We’re in Kuching with Sarawak Tourism.
Sarawak is a state on Malaysian Borneo and today we’re taking you on a food tour to
discover some of Kuching’s most famous food. We’ll be seeing how the hawkers
create these dishes and most importantly eating them, I’m Thomas and I’m Sheena
and we’re Chasing a Plate, we hope you’re hungry, let’s eat, there are so many
dishes to eat in Kuching, Sarawak so today is all about eating and sampling
all the local dishes there’s a tonne of stuff to dive into so let’s go first dish of the day, Sarawak laksa probably one of the most famous
dishes of the state, it is beautiful looking and it’s made up of a number of
ingredients so we’ve got shredded omelette here it’s so finely shredded this
is a herb called jyun sai there’s some really lightly
poached prawns here, there’s some chicken there’s bean sprouts and there’s some
really thin rice noodles so vermicelli and then it is sitting in this coconut-y
prawn and chicken broth which has got a number of spices in it, now on the side I
had lime and also some sambal so what I’m gonna do is just grab a little bit
of that broth pop it into that sambal give it a big old mix up and then pour
it on top of this laksa give everything a mix so that all the
flavours and ingredients combine, wow that broth- it’s quite thin but it looks like
it’s packed full of flavour so let’s just give the broth a go first Wow that is just a taste sensation
it’s got so many layers of flavour so in that broth there’s heaps of spices so
ground spices like star anise, cloves and nutmeg and then a lot of things like
ginger, lemongrass, turmeric, galangal there’s just a wealth of ingredients
that go into the spice paste now let’s just grab some of these noodles, a little
bit of that chicken, some of those bean sprouts and a bit of that egg to form
the perfect first bite, dunk it in that broth, let’s just give that a go I can see why this dish is so famous,
the noodles are really soft, beansprouts are really crunchy and that chicken was so
tender I’m gonna give some of these prawns a go too, perfectly poached so just blanched really quickly so they’re still a little bit crisp and the
flavours of that broth I’ve got to go again adding that sambal just really gave it a
nice layer of heat, so it turns out this green herb is just baby coriander this
concoction is sensational and we’re actually eating laksa on Carpenter
Street where it was first sold back in 1945 and we’re washing it all down
with a Teh C Special so when you’re in Sarawak you have to try something with
gula apong, gula apong is this sugar or in this case a sugar syrup made from
the nipah palm and this Teh is made up of a layer of the gula apong, then a
layer of evaporated milk and then tea I’m going to give it a big old mix-up and lets see what it
tastes like let’s get that syrup moving through the rest
of the ingredients, I think that’s ready for a sample, it tastes exactly like a really
sweet milky tea, it’s so refreshing, that gula apong in this one is quite light tasting sometimes it can be really smoky and
caramel tasting this is just really refreshing in the heat a dish I love and
I’ve been desperate to try since we got to Sarawak is this one- kolo mee,
so this is a Sarawakian dish with these egg noodles in this case we’ve had some
chilli sauce put through them I think a very mild chili sauce and that’s why
they have this red tinge we then have cha siu or some barbecued pork there’s
some sort of finely chopped pork and also some minced pork and all these
ingredients like these whiter porks oh look at that like a layered
piece of pork, they’ve all been ditched in this big thing of broth that’s just
bubbling away and they dunk them in there to cook them through then I can
some fried shallots, there’s a one little prawn on top, there
is a green which may be like a Chinese celery I’ll need to try that to know for
sure and that’s really it so it’s not an overly complicated dish but it does also
come with this as a little side so some nice fresh chillies and some soy sauce
which I can chuck on there, look at this dish right let’s just mix it all through
you want to get everything together there’s a little bit of sauciness down
the bottom you can see these noodles are a little bit redder than the ones up the
top I love this dish so much I absolutely
love it look at it so let’s just go noodles it’s so simple
that chilli sauce has no effect oh a tiny effect, like the smallest taste of
chilli hot spice I’ve ever tasted in my life, let’s have some more noodles but with some meat this time, this is so simple, this is a breakfast dish you just wolf it down so easy the tastes
are so simple but I’m gonna add some of this chilli because I think it needs a
bit of a kick from the saltiness of the soy and those chillies so let’s put a
bunch of them on there actually let’s just put all the chillies on and then some
of the soy I don’t want to go too salty now this dish well this one is obviously
non halal, you can get this and the previous dish we had in halal versions
but these are the non-halal versions of them, right let’s mix it all up, we’ve
got the chillies got that soy on there give it another go ohhhh look at it that has just given it more of a body so it’s a little bit salty now from from the soy sauce I
couldn’t taste the chilli I don’t think I got one so I’ve got a little chilli here
and some more noodles Wow it’s a really sweet chilli, that is so, so good I’m gonna wolf this down so easily it’s super, super tasty and if you’re enjoying
this video I think we’re gonna do another tour video because there’s so
much here to eat so make sure you check out Part 2 of the Kuching food tour
video that we’re gonna make we’ll link that up there and don’t forget to hit
subscribe so that you can catch this or catch the next video and all the other
videos we have lined up in Kuching and in Sarawak next dish on this food tour
is Kway Chap and it is a bowl filled with lots of different goodies we’ve got
this really quite thin, brown broth these silky looking flat white rice
noodles there’s some pigskin, we’ve got some quarters of boiled eggs, we’ve got
some tofu puffs there’s some intestine there’s just actual bits of
pork and there’s I thought I saw ah yes some pig’s ear as well, so it’s all the porky
spare parts let’s just give that broth a go hmm I actually thought it would taste quite strong in a herbal flavour but it’s
actually quite mellow you can taste the soy and then just a really subtle hint
of herbs, let’s give these slippery rice noodles a go, woah they are slippery,
I can barely pick them up okay hmm just really thin, slippery they go down a treat, okay what porky bits do we have I’m gonna give the intestine a go,
dip it in this chilli sauce that came with it or chilli oil and give that a taste that’s just been prepared so well, it’s not overly chewy, it’s been braised in soy just like all the other
bits of the pork here and it’s just a really mild soy flavour,
now these tofu puffs I reckon have soaked up all of that broth and they’re
gonna be so good so let’s try that with a bit of this huge bit of pork here
which has got some pork skin and a bit of meat I’m going to dunk that again into the chilli and let’s go for that big mouthful wow it’s just an explosion of flavour from that tofu puff and then that fatty pork just melts in your mouth, this is a damn delicious dish we were just walking past this ais kacang or ABC stall and we couldn’t not grab one because for one it’s boiling hot but two
it looks so interesting they’re hand shaving the ice, they’ve got this
amazing it looks like a, a woodwork machine and their hand shaving the ice
back and forth so you’ve ended up with these ice flakes that are just really
fine shavings then what have we got hiding in here so noodles like a pandan
cendol noodle, there’s some sago which is the pink stuff, there’s some grass
jellies hiding, it’s all in coconut milk oh there’s a- I’ve lost them, some
kidney beans I think that’s everything Wow look at all the colors Wow oh you
can see there’s this palm sugar syrup in the bottom and that’s why it’s going
darker as I move it, oh this ice is disappearing so quickly let’s try some
of this while it’s still, wait look at that spoon, oh my god how is that for a combination of stuff Wow, wow, really coconut-y from the
coconut milk that shaved ice cause it’s kind of like
little flakes almost like an almond flakes sized flake of ice it’s got a
little bit of crunch still and then it just obviously melts very quickly in
your mouth, there’s sweetness from bits and bobs that are in there, something had
a real fresh burst of flavour, the pandan noodle or the cendol noodle has got so much texture it’s probably made with rice
flour it’s quite sticky and chewy oh this is so so good, oh oh my god I can’t get enough, this is an amazing refresher on such a hot day, I’ve just been eating more of these noodles and the texture’s so different
to normal they’re really springy and I found out
that they’re actually like a sago jelly and that’s why they’ve got so much
texture and they’ve actually got chew they don’t just disappear in your mouth
like like a cendol noodle really would and look at the colour of them,
how awesome so so good and that’s Part One of the Kuching food tour done so
good and make sure you check out Part Two because there is so much more good
food here to eat and today it also happens to be the Sarawak Regatta which
is a boat race along the Sarawak River and that is why there are so many
people lined up on the river so we’re gonna go check that out now and we’ll
finish this video with a few shots from the Regatta. Thank you so much to Sarawak Tourism for making this video possible remember to give this video a
huge thumbs up if you enjoyed it pop down below and hit subscribe for
more food adventures we hope we inspired you to eat and explore like a traveler,
not a tourist, we’ll see you next time Jumpa lagi. Jumpa lagi!


  1. Hi guys, we were so stoked to visit Kuching with Sarawak Tourism. What a beautiful city! We got to see orang-utan in the wild, kayak in the jungle, witness the spectacular Sarawak Regatta and of course EAT A TONNE OF FOOD! Make sure you’ve subscribed to our channel: so you don’t miss out on our Sarawak food videos! We can’t wait to get back there to explore more of the state soon. Thanks for all your support, likes, comments and shares guys! We both really appreciate it! Cheers,Thomas & Sheena

  2. This is not fair u guys…i was there too…and i missed u guys..hahahahah…thank you for visiting my hometown..there is so much for u guys to explore then…safe travelling u two…take care…

  3. When you pointed out that the dish was not halal I was like wow that is something nice to hear. Honestly I have nothing againts non-halal dishes, don't get me wrong, I'd still watch them, but It really shows that you are paying attention to your subscribers and the awareness that you guys have on our diverse culture as a whole is just amazing. You always quickly adapt to our custom on most of your vids. All this small details makes up a huge difference to your reviews in my opinion.
    Ok enough of that..
    Anyway nice vids on sarawak dishes but I know "East Malaysia" (hehe) has loads of dishes that we never even heard of and I hope you could cover that as well…
    And as always best food review ever. Keep it up, it's almost 15k subscribers. 👍👍👍😋😋

  4. Thank god the kolo mee wasn't served with the soup.. otherwise Thomas would pour the soup into the mee to "moisten" the noodle.. and the viewers will scream noooo in unison.. lol

  5. Not yet watching this video…but your mantra 😀 – Bring it on – someone bring Sago worms to them…the live one…😄

  6. I think it was the juice from the char siew pork in the mee kolok not the chillie sauce tats y there’s no heat from it.. 😋

  7. what can i say,, usually sarawak food is healthier?? or something,,, bcs their food is sometimes taste like less seasoning,, less sugar less salt and less everything compare to KL food.. btw u guys shud come to Sabah, next to Sarawak..

  8. anyway… any of you sarawakians know of the name of the foodcourt below the bridge crossing sarawak river to petra jaya/santubong if i am not mistaken.. forgot the name and also the exact location… been there only once fifteen years ago, a friend brought me there… nice tomyam and seafood….

  9. Whattttt u in Sarawakkkk…wowww…i told u before u re celebrity now…When Sarawak Tourism call u ..thats mean you re very popular now very glad…👍👍👍👍safe journey dear

  10. body wiggle dance sheena! here i come lol.. glad that you and tom come to my hometown. don’t forget to visit hui sing garden hawker centre,top spot kuching and much more ton of food you can discover. hope you both enjoy kuching! cheers!!!

  11. Wow!!!!Sawarak Tourism sponser u all???like celebrity already!!!good job guys!!👏👏👏👏👏next time ask Najib to sponser!!hahahahaha

  12. I'm your new fan and have been binge-watching almost all your vids in a week! You guys are so polite in giving comments to our foods and I thankyou for that. Really enjoy how you've studied the ingredients and our culture too. Keep it going guys!!

  13. Had a chance once to go to sarawak, but i couldnt make it, so disappointed which to try food there too…Noodle dishes of course gonna taste good there unfortunately its non-halal haha… Food look amazing, video look amazing..cant wait for more

  14. The best Sarawak Laksa for me is at aunty goh's laksa at thompson corner in tabuan jaya Kuching.. their laksa broth and sambal are to die for..

  15. The non-halal version of kolo mee tastes better. There are different other noodles you can try in Sarawak such as mee suah & mee kampua. I am not sure whether they taste the same like the original one in Sibu, Sarawak.

  16. +Chasing a Big Plate YUM CHA to both of you. First of all, I stand (sit, and lay down) corrected if I'm wrong on certain aspect as in the following: Teh C Apong/Apung – The word apung should mean floating, but I only find it sedimenting at the bottom of the glass 😀. It’s another name is there layered tea. Normal tips to ordering tea (or some other drinks too) in Malaysia: 1) ‘O’ – Sugar. Normally if in ‘O’ condition, it means no milk, and vice versa.
    2) Kosong (Plain) – No sugar.  
    3) Hot/Panas – Not stirred or shaked (as per James Bond request), and referring to one with milk, the condensed and sweetened milk.
    4) Peng/Ais/Iced – As the meaning of word Peng goes, it means cold.
    5) C – Using evaporated milk. Not sweet but creamier. Normally drink without addition of sugar.
    6) Tarik/Pull – Frothy/foamy tea normally using condensed milk. Hence: Teh ‘O’, Teh Panas, Teh C Kosong, Teh Tarik…Example of varieties of fusion teas: 1) Limau (Lime)/Kasturi (Calamansi). Lemon tea also available.
    2) Ginger tea.
    3) Teh ‘O’ Laici (Lychee) If you're having problems of high blood pressure and headache due to eatings or durians eg…prepare a glass of hot tea with a sachet of tea bag, smash 2 cloves of garlics and put it in the glass…let it simmered for 10-15 mins…recommended w/o sugar…RM1 probably can get me a glass of Teh 'O'. 😀

  17. Some other dishes that we have are manuk pansuh( chicken cook in bamboo), midin goreng, pekasam ensabi, kasam ikan, umai, hinava ginapan, kuih penganan, kek lapis Sarawak(sarawak layer cake, ikan terubuk masin(salted toli shad), sup terung dayak(dayak eggplant soup), linut, tumpik lemantak, bihun belacan, nasi goreng dabai. Try 'My village baruk bistro, jln brooke', situated along the waterfront if you want to try some of the Sarawak original taste. Just opposite of it, across the river are actually famous tourist attractions for sarawak layer cake/ kek lapis. You need to cross the river by boat or just walk across the newly built Darul Hana S-shape bridge. For more authentic malay food, you guys can check out 'Kopi O Corner, Satok' or any stall available in Jalan Satok. 'Top Spot', opposite LHDN is for seafood lover which is quite pricey.

  18. Have you guys tried umai, a raw fish salad, a specialty from Melanau community in Sarawak? Umai for me is a rustic version of fish carpaccio with extra punch due to the addition of cili padi. I love umai and it's unique to Sarawak alone. Most of Sarawak specialties like Mee Kolok and Laksa Sarawak are quite easily available in KL but I haven't found any stall or restaurant in Peninsular Malaysia that sells umai. Cheers!

  19. +Chasing Parts of Sarawak Plates From Thomas – I just want him trying to explain the foods/drinks while his mouth 👄 full of it. From Sheena – Swinging/tilting head. Make my day.

  20. I heard that Sarawak also famous for their "kek lapis" or layered cake… Maybe u can give it a try as well…

    As a West Malaysian myself… Me also not so familiar with sarawakian or sabahan foods…

    Please enlighten me with Ur upcoming videos… Hehe

    By the way… Thanks for doing this for Malaysia

  21. Of course you know I had to re-watch your Dayang Sarawak Corner video first. Very cool that the first two noodle dishes in that video are the first two here as well. The laksas are quite similar but the one today clearly wins for me. The mee kolok in KL and the kolo mee (here) are different but again the local to Sarawak looks the tastiest. The gula apong drinks are a toss up. Ha. Another excellent food day, guys.

  22. hmm apart from the Regatta, could you ask the Sarawak Tourism on the Tidal Bore (Ombak Besar) event in Sri Aman, it should be on November calendar but I'm not sure when it the actual occurence time, some of the professional surfer are also visiting just for this event. It is an annual but a weird phenomenon to say at least.

  23. Please go to Mami Cendol. About 20 minutes from Carpenter street. Depend on traffic condition. They have multiple type of cendol to try. Also try their Mi Belacan.

  24. +Chasing Foods Malay Word of the Day/Malay 101: Basic flavour templates – 1) Manis – Sweet [Ikan masam manis/3 rasa – sweet & sour fish] Umai is Sarawakian ceviche. Fish with lime, instead of lemon. 2) Masam – Sour 3) Masin – Salty [Kicap masin – salty soy sauce, there is sweet version of it like Thomas determined in this video]4) Pahit – Bitter [Peria – Bitter gourd] 5) Pedas – You already master the Pedas, like sedap gila for so delicious. Non-basic flavour: Rasa buah – Fruity taste [Buah – fruit] RM1 and Jumpa lagi!!!

  25. laksa sarawak tastes great while eating. but then, after that I can smell my breath stink of herbs/spice, like minyak mastika/gamat.

  26. Finally……….I'm so happy you went to my 'kampung' and enjoyed our authentic foods. The kolo mee looked so delicious… 😘😘😘

  27. welcome to my hometown Kuching, Sarawak or a.k.a. Borneo. And yes, many yummies and signatures food with very very affordable price.

  28. Hi Thomas and Sheena! I've watched your both Sarawak Food Tour in Kuching. It's tempting. There are a few places you should go and eat. Mom's Laksa (laksa Sarawak), Asma Kek Lapis (Kota Samarahan), Mee Brunei (nearby Sarawak museum), Hi Bread, Rojak Kuchei, and so much more. I'm going to Kuching next Thursday, 30th November. Second time for this year. I will visit my friends there every year. If you guys are still there in Kuching we can meet up. Anyway, your video are amazing. Thank you for discovering food in Malaysia. Some of us couldn't get a chance to eat good food from other places in Malaysia, but you guys got the opportunity to taste it. Happy hunting for a good food. If you have a chance go and hunt for a good food in Miri, Sarawak.

  29. Wihuuuuuuu at last!! you guys !! in my homeland! Do visit TopSpot , Raja Ayam Bakar Restaurant, Mee Kolok Haji Salleh, Mom Laksa, Briyani Bukhari,

  30. I only eat Laksa Sarawak in Sarawak, not here in peninsular…trust me the taste is not the same.anyway i'm from Penang 😛

  31. I will modify my simple instant noodles into Sarawak laksa. Looks yummmy. 😋 😋🤤👏😍❤️

  32. Look very good it awesome love to watch you both enjoy the hot spices food thank you for sharing .enjoy your food .thank you.

  33. There should be a bowl of clear soup with wontons to accompany the kolo mee!…did u ask for the version without wonton soup? Coz normally it's a combo kinda!😉

  34. The RED in the noodles is the dripping from the roasted char siu pork…slightly sweet…you can order White "pek" or Red " ang"…totally different taste profile!

  35. Kway chap is such an interesting dish to me. It was brought along by Chinese immigrants from the Teochew-speaking area in Guangdong, China and is common among Thailand, Malaysia and Singapore. However, each country's version looks slightly different from one another. In Thailand the rice noodles are rolled up but it's a noodle soup like in Malaysia. Singapore uses the same flat rice noodles as in Malaysia but they usually serve the broth on the side. I wonder what the original version in China looks like. If you two ever go to China and would consider visiting the Chaoshan area where the Teochew immigrants in these countries are originally from, that would be great. 🙂

  36. if get a next visit to Kuching next time, can try Oriental park kolo mee (black, white and red kolo mee) or even go Golden arch at 3rf miles for their special Sarawak Laksa (big prawn). Like your video so much <3

  37. The mandolin they used to shave the ice looks like the same tool I use to shred cabbage to make sauerkraut!

  38. Sarawak has our very own rendition of cendol.. unlike the ones made of rice flour found in other parts of Malaysia, ours is made of tapioca starch. Hence the chewier and more transparent texture.

    And yes, like others have commented, the dressing for kolo mee is not chilli sauce. It’s the drippings of sweet marination from roasting charsiew

  39. Hi Thomas and Sheena, I have been watching many of your food videos. I couldn’t believe that you guys were having the Kolo noodle, laksa and satay in Kuching Sarawak. I m craving all those local Cusine and I can’t wait to go back in July. I love your videos and you guys inspired a lots of people out there. Stay well and keep going. Stevie from London 😀

  40. Hi guys. Now I feel like I was walking around with my eyes closed during my last 3 trips to lovely Kuching. Does that dessert dish have a name ? Is it really called ABC ?

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