Sing Chiong Restaurant is situated in a little town called Bekenu, at Miri Sarawak. If you wish to taste some authentic local food of Sarawak, this must be a right place to visit when you are in town!
The restaurant is famous with their Homemade noodles, homemade fish sauce and homemade belacan.
Here are few of the Signature dishes 招牌菜肴 recommended in their restaurant.
Chef specialty steamed Betutu- well known fresh water fish locally harvested. It is also known as Sun Hock in Cantonese, with sweet and tender meat and little bones. Strongly recommended and Chef specialty fish sauce can be used in any type of fish.
Drunken prawn with smooth egg white – another Chef special recipe in this restaurant. Egg with rice wine that makes the prawn sweet at its most original taste. The tarnish is fried ginger and garlic that complement prawn fragrance.
How to order: ” Udang Steam!” ( Please specify you wish to have Freshwater prawn or Saltwater prawn, i.e., Udang Sungai or Udang Laut)
Spicy and sour prawn with homemade sauce. Strongly recommended for prawn lover who loves stronger taste. Prawn meat tenderness and sweetness at its best
How to order: ” Udang Goreng!”
( Please specify you wish to have Freshwater prawn or Saltwater prawn, i.e., Udang Sungai or Udang Laut)
Mee goreng soup udang – fried noodle soup with prawn.
When you feel like small meal and prawn, this will be a good choice. Savoury noodle soup with prawn, you may ask for additional rice wine to bring out best taste.
How to order:” Mee Goreng Sup Udang”
( Please specify you wish to have Freshwater prawn or Saltwater prawn, i.e., Udang Sungai or Udang Laut)
Sayur Bidin (also known as Midin)
They said you have not been to Sarawak, until you had this.
Bidin is its common name. It is a type of ferns that is commonly found at damp area, typically in Sarawak. It tastes good almost in every ways. You can have it with garlic and white wine. The alternative way of having it is fry it with belacan(fyi, the belacan is homemade by the Tauke Nio!)
How to order: ” Bidin bawang putih tambah arak”
Alternative: ” Bidin Belacan”
Mee Goreng Basah Udang.
The most common way to have noodle as a meal, but you want prawns.
How to order: “Mee Goreng Basah Udang”
( Please specify you wish to have Freshwater prawn or Saltwater prawn, i.e., Udang Sungai or Udang Laut)
Wa-Tan-Hor Udang!
Some of us just like eggs, I get it. This is one of the way to have a satisfied meal with Kueh Tiaw and prawns.
p/s: Kueh Tiaw is not home-made. We wish we can!
How to order:” Wa-Tan-Hor tambah udang”
( Please specify you wish to have Freshwater prawn or Saltwater prawn, i.e., Udang Sungai or Udang Laut)
Kolok Mee!
Well, you might not see this often. But trust me, this is the most traditional way to have your noodle in Sarawak. The noodle is made by our own, yes, homemade! So if you wish to eat Kolok Mee, this is what you will get from us. Nyamai!
How to order: ” Kolok Mee, guna mee itu kamu orang buat sendiri punya”
You will find that the cooking style of this restaurant is old-fashioned, but classic. (Images and info via Sing Chiong Restaurant 勲漳茶餐室)
These are the signature dishes from the Sing Chiong Restaurant. The special sauces and home-made noodles are developed by the founder of the restaurant, Mr. Wong Sing Chiong, and endless support from the Tauke Nio, Mrs. Wong.
Address: Sing Chiong Restaurant 勲漳茶餐室
Lot 214, 215 Bekenu Bazaar
Sibuti, Sarawak, Malaysia 98150
