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OLD KUCHING, CARPENTER STREET PART 2: NYAN SHIN

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A
mong all of the places we’ll visit throughout this multi-part series of food, none holds a greater place in my heart within this street than Nyan Shin. No it isn’t the cute setup they have, but how family oriented this shop is. Yes, you will see family members from cute grannies to grandkids that are currently in their early 20’s, but those aren’t who I’m mainly talking about. I’m talking about you too. The customers.


Badass Old guy and Candid Shot with me in glasses


In my experience at least, I’ve never felt unwelcome. Even when a trip is months apart from the last, the owner will exclaim, “Minced Beef Noodles!” when I try to order.




As hospitable as they may be though, good hospitality isn’t enough to bring you forward in the food industry. Fortunately, hospitality isn’t the only thing that draws customers here as the food is superb. Besides, you don’t get to sell the exact same bowl of noodles for three generations spanning the course of a century if it wasn't the case.



First of all, the noodles here are a little different from what you may be used to. Not only are they fresh, but they are also home-made. The noodles maintain its springiness while soaking up the juices (which also usually are topped up with lard by the way) that they are exposed to, thus creating noodles with mildly different tastes depending on what bowl you order.


Its ability to soak up juices is admittedly prone to drying to dish quicker than most, which means a drier bowl of noodles if you’re not quick to act. My word of advice is to not spend most of your time taking food pictures for your food/travel blog if you want to make sure that you finish this quickly before it dries up.


On that note, let’s try us some Hakka Noodles!


If I have to be honest, this is the most lacklustre of the few you will try here. On top of the noodles, you will have fresh spring onions that add a full aroma on top of the Char Siew and Minced Pork. 



The Char Siew isn’t anything to really sing about as it’s too thinly sliced to notice if it’s juicy or not, while the Minced Pork on the other hand is juicy and appropriately sized to still be able to taste mild flavours of pork.



The Wan Tan Noodles are similar in hand with the Kolo Mee in the sense that it is also topped with similar garnishes, but what the Wan Tan noodles lack in ingredients, it does well in its simplicity – if that’s what you’re looking for.


The Wan Tan has a nice bite to its skin as you can see, while still being soft. The inside of the Wan Tan is a good mixture of fat and pork meat that you can still taste the texture of the grounds as it isn’t overworked. Mind you, there might be a little more MSG for those who don’t like the taste.



The Taiwan Beef Noodles, as the name suggests isn’t really one of their more traditional bowl of noodles that they sell here. The noodles swim in a savoury beef flavoured broth while topped with some fresh herbs, a sliced tomato (which feels a little out of place), pickled cabbage and slices of juicy beef.





















The pickles contrary to what you may expect, is more salty than sour while the slices of beef are mildly seasoned to bring out the flavours of beef. Together, they aren’t as balanced as one might like as it leans more towards the saltier side of things but once again, to each his own.



If the Taiwan Beef Noodles bring forth natural flavours of the meat used, the Mutton noodles do the same in bringing out the natural flavours of Mutton. 



The slices are thick enough to feel the texture of the juicy Mutton and are cooked perfectly to slide off the bone. In terms of garnishes, it’s rather simple with only herbs to top it but it does well to balance the heavy flavours of the Mutton.


The coup de grace to this trip is the Minced Beef Noodles. This bowl is my personal favourite and is the noodles that have brought Nyan Shin to fame since its first inception about a century ago – and it’s easy to see why.


While simple at first glance, the textures that play in your palate is the combination of crispy pork and garlic that top the juicy Minced Beef. 


They are not stingy with their portion either, as this amount ensures that you have everything you need with each pull of noodles if mixed well. The balance of Beef and Pork sing as the pork complements the flavour of beef with crunchy pork bits and lard that coats the Minced Beef.



This business has been alive for a long time, and it makes perfect sense when you look back on the warm welcome that this family gives to their customers as well as providing delicious food. It seems fitting that an establishment with their legacy chose to set up shop in one of the most historical food streets in Kuching. Carpenter Street is very lucky to have had them within its company for the 20 years it has been here.


Nyan Shin is currently open every day from 6:30AM to 1:00PM if they do not sell out early – which they usually do, mind you!

RICE WILL SUFFICE: MY VILLAGE BAROK, NASI PENYET

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here may be many words that come to mind when one thinks of the First White Rajah, James Brooke, but there's only one word that prevails in mine. Adventure. It must have been interesting to have first laid eyes on Kuching as he travelled through the Sarawak River on a schooner he splurged most if not all of his inheritance money on. 

The Royalist
As the culture shock sank in from seeing jungle life and wooden houses all around him, I wonder if our adventurer imagined the Kuching he saw that day so many years ago, could ever be the thriving modern city it is today.



Some things though, never change. We’re very lucky that for the time being regardless of modernity, we still have places like “My Village Barok” that reflects the culture of old that is still alive in Kuching today. It is also the place where I’ve been tipped off that serves rather delicious Nasi Ayam Penyet.



To get here, you’ll need to make your way to Kampung Boyan either by car or by sampan. But if I did not make the theme of this article clear, it is adventure. Take the sampan. You won’t regret it. I will not be responsible, mind you if something happens to you on that sampan. Unless of course you have fun. I'll take responsibility for that.


You’ll need to take a sampan from the pier closest to the 7-11 in the Kuching Waterfront. There, you’ll pay 50 cents to cross the river. Rides are RM1 instead of 50 cents if you’re travelling past 7pm. Once you’re across, go behind the visible food court on your right, and this restaurant will be on your left.

Chair = 1. Me = 0.
Once there, find yourself a seat and enjoy the artwork and atmosphere while waiting for your order to be taken. Today though as I mentioned, Nasi Ayam Penyet is what we’re looking for. If you have time, also try the Kambing (Lamb) variation. You’ll notice in the menu that there isn't such a thing as Nasi Ayam Penyet as it’s called Nasi Ayam Kemek here. Trust me, it's the same thing. 



RM 9
At first glance, you’ll notice that this isn’t your conventional plate of Nasi Ayam Penyet. Gone is the fried chicken, and in its place is one that’s grilled over a barbeque. Although this means that the usual crunchy texture you get from the chicken you’re used to is missing, it is not a huge problem as the chicken is packed filled with flavour.



The chicken is coated with a sweet and salty sauce that receives a beautiful caramelization when barbequed. The meat is tender from the “Penyet-ing” it receives while also allowing for better absorption of the marinade that leads to a juicy and delicious chicken.

RM 15


The same can be said of the lamb, which comes in generous portion and tender goodness. It retains that same marinade that brings caramelization, while being cooked well to achieve juiciness instead of being as thin and hard as a hockey puck. This is anything but a hockey puck.
That tenderness though



In most cases, what usually makes or breaks a good plate of Nasi Ayam Penyet is the sambal. This isn't the case here as the protein too is capable of carrying the dish. This does not mean though, that the sambal is a push-over in any way.



The sambal is mildly sweet and savoury but understandably not as tasty as most, due the nature of the already flavourful protein. What it is missing though, is the usual sourness from the sambal paste and lime that’s usually present in sambals of this nature to lift the dish.

Regardless of the missing balance, it packs an upper cut of spiciness. The heat is no joke and if you’re not someone who can take the heat, you’ll need to request for them to separate the sambal from the protein. Why? Because they'll pour a generous spread for you on your protein along with another side helping of the sauce. For those who enjoy heat though, this will be a treat and changes need not be made.



Among other things, what you have on the side is the much ignored ulam of cabbage and ulam raja or "the King's Salad". Though only mildly fragrant, having all these elements come together as you munch on your protein and rice will bring an earthy herby flavour from the ulam raja, and crunch from the cabbage. 

What does it mean? Everything combined equals deliciousness.

Needless to say though different from the typical Nasi Ayam Penyet, I'd come back here to eat this in a heartbeat. 

Once all is said and done, my final advice for you is this. Eat. With. Your. Hands. 

This also goes without saying, please wash your hands before and after your meal.


My Village Barok can be found in the Google Map Location below and is open everyday from 5pm to 12 midnight.



As usual, if you've stayed this long.. Here's some behind the scene stuff from this trip! :)




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