7th Mile Kitchen

Really enjoyed this Kolo Mee, more simple than anything. Minced pork, char siew and a touch of greasy lard come together to elevate the stringy, Sarawak noodles to its height.

It’s easy to quickly slurp this all up, so it really doesn’t feel like filling meal. Alex, the owner-chef, recommends having it for first thing in the morning for breakfast like the Sarawakians do.

Located beneath an apartment block, 7th Mile Kitchen's nondescript storefront sets it up to be a real hidden gem discovery, if only their excellent East Malaysian eats would stop making constant foodie news. Open only from 7am to 2:30pm, the kitchen doles out a succinct Sarawakian menu made up of only four items. That's all they need. As it is, the lunch crowd snaps up every seat in their two-shoplot space, which is why we recommend swinging by for a more enjoyable experience of breakfast noodles instead. We can never decide between the Kolo Mee (from RM5.50) and the Sarawak Laksa (from RM6). While the former is a meaty treat tossed in minced pork and lard, the laksa broth surprises with a glorious hit of sweet, spice and zest every time — come with a friend and share both. True blue Sarawakian owner-chef Alex will also advise a serving of Kiaw (RM5), a delicate side of slippery wantons served sans soup. After several visits (and your fill of their top dishes) comes high time to attempt the lesser known (but also delicious) Tomato Noodles (RM5), kueh teow doused in a thick red concoction of wholesome tomato gravy.
Avg price per person: RM10

The best I've ever tasted in PJ. The soup is the bomb! It's definitely a must try

Sarawak laksa is a Sarawakian noodle dish consisting of bee hoon (rice vermicelli) served in a sambal coconut broth made with tamarind, lemongrass, galangal, served with shredded chicken, prawns, beansprouts, shredded omelette, with a side of sambal and lime.
•
The Sarawak laksa here had quite a heart broth, especially if you prefer than medium bodied curry as opposed to the thicker or lighter version. The dish was served with 2 fresh prawns and shredded egg, but the broth itself was a standout, with the laksa paste itself being imported from Sarawak. People who are familiar with Sarawak laksa will see it as more of a Chinese Sarawak laksa than a Malay Sarawak laksa. This is easily one of the best kept secrets where Sarawakians tend to not tell their peninsular counterparts about. The queue is fairly long so do go early.
•
💵 RM6.00 / serving
💫 5 / 5
📍 #7thMileKitchen #KelanaJaya
#SarawakLaksa #LaksaSarawak
🍽 #MalaysianCuisine #SarawakCuisine #MalaysianFood #SarawakFood #StreetFood
📷 #GoodFood #Burpple #BurppleKL

Pls come early during lunch hour, because they sold out quite fast.
#sarawaklaksa #sarawaklaksa🍜 #sarawakfoodie #burpple #burpplekl #7thmilekitchen

This has a more pronounced prawn and chicken flavor which reminded me of maggi noodles. It's lighter on the palette without the sourness of Assam. Weirdly satisfying, though I still love my Assam laksa more!
-
#hungryhungrymonster #projectcafehoppingkl #burpple #7thmilekitchen