Thursday, 19 April 2018 | MYT 12:00 AM
The kolo mee to go to at Ara Damansara
A SIMPLE plate of noodles goes a long way and it does not need to be drenched in dark sauce or soaked in hot soup to make it a hearty meal.
As a fan of noodles, I prefer the dry ones because I like the texture of springy noodles over the soup based ones which tend to make them soggy.
After a few word-of-mouth recommendations, I decided to try the Sarawak kolo mee at Aunty Lan Sarawak Deli stall in NZX Food Court located in Jalan PJU 1A/41B, Ara Damansara.
Cooked and served by Lily Lan, fondly known to customers as Aunty Lan, the noodles did not disappoint as it was springy and flavourful.
At first glance, the plate of white noodles topped with minced meat and sliced barbecued meat might look a little plain due to the colour, but it is far from bland.
The noodles, come with a bowl of pork ball soup just like how Lan’s family serves it.
“I make everything myself from the sauces to the noodles, using my family’s recipe,” said Lan, who hails from Kuching, Sarawak.
She has been selling Sarawak dishes here since October last year and was previously operating in Subang for about three years.
The stall, which Lan manages with her husband, also offers Sarawak laksa, kueh chap and kolo mee merah.
The kolo mee merah is different from the original kolo mee as the noodles are tossed in red sweet sauce but I prefer the original version as it is more savoury than sweet.
Kolo mee is often compared to wantan mee but my vote goes to the Sarawakian dish as the latter can sometimes be too salty due to the amount of dark sauce used.
Aunty Lan Sarawak Deli stall opens from 7am to 2.30pm daily and is closed on the 15th of every month.