There are many places where one can savour these two delicacies of Kuching and some definitely tastier than others. I have several spots where I think serve really decent Kolo Mee and Laksa, but my friend swears by this stall located somewhere near the Sunday Market area. I have never tried it, but I figured that I should add a post on my favourite local delights anyways!
Kolo Mee is basically noodles that has been cooked in hot water and tossed in cold water before dipping it in hot water again and serving it up in your bowl. Seasoned with onion oil, light soya sauce, and ajinomoto (you can ask for aji free noodles as well) and coloured a rich red thanks to the Cha Siew Oil.. fantastic! Some people prefer the white version whereas I just love the red.. It's topped with minced pork, cha siew slices, fish cakes, fish balls and spring onions and served with a small bowl of soup and chilli slices soaked in vinegar. You can ask for some wantans as well to be added as a topping, at an extra cost of course, but it's a really lovely addition to your normal bowl of Kolo Mee.
The taste is just marvelous.. I have no words to describe it. The noodles are springy, very nice and Q. The cha siew oil gives it an extra flavour which I simply adore! Some places just overcook the noodles and then it tastes like mush which is really bad. I recommend going to the Sister's Cafe on Palm Road, they serve really good red Kolo Mee. But if you like the white version then the little stall near Gold Jade Road is a good choice. They use pork lard oil instead of the regular onion oil which is an added bonus for taste! Magnifique!
You have other noodles that you can use instead of the usual curly noodles, such as flat noodles (Mee Pok), broad noodles, (Kueh Tiaw), vermicelli (Bee Hoon), and rat noodles (Lao Shu Fen). Rat noodles is just my direct translation, I have NO idea what it's called in English.. maybe thick rice noodles??
Kolo Mee (red version) 
Flat Noodles(Kolo Mee Pok)
Rat Noodles (Lao Shu Fen)
Laksa is another dish that I love. I have tasted many varieties of laksa such as Penang Laksa, Curry Laksa, Asam Laksa, but none of them can hold a candle to my lovely Sarawak Laksa. Sarawak Laksa uses prawn paste and coconut milk and some other condiments that I don't know as soup stock. Highly fattening, but extremely flavourful. It's served with thin vermicelli noodles (bee hoon) and is topped with shredded chicken, prawns, egg strips, clams (in some places) and corriander with half a lime. Squeeze the lime into your laksa and add the sambal belacan that they serve alongside the laksa, and you have yourself a meal that leaves you lusting for more.. My favourite place for laksa is Sister's Cafe as well, although I must say that Yun Nan Yuan serves really decent laksa as well.
Laksa Sarawak
A bowl of Kolo Mee ranges from about RM2.00 to about Rm 3.50 depending on the toppings and place you go too, whereas a bowl of laksa ranges from about RM3.50 to RM5.00. Some places charge as much as RM10.00 coz of the type of prawns they use. Anyone visiting Kuching will definitely have to try these two dishes! Served in most places for all three meals; breakfast, lunch and dinner! It's probably one of the most affordable meals that you can savour in good old Kuching!
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