Local Delights

Whether you prefer fine dining, country cooking, vegetarian, Japanese shashimi, pizza, fried chicken, noodles or Thai tom yam, Miri has something to tempt you.

Hawker Food
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.

Malay food
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.

Chinese Food
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.

Western Food
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.

Seafood
Fresh seafood is abundant in Miri. Some seafood restaurants offer fresh and live seafoood like fish, prawn, crab, lobster and many more.

Other cuisines
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!

Blog
See the MakanManiacs blog site for information on food around Miri!
http://www.MakanManiacs.com

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.

A very pretty fruit is Jambu Air which comes in three colors. Red, white and pink. Before a Jambu Air tree starts to bear fruit, pink blossoms all but cover the whole crown of the tree. A few of Jambu Air trees in bloom will spread a dainty fragrance in the garden. Jambu Air grows quickly and easily. Once the seedling has sprouted roots it would need very little attention except for watering the plant regularly.

Jackfruit is the largest tree-borne fruit in the world, reaching 80 pounds in weight and up to 36 inches long and 20 inches in diameter. The exterior of the compound fruit is green or yellow when ripe. The interior consists of large edible bulbs of yellow, banana-flavored flesh that encloses a smooth, oval, light-brown seed.

Some of the tropical fruit varieties are shielded by a thorny skin. In this range come Durian (Durio Zibethinus Murr), Jackfruit and to some extent, Soursop. Of the three the thorns of Durian are sharpest. To get to the contents of this fruit one has to have an adroitness for opening the fruit. Durian is not skinned like other fruits. It is squeezed open by way of putting pressure upon the whole fruit. The durian will easily fall apart in segments of four to five when the fruit is ripe.