Kolo Mee

Sibu has it's Kam Pua Mee. Kuching has it's Kolo Mee. These 2 noodle dishes are exclusive to these 2 towns in Sarawak. Due to migration from town to town, you can find Kam Pua Mee readily in Kuching now. However, it's still difficult to find Kolo Mee in Sibu.



Kolo mee is noodle blanched in boiling water, mixed with lard, MSG and fried shallot/garlic oil and topped with minced meat and barbequed pork. The difference with wantan mee is that they do not use dark soy sauce and gravy is not added to the noodles when served.

Kam Pua vs Kolo Mee

To me there are only 3 differences. One is the sauce. A different sort of light soya sauce. The other the usage of minced meat. There is no minced meat in Kam Pua Mee. Finally, it's the noodle used. The noodle used in Kolo Mee is more curly, cruchier and firmer. See the difference in the picture below:


Kam Pua Mee


Kolo Mee

With lots of Sarawakians moving overseas to work, here in Singapore, a Sarawak Kolo Mee open it's store sometimes last year in Chinatown. My personal opinion is if you want authentic kolo mee, go to the original store. Not those branches. I haven't been back for months because the kolo mee in their branches are not up to standard.