Thompson Cafe — Restaurant in Sarawak

There’s a kolo mee store that you’ll see with 2-3 clay pots with claypot noodles. It is hands down the most consistent and delicious kolo mee you’ll find in a long while.

The kolo mee is of the Cham variety, where it’s curly, with minced meat and charsiew. What this store truly understands is depth of flavor and composition. As you make your way through this, it doesn’t get worse, with a dry lump of noodles, but instead gets more flavorful. And they don’t accomplish this with just more oil, resulting in an oily mess, but instead with really balanced gravy/sauces.

Not convinced by their depth of flavor? Order their claypot mee. The ONLY claypot mee I know that has a strong mushroom and chicken stock. The soup itself is so rich and exciting. Imagine then, enhancing that with even more mushrooms, chicken and some crab sticks with the perfect fried crispy kolo mee noodles? This dish is a masterclass in soup bases. You’ll look down on every claypot noodle after this, wondering why their stock is so inferior compared to this masterpiece.

Oh, and their price point? Unbelievably affordable for the masterpiece you get.

Their tsui kiaw is also very good, and makes a great side dish for sharing while chomping down on some kolo mee. I’ve also enjoyed their mee pok before so feel free to experiment.

Many other amazing shops in this Kopitiam, but some hard misses too. Just order based on who’s busy. 3 stores here have kolo mee, and the other two are really pretty good in their own realms of palates too. No harm giving them a shot and sharing with fam.

Thank you for being my no1 go-to dish when I come home to Kuching. Never...

This was the original Thompson Corner that introduced the multi shoplots coffee shop concept with numerous food stalls that offered a wider range of local food options, and one of the first that asked for payment once the food is served ,which at that time, Kuchingnites were not used to yet. Since then , it has spawn other similar big coffee shops and payment mode as what we are used to today in Kuching. Fast forward to today, of course it has gone through management and name changes, but one thing that stand out is that the standard of cleanliness has been well maintained despite it's operation over a few decades. Here one would be spoiled for choices of the local food that is available, including some that are not so common , such as the claypot chicken rice, chee ching fun, lue Cha and pan mee, among many others. Thus this place is...

This is an auto choice for breakfast. I enjoy the pita bread sandwich - fresh n crispy (you can hear the crunch). Sreven Ong n Jenny his friendly wife will custom-make your order. I usually exclude mayonnaise fr my sandwiches. The fresh meat kolo (dry) noodles stall is another favourite. I will always remember the pleasant surprise when my request was followed to the T! Stalls seldom give what you really want cos they dont hv the time. Some tastes are acquired, like the clay pot noodles. I enjoy the delicate taste of the deep fried-noodle as it bubbles over its own designated stove. The propriotor knows to exclude the 'crab-meat' n to go easy on the salt. In conclusion, patronise the kopitiam (coffe-shop) frequent enough, be a polite n appreciative customer, then you will he able to hv your order customuzed to your taste n then...