Kedai Kameh

This is my first time trying authentic Sarawak dishes, or at least that's what they say on their website. Betuk, the text called Kedai Kameh in TTDI and it's Sarawakian from MyShop. Going in there's one obvious thing I noticed. This place looks empty. Terima kasih, Detective. Is it because this tiga layer pandan tea is 11 ringgit? Mahan namangpui! Ah, but the taste sedap, though. I am drinking a refreshing kueh dadah. Giving this a 7.5 out of 10. Then we had iced peach tea for 8 ringgit. Mahal gila nak mampus, geth! I just found out that the peach tea is bottomless. Then that makes the price more worth it. It looks like a normal peach tea. It smells like a normal peach tea. But does it taste? Like an 8 ringgit peach tea. It does taste like sprizzer tinge. Do more orang satu cawan, bottomless and still tastes good? It's a 7. Now my first Sarawak dish, Ayam Pansoh. They cooked with bamboo stonk and they cooked the s**t out of it. Chicken skin melt off your mouth, oh no. Even the girlfriend had to pull out her surprised face. Same macam muka marak. I get what you mean when you say not just sambal. Right! And the homemade sambal penyat makes it saltier and tastier. But the tempeh was too bland and dry. If it was just a chicken, I'd give an A. But the rest of the dish is basic and bland, especially with a 22 ringgit price tag. It's a 6.8. This is the mi kolo ayam. And I've only tried the kopi tiang version. When I was mixing it, I noticed two things. It's sticking together meaning it's on the drier side. And the portion can feed two people. Both are plus points for me. And their special sauce has an extra kick compared to the ones I've tried. What about the chicken? It has a panduri chicken texture. First flight, garlic-y taste. Ooh and the kicap pedas adds spice and makes it that much better. I give this an A. Say hello to the Sarawak Laksa Udang Gala. It's about 73 ringgit. I added 5 ringgit for the bamboo clam and kerang but the chicken was already included. So cool! First order of business, take out the cilantro. Bamboo clam was fresh and juicy and absorbed the soup so well. I added lime to that sambal laksa and it still didn't taste strong enough for me. To me, it's missing saltiness to bring out the flavour. And the kerang was way overcooked. It becomes too rubbery. The udang gala is huge. How do I open this? Yeah, open it just like any other prawn. The meat is tasty and the texture is more on the starchy side rather than bouncy. I don't like it but my girlfriend does. And the best part? It's so rich and creamy with a strong seafood flavour. But the most important thing, the soup didn't have cake and the price is too bougie. 6 out of 10. And finally we had their satay. From the first bite you can tell it's not a typical satay. The biggest difference is the texture. The normal tart satay is the juicier kind but for me, I prefer this because it's leaner. There's no fats here and it's well marinated. I really like this satay but it's a bit too dry 7.2. Hey bro, thank you so much sir.