Raintree Restaurant at BCCK unveils new menu
KUCHING: The Raintree Restaurant (TRR), located at Level 2 of the Borneo Convention Centre Kuching (BCCK) debuts its new menu today (Oct 14).
The star of the newly crafted menu is an Asian and Western base, inspired by local Sarawak delicacies with a little twist of Japanese cuisine, overseen by Sous Chef, Chef Eric Lim.
TRR also serves immaculately arranged plates that feature ingredients predominantly sourced locally, showcasing Sarawak’s unique gastronomy experience.
“For starters, the appetising “Umai Cucumber Set” is a must try with seabass brine in spicy and sour chilli dressing, served with fresh cube cucumber, fried tortilla, and spiced black bean paste; while the “Tempura Basket” is ideal for those who enjoy a little taste of Japanese while waiting for the main dish,” TRR disclosed in a press statement yesterday.
“Several new dishes have been crafted under the main dish section - the “Duo Duck” is one standout, made of seared duck breast and duck ravioli, served full of rich flavour from the duck juice and orange Gastrique,” it said.
Another fresh and interesting new dish is the “Shioyaki Seabass Dabai” in which “shioyaki” means “salt-grilled” in Japanese.
The salt-grilled seabass is revved up with salsa made from local Sarawakian olive known as “dabai”, cauliflower steak and mashed potato, while customers can still indulge in the Australian Grain-Fed Steak with a variety of home-made rubs and sauces to complement the juicy steak, cooked to personal preference.
“Not forgetting the locals favourite and TRR’s all-time favourite, the Sarawak Laksa remains on the new menu with an addition of a few more new dishes – the Grilled “Berlado” Chicken, a spicy Indonesian dish made of succulent chicken thigh, tomatoes and fragrant lemongrass, served with garlic rice, ‘ulam-ulaman’, crackers and ‘sambal kicap’.
“Dabai Nasi Aruk features Sarawakian dabai fried rice served with spicy soy sauce, anchovies and calamansi lime; as well as local Dayak aubergine asam pedas mackerel, made from Tenggiri Batang, local Dayak Aubergine boiled in Sarawak pineapple asam pedas gravy,” said TRR.
For the grand finale, TRR revealed that there will be many new desserts to choose from – Banana Split, Gula Apong or Earl Grey Crème Brulee, Dayak Aubergine Tart, Lemongrass Jelly, or Rich Chocolate Indulgence.
Those who have missed out on BCCK’s Pizza la Borneo during the recently concluded Kuching Food Festival, need not fret because it is also available at TRR, with an additional three new unique flavours.
“We will have the Laksa Pizza which is a taste of the Sarawak Famous Laksa in a uniquely crafted Laksa Pizza, topped with generous amount of eggs, prawns, chicken and calamansi.
“We will also have the Hakka Chicken Pizza which is a ChineseHakka-inspired pizza that offers sweet tantalizing Hakka chicken, sprinkled with sesame seeds and topped with generous amount of Mozzarella cheese.
“Another new pizza on the menu is the Cheese Burger Pizza which has a delightful combination of cheese, ground beef, onion, BBQ sauce and egg.
Imagine eating cheeseburger, but as a pizza!” said TRR.
BCCK’s Chief Executive Officer Eric van Piggelen in the press release also commented that TRR and BCCK hope to offer their esteemed customers with a diverse array of dishes made with the earthy tastes of Sarawak’s ingredients.
“We, at The Raintree Restaurant strive to constantly offer highquality food at fair prices and along with its spacious Borneothemed ambience, with its venue ideal for any gathering,” he said.
TRR prepares all its culinary delights in accordance with the strict requirements and hygiene standards under the internationally recognised ISO 22000:2005 Food Management Systems, and is also Halalcertified by the Department of Islamic Affairs of Sarawak (JAIS).
TRR is open daily from 11am to 10pm. For reservations and enquiries, contact 082-392988 or WhatsApp at 012-3005288.
For more information, visit www.bcck.com.my or search@ bccksarawak on social media.