I first saw it in Kennysia.com quite some time ago. Thus, I had the urge of trying a bowl of Sarawak kon loo mee. I've also asked my coursemate who hails from Sarawak and got a vague idea of the kon loo mee. The original ones are without the black soy sauce so the mee is in it's original colour and to me, it feels healthier.
And today, I got the chance to taste it, in KL. It was a little bit dry but the minced meat was sufficient to make it tasty. I was only given 6 very thin slices of char siew and I guess this only happens in KL.
this needs some lubricating
Verdict: (KL's one) Nothing to shout about.
No comments:
Post a Comment