28/08/2023
😺Meow Mee😺 品牌故事
Meow Mee 诞生于2022，其灵感源自古晋猫城著名的哥罗面。 这道美食源自创始人的家乡，独特的风味留下了不可磨灭的印记。 深感荣幸的是，许多顾客告诉我们，这道美食的味道和家乡的味道似乎相似。创始人和主厨都来自古晋，我们的愿景是将古晋的美食精髓带到新加坡，让本地人也能品尝到猫城的代表性美食味道。
童年的记忆是我们共同成长的财富；家常饭菜、心爱的玩具和珍贵的地方都会留下持久的印象。 然而，没有什么能比得上无可替代的家的味道。 尤其是身在异乡生活，会加剧这种渴望，使熟悉的气味、声音和景象成为欣快的触发因素。 家乡是生长的根源，记录着我们的童年和成长，浓浓乡情，悠悠情思，谁也割不断那绵绵的家乡情。Meow Mee 的使命呼应了这种情感：在古晋的美食传统和新加坡之间架起一座桥梁，为所有向往的人提供家的味道。 除了味道之外，这也是一种深情的联系。
🍜＃砂拉越哥罗面的介绍🥢
哥罗面是东马砂拉越华人的至爱，也是当地不可或缺的面食之一。这道美食以其独特的风味和特色而受到广泛喜爱。哥罗面的制作过程包括将煮熟的蒸面条拌入美味的猪油和葱油混合物中，这使得口感特别香浓。对于砂拉越华人来说，无论是早餐、午餐还是晚餐宵夜，一碗哥罗面都能满足他们的味蕾，令人回味无穷。
这道美食有三种常见的口味：白（原味）、红（叉烧腌制的酱）和黑（酱油）。每种口味都有其独特的特点，满足了不同人的口味偏好。哥罗面通常会配上一小碗汤和浸有醋的红切辣椒，进一步提升了面条本身的质感，形成了层次丰富的口感，成为令人垂涎欲滴的美食佳肴。
哥罗面不仅是砂拉越美食的代表，也是东马华人文化中的重要组成部分。无论是独自一人享用，还是与家人朋友一同品尝，一碗香浓的哥罗面都能带来满满的满足和幸福感。
🍜＃砂拉越叻沙的介绍🥢
砂拉越叻沙（Sarawak Laksa）的名气，已经到了享誉国际的程度。特别是在2015年，享誉全球的美食家安东尼·波登（Anthony Bourdain）在他的Instagram上分享了砂拉越叻沙的照片，并将其称为“神的早餐”（Breakfast of Gods），这更加推动了砂拉越叻沙的知名度达到新高度。
这段食神与砂拉越叻沙结缘的佳话，始于2005年，安东尼•波登因为拍摄旅游与美食节目《波登不设限》（Anthony Bourdain: No Reservations）而初次光临古晋，他尝了人生中的第一碗叻沙，从此便难以忘怀。直至2015年，他再次踏入古晋万福路的春园茶室，为美国有线电视CNN的节目《未知之旅》（Parts Unknown）拍摄了叻沙的特辑。这显然表明了他对这道美食的深厚情感。
砂拉越叻沙源于古晋（Kuching）。除了深深吸引了安东尼·波登，它还俘虏了众多游客的味蕾。作为古晋人日常不可或缺的早餐之一，叻沙在城市的街头巷尾随处可见摊位，这足以证明它在当地的普及程度。
😺Meow Mee😺 Brand Story: Meow Mee was born in 2022, drawing inspiration from the renowned Kolo Mee of Kuching, the Cat City. This culinary delight, rooted in the founder's hometown, left an indelible mark with its unique flavors. It's an honor that many customers have told us the taste of this dish resembles the flavors of their own homelands. With both the founder and head chef hailing from Kuching, our vision is to bring the essence of Kuching's cuisine to Singapore, allowing locals to savor the iconic flavors of the Cat City's delicacies.
Childhood memories are the shared treasure of our growth; everyday meals, cherished toys, and special places leave lasting imprints. Yet, nothing quite compares to the irreplaceable taste of home. This longing intensifies when living in a foreign land, magnifying the desire for familiar scents, sounds, and sights that trigger joyful feelings. Hometowns are the roots of our upbringing, where childhood and growth are documented, and deep affections reside. Meow Mee's mission resonates with this sentiment: bridging the gap between Kuching's culinary traditions and Singapore, offering a taste of home to all who yearn for it. Beyond taste, it's a profound connection.
🍜Introduction to Sarawak Kolo Mee 🥢: Kolo Mee is a beloved dish among East Malaysian Chinese, an indispensable noodle delight of the region. Its unique flavor and character make it widely cherished. The preparation involves tossing boiled noodles with delicious mixtures of lard and shallot oil, resulting in a particularly fragrant and rich texture. For Sarawakians, whether it's breakfast, lunch, dinner, or supper, a bowl of Kolo Mee satiates their taste buds and leaves an unforgettable memory.
This dish comes in three common flavors: white (original), red (char siu-marinated sauce), and black (soy sauce). Each flavor has its distinctive traits, catering to different palates. Kolo Mee is typically accompanied by a small bowl of soup and vinegar-doused red cut chili, enhancing the noodle's texture and creating a multi-layered taste that's truly delectable.
Kolo Mee isn't just a representative of Sarawak cuisine; it's an integral part of East Malaysian Chinese culture. Whether enjoyed alone or with family and friends, a bowl of flavorful Kolo Mee brings immense satisfaction and happiness.
🍜Introduction to Sarawak Laksa 🥢: The fame of Sarawak Laksa has reached international heights, especially after renowned food connoisseur Anthony Bourdain shared a photo of it on his Instagram in 2015, dubbing it the "Breakfast of Gods." This propelled the popularity of Sarawak Laksa to new heights.
Anthony Bourdain's connection with Sarawak Laksa began in 2005 when he first visited Kuching for his show "Anthony Bourdain: No Reservations." He had his first taste of Laksa during that trip and couldn't forget it. In 2015, he revisited Kuching's Choon Hui Café, showcasing Sarawak Laksa for CNN's "Parts Unknown." This clearly showcased his deep affection for this dish.
Sarawak Laksa originated in Kuching. Besides captivating Anthony Bourdain, it has won the hearts and taste buds of many tourists. As an essential part of a Kuchingite's breakfast, Laksa stalls can be found throughout the city's streets, testifying to its popularity.
#喵咪
#猫城美食之都
#砂拉越哥罗面
#砂拉越叻沙
