Kolo Mee is a signature noodle dish in Sarawak,. It is also served with minced meat.

In recent years, someone from Sarawak set up the Sarawak kuching kolo mee chain of small eateries selling this favorite dish. To make it even more authentic, the noodles and ingredients are air-flown directly from Sarawak daily.

The noodles are firm, springy and light, and don’t feel oily, which is a plus point. The minced meat is savory and delicious. But most of all, most people love the sweet and tender char siew, which is perfect in taste and texture. It also looks healthier than your regular char siew with the fatty bits and the charred bits.

In Sarawak, kolo mee is normally served with cut chili. The bowl of soup is a good pairing with the dry noodle dish. In it, you would find a couple of fresh prawns and some wanton. The wanton is rather skimpy with very little meat filling.

Kolo Mee refers to a dry version of noodles originating from Sarawak. It is sometimes known as Sarawak Kolo Mee or simply Kolok Mee. It takes a few platefuls of these noodles before it grows on you. Perhaps it has to be due to the fact that it is rather plain looking compared to other more colorful noodle dishes. However, once you grow to like it, it can be addictive.

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