Tamparuli Mee is a fried noodle dish from Tamparuli, a small town about an hour from Kota Kinabalu in Sabah. For anyone not from Sabah: the noodles here are handmade, thick, springy egg noodles, closer in texture to a good wantan mee noodle but chewier, and they hold the dark soy sauce coating really well. The full plate comes with siew yoke (roasted pork belly), char siew (BBQ pork), and chun kien (a Sabah-style egg roll), all sitting on top. It is not halal. The 630 calorie estimate for a standard plate is exactly that, an estimate, because nobody has actually lab-tested this dish and we are working backwards from the components. The real number could sit anywhere from 580 to 700 depending on how heavy-handed the cook is with oil and how thick they slice the siew yoke. Take it as a reasonable ballpark, not a precise count.
The biggest calorie drivers on this plate are the noodles themselves at around 255 calories and the siew yoke at about 145 calories for just 50g. Pork belly is fatty by nature, so if you get a generous stall that loads it up, you can easily push past 700 calories. The scrambled egg and stir-fry oil together add another 90 calories, which sounds low but oil accumulates fast in a wok. If you are watching the numbers, the practical moves are: eat the standard portion rather than upsizing (saves you roughly 120 calories right there), ask for less oil if the stall allows it, and load up on the veg portion since that whole 70g of greens is only contributing about 40 calories. Swapping siew yoke for a leaner protein like steamed chicken, if the stall offers it, would also knock off 50 to 80 calories without making the plate feel empty.