Unique taste, elegant environment and good service.

Taiho

Atami was a transit station, but received a surprise. At noon, this net red store, Japanese restaurant, is basically a Japanese, no English menu, basically relying on the feeling of ordering; A braised gold-meal salmon is not polite, 4000, and it takes half an hour to wait, it can be described as heavyweight, the taste is really good, very sweet, but the fish meat itself is not very tender; also a fish raw rice, 1600, tuna is good, always fresh. Two meals and one fish per person 200+rmb, Xiaogui.

Every time I went to Atami, I would drink coffee in Blue Flower. This time my friend said that I changed a family and went to KICHI next door, which was very comfortable. It is a two-story building, small, the decoration on the first floor is very simple and clean, very Tokyo, and it doesn&#39;t seem to match the scattered Atami. Climbing up the second floor along the wooden staircase is the same small space, but with white curtains, wooden griddle windows, small bookshelves. There was also a small double sofa facing the window in the corner. At that time, I felt, &quot;Very good, this is very hot sea.&quot; And I thought that I must take the object to sit on the small sofa on the second floor. There are only three kinds of black coffee, signboard, mocha, and deep-fried. Except the signboards were delicious, I ordered the signboard. Dessert ordered chocolate brownies and Qifeng cakes, brownies are a bit high in content, it is difficult to fork it, very solid, but tastes good. Qifeng cake is a big thunder, my hometown&#39;s worst chicken cake will not be more dry and woody than this. Everyone eats while missing Shibuya&#39;s Yudang.

口味独特，环境优雅，服务周到。

古晋中街的中段，有一个名叫&ldquo;大宝坊&rdquo;的所在，并不十分起眼，正好在相邻的两栋楼之间有两个门面，中间的过道就成了天然的餐厅。这家的英文名字起得更是简单，DAI PAN CORNER，小小角落的存在，谦卑而朴素。和马来西亚许多地方一样，右侧同一个空间里，摆着好几个做不同食物的档口，而左侧，专门做饮料，这样，食客的选择余地多了，各家也是使出浑身解数，生意好坏，全凭自己。最神通广大最有办法的，自然占据了门面的显眼位置，干捞面和叻沙粥，全是沙捞越最负盛名的民间美食，后间的鸡饭摊，则是爱吃鸡者的天堂。每次路过这里的时候，不管什么时候，总是座无虚席，照顾生意的，绝大多数都是附近的老街坊，没有熟悉的媒体推介，自然，游客的眼光，不会投向这里。但味道这东西，是绝对做不了假的玩意，此地的平价美食，几十年来口碑如一，有街坊每日的光顾，这小生意，无需涨价，也能安安稳稳地做得下去。就如眼前这碗简简单单的哥罗面（Kolo Mee），面以清水烫过干捞上来，佐以青葱，香油，肉碎和叉烧，便足以使人味蕾大开，这道古晋处处可见的招牌食物，每家都有点小手段，这家，我猜是古早的猪油加了蒜米和油葱，才有这种回味三分的口感&hellip;&hellip;还有这份朴实无华的白斩鸡饭，入口丝滑柔嫩，不柴不腻，清淡而入味，不在其中浸淫几十年，很难做出这样的美味。

In the middle of Kujin Middle Street, there is a place called &quot;Dabaofang&quot;, which is not very eye-catching. It happens to have two facades between the adjacent buildings, and the aisle in the middle becomes a natural restaurant. The English name of this house is even simpler, DAI PAN CORNER, the existence of a small corner, humble and simple. Like many places in Malaysia, there are several stalls on the right side of the same space for different food, and on the left side, specializing in drinks, so that there is more room for diners to choose from, and each family is also doing their best, business is good or bad, all by themselves. The most magical and most effective, naturally occupy the prominent position of the facade, dry noodles and sand porridge, all Sarawak&#39;s most prestigious folk cuisine, chicken rice stalls in the back, is a paradise for those who love chicken. Every time I pass by here, no matter when, there is always a seat, taking care of business, the vast majority of the old neighborhoods nearby, no familiar media promotion, nature, tourists&#39; vision, will not be invested here. But the taste of this thing is absolutely not a fake thing, the cheap food here, for decades, the reputation of the neighborhood, there are daily patronage, this small business, no need to increase the price, can also do it safely. Just like this bowl of simple Kolo Mee in front of you, the noodles are hot and dried, with green onions, sesame oil, meat chopped and barbecued, it is enough to make people taste buds open. This Kujin is everywhere. The signature food, each family is a little small means, this one, I guess it was the ancient lard with garlic rice and oil onions, which had this aftertaste of three points... and this simple white chicken rice, the entrance is silky and tender, not wood not greasy, light and tasty, not soaked for decades, it is difficult to make such a delicious.

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