京那巴魯咖啡店 — Restaurant in Borneo

THE.WORST.CHICKEN.RICE.EVER...AVOID.IT.AT.ALL.COST...detail: been there twice: the day after touchdown and two days later. the 1st day we order sarawak laksa and beef beehun. The laksa taste great (the only reason why i gave this review a two star) and beef beehun is meh (expensive beef beehun, rm12 per bowl during this review). went there again when visiting Gaya Street @ Sunday and order chicken rice for breakfast. the rice is normal white rice instead of the flavored rice, up until this point , this is fine since the waiter DID inform us before the order but WHY THE HECK THE RICE IS SERVED COLD?! The rice feel like LEFTOVER from like few days ago!!! what the heck ??

THEN the chicken meat, oh my chicken drum stick, what happen to you ?! When chew on it, it feels like some kind of aged meat which is starting to decompose, definitely NOT FRESH. No wander that chicken rice stall seems like having a VERY bad business.

For my entire life, as far as i can remember for having a plate of chicken rice ,i never, ever have tried and eaten such horrible, disgraceful chicken rice (up until now of course). And all this , cost me a freaking RM8, which is outrageous for a plate of chicken rice which normally at most cost around RM5 to RM6, and these taste way better than this RM8 chicken rice which serve using normal white rice (another reason it should cost lesser , and it is not even a well prepared white rice) and chicken meat which taste like weeks-old leftover. A chicken rice which is very, very wrong...

Sarawak laksa, originating from the Malaysian state of Sarawak and popular in Kuching city, is renowned for its rich, spicy, and aromatic broth crafted from a blend of lemongrass, garlic, shallots, galangal, and chili paste. This flavorful base is typically infused with spices like coriander, cumin, and turmeric, creating a warm and intricate flavor profile. However, the broth in this version lacks the expected boldness, richness, and complexity.

A key characteristic of Sarawak laksa is the use of vermicelli noodles, which are immersed in the fragrant broth and topped with ingredients such as shredded chicken, prawns, bean sprouts, and boiled eggs. A finishing touch of lime juice and fresh herbs like cilantro or spring onions adds a refreshing and zesty flavor. Nonetheless, the noodles in this rendition are overcooked and lack the desired chewy texture.

As a Kuchingite, I find this Sarawak laksa to be below par. I would recommend one kopitiam to be close to Sarawak laksa, which is located at Inanam, selling the best ngiu chap...

Famous for its laksa (for laksa lovers). I ordered a Nescafé and it was nice, not sweet but had a good Malaysian coffee taste. I of course ordered a Sarawak Kuching Laksa, very good flavour, non spicy, not too creamy. You could pretty much just drink the soup - it was that tasty. All other ingredients are just normal (prawns, noodles, lime, cilantro, bean curd skin, shredded chicken, egg) so it shows your how much emphasis is placed on the soup. Their Laksas usually comes out within minutes after you order so if you don't get it in five minutes then ask again (that's what happened to us), can get abit confusing when you are seated because the waitstaff places a whole bunch of menus on the table, but just go for the Sarawak Kuching Laksa. Final thing to add is that it's a very "pretty" laksa, as soon as I saw my laksa I couldn't wait to dig in (maybe I was...