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I’m constantly searching for unique dishes served in our local coffee shops and hawker centres, aiming to feature them on Sethlui.com. Recently, I checked out Tracy’s Sarawak Kitchen, which was recommended by a friend of mine.
Situated next to Aljunied MRT Station in 8890 Eating House, this kopitiam stood out as one of the most convenient spots I’ve come across in all of my culinary explorations.
As I browsed through the menu, I instantly felt like I struck gold, discovering special dishes beyond the ubiquitous offerings of kolo mee or kampua noodles found at countless other places.
Tracy’s Sarawak Kitchen is helmed by Tracy, a native lady from Sarawak, who previously worked in the construction industry for 17 years. Motivated by her lifelong love for cooking, she took a leap of faith and dived into the F&B industry; well done girl, chase your dreams!
What I tried at Tracy’s Sarawak Kitchen
For those who despise veggies, the Money Cai Longevity Noodles (S$6.90) will undoubtedly be your arch-nemesis. However, as a vegetable enthusiast like myself, it appeared as though paradise was plated before me.
The strands of mee sua were stir-fried with egg and ｍa ni cai (sweet leaf), resulting in the transfer of natural chlorophyll to the noodles and imparting a subtle green hue to them.
Just when I thought that this dish was rather mundane, a generous scattering of golden pork lard bits adorned the top, instantly transforming it into a mouth-watering sight.
The noodles were delightfully light, yet bursting with robust flavours infused with the herbalicious notes of the vegetables. Each bite was accompanied by the fragrant umami goodness of the pork lard, enhancing the overall experience.
The Tomato Kuey Teow (S$6.90) made its grand entrance looking like a flaming-red oasis. With an array of ingredients including a couple of prawns meticulously arranged on top, accompanied by a generous garnish of sliced spring onions, they almost conspired to conceal the kway teow hidden beneath, enticing me to uncover its delicious secrets; sneaky, aren’t they?
The tomato gravy was equal parts sweet and sour, delivering a refreshing sensation to my taste buds. However, we couldn’t help but feel that the tanginess slightly overshadowed the inherent wok hei of the flat noodles, preventing it from reaching its full potential. Interestingly, Tracy shared with us that back in her hometown, the noodles are even more acidic and sweet. Here in Singapore, she has already made adjustments to the flavours to cater to the local palate.
The combination of pork slices, fish cake, and char siew in the Tomato Kuey Teow brought a delightful medley of textures to each bite. The prawns, fresh and succulent, further enhanced the overall experience (luckily, I’m always the prawn peeler in the group).
As I was enjoying this dish, my imagination conjured a vision of sweet and sour pork engaging in an arranged marriage with a dish of hor fun, giving rise to this truly unique and captivating creation. Ok, back to reality, Aaron.
Prior to indulging in the Sarawak Laksa (S$6.90), my expectations were already set high by the amazing rendition of my former colleague from Kuching. The bowl presented a generous heap of bee hoon, drenched in flavourful gravy and adorned with egg shreds, peeled prawns, tau geh and fresh coriander.
The delicate rice noodles gracefully soaked up the robust gravy, capturing an abundance of smoky, spiced flavours that emanated from the rich broth. It had surpassed my expectations and tasted very authentic.
The Hakka Braised Pork (S$8.90) arrived, glistening with tender pieces of pork belly in a rich, deep-brown gravy, evoking memories of my Peranakan grandmother’s babi sioh dish.
I anticipated the pork belly to effortlessly disintegrate upon my first bite, but regrettably, it turned out to be slightly tougher than expected. Nonetheless, the well-spiced and subtly sweet flavour of the meat was pleasing.
Final thoughts
Tracy’s Sarawak Kitchen proved to be an undiscovered treasure, to say the least. Tracy, eager to introduce her other delectable creations such as the kachangma chicken and stir-fried kolo mee, inquired if I had room left in my stomach. However, I had already surrendered to my fullness.
I eagerly anticipate my next visit where I can get the chance to try the other dishes.
Expected damage: S$5.50 – S$11 per pax
