Thursday, March 31, 2011


I've been hearing a lot 'bout this place, especially its Siao Lung Bao. The moment we step off the plane, we are brought here for lunch... eh, not exactly; let me rephrase that:

For the first time in aviation history, (drum roll please) our Air Asia's plane lanes a half-hour ahead of schedule. Thus, making the person who's supposed to meet us late - yes, the very same person who's been singing praises 'bout Imperial Treasure Restaurant and she has her tot with her.

Chee Chun Fun

It's been some 3 years when we first met... complete strangers with one common interest, who's graciously gone out of the way to meet me and my big tot. And the lil' tot has grown to be quite a talker, and someone's been paying attention to his chitachatter to know of his impending birthday.

Fried White Radish Cake

This lunch, like this trip, is unplanned; I think, it totally screws up what's been lined up for the coming Saturday. But still, this provides a opportune time to catch-up and warm up to the next meetup with the man of the house. Had it not been for this, I would never have known that there's a lil' restaurant tucked in the corner of the Crowne Plaza Hotel, even though we had gone around taking pictures of the hotel lobby years ago.

Sui Mai

Loh Mai Kai

Once we've gotten past the irrevocable Dim-Sum items (above), we've come to its more prominent staple. Yes, I know,I know, the roast duck isn't exactly its renowned Bejing Duck... but, What The Duck, how does 2 ladies and 1½ men gonna finish on bird. So this is the next best thing. It's as good as the Londoner's roast duck - crisp on the skin, and plum moist meat.

Roast Duck

What may seem like an innocuous Foo Chok roll until one bites into it coupled with the rich broth, then one will appreciate the beauty of this gem. Mr. T would certainly concur: " It's in the soup, Foo'!"

Steamed Beancurd Skin Roll & Seaweed With Superior Soup

For those who extol the virtues of Sibu's Hung Nan soup, you ain't taste nothing yet! This is for all aficionados of all things soupy. What looks like milky fish head soup is, in fact, a rich bone full-flavored broth. The noodle is a smooth rice noodle as opposed to the slight textured Hung Nan -one slurppily goodness jaunt!

Vermicelli Soup With Roasted Duck

We seem to be missing its famous Siao Lung Bao here; it's not an omission on our part. It seems the owner, who looks a bit like the C.E.O. of United Overseas Bank, would not have it included in the menu here when its quality is not to par...

Baked BBQ Pork Pastry

Steamed Salted Egg Custard Bun

Steamed Egg Yolk Cake

... but then the steamed egg yolk cake slips through the cracks; taste-wise it's okay, but the layers are not layers - a botched job. However, the savory salted egg custard bun (2 photos above) simply oozes sweet-salty gooey delight for anyone, who digs salted egg, to sink one's teeth into.

Custard Tart

Mango Pudding

Those 2 sweets are more for the lil' guy... (I don't think he's implying 1Malaysia there). Gotta thank her mom for the lovely meal, and more to come!

This is my feeble attempt to get this blog going after a long break - blame it on procrastination than anything else.

Sunday, January 16, 2011


Cherry Tomato & Mozzarella With Balsamic Dressing

Is this a case of "'too much' is not enough"? Seems like it... this is my third visit, and the sixth within the family. I had called in to make a reservation for eight, 2 days prior to my flying into Sibu (the moment I landed, I was driven to this place for the dinner, barely arriving at the appointed time); I roughly indicated the the number of dishes required and preferences, and left the rest to the creative hands. And these were what they came up with:

Chicken Consomme

I had the salad with ume sauce twice, thus I indicated a change. And also a move away from the creamy soup to a clear one; it had a medallion of chicken with tiny dices of daikon floating on its surface.

Seafood Risotto

The risotto was a larger portion than the last time; morsels of shrimps and calamari abound.

Oven Roast Mushroom Crusted Beef Steak Accompanied with Duo Pumpkin and Red Wine Sauce

For the mains, we had a choice of beef or lamb (I mentioned one doesn't take beef). Funnily, all the ladies chose lamb, while the rest had beef; all individually cooked to specified order.

Pan Seared Rack Of Lamb Served With Carrot Puree, Crushed Potato, Olive and Confit Tomato and Spiced Lamb Jus

Lastly the bread pudding had custard beneath the bread, which was touched to a crisp. Due to the larger portion, we were stuffed; a smaller portion like the last time would suffice.

Bread Pudding

Of all the visits at this restaurant, frankly, I've not actually looked at its menu. I just assume they can deliver whatever I dictate (as if I own the place), and they have on most counts with sight adjustments. Given a few days to plan ahead, the duo haven't failed to live up to my expectation so far. Bear in mind, this small town doesn't have all the ingredients one would like to have at one's disposal; one has to make do with whatever there is at hand. So call in ahead the next time you plan a visit, and see what they can cook up for you.

Tel: (084)217127
HP: (016)8706944 [Richard] (016)8706944 [Ryan]

Sunday, January 09, 2011


Even before I reached Sibu, I had a couple of missed calls from Wil. By the time the plane touched down, it was already 9 p.m.; It had been a long day traveling - starting at 5 a.m. Curiousity pique me, and a call to Wil had him rambling about having foie gras... in Sibu?!!! Curiouser and curiouser...

This is a new little restaurant in town, having just open its door before Christmas. It's 2 chefs, Richard and Ryan, have both done their sting in Singapore, and opt this town to share their culinary delights.

I've never got to try out this place until I was about to leave town - 2 nights earlier and twice in a row! I manage to have them prepare a degustazione menu from the range the restaurant offers. So in 2 sittings, we're able to roughly gauge the stuff the chefs are made of. Naturally, the first night's food augurs well that an encore is inevitable. So what you see below is a cumulation of a 2 nights' orgy.

Charcoal Grill Salad

To start off, we've the signature salad that has julienne vegetable, crispy chicken and diced egg with ume dressing.

Cream Of Mushroom With Truffle Essence

Cauliflower Soup

A hint of the truffle oil subtly enhances the mushroom soup. On the second night, we opt for the cauliflower soup - the pumpkin has to wait for another time.

Cheesy Risotto With Pan-Fried Foie Gras

Pasta Carbonara

Both the rice and pasta have a creamy feel to them. Outstanding!

Truffle Scrambled Egg

This is a little item that slips in before the mains on the first night. In texture, it borders on being a steamed and scrambled egg - quite indistinguishable.

Pan Fried Sea Bass Fillet With Potato Wedge complimented with Confit Tomato & Homemade Tomato Coulis

The sea bass is a respite from the usual Dory you get in most restaurant; it's crispy on the skin yet having moist flesh. The sauce goes well with the fish, and the small bite of the potato wedge with the tomato coulis is enough get by.

Grilled Marinated Rack of Lamb on Soy Glaze with Crusted Potato and Onion Puree

Char Grilled Sirloin Steak With Duo Of Onion, Mashed Potato & Veal Jus

Lastly comes the meat; there's a serving of lamb and sirloin - both beautifully done, and retaining its juiciness - how meat should be enjoyed.

Lastly on the second night, we are given dessert for the scrambled egg we opt out. It's Cheese Cake with Pear, and Vanilla Ice Cream on Reduction of Wine Blueberry compote. We gobble up before realizing of not "saying the blogger's grace" beforehand.

One thing for sure, this is not your usual run-of-the-mill operation churning out pedestrian meal. For a town that has finicky taste, if "more" is more for you, or sheets of meat is better than a single slab, this might not be the place of you. However, if your quest is for the best western offering this town has for now, this is it! If you think it's expensive, it's much less than one has to pay for a degustazione meal.

* The first night's meal was courtesy of Oriental Wines, with a New Zealand White Wine and a Whiskey thrown in, and there was no corkage. - Malaysia's Online Camera Shop!


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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