Don’t be intimated by the fiery red hue of the noodles, as it gets its colour from char siew drippings. The Red Sauce Noodles ($5) is popular in Sarawak. Sarawakian cuisine wouldn’t be complete with Kolo mee.
If you plan to get your hands on the Foochow Mee Sua, note that it’s only served on Fridays from 11am onwards. Speaking of chicken, the leg was huge! Although it took a bit of effort to tear it apart, the meat was tender and moist on the inside. The red wine broth was thick and was also served in a spoon for customers to drizzle over the chicken. What’s special about the mee sua is that the broth uses a special red wine from Sarawak and takes at least a month to arrive in Singapore upon order. The dish consists of a big chicken leg, mushrooms, a whole egg and mee sua. Yet, it’s not overly salty that you can eat it on its own.Īgnes has just recently launched a new item - Foochow Mee Sua ($6.50) - to pay homage to her Foochow roots. Now, this isn’t the typical Singaporean belachan we’re used to as Agnes’ version is bursting with an intense prawn flavour. The laksa gets an extra punch of flavours when mixed in with a squeeze of lime and Agnes’ homemade Sarawak belachan that comes in a heavy dollop.
The spiciness of the curry is balanced out by the sweetness from the prawns. It’s milder compared to the heavier Singapore and Penang-style which makes it easier on the stomach. The curry has a light creaminess and smooth consistency. The Sarawak Laksa Bee Hoon ($5/$7) consists of freshly peeled prawns, bean sprouts, shredded egg omelette and thin bee hoon, topped with a generous serving of coriander. The laksa’s ingredients come straight from Sarawak to maintain the dish’s authenticity. The laksa broth is made by cooking fresh prawn shells, laksa spices and chicken bone in a giant pot for at least two hours.
Agnes’ signature dish is the Sarawak Laksa Bee Hoon.
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