P Cafe (Jalan Wan Alwi, 93350 Kuching, Sarawak) located just at the other shop lot of Choice World at Jalan Wan Alwi. Never bother to try out until last week. Couldn’t decide where to eat and ended up here after did a bit of grocery shopping.
Simple interior design and clean. I would put it as high tech version of kopitiam. They served all kinds of local cuisines ranging from kaya toast to Sarawak laksa.
Left: Impressive… Just do your ordering here. That’s why I said it’s high tech version of kopitiam aka coffeeshop.
Right: Lui cha (RM5), portion was rather small. Taste, it’s not what I like. Tasted better ones. However, the cha aka the bowl of green soup, wasn’t bitter at all which some people will find it easier to eat. I prefer it to be bitter. Basically, you have to mix the tea and the bowl of ingredients consist of rice and finely chopped vegetables and peanuts before you start eating.
I started to like lui cha since I go back from Adelaide. I never really tried it before until I went to lunch with my ex-colleagues at a coffee shop in Pending Height. However, this one from here is rather disappointing for me. I expect bigger portion and more flavourful.
Lei cha (Chinese: 擂茶; pinyin: léi chá; literally “pounded tea”) or ground tea is a traditional Hakka tea-based beverage or gruel. Lei cha is very traditional among Hakkas in Mainland China, especially Southern China. It is also popular in Taiwan, Malaysia, and any locales with a substantial Hakka diaspora population. The custom began in the Three Kingdoms period.
It is not the same as Chinese tea because there are always other ingredients. Pounded tea consists of a mix of tea leaves and herbs that are ground or pounded together with various roasted nuts, seeds, grains, and flavorings.
At least I finally got to eat it after 6 months! The last time I had was on my birthday and it was also my last day of work with my ex-colleague at Ang Cheng Ho. Also, great for detox since I’ve been eating rather “wholesomely” ever since working in my current workplace.
My parents ordered mee pok and kampua, both were RM3.50 if not mistaken. They didn’t say anything about it, guess it’s just so-so and got nothing to rave about. I didn’t try them too, I’m not a fan of both. Price wise, it’s reasonable I guess.
I really like the environment but I don’t think I will come back.
Irene, I need to rant about sad cases of some food vendors….
To be successful, the food taste, hours of operation, and prices all needs to be consistent. Lately, in Kuching or Malaysia in general, you see a lot these cute places but have no integrity or substance. They opened for a few months and it is all the way down hill. If you want to charge more, there are customers willing to pay, but the quality needs to be consistent. I believe you can charged $10 kolon mee and $8 Chendol in Kuching, but it better be of quality and taste the same all the time. Someone took me to try a $18 Chendol in Premier Hotel in SIBU. and it was the worst Chendol I ever had. They just threw in some ice cream and cheap canned fruits.
Gou, totally agree! That’s the problem with many eateries here now. That’s why I don’t blog much about food anymore and seldom dine out too.