This Kolo Mee is worth hunting down for

This Kolo Mee is worth hunting down for
The Hong Seng kopitiam in Section 17, Petaling Jaya has a miscellany of good eats such as char siew and usual coffeeshop favourites like prawn mee.
PHOTO: The Star/ Asia News Network

Though the long queue at Hong Seng kopitiam in Section 17, Petaling Jaya seem reserved for the well-publicised char siew stall, the kolo mee is also a favourite among the customers.

Typical of most Malaysian kopitiam, there will always be the difficulty of choosing what to eat.

So, it was no surprise that in a coffeeshop filled with the usual enticing hawker favourites such as prawn mee and rojak that Simon Chan's kolo mee should stand out with its moreish, subtle sauce coating the springy noodles.

Most kolo mee recipes come from Sarawak, and is characteristically light and tossed in a transparent sauce.

However, Chan learned his recipe from his father-in-law and then tweaked different kolo mee recipes to find one that suited his taste buds best.

Chan says there is high demand for kolo mee on weekends.

"My father-in-law used to have a stall in Jalan Pudu and he passed down his kolo mee recipe which included the way the noodles should be cooked to keep it springy.

"The most important part is the water; knowing how long to leave it in and when to change it.

Chan eventually modified the preparation to develop his own unique recipe, one that uses garlic with a thicker, slightly peppery version of the gravy.

Along with the kolo mee recipe, Chan also learnt how to make charcoal cooked char siew to go with the dish.

The Hong Seng kopitiam in Section 17, Petaling Jaya.

Chunky, sweet and with a smoky aroma, the char siew accompanies the simple flavours of the kolo mee.

In addition to the springy kolo mee is his wantan mee, which he developed and fine-tuned over the years by tasting wantan mee from various stalls.

But an even greater trait than his skill in cooking, honed over 22 years, is his positive attitude as well as his ability to adapt and take feedback to improve on his dishes.

"It is great when regular customers come in to have a meal because they will always let me know if they find something wrong or different.

"Some give me their feedback so I will improvise to make the dish taste better or more to their liking," he said.

The stall is open daily from 7am to 2pm, except on Mondays.

The kolo mee is priced at RM6 (S$1.90) for the small bowl, RM6.50 for medium and RM7 for large.

 

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