It’s important to avoid comparing “Sarawak Kolo Mee” to our local “Wanton Mee” because the style is slightly different. For one, it is drier. So there isn’t a lot of “zhup” (that’s Hokkien for “sauce”). Noodles are thinner and cooked to a springy chewiness which I personally find very appealing. What’s key is to give everything a proper toss before you start eating. Doing this ensures that the noodles have the seasoning sauce, chilli, minced pork, fried shallot oil and spring onions distributed evenly through. Coating the strands with a bit of everything makes it a lot more shiok.
My favourite for this dish is from stall #01-33 at Haig Road Food Centre. A big reason is because their chilli is pretty lethal. So ask for extra only if you are a spicy food lover. The standard bowl which costs $4, has a generous amount of noodles and a few slices of “char siew”. There are no dumplings included.