Best Sarawak Kolo Mee in Subang Jaya

SRK Noodle House needs no introduction with their signature Sarwak Kolo Mee dish. Customers will have an option just the plain mee or mee pok (a type of flat noodle). Both texture of the noodles has two very distinct textures but it comes down to customers’ preference. The dish is served with a generous amount of noodles, accompanied with minced pork, char siew slices and drizzled with lard oil for aroma. Texture of noodles are delightfully springy and well-seasoned. Do give it a good mix first to even it out. Available both in regular or big but if you have a big appetite or just really hungry, just go for the big.

Savour a delectable of Sarawak Kolo Mee that’s said to be one of the best in the vicinity of Subang. The noodles are handmade with springy noodles, sliced Char Siew, minced pork, fish cakes, and a sprinkle of spring onions to make one delicious simple-looking goodness. Also, not forgetting that it is made tastier with pork lard oil and some crispy pork lard. The texture of noodles is soft and chewy while the crunchy pork lard balances out the overall dish. Simply sinful and taste worthy.

A simple yet delectable plate of noodles that’ll satisfy your cravings for Sarawak Kolo noodles. Presented in a neat and simple style that’s appetising enough to dig in straight away. The texture of this noodles here are slightly different as it is not springy but gives a much chewier and toothsome texture when savoured. Accompanied with minced pork in dark sauce and thinly sliced char siew decorated around the noodles. Topped with a pinch of spring onions and served with a small saucer of chili oil to get that spicy kick.

Don’t miss out on this popular Sarawak Kolo noodles at Wai Kwan’s. A total mouth-watering dish with just one look you won’t be able to resist yourself having a bowl or maybe two. Served with a load full of springy egg noodles, covered with minced pork and sliced roasted char siew. Garnished with crispy fried onions and spring onions for extra fragrant. The meat is both tender and succulent however the char siew maybe be a bit dry but should taste alright if eat together with the noodles. Also, do give it a good stir before eating to even out the flavour.

Delicious oodles of Sarawak Kolo noodles right here in Meisek’s. Tucked in a stall here in this Kopitiam at the nook of USJ 14/1K. Thin springy, chewy mouthfuls of savoury flavours going all at once. Served with a generous amount of egg noodles, leafy greens and sliced char siew. Topped with crispy fried onions and a pinch of chopped spring onions for garnishing and extra fragrance. You are also given some sliced pickled chilli to give that extra tangy taste of it. Also served a small bowl of clear soup with fish balls to aid with slurping down the noodles and servings of char siew. 

Located at one of the shop lots opposite one city lies a special restaurant serving Sarawak noodles. Simply aromatic from its pork oil taste, a total slurplicious bowl of porky goodness. Smooth egg noodles give an added bounce and toothsome texture, topped with minced pork, leafy greens as week as a few good juicy prawns for an added seafood flavour to it. Although it is said that it cannot beat the taste of noodles from Sarawak, there is certainly a unique taste with a blend from both West and East Malaysian flavours combined together in one ‘delectabowl’.

Served in a chic black bowl, this Sarawak Noodles in Kolo style is a dish that’s all about taste and not too much of its looks. Served with a few slices of char siew that’s sweet and juicy, topped with pork lard and some dark leafy greens and as for a finishing touch, sprinkeled with spring onions for an extra fragrant flavour. Accompanied with a bowl of clear spring onion soup. Mix the noodles well and you good to go. Happy eating!