RH HotelHubby needed to go to Sibu for the weekend and asked if I wanted to come along. Since Bryan got his driving license and took over the chauffeuring for the two girls before his course starts I am not about to let any trips short or long slip past. I know when I resume my duty as the chauffeur again I will be grounded. So, meantime the answer is always yes (I might have hesitated a little if I had known we were to go in one of those tiny aircrafts with propellers!).
We stayed in RH Hotel which is a new hotel next to the tallest building in Sibu, Wisma Sanyan and Sibu Town Square.
The views from the hotel window...
The tallest building in Sibu.
The Rajang river that hugs the town.
The Sibu Town Square.
Never been to Sibu before but heard a lot about the food, especially the Fuchow's. My first taste of Sibu was years ago when my brother, P brought his girlfriend, J from Sibu to meet my parents. She introduced a dish which was new to us all and that was mee suah. I remember the silky smoothness of this noodle and how we were to slurp it up loudly but which I found difficult because of its length.
For this trip, we had a very good food guide, L. She loves food with a 'nyaman' passion. When she tastes something great she goes 'nyaman nyaman' - it means delicious, I think.
Teochew's steamed patin. One of the best I have ever tasted. Fish fresh, tofu smooth and best of all the gravy, just the prefect balance of tanginess and sweetness with hints of plum sauce and rice wine. Finished every drop and it would have been soo good with rice...
It was part of a big fish but the flesh still very smooth and the skin was the best part.
Another Sarawakian's special, midin, a fern very much like the paku but much more tender and sweet. We tried with red wine instead of the usual sambal fried and it was delicious.
Fried mee suah. Very lightly done and good but somehow, mee suah to me is always associated with chicken rice wine.
This fried noodles taste better than it look, not oily at all and super smooth. I have problem when taking food pictures with other guests beside my family as I feel bad having them wait. So I tried to be quick and usually take one shot only.
Fuchow tofu soup. Texture very similar to hot and sour soup but the taste is totally different. Very mild taste with hints of seafood flavors from the tin oysters and stock of ikan bilis. The tofu remained the star of this dish.
A refreshing glass of cucumber and lime juice with a pinch of salt.
Kompia and mee kang puan to follow....