Mee is quite a common food consumed in Sarawak. The mee is made from wheat flour and exuded using machines to form different sizes for different types of mee cooking practised by different races and even dialects.
In Kuching, the Chinese have Gong-no Mee with pork or sea food, fried dry or wet Mee with pork or chicken or prawn. In Sibu/Sarikei, the Foochows come out with Kam pua Mee with pork and cha-chu Mee (fried and cooked) with pork or egg or prawns. These mees seldom exceed US2 per plate except those with large prawns. The cost may go up to US6-10. Near my farm at Jakar, Cha-chu Mee with large fresh water prawns costs more than US6 per bowl. The local Malays have hot Curry Mee and fried dry Mee with chicken or prawns.
They all have different tastes and worth trying.
This fried wet mee with small prawns shown below costs less than US5 per plate at the coffee shop but costs much more in restaurants.
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