Lei Cha, also known as Pounded Tea, is a traditional Hakka dish from Kuching. I’ve tried several versions in Kota Kinabalu, and my favourite is the one here.

The soup is truly the heart of this dish. I love its thick rich green broth, with a subtle hint of roasted peanut aroma that lingers on the palate. Make me want more.

The staff explained that their soup is made by blending a variety of vegetables and then cooking them as soup base. The staff will cook to reheat before serve.

The soup is served with minced fried egg, blanched vegetables and chopped long beans, lightly roasted peanuts, white sesame seeds, and brown rice.

My dad told me that many older people in Kuching eat this for its cleansing and detoxifying properties, as well as for religious reasons due to high antioxidants.

I noticed them filling takeaway cups with freshly cooked pumpkin sago, so I decided to buy one when I'm making my payment. It was warm and sweet. Lovely!

Kthxbye.