Three Bowls at Whampoa Makan Place is run by an ex-Din Tai Fung chef who serves authentic, hand-tossed Sabah-style Kolo Mee. Starting from just S$4.90, these highly satisfying noodle bowls are topped with fragrant onion lard oil, savoury minced meat, and extremely crispy marinated pork chops.
Priced from S$4.90, the authentic Sabah-style Kolo Mee at Three Bowls is crafted by chef-owner Robin, a former Din Tai Fung culinary talent. Located at 90 Whampoa Drive, Whampoa Makan Place, #01-14, Singapore 320090, the stall opens Wednesday to Monday from 12:00 PM to 9:00 PM. The humble hawker stall focuses on delivering the comforting, nostalgic tastes of East Malaysia that Robin dearly missed from his hometown, bringing a unique regional noodle style to Whampoa's bustling food scene.
For local noodle lovers, this is a rare chance to enjoy restaurant-grade culinary execution at hawker-centre prices. Finding authentic Sabah-style kolo mee in Singapore is already a challenge, let alone a version perfected by a chef trained in one of the world's most demanding kitchen environments. Robin's meticulous attention to noodle texture, seasoning balance, and meat preparation elevates a simple bowl of street food into a highly satisfying dining experience that easily rivals what you would find in established casual dining restaurants, but at a fraction of the cost.
The menu at Three Bowls is brilliantly straightforward, highlighting three distinct flavour bases for their springy, curly noodles: White (classic lard and onion oil), Red (fragrant sweet savoury sauce), and Black (rich dark soy sauce). Every bowl is meticulously assembled, offering a masterclass in texture with incredibly springy, bite-sized noodles that are tossed thoroughly to ensure each strand is perfectly coated. Diners can customise their meals with a selection of premium toppings and noodle varieties, which are designed to suit every palate:
- Home Taste Kolo Mee (S$4.90): The signature offering, featuring classic minced pork, savoury char siew, and a clean, lard-kissed flavour profile that lets the springiness of the noodles shine.
- Pork Chop Kolo Mee (S$6.50): Elevated with a crispy, tender pork chop that pays homage to the chef's Din Tai Fung pedigree, marinated deeply with five-spice powder and fried to a golden brown.
- Knife-Cut Noodles: A fantastic alternative for those who prefer wider, rustic, ribbon-like noodles that hold onto the savoury sauces and handmade chilli paste exceptionally well.
Unlike the heavy, grease-laden bowls often found elsewhere, Three Bowls delivers a milder, more comforting flavor profile that does not overwhelm the palate. For those who enjoy a fiery kick, the stall's handmade chili paste is a mandatory addition, adding a bright, zesty, and aromatic heat that perfectly cuts through the richness of the lard oil. It is this thoughtful balance of clean flavours and precise cooking techniques that makes each visit immensely satisfying.
Three Bowls is crafted by chef-owner Robin
📍 Singapore
Why it matters: The emergence of highly skilled chefs pivoting from high-end, famous restaurant franchises to standard hawker stalls is redefining Singapore's legendary street food scene, ensuring that top-tier culinary standards and flawless techniques remain accessible to everyday diners at incredibly pocket-friendly prices.
