Kolo Mee

Kolo mee is a traditional Malaysian dish hailing from Sarawak. This simple dish consists of egg noodles that are tossed in sauce and topped or served with sliced barbecued pork (char siu), minced pork, and fried onions. In hawker stalls, the dish is often made with lard.

Kolo mee can be additionally enriched with fish balls, wontons, and vegetables such as choy sum (a leafy vegetable). It’s believed that the dish was created under the influence of Chinese cuisine, and today it’s served for breakfast, lunch, and dinner in Sarawak, especially in Kuching.

Sarawak Laksa

Closely related to other laksa varieties, Sarawak laksa is characterized by a subtle, mild flavor. Consisting of a flavorful chicken or shrimp-based broth that is seasoned with thick laksa paste, which sometimes includes more than twenty different ingredients, the soup is accompanied by vermicelli noodles, shredded omelet, cooked prawns, and shredded chicken.

Spicy sambal and lime are traditionally served on the side. The origin of Sarawak laksa is still unclear, but it is believed that the dish appeared when Goh Lik Teck began to offer his noodle dish along Kuching’s Carpenter Street in 1945. According to popular belief, the thick paste used in the dish was popularized by the Tan family from Kuching, somewhere between the 1960s and 1970s. Tan Yong Him experimented with herbs and spices to create a basic paste, which he later distributed under the brand name Swallow. The product was soon picked up by many vendors, who then included Sarawak laksa on their menus. Today, it is a signature dish of Sarawak and the city of Kuching.

Sarawak Layer Cake

Sarawak layer cake is exactly as the name says, a cake that has various layers. The layers are arranged in a way to create beautiful patterns with wonderful colours.

The patterns can range from a simple one to a very complicated one. It’s said that a Sarawak layer cake has to have at least 2 different colours in it.

This cake is made famous in Sarawak, Malaysia and is traditionally served during special occasions. The layer cake is originally from an Indonesian cake that’s called Betawi cake. In time and after alterations by the Sarawakians, the cake there is referred to as Sarawak layer cake.