Cover A spread of dishes at Slurrp (Photo: Slurrp)
A spread of dishes at Slurrp (Photo: Slurrp)
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We speak to founder and head chef Gary Lim, who hails from Kuching
Walk into Slurrp during lunchtime, and the cosy restaurant is packed with regulars chomping down hot bowls of Kolo Mee, Sarawak Laksa, and Kampua Mee. I sit opposite Gary Lim and his wife, Sharon Chong, who were both born and raised in Kuching, Sarawak, and an uncle comes over to greet the duo, enthusiastically telling them he has brought his daughter over for lunch.
“He is from Kuching too, and came to our shop out of curiosity while we were still renovating,” Chong tells me, smiling. “We let him try out food when we were still doing R&D, and since then, he has been a loyal supporter.”
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Above Gary Lim, Slurrp's founder
Above Sarawak Laksa
Gary Lim, Slurrp's founder
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Such stories are common at the SS2-based noodle bar, and for good reason. Boisterous and always armed with a good joke, Lim is the perfect host, while Chong is equally as bubbly and gracious. However, what keeps regulars coming back is the duo’s authentic commitment to Sarawak cuisine, as well as their support for the local community.
Framed photographs hung up on Slurrp’s walls were taken by a Kuching-based photographer and depict school life, refurbished airports, and heritage buildings. “The city always holds a special place in my heart,” Lim smiles. “These pictures are all the memories I want people to know about.” After all, it was where Lim and Chong met while they were still in school.
Featured on the restaurant’s glass panels and the menu is also a hornbill, an important cultural symbol for Sarawak and the restaurant’s mascot, Garren. Jian Goh, a Kuching-based comic artist, designed the quirky depiction of the bird, meant to replicate Lim’s cheery demeanour.
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“As much as we can, we work with our Sarawakian friends, so everything is centred around the community,” Lim says. “Our contractor, noodle supplier, and pork supplier are all from different parts of Sarawak.”
Above Kiaw (Sarawakian wantan)
Above Kampua
Kiaw (Sarawakian wantan)
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While Lim always found comfort in the kitchen, cooking as a career was not always on the cards. When he was retrenched at the end of 2020 during the pandemic while living in Kuala Lumpur with Chong, he began recreating Sarawakian dishes in his own kitchen, unable to travel back home to Kuching.
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“I created Slurrp to relive nostalgic moments from my childhood, and all the dishes are recreations of my food memories growing up,” he enthuses. Relatives and friends were more than willing to share heritage recipes and tips with the couple. “There was so much I didn’t know at the time, and I am so grateful for these words of wisdom.” Slurrp launched as a home-based delivery business in the middle of 2021, and Lim began focusing on it full time in 2023.
Above Kuey Chap
Above Tomato Mee
Kuey Chap
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Honesty has always been at the forefront of Slurrp’s operations. “Ingredients are always fresh and good, as families, including my parents, are eating here,” Lim says. “My father was recently diagnosed with cancer, and whenever he comes, I am happy to serve him at Slurrp.”
It is no wonder that as I look around at midday, the lunch crowd is buzzing. “We have all the food you normally get in Kuching for breakfast—we always have carbs!” Lim chuckles. Other than the typical Sarawak Laksa, Kampua, and Kolo Mee, also on the menu are Tomato Mee, Sio Bee (Sarawakian siu mai), Kiaw (Sarawakian wantan), Kuey Chap, and Mancai Bee Hoon.
Above Chong's father enjoying a bowl of Kolo Mee
Above Mancai Bee Hoon
Chong's father enjoying a bowl of Kolo Mee
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In the future, he hopes to expand his menu to include new items such as Kompia, a Fuzhou-style bagel. “Sarawak cuisine is heavily influenced by indigenous tribes, like the Iban, Bidayuh, and Ulu, and I hope to bring those cultural aspects into my food too,” he smiles.
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Images: Slurrp
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
