The Dead Cockroach: Lin Yu Mei Sarawak Kolo Mee @ Haig Road Food Centre

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I am a bit slow with updates for the month of September because Haig Road Food Centre is too inaccessible for me. It is even further than Golden Mile and I could feel my energy draining simply by thinking about the journey.

Anyway, after two weeks of procrastination, I have finally dragged myself back to the food centre to check out Lin Yu Mei Sarawak Kolo Mee.

My last bowl of kolo mee was way back in 1992, when I was in Kuching. Suffice to say, I could hardly remember how it tasted so it is about time for me to have another bowl now.

The kolo mee is available in two sizes ($4/$5) and I opt for the regular bowl. The noodles are topped with char siew, bak chor and garnished with chopped spring onion, fried shallots and crispy pork lard.

Oh, and do not refuse the chili; it elevates the overall experience.

I gave the curly noodles a quick toss to mix everything up and that is when I realized the portion is quite substantial.

The bottom of the bowl is devoid of any sauces but the noodles are well-oiled. Despite being very plain looking, it is surprisingly tastier than it looks!

The noodle texture is extremely springy with a firm bite. If you take a deep whiff, you will find the fragrance of shallot oil wafting from the noodles. Very enjoyable indeed!

I cannot resist not posting another photo of the delicious kolo mee. I really don't mind having this every week!

While I cannot vouch for its authenticity to the ones found in Kuching, this one is pretty decent to me.

The dyed and anorexic char siew placed on the table outside the stall. Perhaps due to the oil on the noodles, the char siew did not feel dry at all.