On that very same day, before we went to the church to attend my ex-student’s wedding, we had to go somewhere as we had a bit of business to see to…but that did not take very long and since we had almost an hour to kill, we dropped by here…
…for breakfast.
This coffee shop is beside the Methodist Book Room which is right next to the church where the wedding would be held. I used to drop by to buy the Sibu Foochow-style sio bee which, I think, are one of the better ones in town and my friend, Philip, in the US did try their paos (steamed buns) once and he said the one with the stewed pork was quite nice. However, what I gathered was that all the paos are made by some other people – they only make the sio bee and the chang…
…which I’ve also tried before and I did think it was nice too, by our local standard, that is.
However, I had never tried anything sold at the stalls at this coffee shop before but on one or two occasions, I did notice that their noodles were red in colour, something like my favourite in Kanowit so that day, I ordered the kolo mee…
…from this stall…
…and boy, was it red!!! Despite the colour, I thought it tasted really good, just like the real thing one can get in Kuching and can, in fact, rival a few that I have had at some places there and the best part is that it is not one of those kampua noodles here and there around town, disguised to look like kolo mee and sold at almost double the price. I wouldn’t mind dropping by here for this again though I wish they would tone down the colour a bit – I feel that is a little too red for comfort. Perhaps when I go here again, I would order the same, minus the red colour and see if it tastes as good, white.
Well, don’t just take my word for it. When I shared the photograph of these noodles on Facebook, my Kuching friend, Rose, quickly went to try and she liked it…and the following weekend, she went again because the kids asked for it! They must have loved it a lot!!!
My girl did not want anything to eat so she just sampled a bit of my noodles and she too thought they were good and she also tried her mum’s pian sip…
…which we liked as well.
Lunch was served after the wedding but we did not want to linger to mingle with the crowd so we left and stopped by here…
…for a light lunch since we already had breakfast…and we would be going for the wedding dinner in the evening. My missus ordered the fried noodles, wet (with sauce/gravy) thinking that she would be getting something like our Sibu Foochow-style fried noodles but no, it came out looking like this…
Thankfully, it tasted all right though it simply wasn’t what she had in mind.
My daughter had their fish head bihun once before when she and her mum dropped by and she loved it so she wanted that…
…again. I tried a bit and I thought it was all right, just that the serving was rather huge and of course, she could not finish the whole lot – they could have cut down on the quantity and work a bit more on the quality.
I ordered their butter prawn rice…but later, they came back and told me that they had run out of seawater prawns…but I could have the same with the freshwater ones at RM25.00 a plate. No, thank you!!! I opted for their sweet and sour pork instead…
…and yes, it was very nice. I would say this was very much nicer than my missus’ fried noodles or my girl’s bihun.
After that quick lunch, we headed home for a nap and rested till it was time to get ready to go for the grand wedding banquet that evening…
...STILL CRAZY AFTER ALL THESE YEARS! 
Red in Kolo Mee? Due to Char Siew oil or?
Char siew oil. You can buy from those people making char siew if you want to cook the filling to make your own char siew pao. Learnt this from an ex-colleague once a long time ago. In Kuching, you can have the option – red or white, will find out if it’s the same here if/when I drop by again.
hmmm, you’ve awakened my bak chang cravings, and i have no idea where to find them in kl right now 🙂
Saw lots at Paramount, PJ…outside one popular coffee shop/food court known for its Penang hawker fare. Never tried though so I wouldn’t know how good those are.
Is the red colour on the noodles caused by chili?
Nope, char siew sauce. You can buy Lee Kum Kee ones in bottles…to make your own char siew (BBQ meat).
Eh? Backwards post? Why not post this first then only the wedding 😀
Ah I miss sweet and sour pork, loved it since I was a kid, and was one of the first “elaborate” dish that I learnt to cook.
Oh? Hopefully, I’ll get to sample yours one day. 😉
No particular reason…just that, after the last post on my Trengganu friends’ visit, I would like to feature my ex-student’s wedding first. This could wait…not so important.
If I were in that neighborhood, I would go across the street for the classic kampua. You know me — eat the same things every time.
If it’s the original classic kampua taste, my vote goes to Yummy! Not too fond of the one opposite. 😛
Sibu foods is so nice, i should consider migrate to Sibu when i retire…
Great idea! Just bring about SIN$400K and you will be an instant millionaire here. Can survive on the bank interest actually if you are prudent enough.
Sibu has lots of nice tempting food. Ya, agree that kolo mee looks like the real thing from Kuching. Pian sip skin is abit too thick for my liking. Foochow fried mee & sweet & sour pork would be my preferred choice.
I tried one – it was good. The skin was ok but I was put off by the hint of sesame oil that they added to it. I am not a fan of sesame oil. 😦 My missus and Melissa were ok with it so they enjoyed that.
The fish mihoon looks good… salted vegetables make the soup very appetizing…
Melissa loves it – that was why she wanted to go back again to have that.
Changs! I love changs. Anything with fatty pork and salted egg yolk inside, mung beans or green beans, I’m ok with it..
When I read about the fried noodles, wet with sauce, I also think about the Foochow ones, like that mee Hailam, but no, it looks like fried noodles in starchy gravy.. Glad it tasted all right.. I like Mel’s fish head bihun but I usually go for fish paste bihun if I eat out, easier and cleaner (to my fingers) to eat, hehe..
She left most of the fish behind, not keen on the hassle of wrestling with the fish head bones and all. 😦 Next time, I will request for fish – more for her to enjoy.
Always loved my kolok mee red too. Haha always minta extra some more if they make it pinkish instead of reddish. But SIbu ya susah mau cari merah kan, they use kicap a lot there. Hope u didnt get too stuffed for the wedding feast! lol
That’s kampua – black or white. Red kampua, only in Kanowit…and now, at this place, new discovery – red kolo mee. Used to have that at Green Road in Kuching and also Open Air.
Yes, I read that the kolo mee reminded Rose of home so it must be that good.
I love fish head meehoon. It’s hard to find good ones here. I was craving for it like mad when I was pregnant with Ayden but did not manage to eat a really great one that can satisfy my cravings 😦
I heard there’s a very good one in Cheras but I wouldn’t know, never had that over at your side. We had one very good one here but the guy closed shop to concentrate on the making of instant kampua and another place isn’t so nice, so oily. This one is good.
Must try its sio bee and chang. We did saw them. And Chef’s noodle looks good too.
Chang’s good but you can get good ones elsewhere too – nothing that would make it really special and stand out from all the rest. The sio bee is my favourite in town, 90 sen now, I think – used to be 80.
Congratulations to your ex student. 🙂
Thanks.
Oh, I know that Methodist book room, used to go there a lot to buy bookmarks. Always passed by that coffee shop but never go in. We will go to opposite to have my favourite Lian Yew kampua! Yum
Give it a try! Will go again to see what else is nice.
I always see all of these great sauces in the dishes over there but they probably have fish or beef or chicken stock or fat in them, right? Do you know of any I could try and make that do not have those ingredients in there – a vegan equivalent? Our Wildtree line has a new Thai Green Curry Sauce that I will start using a bit but I also want to try and make some on my own from scratch 🙂 I’m in the mood for something saucy! LOL
Sweet and sour sauce is just ginger and Bombay onions, fried in a little bit of oil and tomato sauce added plus water and salt and seasoning…and then thickened with corn starch. Most sauces like the sauce for lemon chicken that we cook at home would not have meat stock, just plain water with all the ingredients but we would pour over it over meat, fish or whatever and serve.
Thanks! I’m going to push myself to do more sauces soon!!!!
Good luck.
Aiaya…should not have scroll down until I saw this fish head noodles. I want to eat ler..tonight!
You’re craving? 😉 😉 😉