By Wilfred Pilo
Should you find yourself in the vicinity of RH Plaza, a delightful culinary treat awaits. Those who prefer the red char siu (barbecue pork) sauce version of kolo mee—locally known as Kolo Mee Merah — can indulge in the offerings at the BDC Famous Kolo Mee stall, located in the Expert Food Court.
Serving this popular savoury, springy red kolo mee is Annie Wong, 49, who has 24 years of experience preparing local noodle dishes.
Over the years, Wong has developed her own distinctive version of kolo mee, incorporating innovative ideas to enhance its flavours and variety.
She revealed that she learned the basics of preparing such dishes from her in-laws in Kuching. With their guidance, she established herself in the trade, earning appreciation from many patrons for her unique take on the dish.
“I must admit that in the 12 years since setting up this stall in the eatery, my kolo mee with red char siu sauce has become popular and is loved by residents of the multi-racial community here.
“The version is savoury-sweet, and I suppose its colour and texture make it more appealing. Patrons enjoy the taste. Over the years, I have continued serving my regulars the same red barbecue sauce flavour that suits their palates. Perhaps that is how I gained a competitive edge here with my noodles,” she told DayakDaily.
Wong said her culinary journey began after she returned from Singapore in 2000. She opened her first stall in 2002 at the same eatery, though at a different location in the city.
“So far, I have operated in three locations under the same eatery establishment. Over time, people began to recognise my signature taste, and they now come to my current stall.
“There are four kolo mee operators in this eatery, but we do not compete or clash with each other as we operate on different days and at different times.
“They are all excellent culinary craftsmen, and I respect them for their flavourful dishes.”
Wong shared that her menu features 14 noodle dishes. Apart from her popular kolo mee, she also offers a plate featuring four unique noodle flavours.
“This is a must-try dish and is frequently ordered by customers, both dine-in and through e-hailing services. The four colours consist of creamy, red, dark brown, and green kolo mee.
“The creamy version is the ‘normal’ kolo mee, achieved using pork lard, garlic and shallot oil. The red portion comes from the red char siu sauce, black soya sauce, and the green kolo mee from vegetable noodles.”
Her stall also offers spicy noodles and an à la carte menu, typically serving kolo mee with fish or meatballs in broth.
“These days, we need to provide a variety of flavours to cater to different palates. If a customer wants kolo mee paired with a specific dish, we can tailor it accordingly.”
She also expressed hope that her only son would carry on her legacy, praising his skill in noodle-making.
“I hope that one day I can open my own café, serving a delectable signature Kuching noodle dish—kolo mee. You never know, a dream could become reality,” she said with a smile.
Wong’s BDC Famous Kolo Mee stall is located at the Expert Food Court in RH Plaza. To avoid overlapping with other kolo mee operators, the stall operates daily except Mondays.
It is open from 5pm to 10pm on Tuesdays and Wednesdays, and from 8am to 1pm on Thursdays to Sundays.
For more information, follow BDC Famous Kolo Mee on social media. — DayakDaily
