THE 1ST & THE ONLY TRADITIONAL “SARAWAK KOLOMEE AND LAKSA” SPECIALIZED SHOP EXPOSED IN PULAU PINANG
“Sarawak Kolomee & Laksa” is one of the East Malaysia traditional authentic foods taken and practised by locals decade ago, recently being one of the favourites by others in West Malaysia and also been exposed successfully in the Historic City Penang.
The both Sarawakians couple Ms. Joyce Chong Lee Ming who born in year 1980 together with her lovely husband Mr. Chai Chong Thiam (born 1980) were the founders and initial owners of the local 1st “House Of Kolomee” Sarawak’s traditional noodles house at Bandar Bayan Baru introducing their home town dry kolomee and Sarawak Laksa recipes to the North Malaysians.
Joyce Chong who with her age of 34 years old recently, was an Engineer having great interest in eatery been touched the food & beverage industry since year 2010 at her age of 30 joined her friend running her very first restaurant in Bayan Lepas, Penang named “Carpenter Street” serving Sarawak Cuisines for about a year then quit. Joyce who also the 2nd generation from her family which is the traditional Sarawak flur mee maker and supplier in East Malaysia made her later on with the mission to bring and expose the career into Penang, been passed onto her their family generation recipes.
While her husband Chai Chong Thiam who is also an Engineer, was previously also a coursemate of Joyce too having same vision as wife finally decided to support and giving a hand to Joyce enabled them established their very owned kolomee specialized shop in Pulau Pinang in year 2012 named “House Of Kolomee” introducing their home recipe on Sarawak Kolomee selections and Sarawak Laksa to the locals. Recently other than their retail outlet, Joyce also began to supply her home made flur mee to the hawkers and retailers along North Malaysia.
In this noodle house, the founder’s top recommended among menus will be their signature Sarawak traditional Kolomee. Using home made noodles prepared mixed with their 4 secret ingredients mixture served topped with pork meat or locally known ‘Char Siew’, fried pork minced and veges will presents a complete set plate of their Sarawak’s authentic kolomee you must have a try.
Secondly will be their Sarawak Laksa which totally different compare with Penang Laksa and Semenanjung Laksa in West Malaysia. Soup base prepared with their home recipe laksa paste boiled an hours with about 5 Joyce’s ingredients mixture, then served topped with prawn, fried egg shredded, beansprouts and chicken shredded meat poured into some lime and fresh coconut milk brings an exotic eatery you cannot find at other places in North Malaysia. Also one of their top selling in the noodle house you never regret after tasted.
Another will be Joyce’s newly introduced their Red Dates Chicken Kolomee, the only found in the nation. Home fried chicken with red dates paste left out from wine making topped onto their home made kolomee mixed with wine will be one of the best choice in town. Also one of their signature most wanted by their regulars.
Moreover, their Stewed Mix Kolomee also among the recommended in the restaurant. Kolomee prepared mixed with in-house stewed sauce boiled half hour with their Sarawak imported ingredients served topped with stewed egg, stewed chicken and stewed dried beancurd will presenting another different delicious taste made by Joyce’s own recipe.
Nonetheless, their Red Kolomee which prepared mixed with the oil sauce from roasted pork or known ‘char siew oil’ brings slight sweet taste is served topped with the options on client’s request also the best seller you cannot missed when stepped into the “House Of Kolomee”, the first Sarawak Kolomee specialized noodle house in the Herritage Site Penang.
HOUSE OF KOLOMEE
Address: No. 70-1-66,
D’Piazza Mall,
Jalan Mahsuri,
Bandar Bayan Baru,
11950 Bayan Lepas, Penang.
Business Hours: 11:00am to 3:00pm
5:30pm to 9:00pm (Daily)