Experience the delightful simplicity of Kolo Mee, a popular Sarawakian noodle dish. Thin, springy egg noodles are expertly tossed in a savory blend of shallot-infused oil and light soy sauce, then topped with minced pork, crisp shallots, and vibrant green onions. Each mouthful is a testament to the beauty of minimalist cooking, with the noodles' chewy texture and the topping's rich flavor creating a symphony on your palate. It's a humble, yet profoundly satisfying culinary journey, sure to leave you longing for more.

chinese. Contains The potential allergens in Kolo Mee (Original) may include: 1. Gluten 2. Soy 3. Egg 4. Fish 5. Shellfish Please remember that different recipes may contain different allergens. Always check with the cook if you have any food allergies.

Transport your palate to the bustling hawker centers of Singapore with our Kolo Mee served in Char Siew Sauce. This iconic dish features springy egg noodles tossed in a glossy, savory-sweet Char Siew sauce, crowned with slices of slow-roasted pork belly marinated in honey, five-spice, and soy. The dish is completed with a sprinkle of crisp shallots and green onions, offering a mesmerizing mix of textures and flavors. Each mouthful is a delightful dance between the chewy noodles, succulent pork, and tantalizing sauce.

chinese. Contains The common allergens typically found in Kolo Mee (Char Siew Sauce) are: 1. Gluten (in the noodles and possibly the sauce) 2. Soy (in the Char Siew sauce) 3. Fish (if fish sauce is used) 4. Sesame (if sesame oil is used)

Dive into a plate of Kolo Kway Teow doused in Char Siew Sauce, a Singaporean culinary gem that offers a harmonious blend of sweet, savory, and smoky flavours. This dish features flat rice noodles stir-fried to perfection, tossed with succulent slices of Char Siew - barbecued pork glazed with a sticky, sweet and slightly charred sauce. Each bite is a symphony of textures, from the tender noodles to the melt-in-your-mouth pork, making this an unforgettable gastronomic experience.

chinese. Contains The potential allergens in Kolo Kway Teow with Char Siew Sauce can include: 1. Gluten: This allergen is commonly found in noodles used in the dish. 2. Soy: Char Siew Sauce typically contains soy sauce, which is derived from soybeans. 3. Fish: Some variations of the dish may use fish sauce or oyster sauce. 4. Shellfish: Shrimp paste, often used in Char Siew Sauce, can contain allergens related to shellfish. 5. Sesame: Sesame oil is often used in the preparation of this dish. 6. Celery: Sometimes, celery is used as a garnishing in Kolo Kway Teow. 7. Egg: Some versions of this dish may include egg.

Kolo Kuay Teow (Black Sauce) is a delightful culinary journey to the heart of Singapore. Imagine stir-fried flat rice noodles, tossed in a luscious sweet-savory black soy sauce, dancing with tender strips of chicken, fishcake, and bean sprouts. Each bite is a symphony of flavors - the umami-rich sauce, the succulence of the proteins, and the crunch of fresh veggies. Finished off with a sprinkle of chopped scallions, this dish is a harmonious balance of taste and texture, an unforgettable gastronomic experience.

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The Original Kolo Kway Teow is a culinary gem hailing from the vibrant food culture of Singapore. This dish features soft, flat rice noodles stir-fried to perfection in a symphony of savory soy sauce, sweet dark soy, and a sprinkle of aromatic white pepper. The crowning glory is an enticing mix of lean char siu (barbecued pork), crunchy bean sprouts, fresh chives, and an optional sunny-side-up egg. Each bite delivers a delightful medley of textures and flavors that is both comforting and satisfyingly complex.

chinese. Contains The common allergens in Kolo Kway Teow could be: 1. Gluten (from the Kway Teow noodles which are made of wheat) 2. Soy (from the soy sauce used in the dish) 3. Fish (it often includes fish cake or fish balls) 4. Crustaceans (it often includes shrimp or prawns) 5. Egg (sometimes used in the dish) 6. Molluscs (occasionally, squid might be included).

Kolo Mee (Mala) brings together the best of both worlds, marrying the simplicity of classic Sarawak Kolo noodles and the fiery thrill of Sichuan Mala spices. Each strand of springy noodle is meticulously hand-tossed in a flavor-packed sauce, creating a symphony of garlic, shallots, and lard. The Mala twist adds a potent, tongue-tingling heat that crescendos with each bite, leaving a lingering spice trail that beckons for more. This dish is a flavor rollercoaster, an exciting gastronomic adventure not for the fainthearted.

chinese. Contains The common allergens in Kolo Mee (Mala) could be: 1. Gluten (from the noodles) 2. Soy (from the soy sauce) 3. Fish (some recipes might contain fish sauce) 4. Peanuts (sometimes used as a garnish) Please note that individual recipes may vary, and there may potentially be other allergens present depending on the specific ingredients used.

Indulge in the delightful simplicity of Handmade Fish Ball Kolo Mee, a signature dish hailing from the vibrant food scene of Singapore. This dish boasts springy egg noodles tossed in an aromatic blend of garlic, shallots, and lard oil, topped with succulent handmade fish balls. Each bite delivers a burst of fresh, oceanic flavor, beautifully balanced with the noodles' savory chewiness. Topped with crisp shallots and scallions, it's a testament to the art of noodle making and the profound flavors of simplicity.

chinese. Contains The common allergens in 'Fish Ball Kolo Mee' are: 1. Fish: Present in the fish balls. 2. Gluten: Found in the noodles and potentially in the sauces used. 3. Soy: Soy sauce is often used to flavour the dish. 4. Sesame: Sesame oil is commonly used for flavoring. 5. Eggs: Some types of noodles used in this dish may contain eggs.

Discover the pure joy in every spoonful of Handmade Fish Ball Bee Hoon Soup. This dish is a comforting symphony of delicate rice vermicelli, bouncy homemade fish balls, and a pristine, soul-warming broth. The fish balls, handcrafted from fresh catch, are a testament to the artisan's skill, with a springy texture and subtle oceanic flavor. The clear soup, simmered to perfection, cradles these elements, infusing them with its gentle aroma. It's not just a soup, it's a heartwarming bowl of tradition and craftsmanship.

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The Chicken Cutlet Kolo Mee is a scrumptious Singaporean delight that's sure to please your palate. Imagine tender, juicy chicken cutlets, battered and fried to a perfect golden hue, paired with springy egg noodles tossed in a fragrant soy-based sauce. This dish is accentuated by delectable toppings of minced meat, crispy shallots, and fresh greens. Each bite promises a delightful crunch from the cutlet, coupled with the satisfying chewiness of the kolo mee, making it an unforgettable culinary experience.

chinese. Contains The common allergens that can be found in Chicken Cutlet Kolo Mee are: 1. Gluten: Found in the noodles. 2. Soy: The sauce may contain soy. 3. Egg: The noodles and cutlet breading may contain egg. 4. Fish: Some versions may use fish sauce. 5. Wheat: Often present in the noodles and cutlet breading.

Prawn Kolo Mee with Crab Stick is a lavish twist on a classic Singaporean dish. This enthralling bowl of culinary artistry dances with succulent prawns and juicy crab sticks, nestling in perfectly cooked, springy egg noodles. A light yet flavorful sauce, bursting with the sweetness of fresh seafood, coats each strand of noodle. Garnished with crispy fried onions and aromatic chives, this dish is both a visual and gastronomic feast. The "Prawn Kolo Mee with Crab Stick" promises an unforgettable noodle experience.

chinese. Contains The common allergens in "Prawn Kolo Mee with Crab Stick" are: 1. Crustaceans: The dish contains prawns, which are a type of crustacean. 2. Fish: Crab stick is often made from processed white fish. 3. Gluten: Kolo mee is a type of egg noodle, which typically contains wheat flour. 4. Egg: As mentioned, Kolo mee is an egg noodle, and therefore contains egg. 5. Soy: Soy sauce is commonly used in the preparation of this dish. 6. Shellfish: Both prawns and crab sticks fall under the category of shellfish. 7. Wheat: This is present in the noodles used in the dish. Please be aware that the dish might contain other allergens depending on its specific preparation method.

Sarawak Laksa, an enchanting dish from the heart of Borneo, beguiles your senses with its rich, spicy broth. This aromatic bowl of warmth is a symphony of flavors, blending fresh herbs and spices in a tantalizing dance with creamy coconut milk. Prawns, chicken, and sprouts lend an enticing variety of textures, while the signature sambal belacan adds a fiery kick. Sarawak Laksa, a timeless recipe, is a melody of taste that speaks of tradition and culinary artistry.

chinese. Contains The common allergens in Sarawak Laksa could be: 1. Crustaceans: The prawns/shrimps used in the dish. 2. Fish: Some versions of this dish may contain fish or fish sauce. 3. Gluten: The noodles used in the dish could contain gluten. 4. Soy: Soy sauce is a common ingredient in Sarawak Laksa. 5. Shellfish: This can be found in the shrimp paste or belacan used in the laksa paste. 6. Egg: It's often served with boiled eggs. 7. Dairy: Coconut milk used in the soup is considered a dairy product by some. Please note that the allergens can vary based on the specific recipe and preparation method.