Tuesday, February 03, 2009

Lem Kolomee, Pengkalan Kubur, Kelantan

I can vaguely remember the first time I tried Lem's tomyam. I had it with kuey tiaw. The bowl of noodles were so damn hot and spicy that I couldn't finish even half of it. Or was it not?

Fast forward 2 years.

Visited this roadside stall after shopping for ikan masins and ikan kerings at Pantai Seri Tujuh. It was the fourth day of Chinese New Year, and the medium-size stall was almost full! Most customers were families who come to enjoy Lem's dishes instead of it's tomyam. Besides tomyam and dishes, Lem also serves masakan panas like those served in your usual Chinese stalls.

Was terrified of the idea of not finishing my bowl of tomyam again so I ordered ying yong, which was definitely different from what I usually have at other places.

As you can see from the photo above, the meehoon that came with it was not the usual deep-fried version, and it disappointed me very much. The dish tasted normal, nothing special.

The tomyam must be the specialty here, since the cook and the people who work here spoke Thai, so I assume that they must be Siamese. =P Eh most of my elder relatives also can speak Thai, so does that mean that they're Siamese? *ponders*

tomyam campur (mixed tomyam), to be eaten with rice

The fiery red-orange soup screams WARNING!, and I proceeded to taste with caution. Amazingly, the soup did not burn my lips and tongue as it did 2 years back. Although there were obvious number of chopped cili padis floating on the soup, it was not so spicy. The soup had a tinge of sweetness and it was thick, unlike those thin ones you usually get in certain places.

tomyam with kuey tiaw

My cousin ordered a plate of eel, fried paprik style. I tried only three pieces eventhough I am a fan of unagi served in Sushi King and Sushi Zanmai. Personally, unagi can never be cooked any other way besides the way you get in sushi outlets.

paprik-style eel

The dish was a little bit salty. I would definitely love it if I didn't have any problem with the slimy texture of the skin of the eel.

Eck. I wonder how I ended up liking unagi so much.

Oh, before I end this post, let me tell you about kolomee. Kolomee is actually wantan mee, y'know, the noodles in black sauce served with slices of char siew and a bowl of soup with dumplings. The only different thing about kolomee and wantan mee is, there is no dumpling (wantan) whatsoever in the soup.


The total amount spent on that day was RM40, which was quite cheap since there were 1 small kolomee, 1 medium kolomee, 1 ying yong, 1 wa tan meehoon, 1 wa tan hor, 1 tomyam campur with rice, 2 bowls of kuey tiaw tomyam, paprik-style unagi for 3 and 7 cans of drinks.


Plan to visit Lem again for its tomyam, if anyone of my relatives would like to take me there. =D


  1. kolomee = wantan mee?? but kuching's kolo mee isn't wantan mee!! it's TOTALLY DIFFERENT!

  2. oh, how is Kuching's?

    I guess every state has different things and we won't know which is the original. =P

  3. yalah, true. but it seems like your dish's name is connected. um...kch's kolo mee is...nice. unavailable in west m'sia though... :p i also dunno how to make it. come to kch la, i bring you go eat. lol!!


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