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.