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. 

Tracy has been in Singapore for 16 years and was previously in the construction business as a quantity surveyor. While the switch to running a hawker centre 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 41-year-old chef wanted to include dishes that were unique and authentic to give her customers a taste of her hometown. She previously ran a stall in Bukit Merah with similar dishes before settling into her current stall in Aljunied. She has also further expanded her menu.

Besides different variations of kolo mee like QQ Noodles with Prawn and Pork Soup ($6.80) and Fish Ball QQ Noodle ($4/5), you can also find dishes that are not as common such as Tomato Kway Teow ($6.50), Kacangma Chicken ($20) and more. We can’t wait to share with you so stay with us as we delve into some of the best of what Tracy has to offer. 

The Tomato Crispy Noodle ($6.50) is quite a treat to the eyes. Expect a nest of crispy fried noods 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. 

Another dish that is quite the unique offering (and possibly the first and only one in Singapore?) was the Money Cai Longevity Noodles ($6.50). The noodles are stir-fried with veggies and eggs and were very simple in flavour. There were a lot of textures going on in this dish, especially with the crispy pieces of pork lard sprinkled on top, freshly prepared by Tracy everyday. 

You can also keep an eye out for chef’s specials on their Facebook page. 

A definite must-try is the Hakka Braised Pork ($6.50), an indulgent platter 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 two perennial dishes in Sarawakian cuisine. The Original Kuching QQ Noodles with Char Siew ($5/6) 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 Crispy Noodle!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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