Jia Xiang Sarawak Kuching Kolo Mee

I have never been to Sarawak so I can't do any comparison between Kolo Mees. However, Jia Xiang Sarawak Kuching Kolo Mee is as authentic as it can get since certain ingredients are flown in from Sarawak. What is unique here is the springy, light wheat noodles! The standard ingredients to wheat noodles are wheat flour, water and salt. It has resemblance with the Wanton Noodles we have in Singapore, minus the prawns and minced meat. 
 
Service:
You will have to order at the cashier and the friendly staff will bring your meal to your table!
 
Recommended:
Jia Xiang Kolo Mee.
 
The photos shown are from the Vivocity Branch.
 
This is the Gold Jia Xiang Kolo Mee Set ($9.50) which has everything including "abalone slices". But you can get the Jia Xiang Mee without the "abalone slices" at ($6.40) Enjoy!
Gold Jia Xiang Kolo Mee set ($9.50)



Exterior of Jia Xiang Sarawak Kuching Kolo Mee (Vivocity)

Why did I specifically point out wheat? Flour is commonly used but without reference to wheat itself! Wheat is a member of the grass family that produces a dry, one-seeded fruit commonly called a kernel. There are different types of flour that can be made from wheat. Some of the more common wheat flours include: 

-All-purpose Flour (Combination of hard and soft wheat and used universally)
-Bread flour (Optimal in making yeast bread)
-Durum flour (Hardest of all wheats and makes good noodles)
-Gluten flour (Improves baking quality and produces high protein bread)
-Self-rising flour (Commonly used in biscuits and quick breads or even cookies)
-Semolina (Highest protein content, ideal for high quality pasta)

One of the major difference between the flours are in their protein content. It is simply amazing that so many types of flour can come from just one grain of wheat! The importance of using the right flour will determine the texture and flavour of your final product. Know your flour!!!

There are different types of flour made other than wheat and I will discussed in a later post.

What you need to know:
-The noodles are springy and light. 
-Savoury minced meat 
-Lean and tender Char Siew.  

Jia Xiang Sarawak Kuching Kolo Mee (Vivocity) 
#B2-38, Vivocity
1 HarbourFront Walk
Singapore 098585
Tel: +65 62720000 (No Reservations)
Opening Hours: 10.30am - 10.30pm (Daily)
 
Jia Xiang Sarawak Kuching Kolo Mee (Marina Square) 
#02-220A, Marina Square Shopping Mall
6 Raffles Boulevard
Singapore 039594
Tel: +65 63394409
Opening Hours: 10am - 10pm (Sun - Thur)
10.30am - 10.30pm (Fri - Sat)

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About Haoming Koo

Koo Haoming. Founder of The Fat Chemist. Currently an undergrad at the National University of Singapore with a burning passion for science! Inspired to start a blog after reading the book, "Napoleon's Buttons, How 17 Molecules Changed History". The book fills the gap between Chemistry and History. Adapting the style of the book, posts written by me highlight the chemistry in the food we eat.
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