KAMPUA MEE, also known as Kampua or Kon Loh Mee, is a popular noodle dish that originated from the town of Sibu in Sarawak, Malaysia. This humble dish has a rich history dating back to the early days of Chinese migration to the region.
Legend has it that Kampua mee was introduced by the Hainanese immigrants who migrated to Sibu during the early 20th century. Hailing from the island of Hainan in southern China, these migrants brought with them their culinary traditions and skills in noodle-making.
Kampua mee is typically made from wheat-based noodles that are first tossed in lard oil to impart a savory flavor. The noodles are then served with a variety of toppings, such as slices of barbecued pork (char siu), fried shallots, spring onions, and sometimes, a splash of soy sauce.
Over the years, Kampua mee has become synonymous with Sibu’s food culture and has gained popularity not only amongst the locals but also among visitors from near and far. Its simplicity, yet satisfying flavors, have made it a beloved comfort food for many.
Today, Kampua mee can be found in various kopitiams (coffee shops) across Malaysia and even some other parts of Southeast Asia. Its cultural significance and delicious taste make it a must-try dish for anyone exploring the culinary delights of Sarawak.
If you are in Miri, head to Tea Woks Cafe located at Marina Miri for this delicious kampua served with braised minced pork and green vegetable.