Monday, October 16, 2006
posted by PabloPabla at 3:21 pm


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 : , ,


 

10 comments:


At 3:58 pm, Blogger Paris Beaverbanks

Thats some seriously yummy hokkien mee! I'm told the old man founder comes out at about 10pm and his 'kang hu' is drool-worthy. I haven't tried though. :) Have you tried the portugese grilled fish in the same area? Nice, but long long queue

 

At 4:00 pm, Blogger PabloPabla

I walked past the Portuguese Grilled Fish you mentioned. Too many people waiting and I can't afford to wait. I will check it out one day!

 

At 4:59 pm, Blogger mumsgather

Errr.... you forgot adi ah, that some hokkien mee noodles are high in boric acid.

 

At 5:03 pm, Blogger PabloPabla

mumsgather : That's why hor, indulgence once in a blue moon is okay :) Anyway, this noodle does not have that "funny taste" associated with some noodles...boric acid, kah?

 

At 9:16 pm, Blogger Wuching

oo..hokkien mee i want i want!

 

At 9:29 pm, Anonymous earl-ku

eh come on la, this is pure sin indulgence - dont go talk untillits such a healthy and nutricious food pulak ... hahahaha

the lard the lard ... actually if walk from central market to kota raya via the main road, Tun Tan Cheng Lock, you will definitely see this stall wan ...

i like their hokkien keow teow ... cun! people like to add fish to their hokkien mee here, weird rite ... i just wan pork and pork lard ... mustard leaves? they call choy sum as mustard leaves meh?

and yeh, the portugese bbq fish, yeah the wait is sometimes worth waiting but eating too much of it also taste weird wan, the burned banana leave taste, email me if you wan the number to pre-order, so minus the waiting lo ...

yeah there is the Kam Lin Kei hokkien mee there also ...

 

At 10:31 am, Blogger PabloPabla

wuching : Come fly here and get all you want :)

earl-ku : Hokkien Mee is nutritious and fulfilling mah!

I must try the grilled fish as well :) Saw it on Hochak! on 8TV recently.

 

At 2:11 pm, Blogger babe_kl

i used to frequent this place many years back. once i tar pau and stood next to the man in yr pic. i watched him cook. he scoop the condiments and sauces one by one using the ladle he used for cooking. wahliau finally i saw him scoop one large scoop of white powder... MSG lorrr aiyoh so much just for one pack of hokkien mee grrrr... no wonder so tasty :p

 

At 6:32 pm, Blogger 5xmom ~chanlilian.net~

I just copied the location into a piece of paper to be printed for my trip to KL. Normally, I only know Jalan Imbi but that one not sinful enough. Last time, I remembered we sat somewhere behind Fortuna Hotel (Bukit Bintang there) and there was this Shelltox giant signboard. Problem is now I cannot remember where is that liao. That Hokkien mee also damn cun.

 

At 10:38 am, Blogger PabloPabla

babe_kl : I prefer to imagine that the white powder is corn flour :P

5xmom : I think now Shelltox also extinct liao.