Sarawak Laksa
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Sarawak Laksa is rice vermicelli noodles (bee hoon), cooked in a shrimp-based broth that is made to thicken with coconut milk. This dish is served with generous amounts of crunchy bean sprouts, a few boiled prawns and garnished with shredded chicken and slivers of egg omelet. For added spice and pizzaz, there's a thick sambal paste that is usually served on the side and a lime which you can squeeze into the dish.
You may request variances, such as substituting with thicker noodles and substitute prawns with meatball or other such customer requirements.
Ask around for most recommended places selling Sarawak Laksa.
For those looking to "take away" their Sarawak Laksa, The Kitchen Food presents its instant "Instant Sarawak Laksa Ramen" (Non-Halal). Manufactured in Sibu, Sarawak, the instant packaging provides quick and easy access to Sarawak Laksa in your own kitchen at your convenience. The product boasts having no preservatives. Price is a highly reasonable RM15 per pack of 4. Click image below to buy your own.
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This theatre was one of the three 'movie theatres' as how it was called back then. Miri Theatre was located at the site of what is now Yu Lan Plaza.
The story begins with a Mr. C.C. (Claude Champion) de Crespigny, then the Resident of Baram, who was the first to record the presence of oil in Sarawak. The entry in his diary, dated 31st July 1882, refers to oil discovered in some 18 wells dug by hand by the local inhabitants.
The map of Lutong, in 1994. 