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Thursday, 7 December 2017 | MYT 12:00 AM

Hearty bowls of kolo mee

WHEN I first tried kolo mee in Kuching six years ago, I knew that one day I would have to taste it again.

So once back in Kuala Lumpur, I kept my eyes open to get my next “fix”.

The authentic Sarawakian kolo mee has a distinctive taste of vinegar to it and so far, I have yet to find it again outside Sarawak.

After years of searching though, I realised that our very own varieties of the Bornean noodle dish are something to try as well, even if they may not necessarily taste or even look like the original kolo mee.

Jalan Imbi’s Restoran Win Heng Seng has been around for more than a decade and it is very commonly known as the “rich man’s kopitiam”.


Situated in the heart of Kuala Lumpur along one of the city’s busiest streets, one will see rows of luxury cars parked or double-parked outside this coffeeshop.

This is where I found something that I thought was different from the usual attempts at mimicking the Sarawakian favourite.

As one walks into the coffeeshop’s main entrance, QQ Hand Made Noodles will be the first stall to greet you on the left and there, it is always a favourite with the crowd.

The stall offers up to 12 different variants of Sarawak noodles which includes kolo mee, Sarawak laksa and mee pok.

The QQ Hand Made Noodles stall in Jalan Imbi, Kuala Lumpur offers a variety of kolo mee.
The QQ Hand Made Noodles stall in Jalan Imbi, Kuala Lumpur offers a variety of kolo mee.

Personally, I would always opt for the kolo mee and the kicap mee kolok as they hold a special place in both my heart and stomach.

Priced at RM7, it consists of chewy hand-made noodles mixed in special dark sauce, topped with lettuce, minced meat, char siew and garnished with chives.

It is then served with some meatballs in a soup.

It is simple, hearty and the stall owner has made the dish their own.

The stall is located in Restoran Win Heng Seng in Jalan Imbi, Kuala Lumpur.

By creatively adding the savoury twist, the simple bowl of noodle now has a brand new character for the high expectations that it carries.

I admit that it once served as a substitute for the long-lost flavour I was searching, but it has become one of my favorites.

I still love kolo mee whether it is “authentic” or not. Besides, an attempt is still food and a good attempt means good food, so who am I to say otherwise?