Lim Kee or better known as the little shack beside the FGA church that dishes out good and hearty meal in Jalan Klang Lama has relocate to a proper corner shoplot, just across the road where the old shack used to operate. The new outlet is tucked behind an alley, right opposite to a school. Finding it is not issue, trust me. Parking was a breeze since LK is the only business opened for dinner in that area.
The place is run by a family team, the husband is the chef and the wife and son takes food orders and mingles with the customers. This is the kind of place that doesn’t even have a menu; you just sit down and decide what you feel like eating in terms of type noodles or rice and the auntie will give you different suggestions on style of preparation. Upon sitting down, the son was happy to recommend a few dishes alongside those I use to order.
Fried rice cakes (炒白粿) @ RM 21.00/3pax ~ First to arrive was this plate of the Hokkien’s all time favorite dish, the fried rice cakes. The is one of the best version I’ve had this far with lots of ‘wok hei’, nice and slithery texture which the chef whipped up at the back of the kitchen. The pork lards definitely did their job well and brought out the best out of it. As it wasn’t robustly rich like many greasy versions, it was easy to eat – you don’t feel stuffed after finishing a plate of the noodles.
Fried Hakka yam abacus (客家算盘子) @ RM 10.00 ~ The dough ball was soft, rather springy and do not stick amongst themselves which was good. The garnishings taste good with the crunchy wood ear and flavorful dried shrimps which compliments well with the bland tasting abacus yam beads, but I didn’t really enjoy the celery though. Nevertheless, it tasted nice overall.
Loh Mee (卤面) @ RM 6.00/pax ~ When it comes to loh mee, I prefer the gravy to be minimally starched. A good reduction with some whisked eggs will just do for me. The noodles cooked here were slightly chewy but smooth and with just a hint of floury taste, it was nothing like the typically bland, tough and thick yellow noodles that usually come with a lye aftertaste. Ingredients like chopped scallions and pork were aplenty too. With a few dashes of vinegar added on, it’s good to go!
Signature fried glass noodle with bitter gourd (招牌炒苦瓜冬粉) @ RM 21.00/3 pax ~ While you may think the bitterness from the bitter gourd might spoilt the taste, in contrast, it blended very well with the glass noodle and there isn’t any bitterness to it. It might be us being lucky that the bitter gourd is not bitter or they must have parboiled it beforehand to cut down the level of bitterness and yet maintaining the crunch of it. The squids and the sliced pork is well cooked and the whole ensemble together with the crisp from the fried garlics just make you beg for more. Simply irresistible! Star dish and a must order!
The bitterless bitter gourds…
Stir-fry pig intestine with dried shrimps (虾米生肠) @ RM 15.00 ~ I’m sure there must be people out there who are either disgusted or surprised with this dish but it was one of my favorite dish. The tubes were cooked just right and exhibited a springy texture but the usual cili padi which is a great accompaniment to this dish was no where to be found. Instead, they stir-fry it with scallion and it tasted so different from the ones I normally had. It wasn’t bad though but I would still stick to the usual one. Do take note too that beneath the tubes laid a generous amount of pork lard. Raise the health alarm! Well, then again, how frequent do we eat this, right?
Wat Tan Yin Yang (滑蛋阴阳) @ RM 12.00/2 pax ~ The version here was commendable as the sauce was not too diluted nor too gluey (good control of starch). The fragrance of the fried noodles, due to the wok hei, added extra flavour to the dish. Preserved green chillies as condiment provided such a good contrasting taste to this dish. A very crispy nest of bihun is placed on a plate then topped with wide slices of charred kway teow and then finished off with a thick eggy sauce ladled on top.
Fried Hokkien Mee (福建面) @ RM 6.00/pax ~ Coated with a rich layer of sweet dark soya sauce the thick yellow noodle was under braised. Ingredients aplenty, including choy sims, shrimps and pork. And let’s not forget the aromatic crispy fried pork lards. What I enjoyed most was the “dryness” of the sauce, thanks to the well-controlled heat. but the lack of wok hei and some bitterness on the sauce pulled it down a few notch.
Our meal was RM 114.00 for 5a/3c including a pot of Chinese tea which was totally justifiable. An irresistibly devilicious meal, packed with lard, oxidants and artificial flavourings. As hazardous as it may sound, I am calling for a sweet surrender. Another well-spent evening and you should have guess that I would be back here really soon.
- Restoran Lim Kee Tang Hun (林记冬粉面食)
- 2G, Jalan 3/114, Kuchai Business Centre
- Off Jalan Kuchai Lama
- 58200 Kuala Lumpur.
- Tel – 603-7981 1972
- Mobile – 017-338 1508
- Business hours – 1800-0030
- Closed – Mondays
- GPS Coordinates