Sarawak Delicacy Laksa & Kolo Mee – Authentic Sarawak Cuisine in Bedok Coffee Shop

Nestled within an unassuming coffeeshop is one of Bedok’s best-kept secrets — Sarawak Delicacy Laksa & Kolo Mee. The stall serves piping hot bowls to a never-ending line of customers from as early as their opening time: 9am.

Sarawak Delicacy Laksa & Kolo Mee is founded by 47 year old Agnes who hails from Sarikei, Sarawak. She currently works alongside her son, known as ‘S.K.’, to dish out Sarawak’s finest delights to residents.

When she was a child, Agnes discovered her passion for the F&B scene from watching her mother cook up noodles in her family-owned coffee shop in Sarawak.

Despite having lived in Singapore for almost 30 years, she frequently misses the flavours of her hometown. As the Sarawakian community in Singapore is few and far between, she decided to open her own stall in Bedok four years ago to bring comfort to both herself and others.

Agnes’ signature dish is the Sarawak Laksa Bee Hoon. The laksa broth is made by cooking fresh prawn shells, laksa spices and chicken bone in a giant pot for at least two hours. The laksa’s ingredients come straight from Sarawak to maintain the dish’s authenticity.

The Sarawak Laksa Bee Hoon ($5/$7) consists of freshly peeled prawns, bean sprouts, shredded egg omelette and thin bee hoon,  topped with a generous serving of coriander.

The curry has a light creaminess and smooth consistency. It’s milder compared to the heavier Singapore and Penang-style which makes it easier on the stomach. The spiciness of the curry is balanced out by the sweetness from the prawns.

The laksa gets an extra punch of flavours when mixed in with a squeeze of lime and Agnes’ homemade Sarawak belachan that comes in a heavy dollop. Now, this isn’t the typical Singaporean belachan we’re used to as Agnes’ version is bursting with an intense prawn flavour. Yet, it’s not overly salty that you can eat it on its own.

Agnes has just recently launched a new item — Foochow Mee Sua ($6.50) — to pay homage to her Foochow roots. The dish consists of a big chicken leg, mushrooms, a whole egg and mee sua. What’s special about the mee sua is that the broth uses a special red wine from Sarawak and takes at least a month to arrive in Singapore upon order. The red wine broth was thick and was also served in a spoon for customers to drizzle over the chicken.

Speaking of chicken, the leg was huge! Although it took a bit of effort to tear it apart, the meat was tender and moist on the inside.

If you plan to get your hands on the Foochow Mee Sua, note that it’s only served on Fridays from 11am onwards.

Sarawakian cuisine wouldn’t be complete with Kolo mee. The Red Sauce Noodles ($5) is popular in Sarawak. Don’t be intimated by the fiery red hue of the noodles, as it gets its colour from char siew drippings. In turn, it gives the noodles extra sweetness and depth as compared to the usual ‘white’ kolo mee.

Agnes’ noodles are from Johor Bahru and she cooks them to a softer texture. However, it still has the classic kolo mee springy mouthfeel. It’s accompanied by minced meat and thin slices of pan-cooked char siew which differs from the oven-roasted Hong Kiong-style char siew. I was surprised that the char siew retained its tenderness and flavours despite the frying pan treatment.

This stall is truly a hidden gem for authentic Sawarak cuisine which will make your hearts go bedok bedok. I’ll definitely be back!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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