Q Gen – Get A Delicious Bowl of Kampua Mee At Anytime of Day!

Many Singaporeans have heard of the famous kolo mee from Sarawak. For those who haven’t, kolo mee is a simple and light noodle dish that first originated in Sarawak. The curly noodles are made without any ‘kee’, or alkali, and are tossed in some oil and light soy sauce before being served. But did you also know that there is another type of noodles that is very similar to kolo mee? We are talking about kampua mee (noodle). Just like kolo mee, kampua mee also originate from Sarawak and have the same distinct taste and texture. The only difference is that kampua mee are straight, unlike its curly twin. Located in a coffee shop in Aljunied, Q Gen is a 10-month-old hawker stall that specialises in kampua noodles. This 24/7 stall is run by the Chua brothers and has quite an extensive menu!

If you’re looking to try the traditional version of kampua mee, go for the Speciality Dry Noodle ($3/$4). Mr Chua shared that they make the noodles themselves daily, which ensures freshness and consistency of that signature QQ texture.

You may assume that the cooking process for kampua mee is very similar to that of mee pok or mee kia. However, Mr Chua shared that cooking kampua mee is actually much harder than it looks. If it’s cooked too long (even for a split second), the noodles will turn soggy very quickly.

The noodles are seasoned very lightly with a mixture of shallot oil, lard and soy sauce. We were told that the light seasoning allows for the natural flavours of the noodles to shine through. The accompanying fried wantons and slices of char siew added a different texture and dimension to the noodles. That said, I wouldn’t mind having the noodles alone just because it was so flavourful!

For those who enjoy a bowl of noodles that is richer and has more depth, you may want to opt for the Dark Sauce Dry Noodle ($3/$4), which is the “black” version of kampua mee. It’s exactly the same as its white counterpart, except for the addition of the sweet and savoury dark soy sauce.

If you’re reminiscing about mom’s cooking, the “Martell” Chicken Vermicelli Soup ($5) will satisfy that craving. This hearty bowl of chicken soup is cooked with cognac and lots of ginger, which gives the broth a spicy and robust flavour. Most of the alcohol in the soup has been boiled down, which leaves a delicate, and sweet flavour that balances out the heat from the ginger.

The bowl of mee sua also came with a few pieces of chicken (which was a bit too tough for our liking), a perfectly cooked hard-boiled egg as well as braised mushrooms, which provided some umami to the dish. Because of its warming properties, this is great for rainy weathers or even for soothing an upset stomach.

Q Gen is a great place for locals to experience kampua mee, as well as our friendly Malaysian expats to get a taste of home. What’s more, the stall is opened 24/7, making it accessible at any time of day to grab a quick meal!

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

For more food videos, check out our official YouTube channel! You may also want to check out our article on Yun Xiang Sarawak Kolo Mee or Ang Mo Kio 453 Wanton Noodle!