BY JACQUELINE DAVID
KUCHING: Now that Sarawak’s Kolo Mee has been officially recognised as part of Malaysia’s national heritage, a trip to Sarawak is not complete without enjoying this bowl of noodles.
It has joined a list of iconic culinary treasures thus no one should give it a miss while in the state.
Sarawakians shared their thoughts with New Sarawak Tribune, telling where they go to for a bowl of Kolo Mee.
Ashley Tan, 24, a student, said his favourite spot for a satisfying bowl of Kolo Mee, is at Premiere Food Court in BDC.
“My all-time favourite is the red Kolo Mee, and I usually have it for dinner or supper.”
Account officer Tiffany Law Siew Ni, 29, said her favorite go-to spot for Kolo Mee, is at Oriental Park (just opposite the old Brooke Dockyard).
“I love their black Kolo Mee because it’s similar to what I can have in West Malaysia, and also they use lard, and it tastes crispier and not sweet at all.”
Anastasia Kuek Wen Feng, 33, a senior consultant with Tricor, said her favourite Kolo Mee has always been the one at the Open Air Market.
“This is my childhood place, where my parents used to take me for Kolo Mee, and till to this day, I still patronise the place, but they are only open at night.”
Meanwhile, retiree Stephen L. Sullang, 50, said he has been eating Kolo Mee from the time when it was only RM1.20 to RM1.50 back in the late 1970s and early 1980s.
“Kolo Mee has been around in Sarawak, much longer than those years, and yes, it should be a heritage, at least a Sarawakian heritage.”
A quick round around the city found that most Kolo Mee stalls start operating at 6am daily until about noon, but usually before noon time, most stalls would have already wrapped-up business for the day.
Closer to noon, the writer managed to get hold of Lina Kolo Mee, situated at Kwong Hup Café along Jalan Tun Ahmad Zaidi Adruce.
The owner, Phua Yang Meng, 67, has been operating the stall the last 10 years and according to him, business has always been brisk, thanks to the strategic location.
“I sell varieties of Kolo Mee, ranging from Kampua, ‘Special Kolo Mee’ Seafood soup, ‘Normal Kolo mee’. Some customers ask for a bowl of Kolo Mee and another bowl of mixed pork soup, which we consider as ‘Special Kolo mee’.
“Our price range is from RM5 per bowl to RM8, they are affordable prices.”
Heritage Commissioner Muda Bahadin announced the inclusion of Kolo Mee among the 10 food items listed in the Government Gazette on Friday(Feb 23).
According to the Sarawak Tourism website, Kolo Mee, famously known as one of Sarawak’s signature dishes, is a beloved noodle delicacy deeply rooted in Chinese culinary tradition.
This simple yet incredibly flavourful dish has become a staple breakfast option across the state.
The dish consists of springy egg noodles, delicately tossed in a special seasoning sauce, and topped with a tantalising combination of minced meat, slices of barbecued pork, slivers of fresh spring onions, and crispy fried onions.
Its irresistible aroma and satisfying taste has made it a favourite among locals and visitors alike.
Recognising the popularity and demand for diverse dietary preferences, a halal version – Mee Kolok – was also created to cater to Muslim consumers, featuring tender slices of beef or chicken, fragrant fried shallots, and spring onions served with rich beef or chicken soup.
