Braised tofu kolo mee with mushroom ($6.80)!
Chinatown kolo mee dry — Sarawak-style noodles with braised tofu, mushroom, shredded cabbage, carrot, sesame, coriander, side soup. $6.80.
Lunch — braised tofu kolo mee with mushroom at $6.80, Chinatown. The Sarawak vegetarian-friendly version. 😋
What was in the bowl ($6.80):
- A large round speckled bowl of kolo mee:
- Kolo mee (springy thin egg noodles) dressed in dark soya + sesame oil at the base.
- Braised tofu chunks in dark sauce — soft beancurd cubes simmered in soya-mushroom braise.
- Braised mushroom pieces mixed in — shiitake-style.
- Shredded cabbage + carrot on the bottom-left side (the SG kolo mee twist).
- Chopped coriander + sesame seeds scattered on top.
- A side black bowl of clear soup (top) — likely with floating tofu/veg pieces.
Kolo mee (干捞面) = the Sarawak (Borneo) dry noodle specialty — the East Malaysian equivalent of SG’s wanton mee + KL’s pan mee. The noodles are springy thin egg noodles tossed in shallot oil + dark soya + vinegar + minced pork. The Sarawak-Chinese diaspora has brought it to KL + SG over the past 2 decades.
Distinguishing features of kolo mee vs SG wanton mee:
- Thinner + bouncier noodles — closer to HK wonton mein than SG mee kia
- Shallot oil base (not lard oil) — different aromatic profile
- No char siew — kolo mee uses minced pork or char siu fan substitutes
- Side soup is mandatory — comes with every order
This version is the vegetarian-friendly upgrade — instead of minced pork, the topping is braised tofu + mushroom in dark soya. The braise adds the umami-savoury depth that minced pork normally provides. Suitable for monks-day vegetarians or anyone choosing meatless.
Shredded cabbage + carrot on the side is the SG-localised touch — Sarawak originals don’t include this, but SG hawker versions add the slaw-style raw vegetables for textural freshness + balanced eating. Acts as the side salad.
Coriander + sesame are the standard garnishes — herbal lift + nutty crunch.
At $6.80 for a hawker kolo mee = the mid-range pricing. The veg version typically costs the same as the meat version (tofu + mushroom isn’t cheaper than minced pork at SG hawker scale).
Total: $6.80.
Overall: 4.2 / 5. Braised tofu had proper depth, mushroom added umami, kolo mee noodles had Sarawak springy bite, cabbage-carrot side balanced the rich sauce. Sarawak vegetarian comfort. 😋👍🏼
