Asian-Malaysian asked me in the Donuts thread the difference between Sarawak Kolomee and Hakka Mee. This is purely my opinion and I am sure other Sarawakians might have different opinion about this too. I will tell you the reason why.

For me, sarawak kolomee and hakka mee is never considered to be anywhere close to each others except for the color of the noodle. That's all. OK. Fair enough, they both use minced pork. If they use Char Siew.... well, is that still considered Hakka Mee???

Anyway, the noodle is definitely different. If you look at the Kolomee closely, you will notice that the noodle are never straight, it has 'wrinkles' on it. Hakka noodle on the other hand, is straight. Kolomee also has better 'Q'-ness. But, just a reminder, different regions in Sarawak have different kind of kolomee. My friend from Serikei told me that their kolomee noodle is actually flat! The kolomee from my hometown uses the same type of noodle but it does not taste the same like that in Kuching (even though it is only half an hour away). The difference is very distinctive. I tasted KK's kolomee and it is similar to Kuching's. Even Kuching has two versions: white or red. that's normal pork oil or char siew oil.

The Kolomee I have tried in KL are mostly from Pandan Indah and Tmn Gembira (and this Hakka/Kolomee hybrid store at the new Kepong Foodcourt). In Sarawak, it is mostly from areas in 1st division. For Hakka mee... well, i have tried the famous 'kuala lipis (?) hakka mee, kepong luicha's hakka mee, metro prima's D.N.A.'s hakka mee and also the new Kepong Food Court's Hakka Mee. (I am sure I tried many other hakka mee,just don't remember anymore.)I never came across Hakka mee in Sarawak!

Sorry, i know what i have said will probably confuse you people even more but that's how it is when you talk about kolomee.

The hakka mee at the Pudu wai sek kai is considered fairly definitive and I recommend you try it. They make the noodles on the site in some quantities. As I recall may have had a few slices of charsiew. Thee noodles a form of sang mein (ie-like wantan mee). Isnt it the same with kolo mee?

the kolomee my brother tarpaued from his fren's mother stall in kuching is totally different from the pudu hakka mee.

the kolo mee is crinkler and has reddish char siew sauce mixed into the noodles. very springy even when left in the fridge for a couple of days.

Red. Yup.

Try the white one too! Same noodle but different taste! I think that's why most people are confused because we also have white kolomee. Believe it or not, the famous old shops in Kuching (Bishop's Gate, Green Road) all serves white kolomee!

I have never tried the pudu wei sek gai's hakka mee but I will give it a try!

Tried the Kolo mee at a restaraunnt in Vivocity, Singapore of all places. It was as you descibed. Very curly noodles, almost slightly between instant noodles and wantan mee. It was very tasty.

Had the opportunity to try another kolomee at this Rajah Brooke Cafe in Kuchai Entrepeneur Park last night... I think we can give it a pass. Not to say that other items on the menu are not good. The 3 layer teh-c beng and their burberry tea was pretty good.

Vivocity....unfortunately, I have no luck with SG.... been to their airport many times but other than that, never set foot on their soil. Glad you like it, asian-malaysian.