Mee Kolok (or Kolo Mee) 干捞面 (Gān lāo miàn) is a beloved noodle dish from Sarawak, Malaysia, known for its springy egg noodles, savory sauce and flavorful toppings like char siu, minced pork and chicken. This dish is commonly found across Borneo, Brunei and Singapore, and has variations in Hong Kong, Taiwan and China. Different versions include Kolo Mee Pok (flat noodles) and Kolo Mee Hoon (rice vermicelli). While often mistaken for wantan mee, Mee Kolok is unique for its dry preparation and lighter, oil-based sauce. This post explores its origins, variations and regional influences across ASEAN and beyond.
Disclaimer This post is for informational and cultural appreciation purposes only. The variations and descriptions of Kolo Mee/Mee Kolok may differ depending on location, preparation style and individual preferences. The information provided is based on historical and culinary research but may not reflect every regional variation in full detail.
Mee Kolok & Kolo Mee: The Iconic Noodles of Borneo & Beyond
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A Taste of Borneo’s Signature Noodles
Mee Kolok (or Kolo Mee) is an iconic Sarawakian dry noodle dish, known for its springy egg noodles, savory lard-based sauce and flavorful toppings like char siu, minced pork and chicken. It’s hugely popular in Borneo, Brunei, Singapore and beyond.
From Sarawak to ASEAN and even East Asia, Kolo Mee has evolved into multiple versions. Let’s explore how this humble dish has taken on regional twists while maintaining its Bornean roots!
What Makes Kolo Mee Unique?
Unlike wantan mee, which has a heavier soy sauce base, Kolo Mee is lighter, oil-based and has a distinctive bouncy texture.
Key Features of Kolo Mee
✔ Springy Egg Noodles – Slightly chewy and bouncy, typically cooked al dente
✔ Savory, Fragrant Sauce – A mix of lard oil, shallot oil and sometimes light soy sauce
✔ Classic Toppings – Char siu, minced pork, shredded chicken or beef
✔ Aromatic Garnishes – Fried shallots, spring onions and chili sauce on the side
✔ Separate Broth – A small soup may be served on the side, but the noodles are always dry
Regional Variations of Kolo Mee & Mee Kolok
Kolo Mee has traveled across ASEAN and East Asia, resulting in different versions across regions!
1. Sarawak Mee Kolok 🇲🇾
- The OG (Original) version
- Light (white) sauce with lard oil & shallot oil
- Black version – With dark soy sauce for a deeper umami flavor
- Red version – Tossed in char siu sauce for a slightly sweet taste
2. Brunei Kolo Mee 🇧🇳
- Similar to Sarawak’s but often served halal
- Tends to be less oily, using chicken or beef as substitutes for pork
3. Singapore Kolo Mee 🇸🇬
- A fusion style adapted from Sarawakian immigrants
- Often sweeter with added dark soy sauce and chili
4. Kolo Mee in Hong Kong & China 🇭🇰 🇨🇳
- Found in some Hong Kong cha chaan teng (tea cafés)
- Resembles dry-style wantan mee, but without dark soy sauce
- In China, some regions serve gan mian (干面), which is close to Kolo Mee in texture and taste
5. Taiwan’s Kolo Mee 🇹🇼
- Similar to dry minced pork noodles (炸酱面)
- Uses Taiwanese-style soy sauce and braised pork belly
6. Thai & Vietnamese Variations 🇹🇭 🇻🇳
- Thai Ba Mee Haeng – Dry egg noodles with garlic oil, pork, and a tangy-sweet seasoning
- Vietnamese Mì Khô – Egg noodles served dry, topped with pork and prawns, often with a clear broth on the side
Popular Variations of Kolo Mee
- Kolo Mee isn’t just one dish—there are many ways to enjoy it!
- Kolo Mee Pok – Uses flat egg noodles (mee pok) instead of round ones
- Kolo Mee Hoon – Uses rice vermicelli (bee hoon) for a lighter version
- Mee Kolok Kampua – Closer to Sibu’s Kampua Mee, with a slightly different noodle texture
- Red Sauce Kolo Mee – Tossed with char siu sauce for a sweeter flavor
- Kolo Mee with Wantan – A mix of Kolo Mee + wantan dumplings, making it more like wantan mee
How Do You Like Your Kolo Mee?
👉 I like mine al dente and super dry, paired with either roast duck, roast pork or char siu! 😋
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What’s your favorite Kolo Mee variation? Do you prefer extra lard, chili or a side of dumplings?
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