Meow Mee – Red & White Sarawak Kolo Mee and Sarawak Laksa Found in Geylang East Ave 1!

Not gonna lie, the first thing that caught our attention about Meow Mee was their adorable cat mascot but what won us over was their red and white variations of traditional Sarawak kolo mee. Not only that, they also sell Sarawak laksa as well, all made according to refined recipes from the cooks of Kuching who have aided in the birth of Meow Mee, named after Kuching’s moniker as the city of cats. 

Helmed by Kuching-born hawkers Eric and Chun Hao, the stall is only a couple months old but has already garnered quite the fanbase, especially amongst patrons who hail from Malaysia. With a background in, and passion for, cooking, Chun Hao dedicates his time to firing up bowls of kolo mee and Sarawak laksa while Eric manages the marketing aspect of the business. 

Chun Hao had spent some time back in Kuching doing some R&D for their recipes after Eric first approached him with the idea of starting up Meow Mee. While the rempah of the laksa is supplier-bought, it was further refined by Chun Hao to give it that authentic Sarawak laksa flavour. 

Apart from red and white Kolo Mee ($5.50/$6.50) and Sarawak Laksa ($7 for bee hoon, $8 for kolo mee), they also sell Kolo Kuey Teow ($5.50/$6.50) and Kolo Bee Hoon ($5.50/6.50) in both red and white variations. 

I started off with the classic white Kolo Mee, which definitely proved that the simplest things can be the tastiest. The springy noods were thoroughly tossed in a blend of lard and shallot oil, making this one of the most fragrant bowls of kolo mee I’ve had. I loved how there was a bit of bite from the al dente noodles. 

The minced pork bits were seasoned with soybean paste and soya sauce, but not too much to the point where it overwhelmed the natural porkiness of the meat. The char siew slices, on the other hand, were a tad too tough for my liking. 

The bright red hue of the red Kolo Mee tapped on the sweetness of char siew drippings and would definitely appeal more to those who enjoy that mix of sweet and savoury notes, enhanced by the aroma of shallots and lard oil. 

To me, Sarawak Laksa has always been more of an acquired taste and would take some getting used to for folks who typically lean more towards our conventionally creamier laksa. Meow Mee’s rendition definitely came packed with a good amount of heat that lingered for quite a while. 

The prawns were fairly large and crunchy and there were also shredded chicken and beansprouts added to the mix. Mixing in the chilli on the side, plus a squeeze of the calamansi, gave the whole bowl a more full-bodied flavour so be sure not to skip this crucial step! 

As for the accompanying condiments that you’re free to help yourself to, the hae bee hiam chilli paste was very fragrant and brought a pleasant heat. Unfortunately, the pork lard pieces were rather soft and could come off as too salty for some. 

All in all, I’d say that it’s worth dropping by Meow Mee. Give both their red and white kolo mee a shot! I know I definitely would come by again for those!

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

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