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.
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.
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.
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.