House of Kolo Mee

This shop has been around for quite some time, I think 2 or 3 years. It is the 2nd Sarawak cuisine eatery that I know of in Penang, or more accurately, in the Peninsula. I have never known any Sarawakian restaurants in KL. By the way, Kolo Mee is the name of a Sarawak noodle dish.

The first one was called Carpenter Street Cafe. I actually preferred Carpenter Street because they sell stir fried kolo mee and tomato noodles. Sadly it went out of business more than a year ago, so this has been my go-to for kolo mee ever since. I mean, you sometimes get sick of Penang food, and since KL styled food is scarce, you just go for any non-Penang food that you can find.

According to some colleagues who hails from that state in Borneo, Carpenter Street is more Kuching styled cuisine, while this one is closer to Sibu/Miri styled. There was even a debate in the office on whether this House of Kolo Mee is actually selling kolo mee or kampua mee.

Not that I can pick sides, I have absolutely no idea what’s what. All I know is that the noodles here taste okay.


This shop is located in the D’Piazza Mall in Bayan Baru. When I say mall, I mean a building that resembles a mall. Only the row of shops facing the outside is occupied. The inside houses a few offices and nothing else. If you want to imagine something equivalent in KL, I would say, Galaxy Ampang. Or the old Phoenix Plaza. 死城 dead town.

House of Kolo Mee
Shop front

When you come to this restaurant, you will immediately be greeted with foldable tables and plastic chairs. It is not a classy restaurant. But just when you begin to expect old school and cheap services, you will find something modern inside.

House of Kolo Mee
A touch screen automated self ordering machine

Once you placed your order, a numbered ticket will be printed, then the kitchen will trigger you to collect your order with a numbered signboard and a bell, much like the post office and the banks.

House of Kolo Mee
Kolo Mee (Original) – RM 4.00
House of Kolo Mee
Wanton Soup (10 pcs) – RM 3.80

The meat filling of the wantons are mixed with a bit of those traditional wine. What wine exactly, I’m not sure.

The noodles here do feel slightly more cooked than the ones I’ve had in Carpenter Street and softer, but the taste is similar. I’m not exactly sure if they qualify as kampua, or just kolo mee that is softer. Maybe STP can provide his expert insights on this.

House of Kolo Mee
Here, a closer look. What does it look like to you?

26 Comments

  1. Hmm…the kolo mee does not really look like the authentic stuff where you can get it in Kuching.The mee seems like it slants more towards kampua(siburian’s pride).But it is the typical way of garnishing the mee.
    Anyway,RM4 for a plate of noodle is considered reasonable in Penang,am I right?

    • More or less so. In fact it is considered cheap. A meal even in Penang nowadays cost upwards of RM5.

    • Probably not as fattening than my bacon sandwich, but yeah. I don’t have this kolo mee frequently, maybe like once a month.

  2. Kampua, Kolo.. both looks the same to me.. taste also around there.. so if you ask me what’s the difference, I really dont know how to answer.. but as STP said, kampua is softer and kolo is firmer.. I took wanton noodles this morning with roasted pork and 5 wanton in a coffeeshop, it cost RM4.50. But of course, mine one has no air con and also no number to trigger… 🙂

  3. First thing that came to mind is STP hah..hah… Kampua noodles = STP 😀 Anyway, I love kolo mee. I mean, it is the same as the dry style wanton mee in KL right? I can eat one big packet all by myself hee..hee.. But have abstained for the moment due to my weight loss thingy.

    • I think the noodles are similar type, but the kolo mee owner said their noodles are hand made and better. The main difference is the sauce. KL wantan mee uses dark soy sauce, kolo mee uses pork lard, so the noodles does not go black colored and the whole dish taste differently.

  4. Wanton, pian sip, or kiaw as they call them in Kuching – all more or less the same. Wanton skin is firmer and slightly yellowish though – maybe more egg used in the making or they add “kee” for that firm effect – just like they do with yellow noodles.

    You got it the other way round – Sibu kampua is softer, Kuching kolo mee is firmer and drier…and more like Hakka mee – lots of Hakkas in Kuching (though they’ve been edged out by the influx of the Foochows from Sibu, it seems!) and personally, I prefer Kuching kolo mee.

    • Yeah, I meant, the kolo mee served in this shop feels softer than the ones I’ve had in Carpenter Street Cafe, so I am not sure whether it qualify to be called kampua or not hahaha! Some of my Sarawakian colleagues insist this shop’s kolo mee is actually kampua and not kolo mee.
      Carpenter Street Cafe went out of business I think more than 1 year ago, maybe longer. Not sure why, maybe they are pricier and the kiamsiap and stubborn people of this island did not give it enough support (another sad case). It used to be in a shop in Sunshine Square, actually within walking distance to this House of Kolo Mee. Here’s a blog of it that I can find online:
      http://princessdiyummynotes.blogspot.com/2012/03/feast-of-sarawak-cuisinescarpenter.html

  5. When I read this post I think of STP.. Or maybe you are beginning to write like him, teehee.. I lived in Cheras for 30 years liao and I’ve never been to Phoenix Plaza! Haha. The route very mm soon low one.. I dunno how to differentiate between kolo mee and hakka mee, I think they are similar kua..

    • Huh? Really? I’m just writing like myself lah 😀
      It’s not surprising that you’ve never been to Phoenix Plaza, there’s nothing there so even if you pass by daily you will not think of going in. I went there once as a kid because of a drawing competition.
      I can definitely differentiate hakka mee and kolo mee, the taste is not the same, they don’t use the same sauce. And I thought hakka mee noodles are more like those thick noodles?
      Why you comment at 2.42AM? No need sleep? You becoming like a certain someone >.<

  6. Could be “chun dan mee” (whole egg mee) from the looks of it. Anyway I think we could only know by the taste and not by the look, hehehe.

    • I wouldn’t know as well. I think the difference is the sauce they use to mix it. If they used the same noodle but just mix it with dark soy sauce and claim it is wantan mee, I probably wouldn’t notice.

  7. i always cannot differentiate between kolo mee, kampua mee and hakka mee!! but you are smart to get the Sibu Food Mayor to give you some advice, haha, he would give you a few links for reference for sure.. and are you sure those are wantan and not piansip?? :p

    • Well, when I place order, the name on the screen said Wanton Soup. I’m pretty sure it is not piansip, Sibu Food Mayor said piansip is a bit flat. Those are wanton shaped.

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