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sking who Mr Kim Joo was, had to be one of the stupidest
questions I had ever asked a store owner. It was a combination of curiosity and
me trying to crack a joke. Unbeknownst to me and maybe quite a few patrons over
the years, there never was a Mr Kim Joo. According to Mr Ming, the grandson of
the founder of Kim Joo, it apparently was just a cool name Mr Ming’s
grandfather made up for the coffee shop we know now today.
Though Kim Joo is a coffee shop whose age spans three
generations, it was not until Mr Ming’s mother ran the shop that it began to sell
Kolo Mee. For the older generation who were patrons of Mr Ming’s grandfather,
they will know Kim Joo as a cake shop as opposed to a place now famous for its
Kolo Mee. It isn't known when exactly Mr Ming’s grandfather started his
business, but what is known is that they've been registered here since 1953.
Fast-forward back to 2015, Kim Joo is a quaint coffee shop
that you might glance over if you’re not adventurous enough. Of course, you’d
be missing out if you did. The simple layout makes for a pretty
chill and care-free feel, while the family members that run Kim Joo, are welcoming
and always keen to strike up a conversation.
Of course, they recommended me to try the Kolo Mee while I also
requested to try the “Cheng”, which they are also famous for. Cheng, if you’re
not familiar with the term – is what people in Kuching use to describe mixed pork
soup that accompanies a bowl of plain Noodles.
My order was a little unconventional as I ordered Cheng for
two portions with two bowls of Straight Mee and Mee Pok (Local lingo used to
describe thin flat noodles) topped with Char Siew and some fried garlic. The
total damage for that meal including two drinks was RM19.50.
I have never been a big fan of Cheng, especially when they
involve me waiting an hour for *Ahem*, but I have found myself rather enjoying
this comforting bowl of soup. If you're wondering, it didn't take very long at all to arrive at my table. Back to the Cheng, it is rather unconventional as most Cheng I’ve
tried has strong flavours of pork, whereas the flavour of pork in this bowl is
more of an accompaniment to the flavour of seaweed. It isn’t a bad thing, as it
brings a good fresh contrast to the heavy flavours usually found in Cheng.
It is good to note, that the pickles present also bring a
good sourness while the bean sprouts add a good crunch of texture as you dig
through the soup. Among the other worthy ingredients found here are the
meatballs that are springy, and pieces of meat and spare parts that were cooked
well. I must note that I didn’t taste much or any seasoning for the meats in this bowl,
but I suppose it was done to not clash with the flavour of the soup.
The star of the meal comes in the form of these noodles. Cooked
well to be rather springy and al dente while being drizzled with black vinegar,
lard and topped with fried garlic and the all-important Char Siew. The black
vinegar brings sourness to the aroma of the pungent garlic to provide a good
bright flavour of balance to the noodles.
The Char Siew is disappointingly similar to most places in
terms of the lack of flavour in them. Regardless, it is juicy and the fat
present is evident of a certain home-made care.
Overall, it is easy to see why Kim Joo is popular among new
and old clientele as the homey atmosphere coupled with the Asian equivalent of
Soul Food is both comforting and delicious. What is hard instead, is to imagine
a Carpenter Street without Kim Joo after how long it has made its mark within
the hearts and satisfied tummy’s of the Kuching people.
Kim Joo’s operating hours are listed in the picture below.
You may also find them at this location.
Thank you for reading, so please like, share and comment if you have enjoyed reading this post. As a little gratitude, here's a sneak preview of where we'll be headed next Tuesday around 7 to 8pm Malaysian Time :)
