Kuching 2012 – The Food

Okay, after writing about the sights I’ve seen in Kuching, now I can talk about the food.

Actually, much like sightseeing, I did not get a lot of local food sampling. The few days I was there, most of the time we had food prepared by the groom’s family, and then we were also brought to a restaurant where the food are common Chinese food, and then there’s the wedding dinner.

The only times we got to eat local hawker fare were the breakfasts. They weren’t even in a famous Kuching food court or what. Our breakfasts were at the kopitiam close to the apartments we were staying in.

Green Bean Soup

I don’t really know the name of this dessert. The groom ordered these for us. This is some sort of a green bean (mung bean?) puree with yao char kuai/you tiao in it. I didn’t particularly enjoy this one, I thought it was a weird combi. But hey, this is apparently a Kuching local delicacy, so…


Kolo Mee

Yeah, it would be a crime to come to Kuching and not have the famous Kolo Mee. For those of you who do not know, kolo mee is basically handmade noodles mixed with a generous serving of pork lard oil to make it fragrant and super delicious.

It was pretty good. I guess since this is a Kuching delicacy, you can have it anywhere in the city and it will still be decent. I’ve had both the plain and red ones.

And what better way to wash down the noodles with a glass of Teh C Special? Teh C Special is also known in Peninsula Malaysia as the Three Layer Milk Tea.


Kampua Mee

The morning when we were leaving, I saw a stall selling kampua noodles. Actually this is not a Kuching delicacy, but a Sibu delicacy. Sibu is another Sarawak town, hundreds of kilometers away from Kuching. But then, I thought, I don’t even know if I will ever come back to Sarawak again, let alone visit Sibu, so… why not have some here? So I ordered one.

The groom also ordered a special soup for us, the Pig Liver Soup. This is a very potent soup. I don’t know what sorts of herbs and wine they add in this soup, but I could only handle a few spoonfuls before I felt too much heat in my body. According to the groom, this soup is not for the faint hearted, and people are known to get nose bleeding from drinking too much of this.


And… that’s it. That’s all the local delights that I managed to sample in Kuching. Not as many as I wanted, but then… oh well…


  1. So you got what to eat what the locals ate πŸ˜€ The red kolo mee, I’m guessing that is laden with tomato sauce. Was the green mung bean bowl thing sweet? I don’t know how some people like to eat sweet stuff for breakfast…then again, I’m a savoury kind of person.

    • Nope, not tomato sauce. It is some sort of chili oil or something. That mung bean thing is a dessert, it is not meant to be a breakfast meal on its own, I think..

  2. RealGunners, I will go Kuching, Sarawak end of this month. I am going to savour all the good food there. Heheheh! There gone my diet plan.

  3. I’m also one of those who can’t differentiate kolo mee from kampua mee. They taste similar to me but then the ones I’ve eaten are from KL. Hmm, I can’t fathom having yau char kwai in a sweet dessert. Err, I thought you get nose bleed from looking at hot girls….not from a bowl of pork liver soup….yum, yum! πŸ˜€

    • Kampua is supposed to be softer in texture.

      Hahaha! I think it is those spices and wine that they add in the soup. LOL!

  4. What is the difference between kolo mee and kampua mee? Is it kolo mee comes with char siew whereas kampua mee comes with meat and meat ball?

    • That’s why, I think Sarawak and Singapore are more friend friend compared to Peninsula Malaysia. I wonder if this is Sarawak or Singapore food..

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