Post by Chiefeater Jen Lee

I finally found my Sarawak noodles fix at Sibu Kan-Pua Mee and Sarawak Laksa in SS19. Their Sarawak Laksa was an absolute treat. The broth was incredibly smooth and bursting with flavour. It had this unique taste, almost like a beautiful blend of the rich broth you'd find in Kai See Hor Fun and the aromatic spices of a traditional curry laksa.

Now, the Kanpua Mee noodles were something else. They were wonderfully springy, with that perfect QQ texture. The char siew, prepared in the traditional Sibu style, was lean and thinly sliced, they way I like it. What really stole the show was the generous drizzle of lard on the noodles, infusing every bite with savoury goodness. The secret of their springy noodles is that it is hand made at the premises itself.

What's interesting is their secret soup, available upon request and seemingly reserved for regulars.

Lastly, the Sibu style wantan had a robust flavour. So it might not be everyone's cup of tea. It also has dense texture. Regional preferences play a role here, as different regions in Malaysia have their own take on dumpling. It's definitely worth a try if you appreciate strong flavours.

Do take note that the outlet is very small and they can only take about 15 diners at one time.

Business Hours
Monday to Saturday
07:00 am to 01:30 pm

Closed on Sunday