* Some of the establishments / dishes below are not halal. “What’s so special about kolo mee?” Well, ask that to any Sarawakians who ate the dish growing up, they would probably say that it lies in its simplicity. However, don’t let that sweeping statement fool you, because often, the simpler a thing is, the harder it is to get right. A good bowl of kolo mee must have eggy and springy noodles, generous doses of garlic oil as well as crushed garlic and shallot, well-seasoned pork mince, not-too-fat cuts of cha siu, and leafy greens to balance things out. Special versions are sometimes available, featuring pig’s liver or shrimp. But most importantly, it’s the use of lard, which coats every strand of the noodles with a meaty flavor. Here are our top five kolo mee in the Klang Valley. So, good news, K.L. folk — you need not fly across the South China Sea for a taste of it! (Click on the restaurant names for addresses and OpenRice members' reviews.)

1. Kolo Mee @ Restoran Gembira, Taman Megah, P.J.

This is one of the places you will be pointed to for the city’s best kolo mee. It’s run by a couple from Miri, and the wife always has her beret on while cooking, which, aside from their famed noodles, has become another signature of theirs. Their kolo mee features chewy, springy, and frizzy handmade egg noodles. They are tossed in a garlicky oil, and perhaps a touch of lard, too. Slices of smoky, sweet cha siu and generous sprinkle of savory, peppery ground meat add a hearty final touch.

2. Sarawak Kolo Mee @ Restoran Unlimited, Subang Jaya SS14

This hidden gem surpasses many of its peers with the quality and quantity of its components. The egg noodles are springy and handmade with love; toss them in garlic oil and lard for flavor explosion. They’re accompanied with big, fat slices of cha siu and fish cake, savory ground pork, and crispy deep-fried lard bits. Now, that’s a sin.

3. Kolo Mee @ Bintang Food Court, Puchong Kinrara

The food court is across the street from the local Giant supermarket. In there is this uncle from Kuching who’s been selling his hometown dish to curious K.L. folk. It’s unmistakable with its mouthwatering aroma and handsome amounts of accompaniments, which include flavorful ground pork and meaty slices of shiitake mushrooms, on al dente egg noodles. The fried shallot atop brings a delicate crisp. Want novelty? Perhaps order his kolo mee tossed in cha siu sauce, which bears a hint of sweetness and looks cheery with its bright chili-red hue!

4. Kolo Mee @ Restoran New 2020, Pandan Indah, Ampang Jaya

Another fine kolo mee with ample finely sliced green onions, porky mince, and slices of cha siu. The springy noodles can be served “red” literally when you request them be tossed in fiery-red, sweet cha siu sauce. Utter satisfaction.

5. Kuching Dry Mee (i.e., kolo mee) @ Restoran Chuan Hupp, Bandar Baru Ampang

The noodles are straight rather than the usual curly. Still, that doesn’t compromise its authenticity. Toss the bouncy noodles in the aromatic garlic oil that’s settled at the bottom completely so that mix-ins — pork mince, cha siu, sliced green onions, fish cake slices — are scattered thoroughly the jumble. Then, let the smell tantalize you before eating to your heart’s content. It also comes with a complementary bowl of “clear soup” (ch’ng t’ng) to help wash down the deliciousness. Search for the Best Noodles in Klang Valley Hunt for the Best Chinese Noodles in Klang Valley

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