Sibu

A must go for eating is the nightmarket. Its got a huge selection of different local foods and drinks at good prices.

KAMPUA MIENG: In Foochow, it means mee or noodles on a dry plate. The MIENG noodles, usually oily nature, is soaked in boiling water for a while, is then brought on ingredient usually fried onion and sauce application prepared on a plate. The plain KAMPUA MIENG has no red-pork-slice added, is usually cheaper. KAMPUA MIEMG is sold at most coffee shops and restaurants in Sibu District. Price varies from RM2.20 per plate from coffee shop to RM 5.00 per plate at restaurant. The best is reputed to be at New Capitol Restaurant just nearby to Tanahmas Hotel.

DIANG BIANG HU: As is called by local Foochow, 'DIANG' is wok, 'BIANG' is side, 'HU' is porridge prepared with grinded rice. So DIANG BAING HU is a rice-grinded-poridge cooked on the surface of a heated wok. Most Foochow pronounce it as DIANG MIANG NGU. Just visit the DIANG BIANG HU shop at the alleyway of Jalan Blacksmith, Sibu, you will surely familiar with how this simple beverage is prepared. This shop, so reputed for this unique Foochow food for many decades, is still applying the traditional way of grinding pre-soaked rice with stone-grinder, though the stone-grinder had been motorized. The grinded soaked rice which is watery in texture is spilled on the surface of the heated wok; its thin layer dried instantly, is immediately removed by scrapping thus scooped into the boiling water awaiting in the wok. The cooked DIANG BIANG HU is added with ingredient and sauces, is then served to the customer. Selling price is RM3.50 per bowl, and RM4.30 per bowl if fish-balls is added.

KONG PIANG: In Foochow dialect, 'KONG' is pottery flask, 'PIANG' is biscuit. The traditional way of making KONG PIANG is in a charcoal 'oven'. The pre-mixed flour, usually glazed with peanut oil and lightly dusted with sesame seed on the surface with a small hole in the middle, is sticked on the inner surface of the pottery flask. The pottery flask has a narrow mouth, a big mid-section and bottomless. After 15 minutes of charcoal heating, the delicious KONG PIANG is ready for meal. KONG PIANG is available at some bakeries and eateries. It's available either hard or soft. May come with meat fillings.

CHAI PAU: Vegetable buns, with varieties of vagetables as ingredients was a common dim-sum for hawkersand other blue-collars. CHAI PAU is so different with others because of its delicious vegetables contentsand less flour on its outer. The best CHAI PAU can be bought opposite WISMA KTS.

RED WINE CHICKEN: This unique blend of red wine is a tradition among Foochow people. In the olden days, family of a pregnant woman will start brew red wine months prior to give birth to a new child. The ingredients consist of rice, yeast and varieties of herbs. The red wine thus brewed is dense, and is kept in bottles stored in a dry and warm place. RED WINE is a vital ingredient to longevity noodles/rice vermicelli chang shou mianand pre-cooked chicken which is served to friends and relatives who pay congratultory visit to the family with new born baby. RED WINE is also consumed by the woman who give birth to the baby in the believe that it will help her to recover health in shorter period of time. Nowadays RED WINE is commonly used as ingredients for longevity noodles/rice vermicelli with pre-cooked chicken in many traditional Foochow restaurants due to high customers' demand. Besides RED WINE CHICKEN, Sibu is well known for RED CAO CHICKEN. 'CAO' is the residue of wine.