About Us

The whole of the present Asia City development in Kota Kinabalu sits on top of what used to be the sea, which was clustered with wooden houses built on stilts. Many of the wooden houses were linked by wooden bridges that connect to a stone bridge. The stone bridge was used as a reference to where one lived(E.g. The 3rd house from the start of the stone bridge, etc.)

Some of the houses were built very near to each other and some of the kitchens were within close view of those who passed by.

Should one decide to peep into the kitchen at the right time of the day, one would have been able to see the women cook their foods. And if one had a smiling face with a hungry look , maybe an invitation to sample some of their cooking would have been made!

The name Stone Bridge Galley is dedicated to all those great cooks that used to live and cook around the stone bridge community.

The Owner’s Roots

Having been born and bred in Kampong Air not so long ago (actually it was more like yesterday), the owner has a affinity for good food even from the younger days.

His adventures took him to over 44 countries and over 210 places all over the world, and he has sampled a variety of  Western and Asian cuisine, including the very little known traditional African dishes of war torn West Africa during a number of years he spent there.

The most famous dish in that region is the African Pepper Stew which uses crude palm oil as a base for the cooking. Other ingredients includes yam, chili padi and many similar vegetables that we have here. Clean crude palm oil is of course not easy to obtain, so an alternative red palm oil manufactured by a Malaysian refinery is used instead. The taste is still as even better as there is no FFA (Free Fatty Acid) present. This dish is made available now at Stone Bridge Galley.

STONE BRIDGE GALLEY

The restaurant was designed with a nautical theme with painting of ships, maps, photos of light houses and posters of ship and marine instruments, obviously depicting the owner’s experience and love of the sea.

A balanced sound system plays Smooth Jazz, Funky Jazz music and the nostalgic music of the 60s.

WiFi  is also available when the restaurant is open.

English Food

Homemade Pork and Sausages

One of the favourites of the owner is the ubiquitous ” pork bacon and sausages” breakfast set.

Obviously many in Kota Kinabalu have savoured bacon and sausages outside, or having to buy from supermarkets.

It was decided as a business venture, it would be more sensible to produce bacon and sausages in house rather than to buy from outside or import them.

The bacon and the sausages are made from cures imported from Australia and the UK and they are produced with a less salty taste. The sausages are made according to the Cumberland style presently and more different types would be produced in the future.

Both the bacon and the sausages, and all the pork items in the restaurant are organic pork supplied locally.

The photo shows a typical breakfast dish with bacon, sausages, fried organic eggs, toasts, grilled tomatoes, saute mushroom and onions and baked beans.

For the bacon and sausage lovers. the good news is that they are served all day, not just for breakfast.

Hakka Food

Soon to come…

Specialties

Soon to come…