Best of Sarawak cuisine

WANT to have a taste of Sarawakian cuisine without having to travel across the sea?

At the Rajah Brooke Café, co-owned by husband and wife Kenneth Kuan and Yvonna Jee, a bowl of Kolo Mee or Sarawak Laksa is just an order away.

A 2.9m portrait of Rajah Brooke adorns the interior of the café.

Jee, who hails from East Malaysia, named the outlet after the historical figure “so that people can relate it after Sarawak”.

The café also uses Rajah Brooke’s motto “Dum spiro spero”, which means “While I breathe, I hope” in Latin, as its tagline.

She is proud of her Three Layer Tea (RM3.80), the café’s signature drink, which she feels is the best in town.

“The Sarawakian drink is made from tea, milk, and “attap sugar” which tastes like gula Melaka and is imported from Sarawak. Some say it tastes like cendol,” she said.

Sure enough, the sweet and fragrant drink was refreshing and does somehow taste like cendol.

Continue reading (incl. pics) at: Best of Sarawak cuisine
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