Best Hakka Mee in Seremban

Tow Kee's hakka noodles are truly authentic, and tastes very much like your home (or better yet, your grandma's cooking). The soft, springy-like noodles are cooked and drenched in a heartwarmingly scrumptious broth, and when topped with diced minced meat it becomes a wonderful dish altogether. Top it up with a dash of white pepper and pickled chilli, and there you go. Who knew a simple bowl of noodles can taste so good?

Funnily enough, Mambau Khek specifically sells yong tau fu as their main dish but did you know that they also offer hakka noodles? However, it isn't the clear sauce kind but rather the dark, soy sauce variant, which is also known as Hakka Bak Chor Mee. This version comes with black vinegar and soy sauce (dark) and pork lard (oil). And the best thing about this hakka noodles is that the portion of a regular bowl can actually fill up one's stomach.

This is a stall that your old Seremban folks may recognize for its classic, old school hakka noodles. Being warung-styled, Tek Kee's hakka mein is straight forward and simple, but rich with flavors. We reckon that they aren't stingy with their ingredients at all, since their noodles is very much porky with the tremendous amount of lard and onion oil sauce. Who are we to complain anyway? 

Yi Poh's version of hakka noodles does not disappoint both hakka-eaters or casual foodies. Their al-dente noodles stands out simply because it tastes just right - tossed skilfully in savory porky broth and served with a choice of generous minced pork meat or char siew. However, their noodles tend to lean more towards a nice mix of crunchy/soft texture and if you're up for that, Yi Poh is the place for you.