Phê Vé
April 16, 2026 • 3 min read
Explore Zhong Pin Noodle House at Bukit Merah, where you can savor crispy Kolo Mee and rich Sarawak Laksa, along with unique culinary experiences.
Introducing Zhong Pin Noodle House
Zhong Pin Noodle House is a must-visit spot at Bukit Merah Central Food Centre. With its eye-catching purple stall, this place specializes in Sarawak-style noodles. I had tried to visit multiple times but was often thwarted by their morning-only hours. Finally, I had the chance to indulge in their dishes on a Tuesday morning, and I was thrilled to see the stall bustling with activity.
Location and Atmosphere
Conveniently located near the entrance of the food center, Zhong Pin Noodle House was featured in Mediacorp’s “Our Makan Places: Lost & Found” in 2018, and they proudly display a poster of the show signed by the famous host, Gurmit Singh. The atmosphere is comfortable, allowing you to enjoy your meal without feeling cramped.
Menu Highlights
The menu is filled with a variety of Sarawak-style noodles, crafted by owner Roy Ong. He opened the stall with the aim of bringing Sarawak cuisine closer to diners in Singapore. In addition to traditional Sarawak noodles, the menu includes local favorites like Bak Chor Mee (S$4.50) and Fishball Soup (S$3.50/S$4.50).
Kolo Mee: An Unforgettable First Experience
I decided to try the Kolo Mee Sarawak (S$4.50/S$5.50), a standout dish on the menu. Roy recommended I start with the original white Kolo Mee (S$4.50). The dish was visually appealing, topped with vibrant slices of char siew and fresh greens against the pale yellow noodles. I couldn’t help but feel my taste buds tingling at the sight of it.
✈️ Tìm chuyến bay giá tốt
Đặt vé ngay với giá ưu đãi từ các hãng hàng không
The stall serves a homemade chili sauce that packs a punch, and I added a bit to enhance the flavor of the noodles. The noodles at Zhong Pin have a great springiness and lack any eggy taste, making them incredibly enjoyable. The portion I received was generous enough to satisfy even the heartiest of appetites.
Exploring Sarawak Laksa Fusion
Another must-try dish is the Laksa Fusion Sarawak (S$5.50/S$6.50). To cater to Singaporean tastes, Roy has adjusted the traditional laksa recipe, making it less rich and pungent. The broth is a deep brown color with a perfect consistency, delivering a robust and flavorful experience.
Although I usually prefer thicker noodles in my laksa, I was pleasantly surprised to find that the thin bee hoon worked beautifully with the dish. The rice vermicelli soaked up the broth exceptionally well, creating a delightful balance with the dish's flavors. Additionally, the laksa came with tender chicken pieces, an omelette, and fresh prawns, resulting in a perfect harmony of taste and texture.
Conclusion
While my meal at Zhong Pin Noodle House wasn’t overly impressive, it left me feeling quite satisfied. I can’t vouch for the authenticity of their Sarawak dishes, but I highly encourage you to try the Kolo Mee Sarawak. With its wonderful flavors from fried shallots, lard, and accompanying ingredients, it truly deserves a taste. I’m also looking forward to returning to sample the two versions of Kolo Mee—black and red—mentioned on the menu.
Article reference and editing based on source: Seth Lui Food
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