TASTE THE SARAWAK’s KOLO MEE & EATERIES BROUGHT INTO THE STATE OF SABAH BY VOON FAMILY IN “SER LI XIANG” NOODLE HOUSE
“Sarawak Kolo Mee” or known Kuching White Kolo Mee is a kind of the Sarawak’s local delicacy noodles selection which being practised since decades, and also all the while favourite by the locals & wanted by visitors when reach the Cat City (Sarawak) in the eastern nation. Here in Kota Kinabalu (Sabah), we found and being successfully recognised among the best recommended Kuching Kolo Mee & Noodles House “Ser Li Xiang” carrying by the Voon family at Inanam, having great positive response from the market recently on their very own home recipes on table.
The local Sabahan Mr. Nelson Voon Tze Pei (born 1995), was the immediate founder. Together with his families, mother Madam Ling Fui Chu (born 1973), elder sister Ms. Stephanie Voon Eng Chee (born 1993), younger sister Ms. Christine Voon Ern Lin (born 1997) and youngest brother Mr. Wilson Voon Tze Ling (born 1999) all are the recent family owners of this best recognised Sarawak’s Kolo Mee & Noodles House “Restoran Ser Li Xiang” running at Inanam, Kota Kinabalu presenting their home recipes to the locals & visitors all under a roof on the ground.
The founder cum owner Nelson Voon, who at his age of only 25 years old currently, been initially affected by his uncle at Kuching, Sarawak made him in year 2013 at his 18th of age stepped into the f&b industry began as a kitchen trainee at his uncle’s restaurant along Batu 10, Kuching (Sarawak) spent about 2 years there to be positioned as a chef, and experienced in the career thoroughly where he exposed in the field.
With vision to have his very own noodle house locally, added with recipes & experiences on-hand and supports from families. Also foreseeing the market opportunity in the f&b industry and further wishing to introduce more Sarawak’s local delicacy into his hometown Sabah allowed Nelson Voon (with families) in year 2016 decided then successfully established their very first owned noodle house named the “Restoran Ser Li Xiang” at Inanam Capital, Kota Kinabalu (Sabah) serving all their home-cooked menus to the public. And finally being recognised among the best in town by the F&B E-Media for the year 2020 in the Eastern Nation.
In this Ser Li Xiang Noodle House, the owners’ very first top recommended in menus surely will be their signature “Kuching Kolo Mee” or known the Batu 10 White Kolo Mee by the locals which most wanted by the customers. Local handmade egg noodles commonly selected, boil-cooked then mixed with their home recipe soya sauce mixture broth sauce, and finally serve-topped with home-fried minced pork, roasted pork (char siew) & roasted pork belly (siew yuk) or in additional on customer’s request (roasted mix in options), toppings of chopped spring onions, finally taken sided with a bowl of their hot boiled soup base will be the perfect matching in having their Sarawak’s (Kuching Batu 10) Kolo Mee that you must have a try when reached Kota Kinabalu in “Ser Li Xiang” noodle house. Especially the noodle’s chewing bites texture itself into mouth and the nice fair salty taste of kolo mee taken here.
Secondly will be their famous “Kuching Laksa”, which also among the best recommended noodles option all the while in the eastern nation (Sabah & Sarawak). Homemade laksa paste from more than 10 ingredients mixture, boiled in at least 4 hours then into fresh coconut milk (santan), serving with noodles option on customer’s preference (commonly with mee hoon), and topped onto chicken shredded meats, fried egg shredded, prawns & dried beancurds (taupok), toppings with celery leaves and finally taken tipping/mixing with their homemade sambal paste & a lime squeezed into will brings a bowl of their best delicious salty, sweet &fair spicy taste of Kuching Laksa noodles eatery that you neither found the same nor better elsewhere in town.
Another will be their special home-cooked “Prawn Noodles”, which also the noodle house’s daily top seller favourite by their visitors recently. Noodles option (on customer’s preference) cooked in their few hours in-house boiled soup base (in mixtures of prawn’s heads, chicken &pork bones), served with kangkong veges, fresh local sea prawns, boiled chicken egg & fish cake slices, toppings with fried onions and finally taken with their homemade sambal paste will brings a bowl of their exotic spicy prawn noodle taste into mouth and the prawn’s freshness swallowed that you will never regret after tasted here.
Moreover, the owners also introduced their all time favourite recommended appertising spice “Tomyam Fish Noodles” which wanted by their regulars from the beginning. Also founder’s homemade tomyam paste prepared fully in home recipes mixture, fresh cooked into tomyam soup broth on order with noodles option (on customer’s preference), into fresh milk and finally served with either deep fried or fresh red snapper fish fillets (options with prawns, seafood or roasted mix available), toppings with celery leaves will be the best exciting sour &spicy taste of their Tomyam Noodles that you really cannot missed when stepped into this best recognised Sarawak’s Kolo Mee & Noodles House “Restoran Ser Li Xiang” at Kota Kinabalu, Sabah.
RESTORAN SER LI XIANG
Address: C-G-32,
Lorong Inanam Kapital 3,
Jalan Nountun,
88450 Kota Kinabalu,
Sabah.
Business Hours: 7:00am to 3:00pm (Daily)