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This noodle deserves a post on its own, to me that is.

Kolo Mee — Egg noodles, flash-boiled, then classically served with crushed garlic and shallot, minced pork or beef, white vinegar, either vegetable oil, pork oil or peanut oil, and sliced barbecue pork known as char siu or beef.

Sounds like wanton mee, doesn’t it?

It sure does. It even looks like it if one doesn’t stare hard at it. Like what many like to say these days, they are same same but different! Heh!

Our first stop for kolo mee is at Sin Poh Poh, highly recommended by a friendly local who sold me the Pong Pia at Song Kheng Hai Food Centre. So friendly he was that he actually told me to call him should i need more recommendations in my short few days’ stay! Kuchingnites, you raawwwwkk!

For our first few mouthfuls, this noodle didn’t wow us that much. We thought it was rather tasteless and bland. But as we continued slurping the noodle, we started falling in love with it. When i said ‘we’, i really mean we, all of us, including my in laws! If you were on the same table as us, you’ll definitely see the change of expression on our faces. Grin. From blahhhh look to yummmm look literally!

Methinks Kuching food is magical lahhh. Just like the Sarawak Laksa, the food just gets to you after a while!

The noodle, while it wasn’t the type of noodle i like — i fancy mine curly like maggi mee hair perm (or even curlier), not Korean Soft Wavy Perm :P  — was al dente, just the way i like it. What made this bowl of noodle a winner was the sauce concocted by the boss. Though a little weak in salt department (but we like!), i must say, i love it to bits! It is exactly that it wasn’t salty that both men on my table were able to eat 2 bowls of it. Otherwise, i don’t think they can stomach 2 servings!

If i were to replicate this at home, this gravy is exactly how i’d like mine done, fragrant but not salty. POWER!

Oh, just so you know, kolo mee is mostly sold in the morning as Kuchingnites’ breakfast. Come night time, there are hardly any stalls that sells it should you crave for kolo mee at night.

BUT!

The good news is, the kolo mee stall at Sin Poh Poh serves ridiculous people like me, who eat kolo mee for dinner!

While you are at Sin Poh Poh ordering this bowl of delicious kolo mee, don’t forget to order their wanton in soup as well. The wanton was the best i’ve ever had since sometime ago. Methinks it was the skin used — Not the usual yellow wanton skin but it was white in colour, which you could literally slurrrrrrrrpp it up just like udon!

Sin Poh Poh Cafe

Jalan Ban Hock,
Kuching Sarawak.

——————————–

We liked the kolo mee at Sin Poh Poh so much so that the family insisted on returning for dinner during our last night at Kuching. After much protest by me, we ended up at Open Air Market for seafood dinner when other attempts at various seafood restaurants failed.

However, most of us still wanted kolo mee rather badly the day after so the next best thing to do was to skip the hotel’s breakfast and head out to the nearest and best-est kolo mee before we check out at 9am.

From the piles of information i gathered during our short stay, i got to know that there was this awesome coffee shop just a stone throw away from our hotel!

The kolo mee found here was more robust in flavour but taste wise, i still prefer Sin Poh Poh’s. I detected more dashes of vinegar used which resulted the slightly tangy taste in the sauce. As you might have noticed, the owner here is a little bit more generous than Sin Poh Poh. Check out the toppings — 3 additional prawns! Heee. Well, it may not seem many to you, but for every bowl sold with 3 extra prawns, well.. you do the math. ;)

As for the noodle used, now we are talking. This, is exactly the noodle that i’ve been dreaming about. Springy and curly.. NICE!

Unfortunately, we totally forgot about the wanton. In Singapore or KL, wanton usually comes with wanton noodle but not in Sarawak. We only remembered about the dumplings as we were about to leave. Hmphh!

All in all, should i need a quick kolo mee fix when i’m in Kuching the next time (provided i stay in the same hotel again), Green Hill Corner it is for me!

Green Hill Corner

Jalan Green Hill,
Kuching Sarawak.

—————————————-

Other kolo mee places where you might wanna drop by :

  • KY Cafe, Jalan Sekama
  • Tech Huat, Open Air Market
  • Ah Ping Mee Stall, Siang Siang Food Court, Tabuan Jaya
  • Min Kuan, Carpenter Street
  • Sin Lian Shin, Green Road
  • Ah Pi Kolo Mee, 4th Mile Expert Food Court

14 Responses to “Sarawak’s Kolo Mee”

  1. I love kolo mee!! This is making me hungry!

  2. mycookinghut : heee! i love the curly noodle and the sauce! konlo is the wayyy to go. would love to try the soup version next time ;)

  3. Nom nom nom, how is your summer so far. it is TOOOO humid here in Japan, I hate it.

  4. Homey and delicious! I like dishes like this ….

  5. sherie, the wantan in the west and east are totally different things. We’ve different name and texture too. In foochow, we called it ‘pien nuk’ or hokkien as ‘pien sik’ which translate as thin skin wrapped with minced pork. You can ask for dried or soupy version. If we order soupy version, we usually put tonnes of s’wak pepper and white vinegar. Oh yeah , did you get s’wak pepper? We produce the best pepper in the world. Ah…so much about my birthplace.

    If you come to Sibu, the most populated foochow town, we have different noodle called ‘kam pua’. Not the curly type. Tossed with pork lard, fried shallots, spring onions and few pieces of red pork sliced. Stephen swears by it. And he doesn’t even eat pork!

  6. I have to agree with Elsie. I’ve yet been to Sarawak but have heard of it for so many times regarding the food there are completely different from the Wst M’sia.
    Regards, Kristy

  7. But the 2nd kolo mee looks better than the Sin Poh Poh one….hmmmm….looks can be deceiving ya? ;p

  8. elle : hot. humid. shower. hot. humid. rain. :(

    angie : i’d love to make this at home but alas, this noodle cannot be found in Singapore’s markets and supermarkets.

    elsie : oh.. i saw many kam pua here and there! i know about the pepper but i didn’t buy any though. i don’t use pepper that much. :P man.. i wanna go when u are going back!

    kristy : go soon. i <3 East Malaysia!

    tigerfish : i have to agree. heheeee!

  9. Sherie, every time before i make a trip home, my mum would buy the fresh kampua from the market and she’ll dry it up for me under the sun. Then she’ll pack it nicely so I can bring it back to aus and cook it myself. I tell you, there are soooo precious to me. She does the same to foochow mee sua too. Always buy fresh and dry it up for me. Dried noodles can keep it in the pantry for a long time. Our foochow mee sua is different too, it has more QQ texture. In our tradition, we eat mee sua in every big occasions, like birthday, CNY, weddings, confinement and etc. We’ve so much pride with our food and not forgetting, our famous foochow red rice wine.

    Make a date with me in 2013 for my big day. S’wak seriously has nothing to see, if u come for a holiday, it’s just about food food and food.

  10. Boy those pics all the makan place made me misses home more. Was gonna try to make kolo kueh tiaw . finally made some pork balls.

  11. elsie : a date it is!

    jenn : wow! kolo kueh tiaw.. and pork balls?! o.O bet it’s super good!

  12. I was borned in Bau, Kuching area and Kolo Mee is my favourite dish. I can eat kolo mee everyday for my breakfast. Pitty I can,t get it in Sydney. Sometime I made my own kolo mee but taste not the same. I do miss kolo mee so much…

    Bidayuh & Aussie family

  13. HI

    came across your blog while looking up for infor on kuching:) i wil be staying at Ariva Gateway which is pretty near to Pullman. may i know how do i walk to Sin Poh Poh from Ariva? thks much….

    regards

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