Thursday, November 29, 2012

Damansara Hokkein Mee

I don't know why they call it Hokkein mee. This fat noodle is unique to Kuala Lumpur and the surrounding Klang Valley. And KL is predominantly Cantonese. It is an immensely popular noodle. A lot of my friends from Penang, Ipoh and Singapore come to KL asking for Hokkein fat mee. 

It is for this reason that I keep a lookout for good Hokkein fat noodle - to bring my friends to. I don't think I have found the holy grail yet. But this shop sells an awesome noodle. The place is Restoran Damansara Hokkein Mee. It is located in PJ Uptown, on Jalan SS21/37, just a few shops away from the Sentul Hokkein Mee - the place that I had blogged on over 2 years ago. 

This Damansara place is much more popular than Sentul. It's popularity spills to the five-foot walkway of the surrounding shops and to the road. The tables outside were 3 rows deep. May be a little of a nuisance, but people like to makan alfresco - in the open. The inside of the shop was largely empty.

The kitchen of shop is outside on the five-foot way. Perhaps another irritant to the neighbouring shops. A "chef" with a baseball was busily frying away. 

On his kitchen table were plates of chu yaw char (猪油渣). Looked so tempting and appetising - and sinful. They were the extras. If you want the additional chu yaw char, you pay a little more. But for the sake of our hearts, we abstained.

We ordered a large plate of Hokkein meehoon-mee, a mix of the fat noodle and meehoon. It was fabulous. The flavour was delicious. It was dark with thick soya sauce. The goodness was obviously from the generous amount of pig lard used to fry the noodles. Even though we did not ask for the extra chu yaw char (猪油渣) they sprinkled a small amount over the plate. And fried into the noodles were ample chu yaw char that made the dish so very good. It was without a doubt very sinful, but absolutely a great tasting plate of Hokkein fat mee.

Next was a small plate of wat tan hor fun (形蛋河粉 - koay teow Cantonese style). It was not as spectacular as the Hokkein noodles. The koay teow was nicely browned and the gravy was smooth and tasty. No complaints.

We had a plate of la-la (clams) kam heong (金香) style. Compared to the noodles, the la-la was hopeless. I found the flavour similar to the fat noodles. I mean, I have no problem with the noodles flavour. In fact, I love it. But not on la-la. The la-la was supposed to be kam heong, and I didn't find any kam heong flavour in it. Also the la-la were small and hardly any meat in them.

And a plate of kai lan . It was blanched, with oyster sauce and deep fried shallots. Not bad at all.

I was still yearning for more Hokkein noodles. We added on a plate of koay teow Hokkein style. The preparation was similar to the fat noodles, with lots of lard and chu yaw char (猪油渣). It was just as dark and just as tasty. Their signature Hokkein style was distinct. 

It was a great, simple and inexpensive meal. To all my friends in Penang, Ipoh, Singapore, or wherever you are - come on over. If you have a craving for some Hokkein fat mee, I know the exact place to take you.

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