Pucuk Ubi, TTDI Plaza

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.

Other reviews;


  1. jason said

    I only know about Sarawak laksa and kolo mee. The name “gula apong” sounds interesting.

    epicuriousgirl says: yeah it sounds interesting, but is similar to gula melaka though. 🙂

  2. J2Kfm said

    agreed that the price is a bit off. oh, i alwiz tot the tec c special is gula melaka at the bottom. can easily find nowadays in kopitiam and restaurants. love the taste !!

    i’m a sucker for milk tea anyway.

    I tot umai is the sticky tasteless sago stuff pulak. what’s those called?

    epicuriousgirl says: haha, glad to know that someone shares my passion for milk tea 🙂 where to the teh c special here?

    the sago stuff is called sago pearls 🙂

  3. Thanks for the highly informative post! I enjoyed reading it, and in some ways, it has brought back memories of my one month trip to Sarawak YEARS ago. I miss eating midin.

    epicuriousgirl says: glad you enjoyed it. i miss midin too! hope to plan some foodie trip to kuching this year and discover more great s’wak cuisine 🙂

    • Muhd. Faizal said

      Midin can be found in the oil palm estates all over Malaysia, but the use of herbicides have almost wiped it out. It is a very tedious job collecting the young shoots, which is the edible part, I used to call it jungle asparagus!

  4. rokh said

    guess we would need to go to sarawak for real good Sarawakian fare

    epicuriousgirl says: erm, depending on if you know any locals, i think! can’t vouch for any now after leaving s’wak for nearly a decade. hehe.

    • Muhd. Faizal said

      yes, still have not found authentic Sarawak fare here. Kuching have the best array of Sarawak fare at affordable price. For some semblance of original Sarawak fare, try Ohana in Setapak, behind Columbia Medical Centre. This is a work in progress, so be adventurous.

  5. looks like this is another place on my lists to try!

    epicuriousgirl says: haha. my list is getting too long for my weight’s good. 😛

  6. […] to Pucuk Ubi in TTDI Plaza is this chinese restaurant which I have noticed on a few occasions when I was there […]

  7. nique said

    bookmark added! 😉

    thanks for the link girl…nice review here.

    epicuriousgirl says: hey, thanks for dropping by 🙂

  8. headsteadi said

    daun bandung is tapioca leaves. sayur manis is puckuk manis or cangkok manis we call it in sarawak.

    been to pucuk ubi many times for events/functions. never been there on personal basis. i agree with you it’s pricey. in fact too expensive.


    epicuriousgirl says: thanks for the clarification! I did wonder about the difference in texture but I have never had tapioca leaves and couldn’t place the taste. lucky you know! 🙂

  9. zinie said

    the price is so…… imagine i drunk a cup of tea c peng in sarawak with only RM2…. but here selling…..oh gosh
    the laksa sarawak also so expensive
    n look like mee curry… x the original laksa sarawak

  10. saripdol said

    thanks so very much for the reviews..i hope u may come by again sometime…
    looking foward to c u in-person…..TQ

    epicuriousgirl says: my pleasure. Sarawakian food will always hold a special place in my heart 🙂

  11. saripdol said

    it’s always a plesure 2 serve u…i’ll give it my very best next time around…
    u might get few suprises all along..thanks anyway!

  12. Muhd. Faizal said

    Pucuk ubi is very versatile and can be teamed with all sorts of ingredients for very interesting dishes. I prefer it just blanched with boiling water with a bit of oil and dipped in watery sambal belacan, simply scrumptous!

  13. JoinMe said

    Hi epicuriousgirl
    Kindly be informed that this post has been reprinted on JoinMe.com.my, thanks. ^^
    P/S: We have put your name and link credit back to this article.

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