This Blog Has Been Moved To Another Place

August 12, 2008

I purchased a domain name for my personal blog which is (Kampua Talk) and this Glutton Queen food blog has moved to its subdomain. I updated there since. Go to for updated posts but it has not been updated lately. My bad! I concentrate more on my personal blog. There are food posts there as well. ūüėÄ


White Lady

May 11, 2007

Met up with my best friend, Cheryl, in Kuching for a lim teh session after dinner one night.


Since I was craving so much for the white-yellowish drink that I saw in Nicole’s blog, I made a helluva lot of noise for Alvin to bring me to have a taste of it. Just so that I stop bugging him for the rest of the week, he brought me there, grumbling all the way.

The White Lady

Marvellous! It’s slightly sourish and milky with longan and a slice of lemon. Just a nice mix and it doesn’t taste weird. The slight touch of soury taste from the lemon made me crave for a second serving.


I love it! It’s cool and refreshing to the body and mind. Sweet~!

Alvin ordered this:


I don’t know why they call it Matterhorn. According to the Kuchingite, they pronounce it as ‘metahon’ in Chinese. If you dig through the ice, you’d find slices of pineapple, laici, some jelly and lime swimming happily in the sweet and sour water, not to mention icy cold.

We ordered some pork satay to go with the drink since they insisted that the satay at this place is damn good.


And the satay is, indeed, as yummy as it looked!

And Cheryl only ate ONE stick. Tsk tsk tsk!

While sipping away happily on my White Lady, a sudden urge of flesh came over me and I blurted, “Hey, I wanna eat Sio Bee at open air!” Both Alvin and Cheryl looked at me as if I was insane. Alvin asked, Sure or not? We just had dinner wan ler. Summore you beat me with 2 servings of rice wor!” I innocently nodded. Cheryl was already shaking her head. But to shut me up, they obliged.

So, singing happily all the way to the other side of the town in Alvin’s blue Suzuki Swift, I got to savour the ever-famous Sio Bee.


We ordered 15 but Cheryl said she only would eat 1 biji. So the rest was up to Alvin and me to savour. Yummy! Now I know why the Sio Bee here is so famous. When you bite into it, you can actually feel the springy sensation of the meat. It is sinfully porky but I’m loving it! I could take all 15 if I haven’t taken dinner.

The gluttonous feast had not ended yet because a couple of hours later, Alvin’s dad called for supper and I had yet another bowl of Kolo Mee. The whole eating spree started at 9pm and ended at 11.30pm! *wipe sweats*

Hong Kong Kim Gary Restaurant

April 5, 2007

Kim Gary Restaurant is a Hong Kong-style eating outlet and has a chain of restaurants around Asia. My first Kim Gary experience was at Gurney Plaza, Penang. And the Kim Gary experiences after that were all in KL – Sunway Pyramid, Sg. Wang, Mid Valley, The Curve.

The restaurant is always packed especially during lunch hour, high-tea, late evening tea, dinner time and even supper. You have to know the best time to have your meal here so that you do not have to queue up for your seat. Well, this is a good place for you to hang out with your friends for some juicy gossips and catch-ups.

Its Ying Yong is the signature drink here (even though some would opt for its HK Milk Tea)


I never failed to have the ying yong every time I dine here. You can have it either hot or cold according to your preference but my vote will go to the cold one. Someone actually had 2 glasses of cold ying yong while having dinner here. A marriage between coffee and milk tea (as I was told) brings out the special taste that I couldn’t quite describe here. You can actually see the unstirred fresh milk they added into the ying yong when it arrived at our table. The ying yong not only quenches your thirst after that shopping marathon but also satisfying with every sip.


The FRENCH TOAST never failed to disappoint me each time I visited Kim Gary. I was introduced to this fantastic dish since my first Kim Gary experience in Penang and have been hooked ever since.

It is always served hot and fresh from the stove. The slices of bread are dipped in egg and fried to perfect golden brown. This uber sinful dish would definitely left an unforgetable memory on your palate. French Toast is served with an appropriate amount of honey spread all over it. Not forgetting the huge chunk of melting butter on top of the succulent toast.

You wouldn’t resist to savour the aromatic dish right there and then. With the knife on your right hand and a fork on your left, you slice into your toast. Peanut butter and more butter are revealed. Two thumbs up for the chef who is not kiamsiap with the amount of peanut butter and butter inside the toast. Peanut butter and butter with healthy, rather sinful, amount of honey taken with toast is heavenly. Perfect for tea time with a tall glass of ying yong.

Luxurious Dim Sum Treat

April 4, 2007

If you have actually gone to Genting Highland (not those who went there to gamble) and loiter around, cam-whoring like there’s no tomorrow at the First World Hotel area, you’d come across this high class restaurant:

Restoran Ah Yat Abalone Forum

This is how the inside of the restaurant looks like:


Almost everything in the restaurant is white – the tablecloth, the chair, the wall, the lighting, the spoon, chopsticks, plates, etc and it looks very clean. It gives me a serene feeling while I enjoyed my dim sum.


I remember blogging about dim sum in my very first post which was a halal feast. However, this time, I was spoilt for taste with the real non-halal dim sum and this are what dim sum supposed to taste like.

First and foremost, this came first:


The TURNIP CAKE which was pan-fried to be crispy on the outside and soft on the inside must be taken while it was still hot to tempt your tastebuds to crave for more.


The Mini EGG TART. They looked as mini as the name indicated on the menu. Freshly baked and served to you right away. The taste is marvellous! Not too sweet, not too fulfilling and no, you won’t get too full after only 1 tart. The tart, man, so crispy and crunchy that I’m practically wiping away my saliva while typing this. LOL!


PORK ROLLED IN BEANCURD SKIN. The thin beancurd skin looks so tempting, isn’t it? Wait till you bite into the beancurd. The springy sensation on your teeth is there to ensure you that you won’t regret your every bite. You will then bite into the crunchiness of the vegetables in the rolls. That’s when the aromatic taste of pork blends in. Dip into the sticky sauce and savour it with like there’s no tomorrow. The porky inside will eventually make you smarter (especially for those like me who are ‘imprisoned’ in an anti-porky territory and you can actually feel your brain depleting).


DEEP FRIED YAM WITH PORK. This looks tempting even from the picture. The taste is beyond description when you first bite into it and you’d think that you are in heaven. This is one heck of a deep fried yam that you should not miss. You got to taste it to understand what I meant. This dish is simply delicious. I could not find any word to describe it.


As I’ve said earlier, your dim sum is not complete without the HAR KAU. And this har kau is made to perfection with its transparent skin and the fresh prawn trapped inside with a little bit of tender pork. Nothing can beat fresh prawns in har kau. Well, need I say more?


I also said that SIO BEE or SIU MAI always come together with har kau and your meal is not complete without sio bee either. Pork sio bee remains the top of the chart. Nothing can beat the pork especially the tender pork. The orange thingy on top of the sio bee is not the usual carrot. Those are salmon’s egg, the ones you have on the sushi. Simply delicious!


PORK IN RICE ROLL. I only had slight idea of how and what rice sheet s until then. With bits of pork inside the rolls, the taste is superb when taken with the aromatic sauce that you’d even think of licking the plate clean when no one is looking. LOL!!!


Last but not least, and one of the best, the SHARK FIN SIO BEE contained shark fin, of course! Dip into the belacan sauce in the picture and savour it with great gusto. You’d think that there will be no more tomorrow.

Dim sum here is of course better than the dim sum I took at the JW Mariot at Bukit Bintang because of the porky element. And the belacan sauce here at Ah Yat is indeed more aromatic and yummier then the JW Mariot one. We had 3 servings of belacan with all the dim sum above.

The service they have here is as high class as the restaurant. I was treated like a queen all the time I was in the restaurant (indeed, I am, The Glutton Queen…LOL!!!)

Damage done: Less than RM70

Best in Ipoh

April 3, 2007

No, you do not have to own a hot Lamborghini and a chain of Hilton hotels to get me into promoting you in here. All you have to do is knowing the right way and right time to BRIBE me. Some people need no effort in doing that but a lot will have some practice to do.

On my way back from Cyberjaya to UUM, we, the UUM debators were bribed big time with dinner in Ipoh.

We were served:
The delicious NASI MINYAK. You won’t be satisfied with only one serving of that. If you think that this is not enough, do not think again because there were some other accompanying dishes to spoil us for our taste.
The CHICKEN CURRY. The best I’ve eaten so far. The gravy is so thick and aromatic, with the perfectly cooked chicken and potatoes, that this dish is best taken with the nasi minyak or even with plain rice. I can virtually taste it in my mouth (taken with BARIO rice from Sarawak) while typing this.
Do not be deceived by the simplicity of this vegetable. The one chewed by Bugs Bunny and the white flower-like vege which I suddenly forgotten the name, were just fresh. We couldn’t find these in UUM. Even if we do, the colour and structure of these vegetables are so mutated that they are beyond recognition. (I am not kidding!)
Indian and DHAL are inseparable like music and melody. Excuse my French, I suck making up metaphors. Well, the dhal here taste so wonderful that one of us actually refilled her rice 3 times! (Not me, I dig curry!) This dhal is purely vegetarian. And it tasted better than the non-vegetarian ones!
I’ve never savoured RASSAM before and before I took them, I was told that this is something like a tomato soup. When I tasted it, it was as though I was having an orgasm! Sour and aromatic! This soup is simply to-die-for! I am seriously craving for it when typing this!

The man and woman behind all these yummylicious food are none other than:
My fellow debator, Habibah (in brown)’s parents (in white and red respectively). The two guys behind are her brothers. Habibah’s parents, indeed, cook the best halal food in town. I am so going to visit them again if I drop by Ipoh. Thank you Habibah for the great dinner. Thank you Uncle and Auntie, you are the best cook! Next time I’m going to taste something else.

Just in case I forgot how the shop looks like, here’s a picture I took:
But I cannot remember the exact address or landmark around this place.

Philippines’ Sua Tu Ka

March 27, 2007

This is obviously non-halal and the taste is incomparable!


The Philippines’ Pork Leg is the most delicious thing in this kopitiam. Well, this is the same kopitiam that serve the crabs in my previous post. This dish is quite big for two persons but it would be perfect for the whole family.

The tu ka is roasted crispy on the outside but tender and juicy on the inside. It is marinated before being roasted. The crispy and aromatic skin of the tu ka is the most sought after part. Best taken with rice. Dip the tender and juicy meat into their special sauce and savour it without the care for the world, you’ll be in heaven!


It is advisable to suck clean the meat and tendons around the huge bones, they taste as nice. What do you do with the huge bones? Well, I’d advise you to use it to crack open the crab shell with it (if you are not provided with the small hammer)

No, this super-licious porky does not have fat layer under the skin like the usual porky you cook at home because, first of all, it is roasted to crisp and I guess that drains out all the unwanted fat. Savour it while it is hot and you are so going to have the greatest time in heaven. You are sure to beg to come back for this finger-licking tasty tu ka in no time!

The Legendary Crab

March 23, 2007

If you love seafood and you can’t seem to find cheap seafood anywhere, Sibu is THE PLACE for you. But do not mistaken Sibu for THIS:


This is THE PLACE somewhere in Damansara but no, this is not Sibu. *slaps self* What the hell am I rambling about!!!

Now, I said, Sibu is THE PLACE for you to indulge yourself with fresh seafood. You can get them yiu pi, yiu chi, but don’t know many or not lah! Fresh seafood is widely available in the market, restaurants and eatery around Sibu. Well, if you are a sucker for fresh crabs (cooked, of course) there is one place you must visit if you are looking for cheap ones.


Tempting enough?

You get to pay only RM17 for 1kg of crab. Cooked to your taste, you are going to have a great time here. This kopitiam is located near the Sibu Bus Terminal behind the UOB Bank. The whole groundfloor of the building block is conquered by the crab owner. The business is so good here a lot of times you can see families waiting outside the kopitiam just to grab a table to consume this delicious creature. You never know what Sibu people might do just to get a taste of this yummylicious delight.


You can have them cooked in black pepper, Mongolian style (like the one in the picture – sweet and aour), typically foochow style with egg, etc. *drools*

Crabs here are pretty much alive and kicking before they are brutally murdered to satisfy your drumming stomach. But if you straigtaway send them into the boiling water, they will shed their legs and claws and I am sure as hell that they are suffering. You don’t wanna see those suffering yummy little thing, do you? But not killing the crab before you cook them will make the meat tough and they do not taste nice anymore.

Now forget about the slaughtering scene, you wouldn’t want to know. But once the dish is cooked, they’ll serve it straight to your table, hot,¬†so that you can enjoy this to-die-for dish with great abundance! Yes, this kopitiam does provide small hammer for you to knock off people who want to steal your crab crack the shell open to have the heavenly taste of the white tender meat of the crab.


Worry not about getting your fingers messy and all that. That’s the way people eat crab here and it enhances the taste of your crabs! Sibu folks travel long and far (if their house is located at Lanang, Ulu Oya, Teku or anywhere at the end of the town) just to savour this delicious dish! RM17 per kg is so worth it.

*Quickly check Air Asia for the next flight back to Sibu*

Sibu signature crown of glory: Kampua

March 19, 2007

Gather around again, my dear Sibu kia…

This is the moment we have all been waiting for. The sight of it makes the almost-asleep you awake immediately. The smell of it, man, you just cannot resist. *Drools. The taste of it is purely heaven!


Yet another Foochow delight, this mouth-watering dish has put Sibu on Sarawak’s map. When you mention Kampua, people will think Sibu. This ever popular dish has made its way throughout Malaysia but the best Kampua is still the Kampua found back home i.e. Sibu.

A lot of myth has come about this innocent Kampua Mee. People thought Kampua Mee is something like kon loh meen in Peninsular Malaysia. The truth is, far from it. The structure, the taste, the ingrdients, etc are totally different. Another misconception about this dish is that Kampua Mee is another version of Kuching Kolo Mee. Well, something like that, but still far from the truth.


Widely available in almost every kopitiam in Sibu, you can order your Kampua to your taste. You can opt for the plain light soy sauce or black soy sauce, with or without the sliced char siew, or¬†substitute with bian sit (wantan). A plate of this lard-laden noodle is only RM1.80 with char siew and RM1.50/RM1.60 without char siew. Cheap isn’t it? Where else can you find such cheap dish?

Sibu kias far away from home usually crave for Kampua when they are away. And they must down a plate of this delicious spring-y mee upon touchdown of the plane on the runway. LOL!!! True or not? Kampua mee has indeed find its place in the heart of Sibu kias, young or old.

They say a picture says a thousand words. I am sure Sibu kias have a lot to say about Kampua so I won’t say much about it here except that: YOU HAVEN’T SAVOURED SIBU UNTIL YOU HAVE TAKEN KAMPUA!

I am so going to fly back to Sibu first thing tomorrow morning liao. DANG!

*Best Kampua in Sibu:
– Sing Long Cafe (behind Rejang Medical Centre)
– Choon Seng Cafe (new block at Sg. Merah, the best Sarawak Laksa is also there)
– A kopitiam behind Technique Music school at Jalan Pedada on the way to hospital
– Aloha Corner (also got best Sarawak Laksa here – but I think the Kampua so so only lor)

Tien Pien Hu: The unique Foochow delight

March 18, 2007

Sibu kia, gather around…

Now I am sure here is something that Sibu people will agree with me on especially the Foochows. This dish very Foochow, by the Foochow and for the Foochow Рnot only for the Foochow because this dish is enjoyed by human from all walks of life. Agree?

Ladies and gentlemen, put your hands together…..the unique TIEN PIEN HU!!!


Tien Pien Hu can be found almost anywhere in Sibu. This dish has somehow found its way to Kuching as well because Sibu Foochows has been migrating to Kuching since they arrived in Sibu from China. LOL!!!


Tien Pien Hu is neither noodle nor porridge. See…the tien pien hu is made of rice starch. The way they prepare this dish is unique too.

Pre-prepared meat bone soup is poured into a heated wok. Then cooking oil is applied to the side of the wok followed by scoopes of rice starch solution which must be layered very thinly on the side of the wok. Repeat the applying cooking oil step before removing the almost cooked rice starch from the side of the wok. Continue boiling the whole thing and throw in some black fungus, salt, fishballs, vei chin, just to name a few, to give superb taste to the special dish.


In Sibu, the secret of the best tien pien hu¬†lies in the homemade fishball. The one and only shop that sells the best tien bian hu in Sibu is situated at the corner at the old bus station. Next door to the kopitiam where there was a guy being shot to death a few years back. I dunno the name but I can proudly show you the place when you come to Sibu. The shop has been around since my dad was a kid and he’s 50+ years old already.

The fishballs are so springy and they actually go ‘toing toing’ when you bite into them. Those fishballs couldn’t be found elsewhere in the world. They are the owner’s family secret recipe. They do not sell the fishballs separately.

Tien Bian Hu has been my all time favourite. Take it for breakfast, you’ll crave for the second serving. I do that all the time!


Sprinkle some Sarawak pepper and add some vinegar, you’ll have the taste of your life!

Now who wants another Tien Bian Hu?

Sarawak Laksa Indulgence

March 17, 2007

Hear ye, hear ye!

Sarawakians will definitely agree with me that Sarawak Laksa is the best laksa in the world. Because you either like it or love it! LOL!!!

The state’s¬†signature dish must be dished up pipping hot in a crowded, noisy and dirty kopitiam anywhere in Sarawak, be it Kuching, Sibu, Bintulu or Miri (just to name a few).


Take one bowl of this delicious thick soup gravy, whose primary ingredient is the santan also known as coconut milk as well as enough amount of pungent spices, you will go straight to heaven! Hahaha! But cardiologists will have nigtmares for weeks! The amount of cholesterol swimming in the yummy soup will make them go crazy I am sure. Now, I do not want to spoil your mood to crap about health conscious bullshits, let us just concentrate on the dish alright?

Sarawak Laksa is the quintessential kopitiam dish. It is also one of the most sublime breakfasts known to man. The typical noodle used in the laksa is freshly made vermicelli (say vermicelli and nobody knows what you are talking about) a.k.a. bee hoon or any other noodle to your preference but I personally love it with you mee (the noodle for mee goreng)


This mouth-watering delight are garnished with generous helpings of sliced omelette or egg, fresh prawns, shredded chicken meat. Usually served with small platlet containing a lime and a spoonful of belacan. Laksa-eating expert always squeeze the lime into the belacan to mix them up before pouring the pungent mixture into the laksa before savouring them.

Sarawak Laksa is nothing like Penang Laksa or any laksa found in Peninsular Malaysia. I mean, they are nothing if compare to Sarawak Laksa. Sarawakians, agree or not? *flashing peace sign. The taste is beyond description. I wonder why a lot of folks from the Peninsular Malaysia raised an eyebrow or smirked when I mention that the gravy of the Sarawak Laksa is made of santan. Hah! That is REAL food ok!

I have to say this: You have not savoured Sarawak until you have tasted Sarawak Laksa.

*Laksa lover’s guide to Sibu:
– Aloha Corner (opposite Guardian Pharmacy near Tai Kiong)
– Choon Seng Cafe (the first kopitiam at the new block in Sungai Merah)
– above Central Market

*Laksa lover’s guide to Kuching:
– Chong Choon Cafe (Abell Road, opposite Maybank)
– Choon Hui Cafe (Ban Hock Road, near Grand Continental Hotel)
– Min Hong Kee (Pandungan Road, past the police station)
– Kapit Cafeteria (Pandungan Road, below Kapit Hotel)
– Tiger Garden Laksa (Jalan Green Hill, opposite Chinese Primary School)

*For more information, ask the locals, they know which one is the best. Do NOT consult the travel brochures. The Tourism Board knows nuts about this kind of things.