Sugarbun: Bringing the best of Borneo cuisine to KL!

SugarBun, Sarawak’s enduringly successful fast food franchise, with scores of offshoots across Borneo, has resurfaced in peninsular Malaysia, now launching in Menara Hap Seng. Expect many of SugarBun’s best-known ‘Borneo Asian’ staples, plus new recipes for KL, where the theme tilts toward a food court-style premises, with each stall promising specific signatures.

Begin with the broasted chicken, prepared through a combination of pressure cooking & deep-frying – it looks & tastes like fried chicken, notably less greasy than the fast-food norm, but still totally tender & tasty. RM4 per piece, RM11.50 for three pieces, RM19.50 for five pieces, or RM12 for a platter of two pieces with SugarBun’s savoury rice (laced with raisins & morsels of chicken sausage) & house-made pickles. You can also have the chicken in a ‘kano’ sauce – flavoured with lemongrass, garlic, onions & spices – that partners pretty much perfectly with the meat (RM15 for a two-piece kano chicken platter with rice).

Fish plays a starring role too, with tilapia & mackerel brought from Sarawak & giant grouper from Sabah. Tilapia is served as an ‘Eco Fish Meal’ (RM20), with the flesh tasting less ‘muddy’ than expected, reputedly as a result of having been bred in clear running water – the fish has a terrific texture, crisp-skinned & moist-fleshed. The Borneo mackerel (RM18 for four pieces) is also good, its guts removed before it was blast-frozen, to keep it fresh-tasting. Our favourite: Giant grouper mee hoon soup (RM33 for a bowl that two can share), with lots of smooth chunks of grouper (king of the Borneo seas) in a lovely, sweet broth.

Cattle call: Sabah premium beef ball mee hoon soup with Lahad Datu chilli sauce (RM23; the fairly gamy meatballs are hand-kneaded using female buffalo meat, while the thin noodles boast a nice bite) & nasi lemak with oxtail (RM19; respectable, but not the star of SugarBun’s show.) Plenty of other possible orders, from Sarawak laksa to claypot assam fish to a satisfying ais kacang (RM6) made with gula apong (nipah palm sugar) & crunchy Sabah seaweed. Many thanks to SugarBun for having us.

SugarBun Restaurant KL

Level 1, Menara Hap Seng, Jalan P Ramlee, Kuala Lumpur. Mon-Fri, 730am-8pm (lunch menu starts 11am), Sat, 10am-2pm

*Reproduced with kind permission from food reviewer Sean Yoong and Eat, Drink KL



Please enter your comment!
Please enter your name here

Latest News

Bank Muamalat Approved 83% SME Payment Assistance Applications

With Covid-19 surge currently being experienced by the country seeing no sign of abating, many SME's who were already struggling during MCO...

Weekend Golf Getaway in Horizon Hills and Ponderosa

With Covid-19 looming, overseas travel is far and beyond anyone's wishes at the moment, but for frequent travelers keeping oneself locked up...

Coach Inspired By NYC Skyline

This holiday, Coach is updating its seasonal collection with the joyful release of its Coach 2020 Holiday Collection – the designs are...

Maxis Makes Top Management Changes After CTIO Departs

Maxis is seeing major changes in its top management, starting with the departure of its Chief Technology and Information Officer (CTIO), Morten...

Preparing for post-pandemic opportunities

Businesses in Malaysia must begin planning and preparing now to be able to leverage the opportunities that come with the eventual post-pandemic...

Must read

4 reasons why customer experience is the key to success

Vincent Tang, Regional Vice President, Asia, Epicor "Customer service" and "customer experience" are often used interchangeably. But there's a...

Deloitte report finds Malaysia among regional leaders in digital life adoption

An extensive survey conducted by Deloitte across age groups in eight countries in South and Southeast Asia showed that consumers aged between...

Malaysia needs to brand its startup ecosystem as one of world’s best, says KJ

Khairy Jamaluddin, Minister of Science, Technology and Innovation, said the country’s entrepreneurship ecosystem was on par with the world’s best, but Malaysia...

How today’s technology is key to industrial and manufacturing sector business continuity in a post-Covid-19 world

By  Dr. Ravi Gopinath, Chief Product Officer AVEVA , How the world does business was changing before the outbreak...