KL Hokkien mee
Photo: brown_colour · CC BY 2.0

History

Kuala Lumpur Hokkien mee is a Chinatown creation. Kim Lian Kee on Jalan Hang Lekir traces the dish to its founder, Ong Kim Lian, whose first stall stood in Dang Wangi; the corner shop off Petaling Street has fried it since the 1930s and is now in its fourth generation. Cooks braise thick wheat noodles in dark soy and pork stock over a charcoal or high-gas flame until the sauce clings, then scatter lard croutons on top. The name confuses visitors, because in Penang Hokkien mee means a prawn broth noodle soup, while in the capital it means this dark fried dish, often eaten late at night.

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Common allergens: Gluten, Shellfish, Soy

Make it at home

Yield Serves 2Hands-on 20 minTotal 30 minDifficulty Intermediate

Ingredients

  • 400g thick fresh yellow noodles
  • 100g pork belly, thinly sliced
  • 8 raw prawns, peeled
  • 1 small squid, sliced into rings
  • 150g choy sum or cabbage, chopped
  • 3 cloves garlic, chopped
  • 3 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 300ml pork or chicken stock
  • 80g pork fat, diced
  • 1 tsp cornflour mixed with 2 tbsp water
  • White pepper

Method

  1. Render the diced pork fat in a wok over low heat until the pieces are golden and crisp; lift them out and keep 3 tbsp of the lard.
  2. Heat the lard until smoking, fry the garlic for 20 seconds, then add the pork belly, prawns and squid for 1 minute.
  3. Add the noodles, both soy sauces and the oyster sauce and toss over high heat for 1 minute.
  4. Pour in the stock, cover and let it braise for 2 to 3 minutes until the noodles absorb most of the liquid.
  5. Add the greens, stir in the cornflour slurry and cook until the sauce turns thick and glossy.
  6. Season with white pepper and serve topped with the crisp lard pieces.

Tip from the editors. Keep the heat at maximum and cook in two batches for four people; a crowded wok steams the noodles instead of charring them.

Where to eat kl hokkien mee

KL Hokkien mee in Kuala Lumpur

Kim Lian Kee ★ 4.4

$$ HokkienPetaling Street

Kim Lian Kee fries the dark, lard rich Hokkien mee it is credited with inventing, at the Jalan Hang Lekir corner of Petaling Street, Kuala Lumpur.

TryKuala Lumpur-style Hokkien mee

TipSit at the outdoor tables rather than inside for the charcoal wok in view. Closed Wednesdays, and the evening service is the busiest.

Directions

Ming Hoe Hokkien Mee ★ 3.7

$$ HokkienJalan Ipoh

Ming Hoe Hokkien Mee fries dark soy Hokkien noodles and kau yuk mee hoon off the old third mile stretch of Jalan Ipoh in Kuala Lumpur, a family-style shop.

OrderKau yuk mee hoon with canned stewed pork, and fried fish cake.

Why locals goThe shop sits on a side road off the old third mile stretch of Jalan Ipoh, away from the city's food streets, and is known mainly to regulars.

TipThe kau yuk mee hoon is a sharing plate at about RM 40; pair it with a smaller noodle dish if dining alone.

Directions

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