Perfect place for seafood lovers. A wide variety of seafood stalls where you can order fresh seafood as well as Sarawak’s local delicacies.
Jalan Bukit Mata Kuching off Jalan Padungan, Kuching, Sarawak 93100
Asian cuisine, Halal cuisine, Seafood
Mon-Sun: 5.00 pm – 1.00 am
A popular place for having local breakfast amongst the locals and tourists. Famous with Sarawak Laksa which is priced at RM6 for a small bowl, RM8 for a big bowl and RM10 for the special
34, Ban Hock Road, 93100 Kuching Sarawak
Sarawak Laksa, Kolo Mee, Popiah (Spring Roll), Boiled Egg, Toast
Mon-Sun: 7.00 am – 11.00 am
The market stalls offer a huge variety of local produce from snacks, local delicacies, fruits, vegetables, fresh meat, fresh fish, eggs, plants, pets, jungle produce to clothing, accessories, newspapers, toys, fashion items, local craft items, and souvenirs.
Taman Foong Joon, 93050 Kuching, Sarawak, Malaysia
Local products, fresh raw food
Mon-Sun: 10.00 am – 11.00 pm
A street shop-concept with 2 straight rows of shop lot and the middle walkway is vacant for dining tables and chairs. Famous with hawkers selling local, Taiwanese and Korean delicacies such as barbeque chicken, grilled seafood, fresh vegetables, desserts and more. Visitors as well can enjoy Karaoke activities and historical shops.
Siniawan, 94000 Bau, Sarawak, Malaysia
Freshly cooked food, night activities
Fri – Sat: 6.00 pm – 11.00 pm Sun: 4.00pm – 11.00pm
This is the absolute staple for the noodle enthusiast in Kuching. Kolo Mee is made of egg noodle flash-boiled and served in a base of fragrant pork oil, garlic, shallots, minced pork and slices of BBQ pork.
This is one of Kuching's signature dishes. Rice vermicelli served in spicy prawn broth alonmg with egg, prawn, chicken and a dash of coriander. A sidce dish of lime & prawn paste is often served to add a zing.
Umai is a traditional native dish of the melanau people in Sarawak, Malaysia which is usually eaten by fishermen. Umai is a dish of sliced raw fish with a mixture of onions, chilies, salt and lime juice.
Midin is a wild fern found only in Sarawak. It has curly fronds and is very crunchy even after it has been cooked. Only the tender tips of the fern is used in cooking. It can be cooked with prawn paste or ginger & red wine or just plain garlic.
Teh C Peng is a code name for tea (teh) with milk (C) and ice (Peng). Also known as 3 layer tea, its layers are created when black tea, milk and Gula Melaka are poured individually into a glass.