Fiery action

I have heard so much about this Hokkien Mee stall in Kuala Lumpur but did not get a chance to try it until last Wednesday evening. Many people have told me about how good the Hokkien Mee is and how the flames from the charcoal stove will capture your attention. I tried taking a photo of the cook in action but turned out quite poor using the night shot function on my digital camera. Can’t blame an amateur, can you?


The Chef

Anyway, for insurance purposes, I took another shot using the normal settings. If you look at the stall closely, it may turn you off. This stall has been in existence for 60 years or so (according to the proprietor) and is now managed by the children of the original cook. They sell nothing but Hokkien Mee. If they have been selling nothing but Hokkien Mee for the past 60 years and survived, it must be good. Else, how to survive?

This stall is located at the backlane of Lai Foong Restaurant which is situated along Jalan Tun Tan Cheng Lock. Other landmarks include Petaling Street (facing S & M Plaza / Kotaraya Complex) and EON Bank Berhad. It is only open from 4pm till 11pm at night.

Awesome Hokkien Mee

The Hokkien Mee is smooth yet, unoily. I tell you, you won’t notice a layer of oil on the plate after you have finished the whole plate. This despite the cook using pork lard in the cooking. Pork lard is an essential ingredient in cooking Hokkien Mee and many Hokkien Mee lovers will insist on extra pork lard (also known as “Chu Yau Char” in cantonese) bits to add some crunch to the bite whilst tasting the smooth and semi-soft noodles.

The Hokkien Mee also comes with generous portions of lean pork and chinese mustard leaves. There was one piece of pork liver in my plate…wished there were more but perhaps, the chef did not distribute the ingredients evenly. You see, when he cooked my portion, he also cooked for another 2 customers at the same time.

What I liked about this Hokkien Mee is the texture and taste of the noodles / mee. The balance of saltiness and sweetness is just nice and the lack of visible oil gives one a sense of healthiness. Hah! I like that phrase. We all know how unhealthy Hokkien Mee can be considering pork lard is also used but well….an indulgence once in a blue moon is okay, right?

The fact that this Hokkien Mee is cooked using a charcoal stove gives the Hokkien Mee an added fragrance and “kick” unlike those churned out from gas stoves. Personally, I have a fondness for food cooked using charcoal fire and this gets my thumbs up!

My plate of Hokkien Mee together with a glass of iced chinese herbal tea costs me RM6.00. Definitely a most satisfying meal. Do check it out if you are in the vicinity of Petaling Street or Kota Raya.

Technorati Tags : Malaysian Food , Hokkien Mee , Food Review

[This review was first posted in my personal blog on 16.10.2006]

My Recommended Recipes


  1. 1
    March 2nd, 2007 at 1:09 pm

    thanks for stopping by my food blog. I like your blog!

    Man, I homesick for food from home!!!!!

  2. 2
    March 3rd, 2007 at 1:19 am

    What makes the Hokkien Mee “black and dark” ? The S”pore Hokkien Mee is just plain light color (color of the yellow mee and sometimes, “chor been hoon”-thick bee hoon)…

  3. 3
    March 3rd, 2007 at 5:38 am

    tigerfish: dark soy sauce!!!!

  4. 4
    March 5th, 2007 at 3:12 pm

    simmie : Thanks for your encouragement and reply to Tigerfish.

    tigerfish : Funnily, Hokkien Mee looks different in Singapore (and Johor), KL and Penang. In Penang, the Hokkien Mee there is what is known as Penang Prawn Mee in KL (chilli red soup). The Hokkien Mee in KL is what is shown up here whilst in Johor (or at least, Pontian Kecil) and Singapore, it’s colourless but delicious nevertheless đŸ™‚

  5. 5
    March 6th, 2007 at 8:59 pm

    haha this is the hokkien mee with a lot of aircons wan …

    use to eat here back in college days, college is very near, just besode central market …

    the aunty very kind wan lo, if u are familiar edy …

    This is just behind the Lai Foong Restaurant, the shops which sells the very very old and famous beef noodles …

  6. 6
    March 7th, 2007 at 1:43 pm

    earl_ku : Yalor, this stall has got very good ambience wan đŸ˜‰

  7. 7
    Ian Teh
    March 11th, 2007 at 4:14 pm

    The stall looks like a wonderful porridge/congee stall in Klang. Just head to Jalan Melayu, the road parallel to where the Klang Bah Kut Teh stall is; it is in one of the lanes off Jalan Melayu. It only operates at night, and the “bak beh” (pork congee) or “he beh” (fish congee), or a mix of both pork and fish (including “spare parts”). It is FANTASTIC.

  8. 9
    April 17th, 2007 at 11:50 pm

    I miss the PJ ones.

    Johor one not the same as Spore one lah.
    Johor one darker a bit, Spore one more pale.

    PJ one black black super black! yummmmm

  9. 11
    Wong Kin Mun
    April 10th, 2008 at 11:50 am

    Unfortunately the owner has switched to using gas instead of the traditional charcoal. Along with it goes some flavour. So much for long lasting tradition. Owner says it’s gets harder to buy charcoal. Not true as my favourite hokkien mee stall in PJ in Paramount Garden still uses charcoal.

  10. 12
    August 15th, 2008 at 10:53 pm

    The dish pictured here looks just at the right consistency. Not too wet or too dry.


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