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Kolo mee (εΉ²ζι’) is a type of Sarawakian chinese origin noodle dish made from springy egg noodles tossed in a vinegar and lard sauce. The Malay community has adapted this dish to a halal version known as Mee Sapi or Mee Kolok. This version uses the drippings from beef instead, and is usually served with a side of soup.
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The mee kolok at Haji Salleh had a strong beef broth flavour, layered with beansprouts and thin strips of beef. The noodle itself was springy and had a nice almost crunchy bite to it. When mixed well, this dish is fragrant and flavourful. A must try.
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π΅ RM6.50 / portion
π« 5 / 5
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