Hokkien mee

Hokkien Mee

Just like char kuay teow, Hokkien mee comes in different versions in this country. The Penang version is soup-based and watery, as opposed to the Kuala Lumpur version which is fried in dark soy sauce and quite sticky. The soup is probably the most important part of the dish. Made from fragrant stock consisting of shrimp paste and dried prawns which are then brought to the boil with a bit of lard for texture, it gives the dish its intoxicating aroma. It is then served in a bowl with noodles, together with prawns, fish cakes, leafy greens, pork ribs, squids, vegetables, crisp deep-fried shallots, spring onions, fresh lime, chillies, light soy sauce and a bit of sambal on the side. This dish can also be found in hawker centres along the main streets.

Opening Hours: The stalls are generally open from 19:00 to 02:00
Location: Hawker areas along Jalan Tun Syed Sheh Barakbah (The Esplanade), Lebuh Chulia, Lebuh Kimberley, Lebuh Cintra, Lorong Selamat (off Jalan Burmah), Jalan Macalister, New Lane (off Jalan Macalister), Jalan Pantai, Lebuh Pantai, Lebuh Presgrave and along Gurney Drive.