JJ Sarawak Noodle – Sarawak Laksa & Kolo Mee at Jurong West
AUGUST 3, 2020
Recommended by Johorkaki. The Sarawak laksa gravy was woody and slightly more sour than the usual Sarawak laksa, due to I think more tamarind. The slightly tangy and lemony gravy tasted different, and was a good palate opener and very drinkable. The bee hoon didn’t seem to soak up the gravy that well, and was a bit more al dente. There were minimal other ingredients – tau pok skin, chicken shreds, and shrimps, but the laksa was quite tasty. This was more piquant than other Sarawak laksas I have tasted, but still much less sour than Penang assam laksa.
For information, the Sarawak laksa gravy comprises sambal belachan chilli, coconut milk, sour tamarind, garlic galangal and lemongrass, while the Singapore Nonya laksa gravy is predominantly made from coconut milk, chicken bones, prawn shells and sometimes curry.
Meanwhile, the kolo mee was all about using the 油香 (fragrance of the oil) to flavour the noodles; the noodles were really fragrant, particularly of pork lard (and scallion?) oil, and tasted really traditional and nostalgic. The noodles were springy and bouncy, and the sweet minced meat added even more flavour to the noodles. The char siew and wanton were passable, and were good accompaniments, but the winner here was the noodles.
JW 504 F&B Coffeeshop, 504 Jurong West Street 51, #01-201, Singapore 640504, open Mon to Sun 8am to 8pm
yeeppi 