Sarawak Laksa In Sunway

In the Petaling Jaya suburb, Sunway Pyramid has established itself as a shopping hub offering a diverse range of shopping experience and a venue for food and leisure. Not far away from this centre lies a college known as The One Academy. Frequent food patrons would normally gather downstairs of the college at Restoran Ming Tien. The hawkers at this eatery offer an extensive range of food to the hungry early morning or lunch crowd of office workers and college students. Most stalls remain open way past dinner time.

Best sellers here are dim-sum, bak-kut-teh, wanton noodles, prawn mee and a host of other local food. Oh yes, the Sarawak Laksa signboard attracted our attention.

We spoke to stall owner- Madam Lim Suk Ing. She left Sibu some 12 years ago, to join her children here. As she could churn out a mean Mee Kolok and Sarawak Laksa, there's more reason than ever to venture into the foodline. Accordingly, the noodles for Mee Kolok has to be freshly-made daily, very much a manual task. This lightly coloured noodles is doused with some pre-fried minced meat, lard oil, fish sauce, some char siew slices, no dark soy sauce is added but a side saucer of chilli sauce. She has retained the same local touch as what you get in Sibu as the noodles come with a firm bite.

Business is good especially on Sundays. Her two big tubs of laksa stock gets soldout in no time. What is the fuss over all these laksa variants? Penang Assam Laksa is very much a northern Nyonya creation with a base stock of spicy and sourish taste. Johor Laksa is 'lemak' as the stock is filled with a rich coconut milk gravy. Popular Sarawak Laksa is a version of curry noodles with the spice paste imported from its homeland. It is not as rich as the Johor Laksa as the stock is usually milder.

Scalded thick fat beehoon is placed in a big bowl drenched with the laksa stock. A topping of prawns, shredded chicken meat, omelette shreds, taugeh, chopped Chinese celery, sambal belacan are placed attractively around. Lime juice is doused over the noodles prior to eating. This fusion imparts a distinctive flavour and we got captivated by its beautiful aroma.

Simple down-to-earth cuisine can be good interest for those Sarawakians who yearn for their local hawker favourites. Madam Lim can certainly give you some homespun essence.

双威镇金字塔购物中心是年轻人购物及消闲的天地，附近商业区有一间艺术学院，“明天茶室”就坐落于该学院底层。在这里用餐者除了上班族，以学院生占大多数。

茶室内除了点心之外，肉骨茶、云吞面、虾面等十多种本地小食供选择，其中一档打着“砂拉越叻沙及干盘面”招牌的档口吸引了我们。

十二年前，档主林素英由砂拉越诗巫搬到这里来与孩子同住。由于对家乡的面食相当熟悉，干脆就卖起干盘面及砂拉越叻沙。林女士说：「干盘面的面条都是亲手制作，每天都是新鲜的货色。」虽然远离砂拉越，浅色的面条以猪肉碎、猪油及鱼露调味，加入几片叉烧，没加黑酱油，一小碟辣椒酱随个人喜爱加入，干盘面依然保留当地的风味，爽口够韧。

林女士说：「砂拉越叻沙在这里大受欢迎，星期日可卖两大桶。」砂拉越叻沙与槟城亚参叻沙及柔佛咖喱叻沙不同，槟城亚参叻沙酸味盖过一切，柔佛咖喱叻沙则椰浆浓郁。砂拉越叻沙虽然也是以咖喱作为汤底，叻沙酱由砂拉越运来，味道与柔佛咖喱叻沙比较则清淡得多。

将粗米粉烫过，淋上咖喱汁，再加入佐料如虾、鸡肉丝、蛋丝、豆芽、芹菜碎及参末马来盏，吃的时候挤入桔仔汁，米粉混合了咸、辣、酸三种味道，饱吸叻沙的汤汁，非常开胃。

这里虽然不是砂拉越，然而档主的用心，使远离家乡的砂州游子可以一尝家乡的面食解乡愁。

明天茶室RESTORAN MING TIEN
2-6, Jalan PJS 11/28A, Bandar Sunway, 46150 Petaling Jaya,
Selangor Darul Ehsan, Malaysia.
营业时间 Operation hours:
上午七时至晚上九时 7a.m. - 9p.m.