WAK a great experience

When I first visited Kuching, Sarawak some five years ago, I was one VIP.

The moment I touched down, I was ushered by officials from the tourism board for a welcome reception -- without even needing to go through immigration to have my passport stamped.

That's one of the perks as a magazine journo.

Five years later, I again visited Kuching, Sarawak, and while I had to go through customs for the first time, I realise I was still one VIP, thanks to the hospitality of my very good friend and his family.

Here's a pictorial summary of some of my best memories of the trip.

Let's allow my iPhone-snapped pictures to do most of the talking, shall we?

ADD KOLO TO MY LIFE: It's plain. It's bare. It's Sarawak kolo mee. But that's exactly what's attractive about the local noodles. Despite being quite colourless, the springy noodles draw power from resident ingredients like fragrant sesame oil, soy sauce, char siew gravy, shallots and vinegar. The result? Uncle, one more bowl can?

GRAVY SITUATIONS: I've tried Sarawak Laksa from many stalls in Kuching (as well as in Singapore) but the best I've had is still home made, by a friend's mom. Yet, I'm happy to sample a variety in my trip. I can certainly get used to the spicy-sour tinge of the gravy and nibbling whatever shrimp and spice debris my spoon can scoop up.

KEEP PALM AND CARRY ON: Without sounding like an authority from the Sarawak Tourism Board, the Teh C Peng Special is unique to Sarawak (as far as I know), and is a must-try.  Like the familiar Teh C (tea with evaporated milk and sugar) which we know, this version contains palm sugar, or gula Melaka. It is indeed weight gain in a cup, but shelve those worries for later. Order this drink and sip intermittently with a piping bowl of hot Sarawak Laksa to a) wash the spiciness from your tongue and b) enjoy the fragrant sweetness of the tea courtesy of the palm sugar.

STEM OF APPROVAL: Very yummy, this curry cooked with the stem of coconut. Though the stem doesn't absorb the curry, I like it that it gives the dish an added crunchy texture.

FERN LOVING: One of Sarawak's most common local vegetables is midin, a fern-like crop that's usually cooked with sambal and doesn't have a distinct taste except for its crunchy and slightly sappy texture.

MARKET VALUE: Fresh fruits, vegetables and fish from the coastal village of Lundu (a district northwest of Kuching) are on sale. It's not uncommon for Kuching locals looking for cheap and fresh deals to drive up to the source of these produce to get good bargains.

WORM UP TO THIS COLD DISH: It definitely takes a lot - an awful lot - to get used to the idea of chomping on these obese sago worms. We chanced upon them at a local market and five ringgit later, the creepy crawlies were on their way to the basin, then the sizzling pan, and finally, my stomach. The taste test: Despite being fried to death, the worms remain pulpy and soft - not unlike a huge pimple that's ripe with pus. As unpalatable as it sounds, the worms burst with one hearty bite, squirting rich, savoury flavours in all directions. Contain the juices, appreciate the tastes, swallow.

CREAM OF THE CROP: T'is the season to be jolly with durian. The crop of local Sarawak durian may not be branded pedigree but it's so creamy and smooth it made me dizzy with bliss with every mouthful.

ALL ICE ON KANTONG: One mission of a friend who grew up in Sarawak is to locate, during this trip, his favourite childhood snack -  the ice Kantong, not unlike Singapore's ice ball of the yesteryears. In the Kuching version, it's styled as a popsicle drenched in Sarsi syrup.

THE HILLS ARE ALIVE: Actually, the hills are sleeping, according to the local myth. The Santubong hill resembles the head of a beautiful snoozing guardian spirit called Santubong. Imagine the highest point of the hill to be a nose. The rest of the features should fall in place easily to form the image of a face. According to legend, Santubong is one of two heavenly sisters that had been turned into a hill for fighting each other over a man. And though people do trek Santubong, locals apparently avoid going there - for respect of its pristine state or fear of the wrath of the guardian spirit, I would never know.

GOOD TIDINGS: This coastal village in Bantul sees high tide about twice a month. Watch how tides of the South China Sea bring water to the village which in turn brings pure, simple happiness to its dwellers.

MINE YOUR OWN BUSINESS: The Tasik Biru (or blue lake) in Bau used to be a quarry where gold mining was done. Spring water started filling up the quarry after too deep a digging. Some 50 years later, the entire space transformed into this lake. But while it appears beautiful on the surface, what's below is mildly poisonous, what with the remaining traces of arsenic from previous mining activities.

LAKE A BREAK: A natural picnic spot for many families is Matang, where kids - or any sporting adults - can frolic in the still lake, or simply sit by a pile of rocks to enjoy jacuzzi constructed with the flush of the flowing stream, courtesy of Mother Nature.