SINGAPORE: For the longest time, our impression of Sarawak Kolo Mee is chewy egg noodles tossed in lard, and sometimes with the option of dark soya sauce or sweet char siew sauce, and this was before we learned about Tracy's Sarawak Kitchen 品记小厨. At Tracy's Sarawak Kitchen, they have re-ignited our love for this noodle dish and much more.
We started with the Original Kuching QQ Noodles with Char Siew. It is simply delicious. Just remember to load it with as much crispy pork lard as you like. The lard itself is the soul of the dish.
From here on, we are going into uncharted territories. It has never occurred to us that you can take all the ingredients from the original Kuching noodles and give them a breath of fire by stir-frying them. This resulted in this wok-hey-filled plate of noodles, Fried Taugeh Kolo Mee, that blew our minds.
What if you are thinking you want lots of greens in your fried noodles? Fret not, this might not look appetizing, but trust us, this plate of Mani Cai Noodles is worth every bite.
If you take the same noodles and deep-fried them, then cover them with a sweet tomato sauce, now you have another dish we have not seen before. This is like crispy noodles you can get from your neighbourhood zi-char stall, but with the same ingredients from Original Kuching Noodles! It's amazing!
Of course, if Kolo Mee is not your thing, there is Sarawak Laksa to choose from. Not the typical Nonya Laksa which is rich in coconut, this laksa is not as creamy and yet loaded with seafood umami. The spicy gravy was good to the last drop!
Finally, we just can't resist the Hakka Fried Stuffed Tofu. It was so good that we went back and ordered a second serving.
In short, we love Tracy's Sarawak Kitchen. They are not a typical Sarawak Kolo Mee stall with lots more to offer.