Today, for dinner, I visited SRK Borneo noodle house, which specializes in Sarawak dishes. It has a casual and welcoming atmosphere. The restaurant is well-lit, with simple yet cozy décor featuring food posters on the walls. Customers can be seen enjoying their meals in a relaxed setting, with efficient service from the staff dressed in black and red uniforms.
After looking at the menu, I ordered the Sarawak Kuching Laksa, a signature dish priced at RM15.90. It consists of rice vermicelli noodles in a rich, aromatic broth made from a blend of spices, sambal belacan, and coconut milk. It is topped with shredded chicken, fresh prawns, omelet strips, and bean sprouts and garnished with cilantro. The broth has a slightly creamy texture with savory and mildly spicy flavors.Sarawak Kuching Laksa is a beloved dish from Sarawak, Malaysia, often called the "Breakfast of the Gods" by locals. It was popularized in the 1940s by Tan Yong Him, a Chinese immigrant who created the unique spice paste that defines the dish. Unlike Penang or Singapore laksa, Sarawak laksa does not use curry powder but instead relies on a complex rempah (spice blend) for its distinctive taste. Over the years, it has become a must-try dish for both locals and visitors to Sarawak.
