Yun Xiang Sarawak Kolo Mee & Laksa – An Authentic Taste Of Sarawak!

If I had to pick two of Sarawak’s most popular dishes, they would have to be Kolo Mee and Laksa. As a son to a Sarawakian father, I always looked forward to travelling to Kuching for an authentic taste of these dishes. Thankfully, Yun Xiang Sarawak Kolo Mee & Laksa is one of the few places in Singapore that serves both! The stall had been open in Toa Payoh for three years before moving to Bedok just a few weeks ago. Interestingly, the chef-owner is from Perak, not Sarawak! However, she saw a gap in the market for Sarawak Kolo Mee and Laksa and decided to develop her own recipe.

I first tried Yun Xiang’s Sarawak Laksa ($5). Unlike Singapore’s Katong version, Sarawak Laksa is less rich and is commonly eaten as a breakfast dish! Their laksa definitely looked the part with its rice vermicelli submerged in an aromatic and robustly flavoured broth. All the typical accompaniments were there – prawns, omelette strips, shredded chicken and beansprouts. The laksa broth was light yet flavourful. Despite it not being a rich broth, I could taste the sambal belacan base and the mixture of spices used. However, I felt that the flavours of the broth could have been bolder and slightly spicier. It had just the right level of acidic tang though, so I felt that there was no need for an extra squeeze of lime.

The noodles were cooked just right, so they still had a slight palatable bite to it. The shredded chicken was not dry as it had soaked up the flavourful laksa broth. This added a meaty touch that gave the dish more body, while the beansprouts served to add a refreshing crunch. Overall, this rendition of Sarawak Laksa was very close to the real deal!

Next, I had my grandmother’s personal favourite – Kolo Mee. Yun Xiang Sarawak Kolo Mee & Laksa serves their Kolo Mee ($4) with a generous amount of minced pork on top, along with their in-house made char siew and a few pieces of fried lard. After being thoroughly mixed in with the noodles, the minced pork made each mouthful of noodles more substantial and hearty. The char siew was moist and tender, though it didn’t have a smokey char. It had a subtle sweetness which complemented the savoury flavours of the pork.

When ordering your Kolo Mee, you get the option of either having your noodles white (plain) or red (coated with char siew sauce). I opted for the plain noodles for my Kolo Mee. The wavy noodles were cooked to a perfect springy consistency. The noodles may appear dry, but after mixing them with all the pork, the oil sufficiently coated them to make them smooth and delicious.

Yun Xiang Sarawak Kolo Mee & Laksa had a dish that I’ve personally never seen before – the Sarawak Kolo Kway Teow ($3). This version uses Kway Teow instead! I decided to get the ‘red’ version this time. The difference in the texture of the noodles made this completely different to the Kolo Mee. Unlike the normal version, the kway teow was soft and slightly chewy, while the red glaze added sweetness and tartness. This was definitely an unconventional variation of Kolo Mee, but was still equally as delicious!

Yun Xiang Sarawak Kolo Mee & Laksa impressed me with its authentic and familiar flavours – even though the chef isn’t from Sarawak! The stall is currently having an opening promotion, so you can get your Kolo Mee and Laksa at discounted prices ($3.50 and $4.50 respectively). There’s no official end date, so do head down before the promotion ends!

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

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