Actually, she saw those words "Pucuk Ubi" from far and she knew it was a restaurant serving Sarawak food. And yes, it is. Both of us are Sarawakian and we love our home food. This is a restaurant where the menus are so different and you seldom see it.
"Pucuk Ubi" means sayur bandung where you can get anywhere even by the roadside! (Yes, you can pluck it and cook it if you are broke, seriously). It's a vege where Sarawakian will crunch into pieces (I think that's the way you describe it) before cooking it. And in Hokkien, it will look like "Mani/Money Cai".
So, we sat down and READ the menu without looking at the prices. Some of the food are familiar to me but those aren't familiar, I asked my girlfriend, she's more expert than me.
Most interesting food here is "Ikan Terubuk" where you can hardly find in KL (that's what I was told, and I don't see that in restaurant menus). It's a salted fish - their menu, deep fried. Yummy. But we didn't order. We order the "Kacang Ma" and it looks like this...
It doesn't taste original!
Being the expert Sarawakian Chef, my girlfriend said it didn't have much herbs as the original. Knowing that this restaurant is HALAL, so they did not campur the wine in there which they were supposed to. So it taste more like Black Pepper Chicken with Herbs. This bowl cost us RM15 for 1/4. If you want 1/2, you pay RM30. If you want enough for a big family, it's RM60. More like Small, Medium and Large.
Other page of menu has these...
If you're a Sarawakian, you probably know what "Midin" is. "Paku" is almost same as "Midin" but it's harder. But we didn't order that. We ordered Pucuk Ubi aka "Daun Bandung Bidayuh Style". Bidayuh style is the recipe where they crunch in the bowl and fry it.
It looks like this...
This plate cost us only RM12 for small. It is nice but it was wrongly cook, according to my girlfriend because she is Bidayuh herself. They used white onions instead of red onions. Chefs, you know the difference. So, the taste is not there.
The Seafood and Fish are the menus and the style/recipe of cooking it. They have Chicken and Beef as well cooked in those recipes like Grilled, Asam Pedas (Sarawakian's favourite), Steam, etc.
Another interesting menu I pointed out to my girlfriend and said, hey look! They got TEMPOYAK here! This is strictly for durian fans. "Tempoyak" is taken out from fresh durian and kept in fridge and then fried and I don't know how they make it even my girlfriend told me, I forgot.
So we ordered that, and it looks like this...
Looks like curry right or something else that you don't wanna know.
This is another dish which is not original. The original "Tempoyak" is really Kampung-style but I reckon they need to be presentable and maybe durians are very hard to get, so they put less durians in the recipe, so we only tasted more ginger than durian.
They have the usual Sarawak Food as well in the menu, such as "Kolok Mee", "Sarawak Laksa", "Mee Jawa", etc. But we ordered the HOME COOK food instead.
What about drinks? We have Sarawak drink also! You can't find in KL. Their signature drink as well. It's the "Teh C Peng 3 Layer". But we didn't try that. "Teh C Peng 3 Layer" is mix with Gula Apong Syrup (which tastes like Wheatgrass, Milk and Tea.
So, we tested the most common food cooked at home by my girlfriend where she can just cook at my house but we don't have gas at home - I barely cook that's why. This will be my new year resolution - LEARN COOKING, LEARN TO SAVE.
We called for the bill and it came out was...
RM 80.50! Wah lao...so we looked through the bill 1 by 1, step by step. PRAWN TEMPOYAK cost RM35 ah! Siao ah? Cucumber some more RM4??
Not satisfied, we called the waitress (the Sarawak-style, the CHUT CHUT way) and asked her. She said the prawn aka seafood and beef was seasonal price based on 100gm.
But we only had 6 small-medium sized prawn LEH! My girlfriend bursts into laughter and said, next time read properly before we order.
So eventhough it's RM80.50, it's counted as my little birthday dinner and I was happy with it :)
Sarawak BOLEH! (But don't charge too expensive lah, scare people away).
I wouldn't mind if the restaurant was not HALAL and they can serve KOLOK MEE (original) for RM15 per bowl and these TSING TAO beers for RM20 for 4 cans. Make money leh!
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Most interesting food here is "Ikan Terubuk" where you can hardly find in KL (that's what I was told, and I don't see that in restaurant menus). It's a salted fish - their menu, deep fried. Yummy. But we didn't order. We order the "Kacang Ma" and it looks like this...
It doesn't taste original!
Being the expert Sarawakian Chef, my girlfriend said it didn't have much herbs as the original. Knowing that this restaurant is HALAL, so they did not campur the wine in there which they were supposed to. So it taste more like Black Pepper Chicken with Herbs. This bowl cost us RM15 for 1/4. If you want 1/2, you pay RM30. If you want enough for a big family, it's RM60. More like Small, Medium and Large.
Other page of menu has these...
If you're a Sarawakian, you probably know what "Midin" is. "Paku" is almost same as "Midin" but it's harder. But we didn't order that. We ordered Pucuk Ubi aka "Daun Bandung Bidayuh Style". Bidayuh style is the recipe where they crunch in the bowl and fry it.
It looks like this...
This plate cost us only RM12 for small. It is nice but it was wrongly cook, according to my girlfriend because she is Bidayuh herself. They used white onions instead of red onions. Chefs, you know the difference. So, the taste is not there.
The Seafood and Fish are the menus and the style/recipe of cooking it. They have Chicken and Beef as well cooked in those recipes like Grilled, Asam Pedas (Sarawakian's favourite), Steam, etc.
Another interesting menu I pointed out to my girlfriend and said, hey look! They got TEMPOYAK here! This is strictly for durian fans. "Tempoyak" is taken out from fresh durian and kept in fridge and then fried and I don't know how they make it even my girlfriend told me, I forgot.
So we ordered that, and it looks like this...
Looks like curry right or something else that you don't wanna know.
This is another dish which is not original. The original "Tempoyak" is really Kampung-style but I reckon they need to be presentable and maybe durians are very hard to get, so they put less durians in the recipe, so we only tasted more ginger than durian.
They have the usual Sarawak Food as well in the menu, such as "Kolok Mee", "Sarawak Laksa", "Mee Jawa", etc. But we ordered the HOME COOK food instead.
What about drinks? We have Sarawak drink also! You can't find in KL. Their signature drink as well. It's the "Teh C Peng 3 Layer". But we didn't try that. "Teh C Peng 3 Layer" is mix with Gula Apong Syrup (which tastes like Wheatgrass, Milk and Tea.
So, we tested the most common food cooked at home by my girlfriend where she can just cook at my house but we don't have gas at home - I barely cook that's why. This will be my new year resolution - LEARN COOKING, LEARN TO SAVE.
We called for the bill and it came out was...
RM 80.50! Wah lao...so we looked through the bill 1 by 1, step by step. PRAWN TEMPOYAK cost RM35 ah! Siao ah? Cucumber some more RM4??
Not satisfied, we called the waitress (the Sarawak-style, the CHUT CHUT way) and asked her. She said the prawn aka seafood and beef was seasonal price based on 100gm.
But we only had 6 small-medium sized prawn LEH! My girlfriend bursts into laughter and said, next time read properly before we order.
So eventhough it's RM80.50, it's counted as my little birthday dinner and I was happy with it :)
Sarawak BOLEH! (But don't charge too expensive lah, scare people away).
I wouldn't mind if the restaurant was not HALAL and they can serve KOLOK MEE (original) for RM15 per bowl and these TSING TAO beers for RM20 for 4 cans. Make money leh!
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Liked the way you presented your experience at Pucuk Ubi...with pictures etc.I know how you feel as a sarawkian you want your food to be presented correctly...and also at a moderate price! Cheers!
ReplyDeleteHi Anonymous, you must be the owner :) if you are, apologize that I had to criticize a little on the food. haha! I haven't tasted the rest but keep up the good food and work. Sarawak Boleh! and thank you for taking the time to read my blog..do come back for more..
ReplyDeleteHi there, I have fun, really, just reading your blog and how you describe the food. I didn't know that is such a place that actually served Sarawakian cuisine, hehhehe. I agree with you that it does cost a lil to much for a home cook food that does not really taste like home cook. in fact I have been to places that claims that they have authentic food such as our famous Kolo Mee and Laksa. I always end up disappointed and paid too much.. Such a pity isn't. but I would give A++ to the owner of the said resto for the Effort. Its nice to know that somebody actually have the courage and the thinking to cure our craving for home cook... As for me.. im on the mission to find myself some Daun Jabang (pucuk ubi)in this modern Lion city.. wish me luck!!!
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