KUCHING. 16 June 2017. Continuing its strong tradition of charitable giving, the Borneo Convention Centre Kuching (BCCK) hosted 70 children and their wardens from the Rumah Kanak-kanak Batu 12 on June 16 at its “Juh Sungkei di BCCK” Ramadhan Buffet.

Sarawak Chief Minister, YAB Datuk Amar Abang Haji Abdul Rahman Zohari Bin Tun Datuk Abang Haji Openg and wife Datin Amar Dato Hajjah Juma'ani Tun Tuanku Haji Bujang graced the occasion which was also attended by Assistant Minister of Law, State-Federal Relations and Project Monitoring YB Puan Hajah Sharifah Hasidah binti Sayeed Aman Ghazali as well as the senior management team of the convention centre.

“BCCK is delighted to once again welcome the Rumah Kanak-kanak Batu 12 children to our berbuka puasa event and we are grateful to be able to share the blessings of the Ramadhan month with them.  We would also like to express our sincere appreciation to the YAB Chief Minister and Datin Amar Dato Hajjah Juma'ani for making time to make this evening special for the children,” said Eric van Piggelen, chief executive officer of the BCCK. 

The evening’s programme included a doa recital by an imam prior to the breaking of fast and the gifting of duit raya to the children.

The berbuka puasa outreach activity has been a yearly programme since 2011 for BCCK and constitutes a component of its corporate social responsibility (CSR) initiatives. To date, the Centre has worked with various charitable organisations such as The Salvation Army & Boys’ Home, The Cheshire Home and Baiturrahmah Hidayah Centre Ikram. The convention centre continues to identify programmes that provide avenues for it to give back to the community.

KUCHING. 19 May 2017. The Borneo Convention Centre Kuching (BCCK) was conferred a Malaysia Best Employer Brand Award by the Employer Branding Institute on 24 April, placing it among the top 50 employer brands in Malaysia in 2017.

In a separate event, three of the convention centre’s chefs medalled two golds and two silvers at the World Harvest Festival Culinary Competition held from 28 to 30 April at the Sarawak Cultural Village.

BCCK chief executive officer Eric van Piggelen commented: “As a company that has set its sight on competing on a global level, BCCK’s mission is to deliver events of world-class standard, be they local or international events. For this to happen, we firmly believe that our people are our greatest asset and are critical to the success of our business. We have dedicated enormous attention and efforts over the years to be an employer of choice – from providing a conducive work environment to skill building/personal development and ensuring the general well-being of our staff. It is an honour for BCCK to be recognised as a best employer brand. The key takeaway from this recognition is that we are on the right track managing our human asset, and we are greatly motivated to further enhance our human resource management practices.”

On the gold and silver medals clinched by the three BCCK chefs, van Piggelen said, “Our chefs’ participation in culinary competitions is reflective of our human capital management practice to nurture promising talent – we create opportunities for our people to develop their confidence and finesse both within internal and external settings. This approach produces a symbiotic relationship between our organisation and employees. We are proud of our chefs’ achievements; they are BCCK’s ambassadors for sound human resource management practice.

“We are focused on creating and reinforcing our talent pool, by ensuring that our people are skilled in their specialities and have avenues to express their passion and creativity, and enabling them to grow and thrive in their jobs – serving the objectives of BCCK and staff’s own personal development needs,” said Veraya Ratnam, BCCK director of human resource.

Commis chef Hafizul bin Fadillah Hamza scored both a gold and silver while chefs de partie Elossa Danette scored a gold and David Kuan a silver at the World Harvest Festival Culinary Competition under the fish/seafood main course and plate appetizer categories. About 80 chefs from all over Sarawak participated in the three-day competition hosted by the Kuching Chefs Association.

The annual Malaysia Best Employer Brand Awards, hosted by the Employer Branding Institute, World HRD Congress and Stars of the Industry Group, recognise Malaysian organizations which are exemplary in human resource (HR) practices, using marketing communications effectively in attracting, retaining and developing talent, and in retention policy. Some of the key criteria which qualify organisations for the awards include: translating and combining vision with action with HR strategy, building line to meet HR strategy with business and cultivating competencies for the future to enable building the organisation to be future-ready.

KUCHING. 16 May 2017. “It’s fast, it’s furious”. This is what best summed up delegates’ experience of the Wi-Fi services at the International ICT Infrastructure and Digital Economy Conference Sarawak (IDECS) 2017, held on 3 and 4 April at the Borneo Convention Centre Kuching (BCCK).

The first-of-its-kind international ICT conference in Sarawak, IDECS 2017 was Sarawak Chief Minister YAB Datuk Amar Abang Haji Abdul Rahman Zohari Bin Tun Datuk Abang Haji Openg’s launch pad to develop a sustainable digital economy in the state. IDECS 2017 brought forth the state government’s vision to make a strategic shift in the state’s economic transformation by embracing digital economy so as to keep up with the current global digital business trend.

The two-day conference featured 19 established speakers who are the leading experts in the field of digital economy. More than 30 exhibitors, either experts or actively utilising digital technologies in their businesses, participated in IDECS. Attracting more than 1,500 delegates, the attendees included senior civil servants, business leaders, young entrepreneurs, think tanks and university students.

In a survey conducted by BCCK on the quality of its WiFi connectivity, 95% of the survey participants at IDECS 2017 rated it favourably with an overall excellent rating. 

Being an ICT-focused business event, IDECS was the ideal event for BCCK to gauge clients and delegates' satisfaction with its recently upgraded business WiFi services. Designed for speed, density and powered by gigabit internet connectivity, BCCK’s business WiFi was purpose-built to support 13,000 concurrent devices altogether on levels one and two of the centre. This essentially enables thousands of attendees at any one event to stream multiple devices simultaneously without interruption. 

At its peak during IDECS, 1,244 (Day 1) and 1,594 (Day 2) devices connected concurrently utilising BCCK’s business Wifi.

 An essential service

WiFi is no longer considered a perk. A staple in this business era where the environment is highly connected, dependable and easy-to-use WiFi (and not just WiFi availability) is business critical to how well an establishment can pull in the crowd. Its essentialness is unquestionable; in fact it has clearly evolved into an essential utility almost (if not) on the same rank as electricity, water and gas.

In the business events sphere, in particular the convention, congress and conference segment, quality bandwidth is key to successfully hosting such events. A major part of this event segment comprises professional conferences whereby professional associations or bodies convene their meetings of professionals on some recurring basis to engage thousands of their members on organisational matters, and scientific or technical developments in a given profession. Congresses and conferences of such nature demand a high level of event organisation to meet the expectations of the organisers and delegates. ICT facilities are high on the list of the event requirements besides functional meeting spaces and food and beverage service. BCCK's ICT infrastructure was built to deliver the requirements of professional conferences; the capacity and capability ensures reliable wireless high-speed internet connectivity throughout every congress and conference.   

Eric van Piggelen, BCCK chief executive officer, explained, "As far as the congress and conference business is concerned, delegates expect wireless high-speed connectivity. As a convention venue that employs state-of-the-art technologies and facilities to deliver business events, we weighed this technological requirement seriously and took the decision to make a significant investment to enhance our business WiFi offerings. We have raised the game in the local hospitality arena to better support clients' events with our high-speed business WiFi services. These give clients the option to deliver the extra wow factor for a better delegate experience – a seamless connection that is."

With the ramped up speed of up to one gigabit per second (Gbps), WiFi coverage can now be extended to level one of BCCK - a sheltered car pack cum convertible functional space - to connect 5,000 devices concurrently. Level two, housing purpose-built meeting spaces, can connect up to 8,000 devices simultaneously.  Clients can add coverage whenever or wherever they need it on both levels of the centre – with BCCK’s mobility solution. 

The high-speed WiFi was rolled out at the end of 2016 to serve the 55th International Congress and Convention Association (ICCA) Annual Congress, which Kuching hosted from 13 to 15 November. More than 800 delegates from 59 countries attended the annual congress at the host venue BCCK. At its peak during the four-day congress, more than 1,400 devices were connected to the internet via BCCK’s business WiFi.

Apart from business WiFi offered under its stable of products and services, BCCK also offers free WiFi to the visiting public on level two of its premises including The Raintree Restaurant.

KUCHING. 8 May 2017.  A pampering hi-tea buffet awaits at the Raintree Restaurant if you are thinking about where to head to with mum this Mother’s Day, 14 May.

The hi-tea showcases heart-warming Western treats, a promise to make mum’s day with its wide, tantalising spread of appetizers, main dishes and desserts.

“Spend a really awesome time with mum this Mother’s Day. Our buffet will spoil mum to bits with a substantial offering in hi-tea fashion. Let our service team take good care of mum, for a change,” said Chef de Cuisine Virginia Kedit.

Get started with smoked salmon loaf, cold cuts, smoked salmon and cheese platter with dried fruits, nut and grapes from the appetizer and salad bar, and miso soup with beancurd and seaweed from thesoup kettle.

 Diners will also take a shine to the baked gremolata chicken skewers with capsicum, braised teriyaki beef ribs, seafood pasta with tomato basil sauce, turkey and cheese quiche, grilled lemon prawns on creamy leek risotto, and poached salmon with green asparagus and hollandaise sauce fromthe selection of main dishes.

 If you have a penchant for beef, delight in the slow roast beef with yorkshire puddingand accompanying pepper sauce, BBQ sauce, English mustard and Dijon mustard.The chicken sharwarma in pita bread is another great choice, if you like a garlicky flavor, enriched by hummus, mutabal, and garlic yoghurt sauce. French toast with maple syrup, honey, butter and fruit compote, red velvet cake with cheese frosting, cranberry scones with clotted cream and strawberry jam, and blueberry muffins and cinnamon rolls beckon from the dessert corner amid the profusion of sweet treats, complemented by coffee, tea and cordial.

 The buffet is priced at RM79.00 nett per adult and RM35.00 nett per child between five and twelve years old, and will be served from 12:00 pm to 4:00 pm. All prices quoted are inclusive of the six percent Government Service Tax. For more information or to make a reservation, call the Raintree Restaurant on 60 82 392 988.

KUCHING. 19 April 2017. It is that time of year again when the Borneo Convention Centre Kuching (BCCK) is thronged by thousands and thousands of visitors and shoppers at one of its largest exhibition events, namely Perfect Livin. At this year’s April 20 to 23 edition of Malaysia’s leading home and lifestyle show, the convention centre will unveil the makeover for its popular food market, a public catering service provided at major exhibitions hosted at the centre.

Featuring a new theme dubbed “Chinatown”, a 77-foot long mural adorns the food market where BCCK’s culinary production team dishes out thousands of customers’ food orders at every edition of the exhibition, catering to both exhibitors and visitors.

“We are committed to ensuring that our clients and guests constantly experience high quality and great value culinary creations as food and beverage service is an integral part of our overall offering. At the same time, we are equally passionate about creating refreshing experiences for them. We are debuting a new look for our popular food market. With tens of thousands of visitors thronging BCCK to shop for the latest home and lifestyle products at Perfect Livin, this is a great event and timing to do just that,” said Eric van Piggelen, chief executive officer of BCCK.

“Chinatown” will serve a variety of local and Western delicacies all priced reasonably to suit the purse. Dishes that will be served for breakfast, lunch and dinner include Sarawak laksa, nasi lemak with ayam masak merah, sandwiches, mushroom soup in bread bowl, chicken pie with mash potato and sauce, rojak, prawn fritters, chocolate cake, popcorn, and more. The food market is open from 9.00 am to 9.00 pm during the four-day exhibition.

The “Chinatown” food market is more than just about food; it is also about a feast for the eyes so have your camera ready while at “Chinatown” and put your selfie or wefie out there.

KUCHING. 18 April 2017. It's official. The veritable Ramadhan buffet at the Borneo Convention Centre Kuching (BCCK) is coming back with a vengeance this 27 May. Bigger and packing more punch in true-blue kampung fashion. Even the kampung folks have got wind of the “Juh Sungkei di BCCK” (Let’s Break Fast at BCCK) buffet as loyal fans scramble online on www.bcck.org.my to grab the best deals.

The toast of the foodie circles, the inimitable buffet is setting out to conquer more taste buds this season. Online prices have dipped even lower at the starting price point of RM45.00 and the dining capacity has been ramped up.  The Great Hall aside, BCCK has opened up and combined Meeting Rooms 12, 13 and 14 to accommodate more diners. Walk-in prices are capped at RM88.00 for the Great Hall and RM68.00 for Meeting Rooms 12, 13 and 14. Seating is assigned by the centre based on diners’ choice of dining halls. The greatest advantage with this arrangement is that diners can still totally help themselves to the buffet spreads in the Great Hall and Meeting Rooms 12, 13 and 14 without any restrictions.

This May and June will see BCCK visually drenched in kampung charm, oozing a festive “balik kampung” mood in and around the centre. Ramadhan at BCCK evokes a sense of homecoming to many an unswerving patron as they return yearly to BCCK’s biggest food event for feel-good food, basked in the comfort of restful ambience and friendly, attentive service.  Welcoming droves of diners since 2009, the centre has outperformed its yearly headcount year after year, with a record high of 24,000 last Ramadhan.

“Having ruled Ramadhan after Ramadhan, BCCK is again pushing the boundaries in 2017 to offer the best Ramadhan food bonanza to date. It’s going to be the most memorable food event in Kuching. Foodies have our word that the quality and choices of our myriad cuisines remain top-notch and unequalled while the deals get even better this year. Whatever price that you snatch up online, it’s a nett price. Not a sen more, not a sen less,” said Eric van Piggelen, BCCK chief executive officer.

“We are making “Juh Sungkei di BCCK” truly irresistible for everyone from all walks of life. In money sense, it simply translates into ‘now everyone can buka puasa’. We have also crafted some fine corporate deals for businesses – corporate vouchers with open date at RM78.00, and fixed dates from as low as RM68.00 depending on the number of tickets purchased and the Ramadhan week booked. All prices are inclusive of the six percent Government Service Tax. What you see is what you pay. You really can’t get any better deal elsewhere so bring your family, bring your friends, bring your clients to BCCK,’ Joseph Chung, BCCK chief financial officer chipped in.

BCCK executive chef Thomas Schmid together with executive sous chef Binyas Suem and sous chef Rizal Ismail shared their zest for this gastronomic trailblazer, “Our culinary team is absolutely going to cook up a storm of Ramadhan delights. A total of 152 food items, 13 more compared to last year, will be dished out every night. This sheer number encapsulates culinary treasures from different corners of the world and dictates the rotation of the menus so that diners can savour our food repertoire to their heart’s content.”

The very palatable line-up of treats teems with the irreplaceable salmon gravlax (cured salmon), poached prawns and mussels, whole roast lamb, smoked mackerel and a variety of kerabu and sambal,a certainty every Ramadhan as they have proven to be the absolute star starters. These evergreen favourites have their equal match in a selection of Malay, Chinese, Indian and Sarawakian fare including Sarawak laksa, beef and chicken satay, dim sum, roti canai with dhall¸ nasi bryani and a host of other comfort food close to the hearts of many.

Popular Korean and Japanese eats – kimchi stew, spicy chicken ramen, salmon maki, tuna hand rolls, California rolls and crab stick nigiri – have jumped on the buffet bandwagon this year so be sure to hunt them down amidst the plethora of treats.

If there is one place where bread lovers can seek out a bread haven, it has to be at this heady buffet. The scrumptious, golden trove of Middle Eastern flatbreads and pastries a la French cafe – pita, manakesh, saj, cinnabon, croissant, foccacia sticks (just to name a few)– is enough to convert even those who fret about carbs.

Middle Eastern cuisine, having staged a very conspicuous debut last year, features mezze (small dishes) composed of laban moutboukh, tabouleh, hummus and moutabal (yoghurt, salad and dips) i.e. the perfect allies for breads and other mains.

Another new dish to look out for ischermoula (North African marinade) roasted lamb leg on pilaff rice (cooked in seasoned broth). Guilt becomes a stranger in the realm that screams desserts. This is the perfect chow ground to get that sweet tooth sated: Arabian pancakes, puddings and sweet dishes are icing on the cakealongside a good selection of choice chocolate and cheese cakes. Tummy room is a prerequisite if you are game for ice cream in varied flavours topped with condiments of one’s choice, chocolate fountain, an assortment of cookies and tarts, and more, after all the cake indulgence.

The entire “kampung” is open for all to roam so browse the kampung-mode bazaar and snap away at equally kampung-styled photo booths as much as you want.

Join the early birds now on www.bcck.org.my for that immersive experience of tastes, verve, sights and sounds of kampung at BCCK’s “Juh Sungkei di BCCK” from 27 May to
22 June.

The almost month-long buffet will be served between 6.30 pm and 10.00 pm. For more information, call BCCK’s dedicated reservation line 082-392 889 (9.00 am to 8.00 pm) or email ramadhan@bcck.com.my.

KUCHING. 31 March 2017. With environmental sustainability being an integral part of its business model, the Borneo Convention Centre Kuching (BCCK) recently enlisted the expertise of Shan Poornam Metals Sdn Bhd (SPM), a manufacturing company that provides services on scheduled wastes and non-scheduled wastes, to manage its ICT waste which included computer monitors and central processing units.

BCCK invests significantly in ICT equipment and facilities and in keeping abreast with technologies which have planned/built-in obsolescence, its ICT Department has adopted a long-term solution to deal with e-waste efficiently on an ongoing basis.

Electronic scrap components, such as CPUs, contain potentially harmful components such as lead, cadmium, beryllium, or brominated flame retardants. Recycling and disposal of these components therefore needs to be undertaken by licensed waste management operators to avoid unsafe exposure and leaking of harmful materials into the environment.

As a hospitality establishment that serves the public and private sectors including the general public, the amount of general waste generated by events hosted at BCCK also warrants proper management. Waste such as plastic, glass, aluminium and paper is segregated by BCCK’s own waste sorting unit prior to collection by SPM which is licensed by the Department of Environment (DOE) Malaysia.

“Environmental sustainability features significantly on BCCK’s agenda and we are committed to managing the waste that goes out from our Centre in the safest possible ways. We have the assurance of ISO management systems from the appointed vendor SPM to process, salvage and turn our waste into re-useable materials. The crucial point being our Centre is contributing to the bigger picture, that is, to reduce and manage wastes via validated and approved processes that impact the environment and community minimally,” said Eric van Piggelen, BCCK chief executive officer.

SPM, appointed by the DOE and the Japanese International Corporation Agency (JICA) to spearhead the recycling and recovery of household e-waste and chlorofluorocarbons or CFCs (chemical compounds which destroy the Earth’s ozone layer) on the national level, has garnered numerous notable international and Malaysian government awards for initiatives/innovation and leadership in environmental management solutions. Amongst these awards are the Leadership in Renewable Energy & Technology Award by FGCCC and The Leaders International, UAE, Dubai and the Prime Minister’s Hibiscus Award 2010/2011 – Special Project on Innovation towards Environmental Solutions.

The company also handles secondary alloy alum ingot and refining of precious group metal (PGM) and copper.

SPM has 500 trained and dedicated personnel with comprehensive expertise in waste management. The company has various international certifications that validate its waste management processes, namely ISO 14001 Environmental Management System, ISO 9001 Quality Management System and OHSAS 18001 Occupational Health and Safety Management.

KUCHING. 8 March 2017. Looking for the latest feel-good treat in town? The Raintree Cafe, an outlet operated by the Borneo Convention Centre Kuching (BCCK) in the Plaza Merdeka, is now offering its very own house-made ice creams.

The latest additions to the cafe’s line-up of local and Western fares, the dessert comes in three flavours - vanilla raisin, Italianespresso and mixed berries of raspberries, strawberries and blueberries at RM3.00 nett per scoop with a choice topping of strawberry coulis, caramel sauce or chocolate sauce. For variety, ice cream lovers can indulge in their own concoctions by mixing any two flavours for RM5.00 nett per cup or a mix of all three flavours for RM8.50 nett per cup. 

“Try our latest offering of ice creams if you are at Plaza Merdeka. Our ice creams, just like all other dishes at The Raintree Cafe, are prepared by our highly-trained chefs at the BCCK so you can be assured of the quality of the foods that we serve as we apply strict food safety standard apart from our promise of good-tasting treats,” Thomas Schmid, BCCK Executive Chef proffered.  

The Raintree Cafe is open from 10.00 am to 10.00 pm daily and serves breakfast, lunch and dinner.

All prices quoted above are inclusive of the six percent Government Service Tax.

KUCHING. 1 February 2017. Cupid gets down to the serious business of love and affection at The Raintree Restaurant at the Borneo Convention Centre Kuching (BCCK) for the coming Valentine’s Day.

Knowing the way to every man, lady and child’s heart, this 14 February, the little guy with a bow and arrow will lavish on valentines and loved ones a love-filled occasion replete with exquisite fine food from a six-course menu.

“Come partake in this universal celebration of love at The Raintree Restaurant. Our Valentine’s Day dinner is crafted for two persons or more if you are celebrating with family members too. Whether you dine in a pair or in a group of three, five or seven, it will be our pleasure to include everyone in your circle of love. No one will be left out,“ said Eric van Piggelen, Chief Executive Officer of the BCCK.

The Western set for two diners is priced at RM288.00 nett. For every group with an odd number of diners, the restaurant will serve the “odd” single set at RM150.00 nett (inclusive of the six percent government service tax). A surprise gift awaits every lady.

Two incarnations of starter get the Valentine’s evening rolling: scallops tartare with lime and ginger flower jelly followed by baked oysters wrapped in puffy pastry with garlic-basil pesto.

The honey orange sherbet adds zing to the palate, zesting up the appetite for more blissful treats from the skilful hands of the chefs at the award-winning restaurant.

Grilled seafood with saffron-tomato bouillabaisse (seafood stew) makes a delightful soup that dazzles both taste buds and hearts.  

The main course, the centrepiece of the Valentine offerings, has been thoughtfully designed with two options: slow-grilled fillet mignon served with poached asparagus, green pea mash and truffle butter jus or seared duck breast with butter squash risotto with a pomegranate salad and charred foie gras. Either option is an excellent choice in terms of what the ingredients and flavours offer; subject to personal preference of course. For those wishing to pair their main course with wine, red and white wines are available at a special price of RM 84.80 nett per bottle.

Cupid wraps up the Valentine’s evening with strawberry trifle in champagne glass, an enchanting, heart-melting dessert, complemented by tea and coffee. The Valentine’s Day dinner will be served from 6.30 pm to 10.00 pm. Reservations can be made by calling The Raintree Restaurant on 082-392 988.

KUCHING. 6 January 2017. The season of reunions has set off to an enthusiastic early start at the Borneo Convention Centre Kuching (BCCK), taking a cue from the rooster sending out its
rousing pre-dawn crow.

From the specialised Chinese kitchen of BCCK, three options of banquet dinner will be offered from 15 January till Chap Goh Mei, 11 February, to welcome the Year of the Rooster. Symbolic dishes of prosperity, abundance and happiness come in packages of RM688.00 nett, RM888.00 nett and RM1,088.00 nett for celebration of this time-honoured tradition of homecoming and bonding. The 28-day reunion dinner offerings provide ample time enabling celebrants to renew close personal and business ties during this period.

During the yee sang tossing ceremony and food tasting with media partners at the BCCK on 6 January, BCCK Chief Financial Officer Joseph Chung, said “On behalf of the BCCK management team and our Board of Directors, we wish our media partners, clients and business associates ‘A Happy, Healthy and Prosperous Year of the Rooster. The Rooster heralds dawn, a new beginning. It is therefore fitting for our Centre to make an early toast to thank all parties who have been part and parcel of our success the past year and to convey our best wishes for a new lunar year filled with abundance of auspicious blessings. We look forward to forging another year of great partnerships with all of you with the coming of the New Spring.”

Chef Peter Ngu of BCCK Chinese kitchen explained, “Punctuality and efficiency characterise the Rooster besides its other fine attributes. In emulating the spirit of the Rooster, we are delighted to roll out our reunion feasts two weeks ahead of the Chinese New Year. Aside from the scrumptious, generous offerings we usually serve, this year we will be adding a new sumptuous feature in one of the menu options in the form of poon choi, or treasure pot. Poon choi is coveted for its luxurious mix of premium delicacies such as mini abalone, cuttlefish, sea cucumber, prawns, dried scallops, fish maw, oysters and an array of other highly favoured ingredients.”

Served in BCCK’s banquet rooms, the reunion  dinners are available in the following packages:

RM688.00 nett per table of 9 courses

Prosperity salmon yee sang

Double-boiled chicken soup with Korean ginseng and wolfberry

Traditional “ku lao” chicken balls with assorted fruits and pineapples

Deep fried seabass with green peas and pine nuts

Wok fried prawns with red date sauce

Braised mushrooms, fatt choy and broccoli

Steamed five treasure glutinous rice

Crème caramel

Mandarin oranges

RM888.00 nett per table of 9 courses

Prosperity Pacific clam yee sang

Braised pumpkin, spinach and chicken soup with crab meat

Deep fried golden chicken stick with barbecue sauce

Deep fried sea bass fish with mixed fruits

Wok fried prawns with butter cream sauce

Braised mushrooms, fish maw, fatt choy and broccoli

Steamed glutinous rice with salted egg and bonito flakes

Deep fried sweet cake with yam

Mandarin oranges

RM1,088.00 nett per table with Treasure Pot “Poon Choi”

Prosperity salmon and scallop yee sang

Braised “Tai Chee” crab meat soup

Chinese Rich “Poon Choi” comprising mini abalone, chicken, cuttlefish, sea cucumber, prawns, mushrooms, dried scallop, fish maw, smoked duck, dried oyster, sea asparagus, Chinese cabbage, fatt choy and broccoli

Crème caramel

Deep fried sweet cake with yam

Mandarin oranges

Embrace the spirit of the bright and early rooster and call BCCK general line at 082-39288 or 392988 for reservation.

All food is prepared according to strict requirements and hygiene standard according to BCCK’s ISO 22000:2005 Food Management Systems, Malaysian Standard 1480:2007 Hazard Analysis and Critical Control Point (HACCP) System. Guests can be assured of the quality of culinary delights from BCCK’s halal-certified kitchens endorsed by JAIS (Department of Islamic Affairs of Sarawak).

All prices quoted above are inclusive of the six percent Government Service Tax.