Kuching Kolo Mee and Steamed Buns at Lung Zai Noodle Stall, Stutong Baru
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When the evening traffic starts thinning around Stutong Baru, Lung Zai Noodle Stall offers a useful reason to stay on this side of town: a bowl of noodles, a plate of fried kueh tiaw and steamed buns made by a small cooking partnership rather than a large kitchen.
The stall grew out of the MCO years, when Annie Boon and Tommy Ting began preparing takeaway food and working with delivery riders. It is now a fixed evening stop, and the backstory matters because this is not a family recipe revived unchanged by accident. Boon came from a sales job but learned local cakes, dumplings, noodles and meat dishes from her grandmother; Ting later spent a year in a Singapore restaurant in 2023, adding more noodle, dumpling, barbecue and braised-meat experience to their Kuching menu.
I would start with Annie Boon’s Kolo Mee if this is your first order. The bowl is built around homemade toppings—sliced barbecue pork, meatballs and fish balls—so it reads more like Lung Zai’s own version than a bare noodle-and-sauce plate.
Tommy Ting’s fried kueh tiaw in tomato sauce gives the meal a different direction, while Foochow-style noodles and rice vermicelli widen the choice for a group that does not want the same bowl. The homemade steamed buns are the practical add-on: they are generously filled, and the stall also brings back roasted and herbal-braised meats for selected seasonal orders.
Lung Zai is best planned as an early evening meal rather than a late-night fallback. It is along Jalan Stampin Baru in Kampung Stutong Baru, and the published service window is 5pm–10pm daily except Friday. For roasted or braised meat orders, calling ahead on 013-4089688 is the sensible move.
Where: Lung Zai Noodle Stall, Jalan Stampin Baru, Kampung Stutong Baru, Kuching.
Open in Google MapsIf you were bringing someone who wants Kuching noodles but also likes to share, would you choose the Kolo Mee first or make the steamed buns the centre of the order?
Source: DayakDaily
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