Tasty Sarawak Kolo Mee

Do you know there’s white/red/black when it comes to Sarawak Kolo Mee and what do each of this color mean? Thanks to Sarawakian friends who introduced us to this stall selling authentic Sarawak food, we came to know that the white is the original flavor of Kolo Mee where the noodles are tossed in shallot oil; red being char siew oil from marinating the pork and black being soy sauce. From a recommendation, one should start with the white. Not knowing this prior, we ordered the black which was heavier on the palate. We liked the noodles for its bouncy texture and light on the alkaline taste, which many stalls that claimed to be selling Kolo mee fail to really deliver. The char siew is roasted at the stall and served in slices along with minced pork, some glorious fried pork lard and shallots which enhances the sweet crispiness. The soup is also light in taste. For someone who doesn’t usually prefer Kolo Mee, I would say this truly deserves a try.

Had this at their new Koufu HQ outlet at woodlands! Thought this was a pretty decent bowl of noodles, I particularly liked the fragrant shallot oil the noodles were tossed in, tho it got a bit too oily at the end. Minced meat was tasty but not the most tender, while charsiew was shockingly red (I don’t rly like such red charsiew bc they tend to be v dry) but tasted alright - not dry but rather lean and not very juicy. The Kampua noodles were not as springy as I would have liked, but it was not overcooked and had a bite to it. I still prefer the Kampua noodles from Swan City @ Amoy hawker but this is an okay rendition! Maybe some veg would be great.

Truth be told, I have never tried Sarawak Laksa before, until my 2 Teachers from Sarawak recommended this one by Tasty Sarawak Kolo Mee which happened to be a stone’s throw away from my house. Surely, it has to be authentic since it has been validated and seems like it’s the closest to what they get back home of all those they have tried in Singapore.

Not to discuss authenticity for us, but more of finding out how Sarawak laksa tastes like and how different it is from its Penang counterpart. Surprisingly, it wasn’t as spicy as I thought although the red broth appeared fiery. In fact, it exuded aroma of a complex spice blend which could well contain turmeric. Lip-smacking even if it wasn’t the thick, creamy consistency that we are familiar with. The thin Beehoon used here reminded of a firm texture somewhat like the 过桥米线, which goes pretty well with the broth. Some side toppings such as prawns and shredded omelette that characterise this dish can also be spotted. Happy to hear from more Sarawakians if this is comforting to satisfy any cravings for a taste of home!

Probably the best Kolo Mee in the West of Singapore. Comes with plain/black/red sauce. They are also selling Sarawak Laksa. Worth the calories :)