Mauk makan apa hari tok? or What should we eat today? It is a question we deliberately ponder each and every day as we drag ourselves through work or classes, hoping for the sweet release of lunch break. Sometimes, that thought is what keeps us going through those busy early mornings as we anticipate the simple pleasures of a warm meal.
Yet sometimes, the simplest questions have the hardest answers. I'm sure we've all experienced those times when choosing a place to eat becomes such a difficult decision that you give up and just go to that generic Mamak restaurant seemingly existing on every corner of a city nowadays.
However, for all my fellow gastronomical adventurers out there, do I have a proposition for you.
Authentic. Laksa. Sarawak.
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| A taste of the Land of the Hornbills |
No, not a localized copycat made by enterprising Western Malaysians hoping to cash in on the seemingly under-served market. I'm talking about real Laksa Sarawak, made by the people who are actually born into the culture and culinary traditions of Sarawak.
And you don't even have to cross the South China Sea to get a taste. For all of you living in the greater KL area, you can simply travel to Putrajaya for this Sarawakian treat. And where can you get it, you may ask?
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| Dayang Sarawak Corner Cafe - No 4, Jalan Perak, Presint 15, Putrajaya |
Dayang Sarawak Corner Cafe is located in the 15th Precinct of Putrajaya near Canseri Park and is about a half an hour drive from Kuala Lumpur. It is located in a savvy neighborhood and offers moderate parking for would be visitors.
The signboard of the restaurant welcomes customers with a guarantee of "Authentic Sarawakian Cuisine" and they have the legitimacy to back it up. A business started by a Sarawakian; the reputation of being bearers of authentic Sarawak cuisine shows as, on my personal visit, I could hear the chatters of quite a few customers speaking in the Sarawak dialect. In fact, I was referred to this place by a Sarawakian friend who gave his own seal of approval to the food and the establishment.
The Atmosphere
The establishment is sleek, modern and minimalist. The spacious dining area is lit up with plenty of sunlight due to the open space concept of the architecture, with exposed ceilings and large archways further adding to the commodious feel of the place.
However, the spaciousness does not come at the expense of coziness and warmth. Ambient lighting gives a pleasant atmosphere to the respite and tasteful artwork adorn the walls to further add a sense of style and class.
Utensils and condiments are placed on every table. The place also provides chopsticks, which although sounds sensible; is often lacking in most Malay-owned establishments. On every table, you can also find a pretty large menu. It is easy to read and also comes with illustrations to further help you make out what you want to eat.
The Menu
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| Click on the picture to get a better view |
The food options are moderately sized, with only a page worth of selections. However, most of the items are unique to Sarawak cuisine and you'd be hard-pressed to find them at any other type of food establishments. In contrast, the beverages options are more numerous, with plenty to choose from. You have the local staples like Milo, Teh and Sirap while also some Sarawakian specialties like the 3 layer Gula Apong tea.
However, the prices here can be a bit higher than in conventional restaurants. Suffice to say, a set of a meal with a beverage for one person can easily reach beyond RM 10 depending on what you order. However, I personally feel this is appropriate with the novelty and uniqueness of the menu options available. But ultimately, the price tag can only be justified if the food is up to par. And that is what we will talk about next.
The Food
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| Laksa Sarawak |
The main attraction for the establishment has got to be it's Laksa Sarawak. It is a type of vermicelli soaked in a thick, creamy broth infused with prawns. It is garnished with coriander leaves, bean sprouts with slices of chicken floss and egg omelet. I had paired it with a simple glass of iced tea to balance the creamy broth of the laksa. Not to mention, the drinks also came with cardboard straws, surely signifying how conscious they are towards the environment.
The vermicelli was very soft yet chewy. It tasted like your average vermicelli, with a very rice-like taste on the palate. However, the reason why vermicelli is used is that the thin and absorbent strings of noodles make for a perfect conduit to flesh out the creaminess and richness of the broth. If I was to give a reference as to what the broth tasted like, it reminded me a bit of the taste of the creamy curry that you'd find in a Nyonya Curry Laksa.
You could taste the richness of the coconut milk and hints of prawn in the broth, giving it a savory and hearty taste. It is apparent that the broth is the star of the dish. Though the broth tends to be a bit mild, for those of you who, like me; needs to have a little bit of heat and spunk in their food, the laksa comes with a sambal belacan like paste as an accompanying condiment.
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| Mee Kolok |
One of the perks of having friends tagging along with you on your review is that you get to taste other delicacies as well. One of my friends had opted to get the Mee Kolok, another iconic Sarawakian cuisine. He had gotten the Mee Kolok Campur (Mixed Mee Kolok).
Mee Kolok is a type of noodle dish that features its namesake noodles, a type of noodle somewhat similar to wanton mee in terms of texture and appearance. It is garnished with some bean sprouts, mustard leaves (sayur sawi), and depending on your choice; either slices of marinated beef or spiced minced chicken. The mixed Mee Kolok has both chicken and beef.
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| Beef slices with minced chicken |
It is served with a separate bowl of soy sauce broth. You can either eat it dry or with the broth, though not being a Sarawakian myself, I can not say for sure which way is the "correct" way to eat Mee Kolok. And apparently, the correct way to eat it is a much labored-about debate if the passionate argument that me and my friends got into about it has anything to suggest. I invite any Sarawakians to please help settle the debate for me in the comments.
Unlike the Laksa Sarawak, the noodles are the main reason for eating this dish. The noodles are flavored, being a bit salty and tastes somewhat egg-like. I can see why some say eating it by itself is already good enough. Though eating it with the broth is also a treat in itself. The soy-infused broth is salty and a bit sweet, though quite thin. However, the taste is full, flavorful and perfectly encapsulates the concept of "Umami" that the Japanese are fond of using. The meat and chicken were also quite sweet and adds to the overall taste of the dish.
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| Gula Apong Ice Cream |
However, the hidden gem of the entire dining experience has got to be the dessert we had. The restaurant offers Aiskrim Gula Apong (Apong Sugar Ice Cream). Apong sugar is a type of sugar that is made from the sweet extract from a type of palm tree called the Nipah tree or Apong tree as it is called in Sarawak. It is somewhat similar to the Gula Melaka of Melacca and the Gula Kabung of Pahang in the making, processing, taste and texture; though Apong sugar has slightly different taste and aroma than the other two.
The Gula Apong Ice Cream sold here is made in the establishment using their own soft-serve ice cream machine. It is actually vanilla ice cream that has been infused with Gula Apong. However, this particular ice cream is much more savory than your typical vanilla ice cream. The Gula Apong lends a syrupy taste to the ice cream, making it much more distinct and sweeter than normal vanilla ice cream. We enjoyed it so much that we could not resist a second helping!
On top of that, the service was quite fast and amicable. We didn't have to wait long for our food to arrive, though it should be noted that we came at around 4 in the evening; not exactly peak hours. Nevertheless, our waiter and server were polite and courteous. There weren't any problems to get service at all as they were quick and attentive; responding to inquisitions immediately.
Back to the question of the experience being worth the price, I'd say it definitely is. We very much enjoyed the tasty offerings that Dayang Sarawak Corner had offered and we definitely won't shy away for further visits in the future. Delicious food, satisfying portions and great service; I would have no trouble recommending this spot to any of my friends or acquaintances.
But seeing is believing. If you want to have a taste for yourself, then come on over to this quaint little eatery and satisfy that itch for authentic Sarawak cuisine.
Whether you are a Sarawakian born and bred; longing for a taste of home or just a curious appreciator of good food, Dayang Sarawak Corner Cafe is a must try destination for your gastronomic bucket list.
Visit their Instagram and Facebook page for more info.
A review by Dzul Haniff bin Mahadzir (188241) for BBI3432 Writing for the Web Class
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