Calling all Sarawakians in PJ, here’s where you can get your kolo mee cravings satisfied

If you’re a Sarawakian living in PJ, chances are you’ve been hit with those sudden, intense cravings for a bowl of the iconic kolo mee. Don’t worry fellow Sarawakians, there’s a cheaper alternative than flying back East for a bowl of noodles. At Mama Ting Sarawak Noodle, you can indulge in this beloved dish and bring a little taste of Borneo to your day.

So, gather your other homesick friends and get ready to satisfy those noodle cravings, because the search for kolo mee in PJ is over.

Are you even Sarawakian if you don’t know what kolo mee is?

Image Credit: Aurora on Google Review (left), V Vinn (right)

Let’s get one thing straight—if you’re a true Sarawakian, you should already be a certified expert on kolo mee. This beloved dish is said to have originated from Kuching, the capital of Sarawak, influenced by Chinese immigrants in the 1800s.

It is a simple yet iconic noodle dish. Some may argue that it has taken its rightful place as the ultimate comfort food for Sarawakians everywhere.

At its core, kolo mee consists of chewy egg noodles cooked to perfection, tossed in a fragrant, savoury sauce made from a blend of ingredients like soy sauce, rendered pork lard, shallots, and a dash of sesame oil. The magic lies in the blend of flavours, with just the right amount of sweetness, saltiness, and umami to make every bite delicious.

Traditionally, you’ll find kolo mee garnished with tender slices of char siu or minced pork. Though there are halal versions that feature chicken, beef, and duck. Often, a touch of fried shallots, and a dash of spring onions are added.

What sets kolo mee apart from other noodle dishes is its unpretentious nature. Served dry, the bouncy noodles are left to soak up the savoury sauce. This leaves you with a satisfying slurp that hits all the right notes. Whether you’re enjoying it as a satisfying breakfast, a quick lunch, or a midnight snack, kolo mee has a way of making you feel right at home. Having had my fair share in Sarawak, I can personally vouch for this.

If you’re one of those Sarawakians who thinks they can survive without it—well, let’s just say we’ve got some serious questions.

Betty Ting & her sisters: The heart & soul behind Mama Ting

Image Credit: Betty Ting

In 2019, Betty Ting and her sisters founded Mama Ting, which is now a family-run business. Each of them comes from a different career background. Yet, they shared a common passion for bringing the authentic flavours of their childhood to West Malaysia. They had always joked about starting a business together in their 50s, and they’ve made that dream a reality.

The name “Mama Ting” is a tribute to their family name, symbolizing the deep connection they have to their roots.

Growing up in Sibu, Sarawak, the sisters have fond memories of enjoying kampua noodles, kolo mee, and other traditional Sarawakian dishes. These dishes were staples in their daily lives. However, after moving to Kuala Lumpur in 1993, they struggled to find the same flavours that reminded them of home. This longing for the familiar tastes of their childhood inspired them to open Mama Ting, where they could recreate the authentic dishes they had been missing and share them with others.

A taste of Sibu

Image Credit: Siew Ling L on Google Review

The sisters and their team dedicated themselves from the very beginning to finding the best Sarawakian noodle recipes. They underwent countless trials and errors, refining their techniques and flavours. For the sisters, the goal has always been to recreate the comforting dishes of their childhood—food that brings warmth, nostalgia, and a true taste of home.

Unlike other Sarawakian eateries in the West, Mama Ting offers a taste of Sibu, with unique creations inspired by the food the sisters grew up with.

These include the ‘Red Wine Egg Soup’, ‘Foochow Sour Mustard Rice Noodles’, and ‘Foochow Fried Noodles’. These dishes are a way for the sisters to relive these familiar flavours.

Sharing them with customers has brought immense joy and fulfillment to Betty and her sisters.

Mama Ting’s main branch in SS2 sports over 700 reviews and a solid 4.3-star rating. Over the years, it has earned its reputation as one of the go-to spots for Sarawakian noodles in PJ.

Mama Ting: A taste of Sarawak in PJ

Image Credit: Wai Kit on Google Review (left), Soo Sue (right)

What sets Mama Ting apart is its offering of both red and white kolo mee—something not many places offer. This is the case even in Sarawak, where most places stick to the classic white version.

So, what’s the difference between red and white kolo mee, you ask? It all comes down to the sauce. The red kolo mee is coated in a vibrant sauce made from char siew drippings. This gives it a rich, slightly sweet flavour and that signature red hue. Some hawkers may even add a touch of artificial colouring for extra vibrancy. On the other hand, the white kolo mee is the classic version that Sarawakians hold dear, offering a more subtle, comforting taste.

Image Credit: Eloc on Google Review (left), Sudaporn Ch (right)

Mama Ting’s menu features other traditional Sarawakian noodles, like Kampua Mee, Sarawak Laksa and more. It’s the perfect spot for homesick foodies in search of comforting, authentic flavours, just as the sisters remember it from their childhood.

Don’t worry about breaking the bank, the noodles here are super affordable, ranging from RM5.50 to RM12.50. They serve a variety of tasty sides to pair with your noodles too.

With three outlets in PJ, Mama Ting Sarawak Noodle is never too far when you’re craving the authentic flavours of Sarawak. Each dish served is a heartfelt tribute to Betty and her sisters’ roots—a celebration of the food that shaped their childhood and the memories they hold dear. Every bowl they serve is more than just a meal; it’s a piece of home, shared with love and pride, bringing the warmth of Sarawak to everyone who walks through their doors.