165 Pork Rib Prawn Noodles – Mala Kolo Mee & Rich Hae Mee With Pork Ribs in Bukit Merah

A good bowl of hae mee is one that emits a bounty of richness from the first sip, and 165 Pork Rib Prawn Noodles delivers just that. Not only do they dish out a good bowl of prawn noodles that comes with the hearty addition of pork ribs, they have a mala version of kolo mee too! Did they execute the mala noodles well? That’s what we decided to find out.

The stall is run by former navy regular Alan Woo, and this is his second foray into the F&B industry. His previous venture revolved around Western food but he decided to make the switch to selling prawn noodles, made according to a recipe that’s actually inspired by his late mother.

Apart from that, another innovative culinary trick up his sleeve is fusing Sarawak kolo mee with mala, even though the chef himself can’t quite handle the fiery heat! Despite that, mala is something he very much enjoys and wishes to share this creative dish with the residents of Bukit Merah who make up a fair percentage of his customer base. 

You can opt for Prawn Noodle ($4.50/6.50) or Pork Ribs Noodle ($5/7.50), both of which come in soup and dry variations, or go for a combo of the two in the Prawn with Pork Ribs Noodle ($6/9). It’s the same with the Mala Kolo Noodle that comes with prawns ($6.50/8.50), pork ribs ($7/9.50) or both ($8/11). Pair your noods with two choices of nibbles, Prawn Roll and Ngoh Hiang!

I decided to go for the Prawn with Pork Ribs Noodle(soup version with a mix of yellow noodles and bee hoon). The dark prawn broth, which had been boiled for at least three hours, is made with pork bones, prawn heads, shallots and a medley of herbs and spices. The broth carries a full-bodied aroma and was full of umami.

The prawns were fresh and sliced in half to give you easier access to the sweet flesh within. The braised pork ribs were also rather tender and minimally seasoned, allowing the natural porkiness of the meat to shine through. Among the condiments offered at the counter, the spicy red powder definitely lifted the pork ribs even further. 

The springy noods in the Mala Kolo Mee were tossed and thoroughly coated in a numbing house-made mala sauce. The spices hit rather hard and fast, so you might want to brace yourself a little if you’re the type who typically orders xiao la. 

The bowl came topped with shallots, spring onions, fish cake slices, pork lard pieces that were unfortunately rather salty and had no crunch, and pork slices that might look thin but had a bit of chew.

The soup served on the side was a lot sweeter and more concentrated in flavour, showcasing the full extent of how rich the prawn broth can get. 

The Mala Kolo Mee will fare well among mala fans out there but the OG prawn noodles are definitely not to be missed, especially if you have a penchant for rich flavours!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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Sheila Hong

Notorious among friends for her massive sweet tooth, Sheila is game to try any food that comes her way – as long as it’s edible. She spends half her time battling food comas with attempted naps and a good sweat sesh at CruBox to shed off those pesky calories.