1. Kolo Mee or Kampua This dry noodle is a staple for young and old in Sarawak. It is usually served with a few slices of char siew, some minced meat and spring onions. You can also opt for Kolo mee with sweet Chili sauce (the noodle will be slightly red in color). It is usually served in a traditional bowl but most Sarawakian kids would have eaten it out of a plastic-drinking-bag as that’s how kolo mee is packed to go. There are different varieties of the Kolo mee available. The Kwanton kolo mee has flatter noodles and nicer texture but the taste doesn’t run far. There is however, a never ending debate about the difference between Kampua and Kolo mee. 2. Sarawak Laksa Sarawak Laksa has a pretty different taste compared to the its contemporaries from other States. Sarawak laksa’s broth is usually made with a mixture of sambal belacan, sour tamarind, galangal, lemongrass, coconut milk and other herbs and spices. It is served with egg strips, prawn, chicken ...