Sarawak Kitchen, Melbourne CBD
The speciality dish of long-standing Elizabeth Street Sarawak Kitchen is the kampua. It’s a Sarawak (Malaysia) noodle dish which translates to dry noodles on a plate. And according to the first Googled search result, it’s an authentic one here in the busy streets of Melbourne.
My friends headed along to Sarawak Kitchen as it was one that we walked past often, but hadn’t yet tried. I’m not sure how long it’s been around, but it’s at least seven years, so it’s got some lasting power. The success of the establishment lies in the handmade noodles served simply with seasoning and tasty meat. Prices are student friendly at $10-$11.50, depending if you go for the regular or large size.
Two of us grabbed the large size and you get a lot of the noodles! Not sure if the meat ratio is the same on the regular size, but I would have preferred a slight adjustment, there’s so many noodles.
I didn’t have the roast pork but my neighbour did and it looked super tasty with all the crackling, well, mostly crackling. The noodles were great and I liked the dry-style of serving which felt a bit more appropriate for the warmer weather.
Kampua, come all
Sarawak Kitchen’s menu is crazy big like all good (and bad) Asian eateries. As well as the noodles, there’s fried rice, soup dishes, sharing dishes and things with rice. Sweet and sour pork, honey chicken – the favourites are all here. The Malaysian dishes all looked good, and there’s plenty to try for a repeat visit.
The service at Sarawak Kitchen is friendly and the orders come somewhat quickly. There’s no bathroom available in this venue, just in case you need it. If you’re in the city, perhaps visiting for Queen Victoria Markets, I’d easily recommend Sarawak Kitchen as a cheap Malaysian eatery that knows how to serve up a tasty bowl of noodles.