Hon Hin Cafe — Restaurant in Sarawak

Foo Chow Red Wine Mee Sua = RM9.00

Read in a Food Blog that recommended this place, and since I've never eaten this before, I'd thought I'd give it a try. According to the Friendly Stall Lady in this place, their Red Wine Mee Sua isn't considered Totally Traditional.

The Original version uses Chicken and since I had eaten Chicken before this, I opted for Pork instead. Also according to them, Softboiled Egg is more Popular compared to Hardboiled Egg, so I chose that too.

They apparently distill their own Red Wine and if I wanted to add more, I could ask to top up Free of Charge. When this was finally served up, I was hit by a Very Strong Smell of Alcohol. I am not kidding, this totally smells Alcoholic!

I know it sounds Silly to not expect Alcohol when the Dish itself is called "Red Wine" but for most Chinese Dishes, even if Alcohol is used, it is usually Very Subtle and not as Strong as this Dish here.

To be Fair, the Dish doesn't TASTE Alcoholic, but I totally cannot get over the Constant Very Strong Alcohol Fumes emanating from this. There is just Wayyy Too Much Alcohol Fumes!

The Broth is Completely Tasteless. In fact, Nothing inside the bowl had any Taste and throughout the Whole Meal, all I could only focus on was the Non-Stop Alcoholic Fumes I kept inhaling. There are People who would want to add even more Red Wine to this?

Even adding Soy Sauce didn't help with the Taste. There are even large pieces of Ginger Slices within and I question why even add them? Obviously there is no need to remove any Piggy Smell with so much Alcohol already?

Has anyone eaten Foo Chow Red Wine Mee Sua before? Does it taste like this? Is it normal to be inhaling so much Alcohol Fumes? If this was not a Traditional Food, I'd totally think this is 黑暗料理 lor. I know they say their Version is not Totally Traditional, but no way it can deviate so much right?

Extremely Unusual dish, it makes no sense to me why it has to be cooked this way. Perhaps because of the Alcohol, this is meant to be eaten in Winter to Keep Warm?

While this Dish is certainly not for me, perhaps there is Someone out there who may like such a Dish? Wow... really first time tasting something so Unusual.

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“The” destination for tourists to try Sarawak’s famous “Kolo Mee”. Good to see lots of locals also enjoying their meals here.

I’m not the biggest fan of Kolo Mee but from the few I have tried around Kuching, this place definitely has a very good version.

Texture of noodle is good. Chewy with a good bite without being hard. The sauces used to flavour the noodles is definitely a strong point. Has some sourness which suggests there is some vinegar added to the mix. Make the eating experience much more flavourful.

The mince topping is OK. Nothing to write home about about.

I tried both the standard and soup versions. A fried tried the “red” sauce version which he also enjoyed.

Had a bowl of soup wantans. The wantan wrapper was yummy. Silky smooth texture. The filling seemed all pork. Could have done with bits with prawn meat to elevate it. Still, a decent enough dish.

The highlight of my dining experience was surprisingly not the “Kolo Mee”. Had a bacon sandwich that was super yummy! Highly recommended. You need to order the sandwich from the person taking the drink order after you’re seated.

They have a well managed queuing system.

1. Queue just outside the shop.
2. Upon called in, you will be told which table is vacant and available to you.
3. make your noodle orders at the front before seating.
4. After seated, someone will come and take your drink order. There is a secondary food menu stuck to the table top. You can order these offerings from the drink order...

Came across this restaurant while walking towards Chong Choon Cafe for breakfast. There were many local customers having breakfast in it. So, I decided to come here for brunch the next day. I had "kolo mee" with mixed soup for RM 10.00 per set. The noodles were springy and it reminded me of instant noodles. The soup was light but the taste had an obvious presence of chinese cooking wine. Although, it was not my preference but, I think it was a special feature for this stall. The soup also had generous mixture pork pieces, meat ball, fish ball, vegetables and assorted pig's "spare parts" or internal organs (but I think you can exclude these organs if you mention it while ordering). I also ordered "roti bakar" (toast bread) with kaya. Only RM 1.50 per set. The toast was light and crispy. But, I found it to be a little too dry. The iced "teh C" was refreshing. In a nutshell, this place is worth a try for the authentic...