IN THE (K)NOW D
appetite
ue to the constant modernization of everything, the snacks and dishes of the past have evolved with the changing times. Our grandparent’s favourite haunt at the tamus have closed down, traditional cuisines are resigned to being monthly specials at restaurants and that ice dessert that only that auntie knows how to make has melted for the last time. There’s always that niggling fear that certain traditional delights will get harder and harder to find and, eventually, cease to exist altogether, only known to the current generation as a thing of the past and an occasional treat to savour. So it comes as much of a relief to us when we find that these aged snacks or classic dishes live on and are given new life and accessibility in a new wave of businesses, both online and brickand-mortar. Here are five of them that we think you should know about:
Our Tea Café Being health and eco-conscious is the name of the game and Our Tea Café is a top player (evident from their tagline “Powered by Plants”). But aside from its wide array of delicious vegetarian and vegan bites, what we really made a beeline for was a taste of their Lei Cha. A legendary dish from Taiwan dating all the way back to the Han Dynasty, Lei Cha, also sometimes known as Thunder Tea Rice, is lauded for the sheer amount of health benefits the dish provides. Served in a big bowl loaded with seven types of fresh vegetables, tofu, dry radish, gluten-free brown rice and peanuts for a nutty kick, the star feature is none other than the powerful herbal tea as a soup base. Cleantasting but far from being tasteless, the herb-laden brew is a pounded concoction composed of tea leaves, herbs, seeds and grains which are traditionally grounded with mortar and pestle. Some say it’s an acquired taste but we’re suckers for that refreshing taste. Pro tip: request for some fiery sambal on the side for that spicy kick!
Mouthbomb
eat , drink
We can’t say the same for everyone but, we absolutely love our raw fish! Whether it’s sashimi, poke bowl, ceviche etc., we are steadfastly nondiscriminatory. And out of all the sashimi platters that we’ve stuffed our faces with, nothing delights us more than Borneo’s very own raw fish delicacy, umai (similarly known as hinava if you’re in the Sabah area). A traditional Sarawakian delicacy with humble beginnings starting from Melanau fishermen who would prepare the dish out of convenience when at sea, the dish, raw fish marinated with the juices of an acidic fruit (usually lemon, lime or assam paya), onions, chillies and a pinch of salt, is simply unforgettable.
Brunei
Cue Yvonne, born and raised in Miri, currently residing in Brunei where she fulfills the cravings of umai lovers with her own unique recipe. Alongside the traditional tenggiri umai and prawn umai, Yvonne also offers premium Norwegian salmon ceviche to her doting customers, made with love and heaped to the brim with equally good ingredients. “We are very strict with our quality control and leave no stone unturned”, says Yvonne. How’s that for assurance? But our favourite part hands down has got to be knowing that that authentic Sarawakian taste is only just a simple order away.
••
IG: @mouthbomb_bn Tel: 673-7294944 36
Borneo.Insider’s.Guide
Lei Cha is available in Our Tea Café on Tuesdays, Wednesdays, Thursdays and Sundays. For to-go orders, bringing your own reusable containers are highly encouraged.
••
Unit 4, Block B, Warisan Mata-Mata Complex, Gadong BE1718, BSB Open: 9am-8pm (TuesSun)/ 2pm-8pm (Fri) Tel: 673-2450430 IG: @our_tea_cafe
