Best Hokkien Mee in KL

Now, now, hold your horses; it is undoubtedly quite a surprise to see a serving of hokkien mee here. After all, in a bar? But as deceitful as it gets, this plate of thick noodles laden with its staple dark colour is a hot pick here at Hoopla, tantalizing the taste buds of each customers who were adventurous enough. Think pork lard, crisps, shrimps, and a side of smoky belacan- truly irresistible.

TEMPORARILY CLOSED

This humble little stall located in the Pudu area is best known for its stir-fried Hokkien mee. You get all the usual ingredients that are essential for a plate of hokkien mee: slices of pork, prawns, cabbage as well as the crispy deep-fried lard bits. Each strand of thick yellow noodles is perfectly coated in dark soy sauce and taste even better with an extra kick of sambal. What makes their Hokkien mee particularly delicious is the old-school method of cooking using charcoal fire. This is one of the reasons why regular patrons keep coming back after many years of brisk business.

TEMPORARILY CLOSED

Following the popularity of the original Damansara Uptown Hokkien Mee in Damansara Utama and its second outlet in Bandar Puchong Jaya, Hokkien mee lovers can revel with the recently-opened branch in Kuchai Lama. And it’s no surprise that the place is always packed to the brim with patrons yearning for a tempting plate of Hokkien mee. Three types of noodles are available for you to choose from: the standard fat yellow noodle, meehoon or yee mee. Although the meehoon and yee mee are fairly decent, we still prefer the good old traditional version. Not to forget, the sinful deep-fried lard bits (or pork fats as written in the menu) can be ordered as an extra topping (big or small) to heighten your Hokkien mee experience.

Unlike most stalls or outlets that serve Hokkien mee, Sentul Ah Yap favours the old-fashioned cooking method of using charcoal fire. In fact, it is their long-standing tradition that has made the business withstand the test of time since its humble beginnings in 1960. Since then, Sentul Ah Yap has branched out into many outlets such as EAT Food Village in Publika Shopping Gallery and Taste Enclave in Avenue K. Their signature light brown Hokkien mee (as opposed to the regular dark coloured sauce) teases the sense of smell with its smoky scent. Every bite of this full-bodied noodle dish is lip-smacking; a meal worth skipping the gym for.

As the name of the restaurant suggests, Mun Wah specialises in Hokkien mee. It is a crowd favourite among the city dwellers for which you can see them flocking to for dinner and supper. The Hokkien mee is prepared using the traditional charcoal fire, scorched to give it that distinct charred flavour. Thick, glistening noodles in a dark soy sauce dominate the platter with the typical condiments added to the mix. Other dishes are served as well such as fried fish cakes, fried tang hoon (glass noodles) and deep-fried calamari rings. However, it is their Hokkien mee which remains a staple for patrons of Mun Wah restaurant.

Look beyond the plebeian signage and lowly interior of Kedai Kopi Dan Makanan Ming Hoe, for it is the food that matters most here. Famous for Hokkien mee, the noodles served here are splendidly delicious and springy to the bite, while a sprinkling of deep-fried bits of lard add the perfect degree of crunch to this viscous dish. To complete your gastronomic exploit, opt for their signature fried fish cake as well. Here, the fish cakes are fried to perfection with crispy skin on the outside, yet soft and supple on the inside. No doubting it as the perfect partner in crime for the luscious Hokkien mee.

Here’s another legendary Hokkien mee stall situated in the Petaling Street area. But unlike Kim Lian Kee, locating Lian Bee is almost like finding a needle in the haystack especially if you’re not familiar with the labyrinth of shops that line the streets. Lian Bee’s Hokkien mee is stir-fried the good old-fashioned style using charcoal fire that gives the noodles a unique charred taste. The standard ingredients such such as pork slices, cabbage, prawn and deep-fried lard bits populate the dish in decent serving sizes. While Hokkien mee remains their signature dish, other food menu such as loh mee and pork soup are equally noteworthy.