Kolo Mee (or Kon Lau Mee) is officially recognised as a national heritage dish by Malaysia’s National Heritage Department. The name “Kolo Mee” means “dry-tossed noodles” (干捞面 or 哥罗面 in Chinese), referring to noodles that are drained after being briefly boiled, then tossed with sauces and toppings. This beloved dish is a common sight in coffeeshops, often enjoyed in the morning and selling out by noon.
Nasi Lemak is not the Only Malaysian Breakfast!
In December 2024, Malaysia’s breakfast culture was inscribed on UNESCO’s Intangible Cultural Heritage of Humanity list. While Nasi Lemak steals all the limelight and probably the only food being featured in the news, it’s worth noting that Kolo Mee is also a favourite breakfast, especially in East Malaysia.
Malaysia’s breakfast culture symbolises the nation’s diversity, harmony, inclusivity, and acceptance across its multi-ethnic society. While Nasi Lemak is popular nationwide, Kolo Mee is a proud representation of East Malaysia and its Chinese community. Many ethnic Chinese Malaysians prefer noodles or bread over rice in the morning, making Kolo Mee an integral part of their breakfast choices.
Sabah Vs Sarawak Kolo Mee
For Sabahans, Kolo Mee is an everyday staple they can’t live without. Known locally as Kon Lau Mee, the Sabah version typically features thin yellow noodles with a darker appearance due to the addition of dark soy sauce. It’s topped with Chinese barbecued pork (Char Siu/叉烧), crispy pork belly (Siu Yuk/烧肉), and Choy sum (vegetable). Popular accompaniments include Chinese sausage (烧腊) and dumplings (Wanton/云吞), offering a savoury flavour profile.
The Sarawak Kolo Mee, often considered the most iconic version of the dish, is slightly different. Its noodles are curlier, thicker, and lighter in colour. This version is typically served with Char Siu and minced meat, garnished with chopped green onions. The flavour is milder compared to its Sabah counterpart, and both are equally delicious—choosing between them comes down to personal preference.
In Sabah, “Kolo” refers more to the preparation style rather than the noodle itself. It means the noodles are served dry with sauce, while a clear soup is typically provided on the side. For variety, you can substitute the standard yellow noodles with mee hoon (thin rice noodles, 米粉 in Chinese).
The preparation is straightforward: raw noodles are briefly boiled, drained, and plated before being tossed with vegetables, sauces, and meat. To fully enjoy Sabah Kolo Mee, stir the noodles to evenly coat them in the sauce, then take a satisfying bite to savour the burst of flavours.
For the perfect Sabah Kolo Mee, the noodles should have a springy texture—never overcooked. The toppings, especially the Char Siu and roasted BBQ pork, are the souls of Kolo Mee. These meats are at their best when the fat is slightly crispy, with some preferring it a bit burnt for stronger aroma.
While pork is the traditional choice, many eateries also offer Kolo Mee with chicken, duck, beef, or fish, making it easy to find Halal versions in Muslim-friendly restaurants.
Some of the best Kolo Mee is made using homemade noodles like Tuaran Mee, Tamparuli Mee, Tenom Mee, or Beaufort Mee. These noodles vary in ingredients and preparation, incorporating elements like scrambled eggs or stuffed tofu.
Whether you prefer the bold, savoury flavours of Sabah Kolo Mee or the milder notes of Sarawak Kolo Mee, one thing is certain: Kolo Mee is a dish that embodies Malaysia’s culinary diversity. Try the different variations and discover your favourite.
Photos taken in Sabah, Malaysia Borneo