Sarawak is a Malaysian State located in North Borneo.
It is a huge territory famous for the amazing nature on its land, such as the Gunung Mulu National Park.
It is also rich in natural resources, although decades of political shennanigans have made it one of the poorest states in Malaysia.
The capital of Sarawak is Kuching.
Now, it’s a weird way to introduce a food entry, but its important, because of the item we are talking about.
Sarawak is an interesting place because of how it came to be.
It was originally part of the Kingdom of Brunei, and became the Kingdom of Sarawak when it was bestowed on Englishman Sir James Brooke who became the first in a line of White Rajahs.
Why bestow the land? Because Sir Brooke protected it from pirates and insurgents.
Sarawak was never colonised by the British, although it later on became a protectorate of the British and was given to the British (against popular sentiment) by the third and last White Rajah, Charles Vyner Brookes.
With the Kingdom came trade and with trade came the Chinese, particularly the Min Dong’s from Fuzhou and Fuqing in China.
Although from the Fujian province, the majority of Chinese in Sarawak are from different cities than those in Singapore and peninsular Malaysia, they left a mark on their food and one of the really popular ones that has spread to Singapore is Kolo Mee.
Continue reading (Incl. Pics) at: Jia Xiang Sarawak Kolo Mee.