Not the best i have tried but it is decent and wouldnt go wrong. Its conviently located within Marina Square mall and the kolo mee range > $9 for ala carte. The portion for the sides are rather generous so if you are coming in a group, it would be a good choice to add them on. Personallt, i added the wan ton soup and cabbage. We came around lunch time on a weekend, there was no crowd and food came within minutes.

Kolo Mee is kind of tasteless, we have to top up with chilies sauce to add flavor to the noodles, the soup came along with the noodles was also disappointing like plain water, or taste like a hospital food. The BBQ pork and the prawns were the only two that had flavor. We also had the large fried wontan, the pork wrapped in the wanton is so small piece, hardly can taste the minced pork. The wanton skin is crispy but it is very oily. If this is not promotion by lazada, we won't be there.

The noodles here are really tasty, and i will come here once in a while to satisfy craving. You can request for additional helping of pork lards if you want. The batang fish soup is also good, but in recent days, quantity seemed to have reduced by quite a lot, and in my most recent visit to the premise, the soup was a tad too fishy. Hope this is just a once off incident.

The noodles are still very q, but the seasoning now is lacking while the char siew and mince meat are not flavourful enuf. The fish is rather fresh and soup is decent. The standard has dropped significantly.. it was certainly the best when it started out years ago. It’s also very quiet now even for lunch crowd. Not sure what happened.

Certainly! As I eagerly indulged my craving for curry noodles, I made my way to the establishment during the bustling lunchtime rush. Surprisingly, only a sparse scattering of two patrons occupied the otherwise tranquil ambiance. My taste buds were greeted by a thick and potent curry that held a delightful level of spiciness. The robust aroma hinted at a promising experience. However, my anticipation waned as I delved into the signature kolo noodles that accompanied the dish. Regrettably, the noodles displayed an unfortunate lack of resilience, appearing rather soggy and sticky. The disappointment stemmed from the noodles' inability to effectively intertwine with the luxurious curry. Their texture failed to provide the desired contrast and support that could have elevated the overall experience. The potential for an exquisite fusion of flavors remained untapped due to this culinary mismatch. It is my sincere hope that the establishment takes this feedback constructively, recognizing the opportunity for refinement. With adjustments to the noodle preparation, the potential for a truly exceptional curry noodle dish could be unlocked, enticing patrons with a harmonious blend of flavors and textures.