Spotted this joint when I was trying out Frames and was quite excited to try out what they have. Despite being a Sarawakian, I have not had much of Bidayuh/Melanau food apart from the Manok Pansoh (bamboo chicken), umai etc as most of these are homecooked dishes and not so widely available in my hometown.
The shop itself was rather empty which I guess is due to the fact that west M’sians are not too sure what to expect of Sarawakian fare. But the restaurant still tried its best to portray the warmth of Sarawak through the display of handicrafts, state flag etc. Even our table’s tablecloth had Iban pua kumbu motifs.
Was delighted to spot Teh C Peng (RM13.90) with gula apong in their menu but jumped a wee bit at the price! Probably costs at least 4-5 times of what it would have cost in Kuching. But I still wanted to try it based on all the hype.😛 Did I hear someone say sucker? Lol.
The drink was served in a fancy glass, with its apparent 3 layers and was quite the thirst quencher. The secret lies in the dark syrup, which tasted somewhat like gula melaka but has a different aftertaste. The thick sugar is extracted from the flower bud of a nipah palm and boiled before used in drinks and dessert.
I was anticipating the Umai ala Melanau dish (RM15) as it’s one of my favourites during my younger days. For those not familiar with the term umai, it’s the Melanau’s version of sashimi! Fresh, raw fish slices tossed with lime juice. But their version is quite different to what I am used to (like sixthseal’s). Instead of the tangy, pale raw fish salad, this was with a reddish hue (probably due to the prawn paste used). A tad salty also but quickly neutralised by the powdery taste of the roasted sago beads which was served as an accompaniment.
Couldn’t resist ordering the Sarawak Laksa (RM18 ) but I would recommend Aunt Christina’s for better taste and value for money. Can have 3 bowls some more! The one here tasted ok, but had very thick broth, which tasted too rich after a while.
Wanted midin originally but it wasn’t available so we opted for Daun Bandung Bidayuh Style (RM12). Wasn’t sure what leafy vegetable it was so asked the waiter and all he said was “sayur lah”. Eh. Yet we ordered it. Food adventure or what, going for the unknown. And when it came…it was sayur manis! Pounded sayur manis which had way too much salt in it.
We opted for the Siok Gula Banyih, chicken cooked with wild honey (RM15) instead of the Kacangma one as it didn’t looked like the soupy version we were used to back home. I loved the chicken we had though. Stir fried with generous amounts of sliced celery and sesame seeds, the chicken had this slight sweet taste which was quite pleasing to my palate.
I had quite a pleasant dinner here to be honest, and I applaud the people behind Pucuk Ubi in their attempt to promote Sarawakian fare but I did think that it was too pricey for homecooked fare. Costs us about RM92 for all the above, and most dishes were of the smaller size. On the other hand, they made an effort with food presentation and also service and if you’re curious about Sarawakian food, I would think that this place would be great to start exploring.
Restoran Pucuk Ubi
A-1-13, TTDI Plaza,
Jalan Wan Kadir 3,
60000 Kuala Lumpur.