Kampua Mee was created by the Foochow people. This noodle dish is familiar to most Sarawakians. It is served at any time of the day - breakfast or even supper. Kampua Mee is made using fresh ingredients such as eggs, flour and salt. There is no artificial flavouring nor MSG added in the process of crafting the noodles. The original Kampua Mee is seasoned with pork lard and onion oil, then garnished with spring onions and fried onions. This dish is then complete with a curated selection of sides such as minced pork, char siew and wantan.

Ingredients:
1. Noodle - Wheat Flour, Water, Salt, Sodium Carbonate (E500), Potassium Sorbate (E202), Tartrazine (E102), Ponceau 4R (E124), Sorbitol (E420), Propylene Glycol (E1520)
2. Lard Oil : Vegetable oil, Lard, Fish Sauce, Propylene Glycol (E1520), Soya Lecithin (E322), Ascorbyl Palmitate (E304). Contain Pork Lard.
3. Fried Onion : Onion, Propylene Glycol (E1520), Ascorbyl Palmitate (E304)
4. Soy Sauce - Water, Oyster Sauce, Sweet Soy Sauce, Monosodium Glutamate (E621), Potassium Sorbate (E202), Citric Acid (E330)