Malaysia
Singapore
Thailand
When you’re busy shopping at Orchard Road and hunger pangs strike, makan options can come at a cost. However, if you’re on a tight budget, why not swing by Kimly Coffeeshop at level 6 in Lucky Plaza and check out Fu Ren Jia? Prices start from just S$5.90 and go up to no more than S$9 per person.
Owned by a native East-Malaysian family from Sarawak, the foodcourt stall’s menu focuses on various kolomee options, rice sets, Sarawak laksa, and even thoughtfully-curated set meals for two.
There’s a sea of stalls in Singapore selling Sarawak kolo mee, but I hardly encounter Char Siew Kolo Bee Hoon (S$5.90). Instead of run-of-the-mill curly egg noodles, bee hoon is used in its place, served with char siew slices, and minced pork.
The overall combination felt lighter than the usual noodles, with a subtle lard flavour gently enveloping each strand of fine rice vermicelli. The char siew and minced pork were tender, complementing the bee hoon flawlessly.
Robust, smoky, and full of rich spices, the Sarawak Laksa (S$7.90) consisted of bee hoon crowned with 2 prawns, chicken slices, and strips of tau pok, all bathed in a rich gravy.
The ultra-fine strings of bee hoon absorbed the full-bodied nuances of the coconut-based broth. Though it’s not as lemak as our local rendition, the gravy has its own distinctive taste that’s appealing. My colleagues, Esther and Rachel, who were trying this dish for the very first time, loved it to bits. For more oomph, squeeze the calamansi and add the homemade sambal to give it more character and depth.
The Wok Hei Stir Fried Kolo Mee (S$6.90) mimicked the appearance of Singapore’s stir-fried Hong Kong noodles that’s usually found at zi char establishments. It was paired with slices of char siew, 2 prawns, and a pair of golden battered chicken.
The egg noodles were springy and stir-fried with egg and tau geh. I was hoping for a more pronounced smoky wok hei flavour, but unfortunately, it wasn’t as strong as I would’ve liked. Taste-wise, it was decent and paired really well with the various ingredients.
One of our favourites was the Roasted Pork Kolo Mee (S$6.90). Succulent slices of sio bak replaced the standard char siew, accompanied by minced pork.
Similar to the Char Siew Kolo Bee Hoon that we had earlier, the springy strands of egg noodles were perfumed with the fragrant lard oil. That being said, though the slices of roasted pork had the perfect ratio of meat-to-fat, I wished that the skin was crispier — that would’ve taken the dish up a few levels! Other than that small hiccup, the dish was pretty satisfying.
Feeling peckish during your next Orchard Road visit? Savour Eastern Malaysian dishes at Fu Ren Jia and let me know what you think!
