Lao Gai Mee at Beauty World Centre serves up hearty bowls of mee tai mak & Sarawak kolo mee
If you’ve ever found yourself around Beauty World — be it for a hike, a meal, or simply because you live nearby — you’ll know the area has a diverse spread of food gems.
One such find is Lao Gai Mee, a relatively under-the-radar stall that’s tucked away on the fourth floor of Beauty World Centre.
It specialises in Kuching-style noodle dishes, with a few local favourites thrown into the mix.
The concept first opened in Toa Payoh and moved to Beauty World Centre in 2024.
Lao Gai Mee previously had a branch at NUS School of Computing, but that outlet has since closed, which makes Beauty World the only location left.
Here, the menu is straightforward and easy on the wallet, with everything priced under S$7.
Lao Gai Mee serves up regional specialities such as kolo mee (S$5) and Sarawak laksa (S$6.50), both of which originate from Kuching, Sarawak.
There are also comforting options such as fish ball bak chor mee (S$5), char siew mee (S$5), chicken cutlet noodles (S$5), as well as its signature Auntie’s Mee Tai Mak (S$5.50).
Noodles all day, every day
We kicked things off with the kolo mee (S$5) — a dry-tossed noodle dish, topped with minced pork, crispy pork lard, and slices of char siew (barbecued pork).
While it bears some resemblance to our local wanton mee, the noodles are what set kolo mee apart. They are thicker and curlier than mee kia, which gives them a more satisfying, QQ bite.
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We went for the non-spicy version, but found the shallot oil seasoning a tad muted and could have been done with a touch heavier hand.
If you prefer your noodles more robust and with a slight kick, the spicy version might be the way to go.
Next up was its signature Auntie’s Mee Tai Mak (S$5.50), paired with a dark sauce, minced pork, char siew, fried pork lard, and crowned with an onsen egg.
Its dark and glossy appearance looked promising, but we did find the accompanying savoury sauce to be rather flat — like the kolo mee.
On the bright side, the mee tai mak was nicely cooked and had a pleasant chew. If you’re a fan of these short, plump noodles, you’ll still enjoy it.
We also tried the Sarawak laksa (S$6.50), which is very, very different from the Singaporean version most of us know and love.
This rendition comes with thin bee hoon, shredded chicken, prawns, deep-fried egg floss, and a calamansi on the side.
By comparison with our coconut-rich laksa, it’s much lighter and less jelak (cloying), with a more earthy, umami-forward profile from spices such as star anise, cumin, and coriander.
The heat is also more forgiving here, building gradually so the broth stays easy to sip.
We especially enjoyed the crispy egg floss — it soaked up all that goodness and turned into little flavour bombs in each spoonful.
While this laksa variant may not be for everyone, it’s worth a try if you’re feeling adventurous.
The next time you’re craving noodles and find yourself nearby, head to Lao Gai Mee for simple, comforting fare!
For more places to eat, check out Shi Tang by Mahota Kitchen, with fresh farm-to-table seafood, and this new Muslim-owned cafe-bakery in Siglap.
Tue 8am - 8pm
Wed 8am - 8pm
Thu 8am - 8pm
Fri 8am - 8pm
Sat 8am - 8pm
Sun 8am - 8pm
- Beauty World
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
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