Tracy’s Sarawak Kitchen – Tuck Into a Slew of Dishes From Kuching! Think Tomato Crispy Noodles & Hakka Braised Pork!

Sarawak laksa and kolo mee are the bread and butter of Sarawakian cuisine in Singapore, but there’s more to the flavours of Kuching and Tracy’s Sarawak Kitchen aims to introduce them to Singaporeans. At the same time, they’re also a reminder of home to many Sarawakians here. Whether you’re craving noodles or rice, Tracy’s Sarawak Kitchen provides both options with different homey flavours for you to choose from. Good news is, they have recently opened at Tam Chiak Kopitiam in Kovan!

Tracy has been in Singapore for almost 2 decades and was previously in the construction business as a quantity surveyor. While the switch to running a food stall might seem like a big change, Tracy has always had an interest in cooking and her family even ran their own stalls back in Kuching.

There are many stalls selling kolo mee and Sarawak laksa, so the 43-year-old chef wanted to include dishes that were unique and authentic to give her customers a taste of her hometown. You can also find dishes that are not as common such as Tomato Kway Teow ($6.50), Hakka Braised Pork ($6.50), Stir-fried Money Cai with Eggs ($6.50) and more.

The Tomato Kway Teow ($6.50) is quite a treat to the eyes. Expect a nest of wok fried hor fun laden with fresh, plump prawns, fish cake and char siew slices. The tomato sauce drizzled over everything had the perfect blend of sweetness and tanginess. This was a very satisfying plate of flavours to devour. If you are not a fan of hor fun, go for the Tomato Crispy Noodle ($6.50).

Another dish that is quite the unique offering was the 3-in-1 Rice Set with Money Cai, Hakka Braised Pork and Fried Eggs ($6.50). A definite must-try is the Hakka Braised Pork, an indulgent scoop of braised pork belly that had been marinated with a myriad of aromatics such as blue ginger for one to two hours, before it is slow-cooked for at least two more hours. Now this is what I would call the ideal balance of meat and fat, with each piece of meat delivering a sweet, heady bounty of flavour that was super addictive. Pair this with rice and you have yourself the perfect lunch!

Of course, we can’t forget the perennial dish in Sarawakian cuisine. The Original Kuching QQ Noodles with Char Siew ($5) sees springy noodles thoroughly tossed in a fragrant oil. The dish was light on the palate but not dismissive of flavour at the same time. The minced meat was very tender and minimally marinated so you can taste the full extent of its natural flavours.

I feel that the Sarawak Laksa ($6.50) might see some mixed reviews from the crowd. The spicy broth had a slightly thicker consistency compared to the standard Sarawak laksa. While I favour the creaminess of this version, others might argue that it’s not as authentic (but to each their own).

The bowl of noodles was filled to the brim and topped with shredded chicken, beancurd strips and large prawns. Don’t forget to toss in the homemade sambal belachan chilli and add a squeeze of lime!

It was definitely a refreshing dining experience at Tracy’s Sarawak Kitchen as we feast on uncommon and absolutely tasty dishes from Kuching. They will no doubt see me make return trips for more of their dishes, particularly the Hakka Braised Pork and Tomato Hor Fun!