Some say it’s a sin to visit Kuching without having a bowl of its kolo mee.
Unique to Sarawak, kolo mee is a combinational of noodles, meat and vegetables tossed in a transparent sauce. A Sarawakian Chinese favourite, kolo mee is different from the wantan mee served in the peninsular Malaysia due to the fact that the former is not drenched in dark soy sauce. Let’s find out the top 5 places to visit for some kolo mee during your next visit to Kuching.
Chong Choon Café
Situated close to the riverfront, the kolo mee at Chong Choon Café is within walking distance from many popular hotels located along the Sarawak River. The springy noodle of the kolo mee here is perfectly complemented by the minced pork and the red char siew. Don’t let the plate fool you, it is in fact a deep bowl and the noodles run deep. The food court attracts patrons from all faiths due to the variety of food found under the same roof, an example of the beauty of Sarawak.
This coffee shop is best known for its proximity to the old Cathay Cinema. If you’re a tourist don’t think knowing that landmark is enough to enjoy a bowl of scrumptious kolo mee; finding the coffee house entails traversing alleyways and other crannies. The current kolo mee maker actually took over the stall when the previous owner decided to leave upon the closing of Cathay, fearing lack of foot traffic. Now the kolo mee serves to be the reason why people still talk of the old cinema. The specialty here is the crunchy texture of the char siew and minced meat, thanks to the expertise of Mr Thian (the stall owner).
Ta Wan Kung
Located opposite Dewan Masyarakat Padungan, Ta Wan Kung offers a different type of kolo mee – without minced meat. They make up for it by giving you a generous amount of char siew which you would love. Another specialty of the noodle at Ta Wan Kung is that the noodles are handmade by the owners and not just bought from a noodle factory.
The name may sound like it’s a gimmick but don’t let it fool you – the kolo mee here is authentic, the recipe passed down from generations. Expect to wait anywhere from 30 minutes to 90 minutes to get a table here during busy hours, and another 20 minutes for your noodles. Fair warning; don’t keep checking with the boss or any other staff for a table or your order, or risk being scolded!
Hui Sing (Stall 7)
Brimming with pork lard and char siew oil, the kolo mee here may come off as being oilier than most of its counterparts but the extra grease really adds a distinction to this entry. The char siew is made drier too – simply soak the meat in the lard and oil mixture and voila, juicy char siew to complement the noodles and minced pork meat.
Is your mouth watering for this Sarawakian bowl of goodness yet? Follow it with this listicle of restaurants in Kuching to visit for Sarawak laksa here.
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