While Penang and Ipoh hawker dishes have been a mainstay in Klang Valley for decades, Sarawakian cuisine seems to be just starting to make its mark here, a welcoming sign to those who loves hawker fare for sure. One of the latest to join the scene is Da Niu Sarawake Kuching Kolomee at PJ.
Restoran Tropikiri, Bukit Mayang Emas
Ah Niu sets up stall at the cheekily named Restoran Tropikiri at Bukit Mayang Emas, a stone’s throw away from the rather “atas” neighbourhood of Tropicana, while also easily accessible from Bandar Utama and PJ via Kampung Chempaka.
Plenty of parking space by the same row of shops, though you may have to walk a few steps.
Da Niu stall is operated by Da Niu himself and the wife Heidi since early Q2 2018, both hailed from the land of the hornbills.
Da Niu Sarawak Kolomee
The Sarawak kolomee is of Da Niu’s own recipe, and comes with the normal or “red” version with those yummy chasiu sauce (strongly recommend going with the latter).
In a bowl of kolomee you’ll also find chasiu, fried wantan, minced pork, and an accompanying small bowl of soup. The chasiu was one of the better ones for sure, soft, juicy, and full of flavor, do tell them if you like it fatty or lean and they are more than happy to accommodate.
very good chasiu & love those springy noodle
I also particularly enjoy the accompanying soup, which has a lot more going on than your typical wantan mee bland tasting soup that doesn’t do anything other than offering a way to wet your noodle.
With the springy, curly noodle and everything that goes on here, this is becoming one of my favorite kolomee now.
Other than kolomee, they also offer Sarawak Laksa. In fact, I had actually tried the laksa first before going again for the kolomee on second trip.
Sarawak laksa is quite legit too
The Sarawak laksa comes with the usual ingredients of bean sprout, sea prawns, eggs, cilantro, and shredded chicken. I thought it tasted pretty decent though with a bit of room for improvement.
According to Heidi, Kuching style laksa is usually a little less creamy, but that does not seem to resonate with the taste buds of those in Klang Valley, so it is something they’re still working on.
For now though, I’d certainly go back for that kolomee!
One of the earliest food post that I wrote on this site was about a certain laksa Sarawak in Bangsar way back in 2006, introduced to me then by my friend Lorna who hailed from East Malaysia.
Well, Lorna is still from East Malaysia, but t he very same stall – Aunty Christina’s laksa Sarawak, has now moved to its very own shop lot in Seapark, Petaling Jaya. I had the chance to stop by and grab a bowl for lunch a some weeks ago.
Aunty Christina’s Laksa Sarawak, PJ Seapark
The restaurant is now located along the same row of shops with KFC in PJ Sea Park, which means parking during busy periods can be a bit of a challenge to those who are impatience. However, the restaurant itself is cleaner and much more comfortable than the kopitiam it came from.
The menu too has been bumped up a bit. There’s now laksa with 2 king size prawns that goes for RM 20, there’s Hakka abacus seeds, kacangma (some sort of wine chicken), kolo mee, and even black pepper pork/chicken soup.
For the die-hards though, you can always opt for the old regular Laksa Sarawak at RM 9, with a choice of meehun, mee, or both.
original laksa sarawak, just like how they are supposed to be
I’m happy to report that while there’s been an upgrade to the price and ambiance, Aunty Christina’s laksa still remains true to it’s origin and tastes exactly the same as it did when I first tried it over ten years ago. There’s still the prawn, strips of chicken, shredded egg, bean sprout, and some greens as garnish. Still lovely as ever.
For the faithful, this is where you should go.
For everyone else, there’s also quite a few other laksa Sarawak places especially in PJ area to check out these days. The more the merrier.
Good Laksa Sawarak is a bit of a rare commodity here in Klang Valley, for the longest time, my go-to place remains the stall at Happy Garden in Bangsar, I’ve tried a few other places but usually ended up less than impressed.
Until we decided to give 7th Mile Restaurant at Kelana Jaya try.
7th Mile Kitchen, at Kelana Sentral Service Apartment
Situated at the ground floor of the less than glamorous Kelana Sentral Service Apartment (across from Paradigm Mall by LDP), 7th Mile Restaurant is more of a single stall kopitiam than a restaurant. There’s no air conditioning nor cute decoration, but they have good authentic Sarawakian dishes prepared by Sarawakian at more than reasonable prices.
definitely one of the better Laksa Sarawak around
The laksa sarawak turned out to be rather awesome, the broth was thick and flavorful without having to be overly spicy. There’s prawn, strips of fried egg and all the usual ingredients you find in a bowl of laksa sarawak, it was glorious. We really liked it.
authentic kolo mee and look at that iced coffee
The kolo meehere is pretty good as well, with thin and springy noodle topped with charsiu, minced pork, spring onion, and a hint of those delicious charsiu sauce. It’s a more subtle dish compared to the laksa, I liked it too.
Pan mee is one of the few underrated hawker dishes originated right around here in Klang Valley that has seen some revival as of late, most notably due to chili pan mee places such as the famous Kin Kin pan mee, and restaurant Super Kitchen (which I prefer largely due to better service).
While I occasionally enjoys chili version of this dish, the true pan mee connoisseurs will always tell you that to taste the real pan mee, you need to get back to it’s origin and have the good old fashion hand peeled version.
Hock Thai restaurant, at the less glamourous area of SS 2omb
The quest for good old school pan mee brought me to this relatively obscure row of shop lots at SS 2 that is situated somewhere behind the Bomba building and Tropicana City Mall – a corner kopitiam by the name of Hock Thai Seafood Restaurant (they serve seafood tai chao at night)
dry and normal soup version of pan mee, with hand made noodle
I met Michael there and we ordered both the dry and soup version of pan mee (RM 4.50). The ingredients aren’t fancy, you get the usual pan mee leave, flavorful minced meat, crunchy fried anchovies, slices of mushroom, and those sweet potato leaves.
What is special here though, is the hand made noodle. The pan mee was very soft and smooth, almost bordering the texture of koay chap yet unmistakably pan mee. It was positively delicious, the soup that comes with weren’t overly salty either, just subtle and flavorful. Furthermore, the chili paste that is served as the condiment was not a disappointment either.
This was one pan mee that I actually enjoyed eating without overloading the dish with chili.
Michael ordered an extra bowl of kolo mee
A quick check on foursquare revealed that the Sarawak Kolo Mee (RM 5) too is recommended. We ordered a bowl to share, and sure enough it was another awesome choice. The thin noodle reminds me of angel hair spaghetti and I love the mixture of minced meat and deep fried garlic with the taste of char siu oil in it. Would definitely come again for this too.
If you are a fan of traditional pan mee or kolo mee, Hock Thai kopitiam is definitely a place worth checking out.
Address: Hock Thai Seafood Restaurant Jalan SS2/103, Petaling Jaya, Selangor 47300 GPS: 3.12653, 101.62593