Sarawak Delicacy Laksa & Kolo Mee was one of the stalls recommended by Johor Kaki friends. So, I came down to BLK 204 in Bedok to give it a try 😄 It's very easy to locate the stall at Shi Wei Tian 食为天 kopitiam, just 5 minutes walk from Bedok Interchange.
I am going to go straight to the point.
Get this Sarawak Laksa. It's the best thing here at Sarawak Delicacy Laksa & Kolo Mee.
I only took one, perfunctory shot because truth be told, I wasn't expecting to like this. I've eaten Sarawak laksa in Miri and at friend's home, and came to the conclusion (like laksa Johor) that good laksa Sarawak is not a dish that can be sold commercially.
How wrong I am.
I ate this last today halfheartedly, after all the bee hoon in the bowl were swollen and soggy with curry. But, just one mouthful and I was blown away.
Oh... how I love this laksa Sarawak - the curry was creamy and smooth with just the right amount of coconut milk. The curry was infused with aromatic and flavoursome spices that I can only say are very different from the curry laksa we are familiar with in Singapore and peninsula Malaysia. Very well balanced savoury umami, sweet and spicy flavours at just the right intensity for me.
So, I gotta ask the boss Agnes about it.
Agnes comes from Sarikei (near Sibu), Sarawak. She was born and grew up in a family run kopitiam (coffee shop) which her family still runs in her hometown. Agnes is passionate about cooking and has F & B in her blood. She was running a successful business supplying Sarawak kueh to stalls and decided to open her own stall 3 years ago. Her Sarawak Delicacy Laksa & Kolo Mee stall is now the best kept secret in the Sarawakian community in Singapore.
Agnes said the base stock for her Sarawak laksa is fresh prawn heads and shells plus chicken. She then adds coconut milk and spices from Sarawak. She also adds her own heirloom recipe spices from her family kopitiam in Sarawak.
Agnes' Sarawak laksa is sooo.... good.
Remember to eat your Sarawak laksa with this Sarawak belacan. It tastes different from Malacca or Penang belacan. The crustacean (prawn) taste is more pronounced and it is less salty. I can even eat it neat and enjoyed it. When mixed into the Sarawak laksa curry, it will perk up the umami quotient a notch.
I was here for my Sarawak kolo mee hunt, and Agnes' rendition was no sloth either.
Agnes' kolo mee noodles come daily fresh from Johor Bahru. From what I learnt checking out kolo mee stalls both sides of the Causeway, all of Johor Bahru and Singapore kolo mee stall noodles come from Restoran Orang Kampung.
Agnes' stall cook the noodles a little softer but it still has that characteristic kolo mee springy crunch. The kolo mee are tossed in a blend of lard, fried shallot oil, light soy sauce and char siew drippings which gave it that reddish colour.
The savoury sweet flavours were well balanced, if on the slightly gentle side.
Kolo mee char siew isn't the star of the dish but Agnes' house made rendition is among the best I've come across for kolo mee. Tender, juicy and well infused with savoury sweet flavours which complemented the subtle porcine taste well. Pan fried in a wok (not roasted) but nice.
Tried their 3-layer milk tea. I was initially a little worried that it might be too sweet but it turned out just nice for me.
The 3 layers are tea, evaporated milk and wheatgrass juice at the bottom. Nice layers of sweetness from the 3 different ingredients. The tea gave the drink an added fragrance and the wheatgrass lent a bit of smooth perky refreshing taste.
Sarawak Delicacy Laksa & Kolo Mee is a popular stall. There was a constant queue the whole time we were there from 11:30am to 1:30pm (Tuesday). Agnes said they are busiest during weekends.
Come, come..., I mean go, go.... for their Sarawak laksa.
"Breakfast of the Gods" Anthony Bourdain say one.... .
Restaurant name: Sarawak Delicacy Laksa & Kolo Mee
Address: BLK 204 Bedok North Street 1, 01-435, Singapore 460204
Tel: +65 9069 1105
Hours: 9:00am - 7:00pm (Mon off)
Non Halal
This video gives you an idea about what Sarikei town is like.
Date visited: 28 Jul 2020
Maybe you should do a research and come up with a story that Sarawak Laksa and Kolo Mee originated from SG as well...!!
ReplyDeleteThe queue is VERY VERY VERY slow...... several people gave up. The food is not bad
ReplyDelete