This is the legendary kolo mee shop in Kuching. More known among the locals, and less hyped up for tourist crowd. Judging by the daily crowd, it bears testament to their legacy of preparing one of the best kolo mee in Kuching for so many years already. It only serves up kolo mee, kiuh tiew, bee hoon and wantan . It is so packed that they have 2 cooking stations on weekends to cater to the demand. Even then , one has to be prepared to wait.....but it is definitely worth the wait. The kolo mee here has that distinct pork lard aroma and flavour to the aldente cooked kolo mee. The single shoplot coffee shop has maintain that nostalgic old coffee shop charm despite the crowd, rush and heat. But at least the front staff , especially the young man who is part of the shop family, are all still friendly, patient and cheerful ...
Read more7/7/2024 was brought by my local friend and tried. Have been trying many different type of kolo mian but this is heaven. Although when my arrival, kolo mian finished i ordered horfun/ kueh teow.. the taste were still amazing. Ordered two bowl for 3 of us with the soupy wantan.. its not enough but finished the second time we ordered. the red sauce is flavourful
9/7/2024 Came here second time around 0800 and still need to wait 30mins.. second photo is the time at last i can try their kolo mian. Overall still very nice n i can say its worth waiting. Both hor fun n kolomian is nice.. regardless what nudle the...
Read moreQuick and accurate service at a designated counter, much more comfortable than yelling your order at the chef. Wonton is excellent, fragrant smell of lard and fresh meat in wrapped in silky wrapper. Noodles are always fresh and perfectly cooked, tossed in lard. Get noodles/wonton in soup if you’re afraid of oil. Chilli oil is more sour than spicy, perfect for cutting through the oiliness of the noodles. Drinks are pretty decent too.
My favourite place for kolo mee (though I usually order kolo kueh teow!) as a Kuching native ❤️ Can get quite busy after 10, may have to wait a...
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