So Good Kolo Mee in Taman Cheras Pertama woos us with ‘kolo mee’, ‘kueh chap’ and ‘laksa’ that will banish any Sarawakian’s homesickness

Original Kolo Mee may look simple and clean but the curly noodles coated with lard are guaranteed to get you eating up the whole bowl. — Picture by Lee Khang Yi 

By Lee Khang Yi

First Published: Monday, 12 Oct 2026 8:41 AM MYT

KUALA LUMPUR, Oct 12 — You know you are in the right place when you meet someone from Sarawak at So Good Kolo Mee and are told the food here is just like what they enjoyed in their hometown. 

It was an unexpected meet-up with old friends who once bonded over good food — a trait carried on till today as they excitedly shared their favourites here. 

Originally a food delivery business, their popularity with clients prompted them to pivot to a brick-and-mortar location.

Backed by many years in the F&B industry in a commercial set-up, this place is their own business offering eats just like what you can get in Kuching, using family recipes passed down for many generations. 

Be prepared to wait for a table on weekends as the space is limited with half of the area occupied by the open kitchen. 

Your patience will be rewarded with a bowl of their Original Kolo Mee (RM8) — springy, thin egg noodles tossed in lard and topped with minced pork, crispy lardons, pork balls, sliced fish cake and the distinct red-coloured char siu. 

‘Wantans’ are generously filled with a juicy pork filling. — Picture by Lee Khang Yi

Two supporting actors — pickled chillies and fried shallots — bring the al dente strands to life. 

A small piece of pickled chilli gives it zing while the fried shallots add a layer of sweetness. 

There’s also the sweeter red version tossed in char siu sauce and you can swap the curly strands of noodles for loh shee fun and wantan noodles. 

A bowl of their homemade wantans (RM8 for 10 pieces) is the perfect accompaniment for the noodles.  

This could be one of the best ‘kueh chap’ in town; its braising liquid made with 23 herbs is so fragrant you’ll want to drink every drop. — Picture by Lee Khang Yi

The dumplings, pinched by hand, come generously stuffed with a juicy pork filling. 

No wonder my friends were raving about their Kueh Chap (RM12); it’s a bowl of goodness I’d happily order again. 

The dark brown braising liquid is so fragrant from the use of a whopping 23 herbs, following a recipe passed down four generations. 

It includes pork belly, a hard-boiled egg, tofu puffs, pig’s ear, intestines and curled-up rice noodles with a chewy bite.  

You can also swap the noodles with rice. 

Sarawak Laksa Special isn’t your run-of-the-mill version as they make their own paste creating a lighter flavour that tastes homemade. — Picture by Lee Khang Yi

Laksa Sarawak Special (RM14), which costs an extra RM2 compared to the normal laksa, includes a generous portion of poached prawns, shredded chicken, omelette and bean sprouts. 

Unlike other stalls, their laksa is built from their own paste, using spices and herbs they select. 

It’s lighter, more natural and not as heavy in taste; nor is the broth gritty, making it easy to drink till the last drop.

For convenience, they are also available on delivery platforms like Shopee Food. 

Located on an elevated area, you can spot the restaurant from the traffic lights. — Picture by Lee Khang Yi

So Good Kolo Mee 

1, Jalan Koop Cuepacs 4A, Taman Cheras Pertama,  Cheras, Kuala Lumpur. 

Open: 9am to 9pm. 

Closed on Wednesdays.  

Tel: 014-6241319 

Facebook: @So-Good-Kolo-Mee 

Instagram: @sogoodkolomee

* This is an independent review where the writer paid for the meal.