林玉梅 Lin Yu Mei Kolo Mee – Kolo Mee that Reminds Me of My Childhood

I’ve grown up eating kolo mee. My mother and her family originated from Sibu, Sarawak, so we would always fly back over the holidays to visit my grandmother. Every time without fail, kolo mee will always be the first and last dish that I will consume when I am in Sibu.

Due to work and basically just life, I now do not visit Sibu as often as I used to. I really miss having a comforting bowl of kolo mee though. Thankfully, I discovered 林玉梅 Lin Yu Mei Kolo Mee!

Run by two sisters who are Eastern Malaysian, 林玉梅 Lin Yu Mei Kolo Mee serves two dishes: Kolo Mee ($4/small & $5/large) & Sarawak Laksa ($6). I decided to have both.

I first tried the Kolo Mee. The Kolo Mee here is different from the one I usually have back in Sibu. Apart from the usual meaty char siew, it has crispy pork lard and simmered minced meat!

Of course, the heart of a bowl of kolo mee is its noodles. At first glance, the noodles may look plain and dry, but looks are indeed deceiving!

While the sauce may only barely coat the noodles, it’s more than sufficient! The fragrant lard oil used makes the bowl of noodles incredibly aromatic.

Next, we had the Sarawak Laksa ($6).

Sarawak laksa is quite interesting. While curry laksa is made from coconut milk and Assam laksa from tamarind paste, Sarawak laksa is made with both coconut milk and tamarind paste!

The Sarawak laksa comes with beehoon, a few average-sized prawns, chilli and lime. The beehoon soaked up all that flavourful broth!

 I can understand why Sarawak laksa may not be especially popular with Singaporeans, as we may not be as accustomed to the broth, which is less rich than the usual curry laksa. I really liked the broth though!

The kolo mee here really evoked nostalgia. I was reminiscing my childhood memories in Sibu, Sarawak, as I was savouring the noodles! I understand why Sarawakians frequent this stall. If you want authentic kolo mee, you can get your fix at 林玉梅 Lin Yu Mei Kolo Mee.