Love that the very QQ egg noodles here are handmade by a Sarawakian. As Sarawakians are well known for their "kolo mee", this shouldn't be a surprise. Anyway, the chef at Broth House tosses the noodles in a smidgin of Korean sweetish bean paste and sesame oil, then tops it with several pieces of tender pork shoulder plus a glorious soft-centered egg. He also serves it with a small bowl of tasty beef-based soup. When I had this for lunch today, I chose to spice things up by adding a big dollop of their dried chilli oil condiment, making it even more lip-smackingly good! At $7.90 for such a large portion, I felt I was really getting my money's worth.