Kolo mee (干捞面) is a type of Sarawakian chinese origin noodle dish made from springy egg noodles tossed in a vinegar and lard sauce. This simple dish is usually served with minced pork and lean char siu.
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The kolo mee at choon hui cafe can be also served special, in which ‘spare parts’ a euphemism for internal organs such as pork liver, pork balls and lean pork is added to the dish. The noodles were nice and springy, with the lard adding that distinct flavour. The liver was not overcooked, with a really flavourful pork ball in the mix. The fried shallots added a nice kick.
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💵 RM8.00 / portion
💫 4 / 5
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