When Kuching is mentioned, most foodie would associate it with Kolok mee and Sarawak laksa. In Malay, “Kuching” means “cat”, therefore Kuching is always being called as The City of Cats. Aside from the name, we found that the sky here is amazingly bright and blue, with interesting clouds formation hovering above.
As this was our first time stepping on the Borneo land, we were lucky enough to have Danny to bring us around. He was kind enough to purposely fly back from Singapore to meet up with us and bring us to various places around Kuching and Santubong. But inside my mind, all I could think was just about food, food, and food. Honestly, I made a list of food that I wish to try out in Kuching, which includes:
- Sarawak laksa
- Kolo/kolok mee
- Mi sapi
- Manok pansoh (chicken cooked in bamboo)
- Nasik aruk (oil-less fried rice)
- Mi tomato
Out of the 6, I managed to try half of them. Quite an achievement-lah, right? :)
Behold, the legendary kolo mee of Sarawak! Unbeknownst to us, Danny brought us to one of the oldest place serving kolo mee in Kuching (I’ve verified this info with Scott, another Kuching-bred lad) on that beautiful Saturday morning for breakfast. We left the ordering task to him and without have to wait long, bowls of glorious kolo mee were presented before us. At first glance, it looked like plain instant noodle topped with minced pork, barbequed pork slices and chopped scallions. We gave it a good toss and then only realized the secret to a good kolo mee lies in the lardy oil and the seasoning used. The texture of the noodle was nice – thin with a slight bite. The barbequed pork slices however, are too dry for my liking but the texture of the noodle made up for it. Seriously, good stuff here.
Another version of the kolo mee, added with barbequed pork marinade, hence the reddish hue of the noodle. I found this version is slightly sweeter than the original but still tastes good nonetheless.
Danny initially ordered plain kuey teow for a vegetarian friend of us, but then we were surprised when this came. Same condiments used but the noodle was substituted with kuey teow. Although slippery smooth, it has a thicker texture compared to Ipoh’s version. The use of barbequed pork marinade gave the noodle a very interesting colour.
I’m missing the kolo mee badly already. :(
Sin Lian Shin
No. 182, Jalan Green,
91350 Kuching, Sarawak.
Phone: 082-240 726