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MELBOURNE | Sarawak Kitchen in Melbourne’s CBD is place that, unsurprisingly, focuses on the cuisine of Sarawak, a Malaysian state on Borneo. The space is simple and while it can get very busy at times, table turnover is high so there’s never more than a short wait. There’s an impressive array of over 70 noodle and soup-based dishes on the menu, along with other specialties and customer favourites. We went for two of the signature dishes when we visited, the Kampuna Special and the Kampuna Noodle Soup.
The Kampuna Special consists of thin home made noodles served with thin strips of BBQ pork (char sui), roast pork and prawns. It’s simple and utterly delicious, with the melt-in-your-mouth fat of the roast pork contrasting with the lean, flavoursome BBQ pork and the freshness of the prawns. The Kampuna Noodle Soup is a similar dish, but loses the roast pork and prawns for vegetables and a thin broth. Very tasty, but the Kampuna Special is better.
Other specialties include Kolo Mee (thin egg noodles dressed with light soy and vinegar, and topped with minced pork and slices of that tasty BBQ pork) and Sarawak-style Laksa, with a dark coconut milk broth, tamarind, lemongrass, rice vermicelli, egg strips, fish cake, chicken, prawns and bean sprouts.
While we’ve never been to Sarawak before, we’ve spoken to people who have visited many times and have said that this is as close as they’ve been able to find to the real thing in Melbourne. What we can confirm regardless of authenticity, is that the food is tasty and very well priced. Check out the daily lunch specials for even better value for money.
There’s also a branch in Glen Waverley, and for those of you wondering the answer is yes, this is the same place that used to be called Kitchen Inn.
Sarawak Kitchen
469 Elizabeth Street
Melbourne
Victoria 3000
Australia
Telephone: (03) 9328 2562
E-mail: n/a
Website: Facebook
Open
Thu – Tue: 10:00am to 9:30pm