Nestled in the heart of Malaysian Borneo, the state of Sarawak is renowned for its breathtaking landscapes, rich cultural heritage, and, most importantly, its mouth-watering cuisine. One dish that stands out and holds a special place in the hearts of locals and travelers alike is Kolo Mee.
If you’ve never tasted Kolo Mee, you’re missing out on one of Sarawak’s iconic street foods—a simple yet incredibly flavorful noodle dish that embodies the essence of Sarawakian food culture. Let’s dive into the story, flavors, and reasons why this dish is a must-try.
What is Kolo Mee?
At first glance, Kolo Mee might appear as just another noodle dish, but it is anything but ordinary. Made from springy egg noodles and tossed in a light mixture of garlic oil, shallot oil, and occasionally a hint of lard, Kolo Mee strikes the perfect balance of savory, aromatic, and satisfying.
Unlike the more common soy sauce-laden noodles, Kolo Mee has a lighter color but packs an intense flavor, thanks to the oils and seasonings that coat the noodles. It’s usually served with slices of char siu (barbecued pork), minced pork, and occasionally topped with crispy fried shallots or spring onions.
There are also variations of Kolo Mee that cater to different preferences. For instance, the dish can be enjoyed “white” (with no dark soy sauce), “red” (with a dash of char siu sauce that gives the noodles a pinkish hue), or “black” (where dark soy sauce is used).
The Origins of Kolo Mee
Kolo Mee traces its origins to the Chinese community in Sarawak, particularly the Hokkien and Foochow people who migrated to the region many years ago. The word "kolo" translates to "dry mix" in Chinese, referring to how the noodles are served—without soup, unlike many other traditional noodle dishes.
It became popular because of its simplicity and versatility. Kolo Mee has been a street food favorite in cities like Kuching, where early morning market stalls and small eateries are abuzz with people grabbing a bowl before starting their day. Though it has humble beginnings, Kolo Mee is now considered a Sarawakian staple and is enjoyed by locals from all walks of life.
Where to Find the Best Kolo Mee in Sarawak
When in Sarawak, particularly in Kuching, you’ll find no shortage of places to indulge in this local favorite. Some of the most famous spots include:
Noodle Descendants: A legendary spot in Kuching for its long-standing reputation for serving some of the best Kolo Mee in town. Be prepared for long waits, as it’s incredibly popular.
Chong Choon Cafe: A well-known coffee shop that offers delicious, classic Kolo Mee with a traditional flair.
Sin Lian Shin: Located in Green Road, this local haunt is famous for its well-balanced and flavorful Kolo Mee.
Each of these spots has its own twist on the dish, and it's well worth trying them all if you get the chance.