Addicted to you…

Kampua (noodles) and kompia are synonymous with Sibu. As a matter of fact, I have heard stories of people who had been away for a while even if it was just for a week-long tour and the moment they touched down, they would head straight to the coffee shop for their kampua fix before heading home.

Needless to say, those who live and work elsewhere, when they come home, for instance, when they come back for Chinese New Year, they would go and eat like there is no tomorrow. I’ve seen some stopping by so many places and sharing the photographs on Facebook of the kampua noodles that they had eaten…all in one morning, believe it or not!

Well, my friend in Singapore, the one originally from Sibu who was here briefly over one weekend not too long ago, contacted me via Facebook, all excited about this kampua mee stall…

Sarawak Sibu Kampua Mee, Singapore
*Friend’s photograph*

…that she came across in Singapore.

She said that the guy…

Kampua mee guy, Singapore
*Friend’s photograph*

…is from Miri and speaks Foochow and makes his own noodles. She gave his kampua mee an 8 out of 10 but she did not like the pian sip though as she found the skin rather thick. According to the guy, she said, he used those factory-made ones so of course, those would not meet the standard of discerning pian sip lovers.

I shared their link on Facebook and tagged those friends of mine in Singapore and in no time at all, one went to try and sent me this photograph that he took of the stall…

Sarawak Sibu Kampua Mee stall
*Friend’s photograph on Facebook*

…and the  things he ate…

Sarawak Sibu Kampua Mee kampua & pian sip
*Friend’s photograph on Facebook*

The kampua mee

Kampua mee, Singapore
*Friend’s photograph on Facebook*

…got his nod of approval, very authentic, he said, just like any of the original ones that one would get to enjoy in Sibu but he too was not so thrilled by the pian sip as he found the skin too thick for his liking. We also buy the skin here from the stalls at the wet market and they are also sold at most/supermarkets in town. I don’t know if it would help but I’ve seen at a lot of stalls here people sitting down by the side rolling the pian sip skin sheet by sheet to make them thinner so it would be nice and translucent when cooked…like the ones that I enjoy very much here.

It seems that they have a lot of variations, deviating far and wide from the original, and of course, the die-hard true blue kampua mee lovers would frown on those. Perhaps it is to cater to the taste of Singaporeans and others who may not be so attached to what is authentic and would not mind trying the rest which may be more to their liking. Well, if anybody is interested in dropping by to give it a try, this is the location:
115 BUKIT MERAH VIEW #01-30
151115 Singapore
…and you can click this link to view their Facebook page to see what’s in store…and incidentally, I hear that you can put in a special request for the “Sibu chili sauce” to go with your kampua mee, otherwise you will get the regular ones.

Go, go ahead and try and let me know how you find it, whether it is to your liking or not.

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Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

10 thoughts on “Addicted to you…”

  1. since the noodle is authentic and is approved by your friend, the seller should try to make the pian sip authentic too. why stop there?

    I guess he doesn’t know how to make it. Come to think of it, there was a shop here where they make and sell the skin – I do not recall them selling kampua noodles, can’t remember so my guess is they are entirely different things…and if he buys from the shops there, they’re most likely to be wanton skin – pian sip skin is not so firm, not yellowish and cannot be overcooked/boiled, like our not-so-yellow noodles. In fact, even those here using our own Sibu-made pian sip skin, it is too thick, not so nice. Perhaps the trick is, like I’ve mentioned, to roll the sheets one by one and they do not bother to go through the chore.

    We do get the wanton skin here at the supermarkets here – great for making our Foochow-style sio bee, more durable…or our own version of the sui jiao.

  2. Interesting place!

    This would be a stall at what we have at housing areas here, the hawker centres. All kinds of stalls selling all kinds of things, you’ll be spoilt for choice.

  3. Now Singaporeans can enjoy the authentic kampua mee in their homeland. Oh no, the skin of the pian sip looks really thick. I would have thought it was chicken meat if you had not say so.

    Yes, so thick. Even those thick ones here, not that thick. Must be very chewy.

  4. I’m not surprised Sibu’s kampua noodle is spreading to different parts of the world (there are already 3 such places in Perth that I’ve been to), as it is very delicious.

    Glad you give the thumbs up! It’s nice, eh? Not cheap there though, even dollar to ringgit but it sure is doing well.

  5. It’s great that the Singaporeans have a place to go to for the authentic stuff. I’m still curious about kampua noodles and if there is one in KL or PJ I would make an effort to go and try.

    Come back tomorrow to see my post. You will find one right at your doorstep…and there are others too!

  6. Now the Singaporean could try out an authentic kampua. But it is an acquired taste. Like me for instant, still dont like it. Haha. Somehow the kampua I tasted were rather on mushy side. I like QQ elasticity for my noodle. Lol.

    Typically Foochow, soft noodles. Personally, I prefer kolo mee too. My college mates were grumbling about the Kuching fried mee too, deep fried with the tomato gravy poured over it. I like!!! Not sure if I can get that here – have not had it for a long time now.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own.

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