Kitchen Inn


Kitchen Inn, 471 Elizabeth St , Melbourne. Phone: 3330 0023

Kitchen Inn – at peak times – is no doubt already as mad busy as Coconut House, just up Elizabeth St about a block.

Evidently, there is significant interest in this newish place’s specialty – the food of Sarawak, a state on Borneo in Malaysia.

That Kitchen Inn has created a buzz among Sarawakian students and expats of various kinds is eloquently and expertly testified to by bloggers Kimba’s Kitchen, Arrow Foodie and Yellow Eggs, whose reviews are no doubt far more authoritative than my own will be.

Nevertheless, it is with a keen sense of adventure that I hit the place for lunch.

In our world, anything that fosters regional specialties has a good chance of going to the top of the “to do” list. It’s not just food but also things like music and languages that are being sorely strained, often to the point of extinction, by the forces of globalisation.

It’s a small eating house with a bottleneck at the cash register, where people paying for their meals dodge staff delivering food to customers yet to eat – or pay.

The longish menu has some familiar names – Hainan chicken rice, Singapore fried vermicelli and nasi lemak.

But I wouldn’t expect them to be routine offerings – the Sarawak laksa, for instance, looks and sounds quite different to the norm.

From what I can gather, if Sarawak was a nation, the national dish might well be kolo mee, so that’s what I order.

The Wikipedia entry for the city of Kuching describes kolo mee as “egg noodles, flash-boiled, then classically served with crushed garlic and shallot, minced pork or beef, white vinegar, either vegetable oil, pork oil or peanut oil, and sliced barbecue pork known as char siu or beef”.

The kolo mee special, at $11, is $2.50 more than the regular, for which extra money you get three plump prawns. “Deal 4” at $15 gets me kolo mee special with a bowl of “Special Soup”.

The soup’s broth has a quite intense and briny bitterness. It’s OK, I slurp it, but I won’t be in hurry to try it again.

The pork balls are tender tending to mushy, and delicious. The other meat is thin-sliced and has the delicacy and texture of lamb’s tongue.

I subsequently discover it’s actually pork liver.

Would I have ordered it had I known pork liver was involved?


Did I like it?


The kolo mee is fine – quite mildly seasoned, it’s much more interesting in the flavour department than it appears.

There’s a heap of thin house-made noodles, with just a enough juice/sauce at the bottom of the bowl to make the dish fly.

The prawns are OK but a bit of an irrelevancy.

The pork mince actually adheres quite well to the noodles, but predictably and delightfully the meal gets better as it is ending as there’s more juice, mince and roast pork to go in to every mouthful.

It’s an engaging taste overall – one I’ll inaccurately describe as “slightly smoky” because I can’t think a better way of putting it.

Next time?

Maybe I’ll try No.31 –  Marmite chicken ribs with rice.

Kitchen Inn on Urbanspoon

6 thoughts on “Kitchen Inn

  1. Nice work on the review, I always like to see what non-Sarawakians think about our food in general the first time they try it. It’s like I hold my breath and go… “welll…. wellll??? What do you think!!” hahahahaa. To me, it is more than just a noodle dish. It is my entire childhood in a bowl so Kolo Mee does have a special place in my heart, and mouth lol.


    • Hi Kimba – thanks for visiting! Heh heh – that kind of thing is universal, I think. Like big-shot international celebs being asked, five minutes after touching down at Tullarmarine: “So what do you think of Australia????” Love your blog!


      • i love being sociologist!, i look your photo post and i see ONE white women dinning in a restaurant were very one else is asian lol but if she went african restaurant & everyone else was african eaters ,she be quick to notice that she was the only white in restaurant hahaha. yes and the difference is african restaurant are new to australian food scene,even looking footscray,when u walk past some of these asian restaurant and u see one white guy the rest asian dinning in vietnames rsetaurant,and he is so used to such environment…some of these somali restaurants like ya salam and new somali kitchen are starting to understand the definiton of great restaurant in western world,in africa its all about food,but in australia its mostly image,presentation!,that is why the most expensive restaurant in australia are expensive not because the chef can cook bettre rice than somalis but its because chairs,table,deco is so beautiful and the restaurant puts most of its focus on presenting food in beutiful way on plate lol something..


  2. I visited the place the other day and it’s sad to say that I would never revisit again.
    1. They forgot my order, which meant I spent 20 minutes waiting for take away
    2. I ordered the kolo mee special, and the noodles were lumped together, and they may have over used the MSG 😉

    On the other hand, great blog and nice photos 😀


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