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2014-03-23
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Suggested to go for an authentic Sarawak Noodles during lunch, my friend brought me here. This kind of recipe was actually originated from Kuching, noodles served at this stall were up to Sarawakian specification. The boss told us that, noodles used were purely eggy in nature without adding any Alkaline Water.Traditionally cuisine that impressed me, appearance was attractively tempting. The trick was obvious, Sarawak Kolo Mee must be served in dried. Springy texture was deep rooted in my heart,
Traditionally cuisine that impressed me, appearance was attractively tempting. The trick was obvious, Sarawak Kolo Mee must be served in dried. Springy texture was deep rooted in my heart, it was really awesome. Seasoned finely in excellent tanginess, noodle was not overcooked or too soggy. Accompanied Deep-fried Wantons, Boiled Wantons, Char Siew and Steamed Veggies, combination was a well-balanced and perfectly matched. Dumplings wrapped were filling flavoursome, while fried one was crispy on skin. Rather sufficient portion, the price of my bowl was $4.00.
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