Best Kolo Mee in Singapore. Not Only I Say. Even Sarawak People Also 😝

Many people who have been to Kuching, Miri or Sibu would come home with a craving for kolo mee, what more Sarawakians away from home, like those living in Singapore. Where is the best kolo mee in Singapore then? 🤷‍♂️

Why ask a Singaporean who goes by the moniker Johor Kaki when you can have true blue Sarawakians tell you where they get their kolo mee fix here 💪

And, not any Sarawakian but an avid foodie Sarawakian. Mr Song Seng Wun is a prominent economist in Singapore known for combining his economic commentary with his taste for food in the same breath.

Mr. Song's choice for his kolo mee fix in Singapore is Lim Yu Mei stall at Haig Road Market & Food Centre. This is also one of my favourite hawker centres with many interesting stalls like Afandi Hawa mee rebus, Haig Road putu piring, etc.

The queue at Lim Yu Mei is always more than 10 deep between 12 noon and 2pm. Some in the queue make big orders of many bowls or packets, so waiting time can be longer than 30 minutes during peak hours.

They have the red type which looks white, and the white type that looks red 🤔 Of course, we had both.

Mr Song's preference is for the red type. The sauce is a blend of lard, shallot oil, soy sauce and char siew sauce. As char siew sauce is red in colour, this version is known as "red".

The curly egg noodles were heavy and dense, so they were crunchy, even a little chewy to the bite. Each strand of noodle was well coated with robustly savoury lardy sauce. The minced pork made the bowl of noodles more substantial but its presence was kind of muted among the noodles and robust savoury sauce. (The red kolo mee strongly resembles the famous Tow Kee Hakka mee of Seremban but with more intense flavour and more chewy noodles. Kolo mee is derived from Hakka mee.)

If you like crunchy chewy noodles and robust savoury sauce, this kolo mee is quite addictive.

The white version has lard, shallot oil, soy sauce but no char siew sauce. It had a sharp spicy, slightly zesty fresh chili sauce. There's also the same minced pork.

The white version has the same crunchy, slightly chewy noodles. The sauce is savoury but less robust than the red version. Instead, it has the spicy zing from the chili sauce.

I enjoyed both white and red versions of kolo mee. The red version is more mainstream in Sarawak, while the white (spicy) version is popular in Singapore.

The char siew slices were thin and lean. Felt a little dry and tasted like pork floss.

I didn't take a picture of the soup. It was clear and tasted watery with very little pork flavour.

Lim Yu Mei is one of Sarawakians in Singapore's favourite kolo mee. I love it too 💗 Both red and white versions.

Restaurant name: 林玉梅 Sarawak Laksa & Kolo Mee Address: Haig Road Market & Food Centre, 14 Haig Road, stall #01-33, Singapore 430014 Nearest MRT station: Paya Lebar (use Exit E. 10 minutes walk) Hours: 11:00am - 9:00pm (Tue & Weds closed) Eating kolo mee in Kuching SarawakDate visited: 24 Sep 2020