Tuesday, July 31, 2007


It started out with a kiss
How did it end up like this

Mr Brightside - The Killers

That's how the journey ended... in Sarikei - the other side of the river, another county. It began, after breakfast at Sg. Merah, with a leisure drive along Sg. Igan Bridge route, then boarded a ferry into Bintangor, home of Sarawak's another famous son, a Tan Sri (who gives respectability to open bigamy for a Chinese in this day and age, and make Andrew Lau's Wait 'Till You're Older's twist like a slight bend), whose company, I beg your pardon... the company he's an adviser to, won some annual awards from some Spanish organization for 2 years running for some construction feat. (Who says Sarawak is a remote place that nobody knows?) Sad to say, his grand hotel in town is boarded up, his chunk of land that is supposedly meant for UTAR lies undeveloped, and his showcase of a paper-pulp plantation goes unattended (like those in Kuching). I was trying to find something nice to say of this town; even its reputed green pandan steamed pau was a disappointment - unappetizing in looks and in taste.

Without Harnesses - Getting A World-Class Safety Citation • Not Getting A Citation While Others Do!
Only In Malaysia... Malaysia Boleh, eh!

Pardon the kong-kay moment... we traveled farther, took another ferry across the Sg. Nyelong and we were at another town - Sarikei. It was lunch time, so we lumbered into this empty restaurant. Two of us were the only customers in the upstairs joint. Although the trip was unplanned, It's no accident that we stumbled upon this place.

This is a Cantonese institution famous for its Ching-Chieng - Gold Coin. It consists of a piece of fat, a piece of lean pork, and a piece of pork liver sandwiched in between; the marinated slices with sprinkled sesame seeds are skewered and then grilled. The hole in between in the middle of meat makes it look like an old Chinese coin, hence its name is derived. The grilled meat has a taste of Chinese sausage (Lap-Cheong). It's a wonder that the liver doesn't turn stiff with the grilling, but it's still maintains its soft texture and its moistness. The Ching-Chieng costs RM50 per kg.

We had Fish Maw Soup and the Asparagus fried with garlic. The soup is an egg-drop version - different from the norm - clear soup. The meal came to RM39.69.

Wonder If They Put A Piece The Ching-Chieng Inside The Sarikei Time Capsule?

On the way back to Sibu, we dropped by Wen Wen to look up the Tans. Senior Tan was in Sydney holidaying/cooking for the other 2 sons; only two are left behind manning the stall - Jr. and Mrs. Tan, who treated us to
locally grown Dragon fruit smoothies.

**If you've never visited Hawaii, come see Sarikei! Same difference; weather is humid, lots or pineapples, and in the evening the ladies come out in their national costumes - we call it night-gowns here.


Daniel Yiek said...

Hung Kiew Kee is the most famous restaurant in Sarikei. The Cantonese owner is known as Ah Kow and this is the de facto restaurant for wedding dinners and other celebrations since the 1970s. Now it's operated by his son, Ah Cheong.

I dont have a blog post dedicated to this restaurant yet simply because whenever I'm back to Sarikei from S'pore, I try my family food and the kopitiam food as priotity instead of restaurant food. :). Maybe I will use of your pictures here in a future post and link back to your post here.

Kong-Kay said...

It's not everyday, they make the ching chieng... it so happened that there was a wedding dinner that evening when we were there. I was told on weekends, the place is mostly booked. So call in advance - 084-651480/652419. I know the sister, lily, who's in kuching.

Cokelatrawkz said...

Don't you have ever caught by snapping images on those yummylicious stuff? I'm scared, too scared to do so, well my method is curi2 tangkap liddat. DUH

Kong-Kay said...

nobody stops me so far. only some of the kitchen shots, permission is refused. another thing, i don't advertise myself on my blog, so nobody can spot me in a mile or two. my only challenge is to snap as many picture before others put their chopsticks on them, or before the food gets cold.


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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