One of the most popular noodles in Kuala Lumpur is Hokkien Mee. This sinful plate of noodles is fried with pork lard and braised in dark sauce to mask the alkaline taste of the noodle. A good Hokkien Mee has to be stir-fried with charcoal fire.
The best Hokkien Mee used to be served at hawker stall at the back alley but these hawker stalls disappear over the time with the development of Kuala Lumpur City.
While on our recent trip to KL, we were planning to have our supper at Ngau Kee beef noodle at Tengkat Tong Shin but we found a stall the alley opposite Ngau Kee serving Hokkien Mee. A quick check with the aunty waiting for her tapao (takeaway) confirm our suspicion, this unnamed stall served good Hokkien mee and without hesitation, we sit down and order a plate of Hokkien Mee and Kwong fu chao ying yong (廣府炒鴛鴦)
The stall is manned by 2 middle age uncle.
Sambal to go with Hokkien Mee.
add in kit chai (Kalamansi limes) to the sambal for extra umhhh
Sambal is wrapped using the same piece of plastic for noodles for takeaway.
A well cooked Hokkien mee, with wok hei (breath of the wok) and umami taste from the caramelized dark sauce.
The Kwong fu Chao Ying Yong (Cantonese style fried mix of thin and broad noodles) is good too.
This unnamed stall is located at Tengkat Tong Shin (behind 12Fly Hotel and opposite Ngau Kee Beef Noodle). The opening time is not fixed but usually after 8 pm and open till late night.
Joanne Lee
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