• Understand
• Get in
• Get around
• See
• Do
• Buy
• Eat
• Drink
• Sleep
• Stay Safe
• Get out

Sibu is a town in Sarawak, East Malaysia.

[edit] Understand

Garden City to be, this is a quiet town along Rejang River. Sibu is one of the three towns in Malaysia which consists of a predominantly Foochow-Chinese population (Yong Peng in Johor and Sitiawan in Perak are the others). Sibu is not only famous for food (such as Kompia, Kampua and the like), but also boasts of being the hometown of a national patriot called Rosli Dhoby. The town symbol is the Swan.

[edit] Get in

[edit] Get around

[edit] See

[edit] Do

Visit the local Sibu market. Local produce can be found extensively such as local olives, exotic fruits and vegetables as well as some handicraft.

Sungai Merah Heritage Walk - commemorating the first arrival of the Foochows in 1902.

[edit] Buy

Wisma Sanyan shopping mall - a fairly comprehensive shopping mall, there is a supermarket on the ground floor.

Sarawak House

Medan Mall

Sing Kwong

Farley

Delta Mall

[edit] Eat

KAMPUA MIENG: In Foochow, it means mee or noodles on a dry plate. The MIENG (noodles), usually oilly nature, is socked in boiling water for a while, is then brought for ingredient (usually fried onion and sauce) application on a plate. The plain KAMPUA MIENG has no red-pork-slice added, is usually cheaper. KAMPUA MIEMG is sold at most coffee shops and restaurants in Sibu District. Price varies from RM2.50 per plate from coffee shop to RM 5.00 per plate at restaurant. The best is reputed to be at New Capitol Restaurant just nearby to Tanahmas Hotel.

DIANG BIANG HU: As is called by local Foochow, 'DIANG' is wok, 'BIANG' is side, 'HU' is porridge prepared with grinded rice. So DIANG BAING HU is a rice-grinded-poridge cooked on the surface of a heated wok. Most Foochow pronounce it as DIANG MIANG NGU. Just visit the DIANG BIANG HU shop at the alleyway of Jalan Blacksmith, Sibu, you will surely familiar with how this simple beverage is prepared. This shop, so reputed for this unique Foochow food for many decades, is still applying the traditional way of grinding pre-socked rice with stone-grinder, though the stone-grinder had been motorized. The grinded socked rice, very waterly, is spilted on the surface of the heated wok; its thin layer, dried instantly, is immediately removed and scopped into the boiling water awaiting in the wok. The cooked DIANG BIANG HU is added with ingredient and sauces, is then served to the customer. Selling price is RM3.50 per bowl, and RM4.30 per bowl if fish-balls is added.

Kom Biang Buns - similar to a bagel, it's available either hard or soft. May come with meat fillings.

KONG PIANG: In Foochow dialect, 'KONG' is pottery flask, 'PIANG' is biscuit. The traditional way of making KONG PIANG is by chacoal heating. The pre-mixed flour, usually 'painted' with peanut oil and grained with 'zi ma' on its surface, is sticked on the inner surface of the pottery flask. The pottery flask has a narrow mouth, a big 'stomach' and bottomless. After 15 minutes of chacoal heating, the delicious KONG PIANG is ready for meal. KONG PIANG is available at most buscuit stalls and grocery shops.

CHAI PAU: Vegetable buns, with varieties of vagetables as ingredients was a common dim-sum for hawkers and other blue-colars. CHAI PAU is so different with others because of its delicious vegetables contents and less flour on its outer. The best CHAI PAU can be bought opposite WISMA KTS.

RED WINE CHICKEN: This unique way of wine spruting is a tradition among Foochow people. In the olden days, family of a pregnant woman will start brew red wine months prior to give birth to a new child. The ingredients consist of red rice and varieties of herbs. The red wine thus brewed is dense, and is kept in bottles stored in a dry and warm place. RED WINE is treated as sauce to longevity noodles/rice vermicelli (chang shou mian)and pre-cooked chicken which is served to friends and relatives who usually pay a congratultory visit to the family with new borned baby. RED WINE is also consumed by the woman who give birth to the baby in believe that it will help her to recover health in short period of time. Nowadays RED WINE is commonly used as ingredients for longevity noodles/rice vermicelli with pre-cooked chicken in many traditional Foochow restaurants due to high customers' demand. Besides RED WINE CHICKEN, Sibu is well known for RED CAO CHICKEN. 'CAO' is the residue of wine.

[edit] Drink

[edit] Sleep

Tanahmas Hotel

Kingwood Hotel

Lihua Hotel

Premier Hotel

Kawan Hotel

Orchid Hotel

Paramount Hotel

RH Hotel - the newest upscale hotel in Sibu.

[edit] Stay Safe

Travellers should take note that gossip is an endemic problem in Sibu. It can be difficult to escape unwanted and intrusive attention but keeping a low profile can help to reduce the extent of this problem.

[edit] Get out

The Sibu River Wharf enables access to the interior towns further up the Rejang River. You can reach the towns of Kapit and Belaga (which is the most extreme part navigable on the Rejang River).