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Whether you prefer fine dining, country cooking, vegetarian, Japanese shashimi, pizza, fried chicken, noodles or Thai tom yam, Miri has something to tempt you.
Cosmopolitan Miri offers just about every type of dining experience available in Malaysia. Exclusive and opulent hotel restaurants compete with trendy bistros, seafood cafes, food centres and beachfront stalls. In the Kelabit Highlands you can feast on wild venison cooked with coriander flowers, and the Orang Ulu people of Baram serve tasty meals of jungle greens, river prawns and freshly-caught fish.
Miri's famous are the Sarawak Laksa, 'Marudi' kueh tiaw, 'kolok mee' (dried noodles), curry rice, various fine noodles, chicken rice, beed noodles, dim sum and many more varieties of;
Miri offers a wide range of famous and delicious Malay food like nasi lemak, satay, mee goreng, beef rendang and others. They can be found at food stalls along North Yu Seng Road, Jalan Permaisuri, Jalan Bendahara, Taman Serojo, Taman Selera and Sarberkas Commercial Center.
There are many good Chinese restaurants in Miri apart from those in hotels. They serve excellent Cantonese, Hakka, Teochew, Foochow cuisines. Don't forget to savour the famous 'Tutu' fresh water fish.
The hotels in Miri serve some of the best western cuisine. You can also order western cuisine like steaks, Fish & Chips and continental food in joints like Al Fresco Side Walk Cafe, Cafe Bavaria, Cafe Miri, Sea Horse Bistro and many other places.
Fresh seafood is abundant in Miri. Some seafood restaurants offer fresh and live seafoood like fish, prawn, crab, lobster and many more.
Miri also offers Indonesian, Indian, Thai, Korean and Japanese cuisine at various outlets around the city. If you feel more adventurous, you must try the raw fish salad known as "Umai", white crispy "keropok lekoh", tnagy herby chinese "kacang ma". For those with exotic tastes, sago worms and jungle snails make interesting gastronomic excursions into the unknown!
For a more comprehensive information on Foods in & around Miri, read this blog
Please read the MakanManiacs blog site for many more comprehensive information on food around Miri!
Papaya in Miri are famous for their exotic taste and sweetness. Papayas in Miri is a special hybrid variety that grows well in in the tropics. It thrives in areas where there is even rainfall throughout the year. These fruits range in shape from longish round, weighing at an average between 600grams to 1200grams. With smooth skin it has a yellowish and red colored flesh when ripe. The fruit is sweet and soft with succulent textures and produce a pleasant aroma.
Papayas have very high content of nutrients and vitamins, with a good source of calcium, potassium, vitamins A & C. Papayas also have a very high content of carotene compared to other fruits.
Papaya's nutritional composition consist per 100grams of edible portion (sourced from MARDI Sarawak):
Water : 87g
Energy : 59.0 KCal
Protein : 0.39g
Fat : 0.06G
Carbohydrates : 12.2g
Fiber : 0.58g
Ash : 0.57g
Calcium : 30mg
Magnesium : 21mg
Phosphorus : 12mg
Iron : 0.2mg
Sodium : 4mg
Potassium : 183mg
Vitamin B1 : 0.03mg
B2 (Riboflavin) : 0.04gm
B3 (Niacin) : 0.33gm
Vitamin C : 84gm
Vitamin A : 1093 I.U.
The Pineapple may be all green or variously striped with red, yellow or ivory down the middle or near the margins.
the Pineapple is both juicy and fleshy with the stem serving as the fibrous core. The tough, waxy rind may be dark green, yellow, orange-yellow or reddish when the fruit is ripe. The flesh ranges from nearly white to yellow
The fruit shell will gradually turn yellow beginning at the base of the fruit. Over time the fruit will become completely yellow if left standing on the kitchen counter for a few days. The same color change occurs if the fruit is left on the plant in the field. The flavor will also change slightly but there will be no increase in sugars as occurs with fruit allowed to ripen on the plant. Some fruits such as bananas, peaches and pears do ripen when kept at room temperature for a few days because they contain starch that is converted to sugar during the ripening process.
The fruits grow at the end of a long, string-like stem (the former panicle), with sometimes two or more fruits to a stem. The fruits are 2 to 9 inches long and may be kidney shaped, ovate or (rarely) round. They range in size from 8 ounces to around 24 ounces. The flower scar at the apex is prominent, in some cultivars bulging from the fruit. The leathery skin is waxy and smooth, and when ripe entirely pale green or yellow marked with red, according to cultivar. It is inedible and contains a sap that is irritating to some people. The quality of the fruit is based on the scarcity of fiber and minimal turpentine taste.