After having a little retail therapy at The Pavilion, we set out for dinner looking for a good plate of fried Hokkien mee when Cat suggesting this stall in Happy Garden which is famously known for their fried noodle cooked using charcoal stoves . I’ve yet to try out this place which I’ve heard before but I would not want to contest the idea as many Chinese Malaysian man (or woman) swears they know where to get the BEST Hokkien mee in town.
The bright orange flames with cinders flying around the big oily wok and then up in the air before they vanish. That… My friend is the sight of charcoal burning under the wok. The sight that makes everyone goes ‘oooo’ and ‘ahhhh’ and they know the food they ordered will be delish. However, such sight is getting rare these days as there aren’t many cooks who’d still fry noodles in front of the sweltering heat of the charcoal stove. Maybe it’s time consuming or perhaps it has become a dying trend. Personally, I have a fondness for food cooked using charcoal fire and this certainly gets my thumbs up! Somehow, the sight of organized messiness, sparks flying off charcoal stoves and the aroma of smoking woks spiked with exhaust fumes just makes me hungry in anticipation of an irresistible meal…
Loh Mee (罗面) @ RM 6.00/pax ~ The gravy was starchy and thick with a hint of sesame oil & Chinese wine which nicely balanced the alkaline taste of the “yellow mee”! It tasted a little bland but with a dash of Chinese black vinegar, it’s good to go. There were also some prawns, cabbage and meat to complete the dish. This was mediocre.
Fried Hokkien mee (炭炒福建面) @ RM 12.00 (L) ~ The noodles were braised nicely – al dente, dark, smooth with slippery textures. A lift of the noodles with chopsticks and the smoky charcoal aroma was emitted and whetted our appetite almost instantly. The dish was adequately wet with limited dark sauce accumulated at the base of the plate, but still a little too wet for my liking. There’re decent amount of seafood such as prawns, vegetables and sliced lean meat to go along with the noodles. Oh yes… The oh-so-important crispy pork lards were well hidden within to give it an extra flavor!
Fried Hokkien mee hoon (炭炒福建米粉) @ RM 12.00 (L) ~ Another partner in crime to the Hokkien mee would be this Hokkien mee hoon. We all know how unhealthy Hokkien mee hoon can be considering the liberal amount of oil used to dish out a good plate of aromatic mee hoon with that glistering texture. I guess an indulgence once in a blue moon is okay, right? The icing on the cake is definitely gonna be the tons of super crispy fried pork lard, that is the cement that seals the deal and sends health-freaks shrieking into the night, bringing the dish to the next level.
The bill came to about RM 41.50 (including a pot of Chinese tea for 5 pax and an additional plate of fried hokkien mee for 1 pax). Overall it was a decent meal and I must say that they may not be the best out there but they are definitely one of the better ones in the Klang Lama area and it’s really impressive to see so many customers flocking this stall come dinner hour. That goes to show how popular this dish is be it for lunch or dinner and a must if you step into Malaysia. Well, If you have not eaten Hokkien char, you have not experienced the heart of Malaysia street-food dining proper!
- Kim Sui Charcoal Fried Hokkien Mee (金水炭炒福建面之家)
- Gerai hadapan 29
- Jalan Lazat Satu
- Taman Gembira
- 58200 Kuala Lumpur.
- Mobile – 016-289 1606/016-368 9167 (Mr. Ong/王金水)
- Business hours – 1600-0100
- Closed – Alternate Mondays
- GPS Coordinates
- N03°04. 629 E101°40.824