raw fish and consumed in the form of salad. Several different types of raw fishes are used for preparing Umai. Umai preparation can be of two types- one where you can have plain sliced fish with spicy chili sauce and the other where small pieces of raw fish are mixed with lime juice, sliced onions, chilies, sugar and salt. This dish is common among Melanau fishermen who tend to eat it in their boat.
There is also another dish called bilin, milin or midin. This dish can only be found in Sarawak. You can eat it stir fried with shrimp paste or with anchovices, wine or garlic.
A locally produced biscuits made of desiccated coconut, sugar and sago is the Tabaloi. There are various flavors of this biscuit which includes vanilla and cocoa. You can buy it in most supermarkets or at departure hall at the airport.
Also try out the bamboo clam dish, a unique Sarawakian dish. It looks like worm hidden in a bamboo shell. It is cooked in curries, black pepper or steamed in Chinese wine.
Another popular dish among the local folks is the salted Terubok fish.
People here are dam crazy about salted Terubok Fish and its craze cannot be compared to any other preparation. Lot of visitors takes these salted fishes for their family and friends to various places of the world. The dish is prepared by roasting Terubok, a kind of fish very popular among the local population and having it with salt.
If you are a buff of Chinese food you must try out the yummy Kueh Chap which means mixed cake. It is prepared out of rice flour and mixed with pork parts. It is cut into rectangular or square parts and is served with herbal soup. Another local favorite is the Tomato Kuey Teow only found in Sarawak. Rice noodles called Kuey Teow here are fried and tomato sauce is mixed with it so as to give the gravy the flavor of tomato. It is served with sliced charsiu, vegetables or prawns.
Belacan Bee Hoon is another popular dish but not as easily found as compared to Sarawak Laksa or Kolok Mee. It is prepared out of Bee Hoon and served with cucumber, cuttlefish and belacan sauce. If you want to taste authentic dish of Sibu try out the Sibu’s king prawn noodles prepared out of noodles, Asam tom yam soup and prawns. The asam tom yam soup is prepared of lemon grass, fish sauce, chili peppers and tamarind.
On your visit you may hear about Mee Jawa, and you may wonder what it is all about. It is an Indonesian dish prepared out of sambal cuttlefish, vegetables, eggs, tofu and crackers.
If you wish to have some barbecue or grilled chicken, pork, beef, mutton, fish or goat why not try out the Satay, popular during celebrations or events.
Kacang Ma, popular among the Chinese population in Kuching is a chicken preparation fried in sesame oil mixed with ginger juice and rice wine.
Other local favorite delicacies include Kuching Orh Chien cooked with pizza and crispy ommelet with toppings of oyster with coriander leaves and served with soy sauce. Roasted Sago Worms made in a spit which tastes like meat or bacon and are cooked along with sago flour is another preferred dish especially among the western tourists. Moreover, you should not miss out the Bubur Pedas, a favorite local meat dish prepared of the paste of bambu burbur, meat/prawns, baby corn, long bean, bean thread vermicelli, coconut milk and bamboo shoot.
Additionally, you can also try out a traditional dessert prepared from shaved ice, palm sugar, food colors, starch noodle, grass jelly, glutinous rice, red beans and coconut milk. Donâ€™t forget to take some Pearl Sago which you can either bake to make some bread or pancake or make delicious plum pudding. If you want to have some bread with your morning tea or coffee, try out the Kom Pia. Its taste is similar to French bread but sesame seeds are added at the top. It is made of wheat and is mixed with water and then baked over charcoal.
On your way back donâ€™t forget to take some Dabai, the native fruit of Sibu and can only be found in Sarawak. Soak the Dabai in hot water for some time till the flesh becomes soft after which you can have it with salt, sugar or soy sauce. Moreover, pineapples in Sarawak are famous due to its high sugar and low acid content.
Thus Sarawak in general and Kuching in particular is a great place to have some excellent food and enjoy your time out. Once you have one of the favorite delicacies of Kuching you are bound to keep asking for more.