Wednesday, October 21, 2009

2nd. TIMER @ UNCLE DOM, JALAN PEDADA, SIBU



I think the majority of Sibu's bloggers have jumped on the bandwagon to give their 2 cents worth on this place like it's the only game in town ; who wouldn't when it's between a rock and a hard place. Still this place provides a lot of mileage (literally hang out for the whole evening on a single drink), if you're willing to dish out the dough; it's one of the costlier places in town by Sibu's standard. But then, whoever is willing to dough out RM10 or so at Starbucks for coffee wouldn't blink an eyelash at its prices.


Yup, you've read right! This is our 2nd. visit to this place on our usual 2 spots-per-night-out, ie. one for dinner, another one for drinks. The other night was just for drinks after dinner elsewhere, and then another nightcap at the usual haunt before calling it a night (that's for those with MTV 's attention span). We (Wil and I) are joined by Alex and his trusty companion. Alex complains of his carrot juice being too fibrous; and one wonders where the G'NAM factor between him and Mary is coming from; well, wonder no more! She's the one who shudders at my putting too much greens in my soup. Also this is the last time we are served by the PTY, who has a suitor bringing her gift on that night.




Remember the days when local fast food wannabes cash in before the arrival of the big boys? This is the same scenario that is played out here - a Hong Kong Contemporary theme-restaurant wannabe. It has a logo that resembles too much like the fat guy from the chick place, an interior that imitates a roti/kaya coffee shop franchise, and food in the guise of a Hong Kong Contemporary's, having names that will make a Kungfu movie proud. However, I can't remember any of the dishes' names.

The one on top is fried koay teow with a raw egg yolk. The egg makes the noodle smooth and moist, which is best eaten hot. The noodle is like those of made by Teochew shop at Market Road long ago - hand-cut to broad strips. Once you get past the egg and its fancy name, it's no different from any fried koay teow. Between the photo snapping, chit-chat and cold air from the air conditioner, the raw egg acts up quickly making the noodle unpalatable when consumed cold.


I can't recall what fancy name has been attached to the dish below; it's nothing more than plain Nanu Chu-Rou (fermented red beancurd pork).



Ditto for the one below... buttered mushroom, which is way too salty. I had better one here, at not a so fancy spot.




2 comments:

sibu food diva said...

i love the teh c peng and the koay teow in egg sauce (wat tan hor). the chilli is good, but it seems like eternity to ask them to fetch you more chilli.

Kong-Kay said...

go bug the owner's sisters, you'll get their attention.

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