While Penang and Ipoh hawker favourites have been a mainstay in the Klang Valley for decades, Sarawakian cuisine is only just starting to make its mark here, a welcome sign for those who love hawker fare in general.

One of the latest to join the culinary scene is Da Niu Sarawak Kuching Kolomee in Petaling Jaya.

Free Malaysia Today — The famous Restoran Tropikiri in Bukit Mayang Emas.

Da Niu’s stall can be found at the cheekily named Restoran Tropikiri at Bukit Mayang Emas, a stone’s throw away from the rather “upmarket” neighbourhood of Tropicana. It is also easily accessible from Bandar Utama and Petaling Jaya via Kampung Chempaka.

Hungry patrons will be happy to know that there is plenty of parking bays by the same row of shops, though you may have to walk a little.

The Da Niu stall is operated by Da Niu himself and his wife Heidi, who both hail from the land of the hornbills.

The Sarawak Kolomee is Da Niu’s own recipe, and customers can enjoy it with either the usual chasiu sauce or “red” version, which is strongly recommended as it is super delicious.

A typical bowl of Kolomee includes succulent morsels of chasiu, crispy fried wantan, minced pork, and an accompanying bowl of soup.

The chasiu in particular is far superior from what most other hawkers offer – soft, juicy, and bursting with flavour. Do tell them if you prefer the pieces with fat or just lean as they are more than happy to accommodate.

Even the soup has a surprisingly pleasing depth of flavour that made it way tastier than the usual bland version one is usually served, more as a means to hydrate the noodles than anything else.

The generous helping of minced pork sitting on a bed of springy, curly noodles completes this rather tantalising and satisfying meal.

The Sarawak Laksa here is another favourite although there is room for improvement in the taste department. It is served with a generous helping of bean sprouts, sea prawns, eggs, cilantro, and shredded chicken.

According to Heidi, laksa from Kuching is usually less creamy than the West Malaysian version. However, she and Da Niu are woking on improving the richness of the gravy as feedback from Klang Valley customers indicate they still prefer their their laksa gravy rich in coconut milk.