Kuching 🐈

By far, this is the best kolo mee I've ever tasted in Kuching!

The Uncle was patient to explain that his noodles have to go through cold water after cooking to make it springy; and if you're taking out for long, you have to inform him so he don't put the noodles in cold water! You can choose from char siew sauce or black sauce for the noodles. The blend of fried shallots oil and sauce was a ratio just right; together with perfectly cooked noodles, topped with flavourful char siew slices.

They say you haven't visited Kuching if you haven't been to Chong Choon Cafe. So we made it our first stop!

It wasn't as gooood as it was supposed to be?

Noodles were definitely springy, but they really serve A LOT of noodles in that tiny bowl. Besides the infamous curly kolo mee, the main lead has always been the fried shallots and oil which is mixed within the noodles and ingredients to give that kick in your mouth and that separates each strand of the noodles.

Do try their special (RM$4.50/5.50)! Probably more ingredients and larger portion of noodles.