Latest news with #Hokkienmee
Time Out
2 days ago
- General
- Time Out
The best noodle dishes in Kuala Lumpur
What is it Anyone who calls Kuala Lumpur home knows that no conversation about the city's culinary soul is complete without a nod to Hokkien mee, a dish as smoky, slick, and unapologetically rich as the capital itself. We say you haven't tried Hokkien mee until you've eaten it at Kim Lian Kee, famed for being the very birthplace of the dish nearly a hundred years ago. Why we love it As far as comfort food goes, Hokkien mee is high up on our list. Here, the thick noodles arrive presented on a banana leaf-lined plate, lacquered in dark soy sauce, glistening with lard, and kissed with unmistakable wok hei – an indulgence steeped in history and flavour. Best paired with a dollop of red sambal. Time Out tip Make your way upstairs to the first floor for air-conditioning. A seat by the windows should also allow you a perch over Petaling Street for people-watching.
The Star
3 days ago
- General
- The Star
Small stall, bold flavours
The humble Lai Jie Noodle House stall is located along Jalan Burung Tiong in Taman Bukit Maluri, KL. TUCKED away in a corner in Taman Bukit Maluri, Kuala Lumpur, the modest stall that is Lai Jie Noodle House is easy to miss unless you know where to look. This humble spot serves up a variety of hearty noodle dishes that capture the essence of Malaysian comfort food. Customers can expect the likes of pan mee, loh mee, pork noodles, wantan noodles and curry noodles alongside a selection of stir-fried options such as Hokkien mee and Singapore-style meehoon. Run by Low Bee Li and her husband since 2004, the stall is named after the 60-year-old founder herself, in the Cantonese pronunciation. Low and her husband Lee Yat Cheong, 66, have been dishing up bowls of noodles for breakfast and early lunch for over two decades. Their stall is especially popular among morning market traders and regulars from a nearby wet market. 'Some of my regulars' favourites are the curry noodles, Hokkien mee, and fried mee xian,' said Low. 'We open as early as 5.30am, and the peak crowd is usually in the morning when people fill up their bellies before heading off to the market or nearby shops.' She keeps busy with taking orders and serving, while Lee mans the wok. Having picked up the trade in his teens, Lee brings decades of experience to each dish. His cooking does not fall short in delivering the most essential element in Chinese-style noodles – wok hei (breath of the wok). I have tried the Hokkien mee, and it is a clear standout. Hokkien mee comes with pork slices, vegetables and lard. Fried in a dark, sticky soy-based sauce, the smoky, umami-laden noodles come with a generous portion of crispy pork lard that adds texture and depth. The richness of the dish is further complemented by tender pork slices and leafy greens, making it a delightful plate through and through. Equally deserving of praise are their wantan noodles. The noodles are springy and firm, tossed in a balanced soy-based sauce and topped with slices of char siew (barbecued pork). The wantan noodles are topped with a serving of 'char siew'. The dish is served with several plump wantan dumplings, offering that comforting accompaniment one expects from a local favourite. The curry noodles are clearly one of their best-sellers, as they were already sold out when I last visited at noon. A return visit is certainly warranted. Hopefully next time, I will be early enough to get my hands on a bowl. Lai Jie Noodle House opens daily from 5.30am to 12.30pm, or until sold out. It is located along the row of stalls in Jalan Burung Tiong, Taman Bukit Maluri. Be warned that looking for a parking spot here can be tricky.
Tatler Asia
05-05-2025
- General
- Tatler Asia
Understanding alkaline noodles, a taste that time almost forgot
Above Traditional noodle making in Fujian province is still practised today in China Like many culinary innovations, the alkaline noodles boast a lineage stretching back millennia. Early Chinese noodle artisans discovered that water from certain mineral-rich lakes produced exceptional results. When these lakes eventually dried up, the alkaline residue left behind became a treasured ingredient. Other regions, particularly Gansu province in China, turned to plant ash derived from burned vegetation, commonly known as peng hui , to achieve similar effects with hand-pulled lamian. With the great Chinese migration, this ancient technique moved southwards, embedding itself in the food cultures of Hong Kong, Singapore, and Malaysia, evolving into distinct regional expressions. Think Hong Kong's defiantly thin yet elastic wanton noodles; Singapore and Malaysia's ubiquitous yellow noodles, the backbone of countless hawker classics, from the ultra-savoury Singapore Hokkien mee to the dark, caramelised KL Hokkien char mee. The general use of plant ash was also observed in Taiwan until 1989, when commercially produced alkaline salts were invented for greater consistency. Above A pull of wanton mee featured in a classic Hong Kong noodle soup So why are the textural benefits of alkalinity universally celebrated, but the flavour itself remains divisive? We dive deeper into the delicious paradox. In Hong Kong, the alkaline note is more implicitly accepted of the wanton noodles, where texture is prized above all. The same with ramen in Japan, where alkaline is widely accepted as fundamental to the noodle's identity. While most manufacturers substitute chicken eggs to save cost, the best ones are still made traditionally with duck eggs, combining salt and kansui directly without added water for that inimitable texture. In case you missed it: The best hokkien mee in Singapore, according to local chefs Above Singapore's ubiquitous plate of ultra-savoury Hokkien mee is a hawker classic Conversely, in Singapore and Malaysia, the alkaline flavour is often labelled as 'kee', derived from the Hokkien dialect in Southeast Asia, and is often met with furrowed brows. Most recipes explicitly instruct cooks to blanch the noodles to reduce the alkaline characteristic. Some modern manufacturers, like homegrown LG Foods, even offer low-alkaline versions of yellow noodles to appease sensitive palates. Yet without alkalinity, these noodles are without their iconic texture, and would quickly submit to a soggy mess in their respective broths and sauces. It is this very agent that creates a flavour controversy that also promises superior structural integrity to our favourite dishes. Above Malaysia's dark and caramelised KL Hokkien char mee uses a thicker alkaline noodle typically called dai lok mee Perhaps the alkaline note suffers most from is linguistic limitation. While we have a range of vocabulary for sweetness, bitterness, umami, and even al dente pasta, the English language offers us primarily negative descriptors such as soapy, bitter, or pungent when describing alkalinity. But experienced noodle masters and connoisseurs understand that when properly balanced, this note becomes not a flaw but a mark of quality, one that subtly elevates and differentiates between one-dimensional noodles and a storied one with character and depth. Above Experienced noodle masters and connoisseurs understand that when properly balanced, the alkaline note becomes not a flaw but a mark of quality So, is the alkaline taste in noodles good or bad? Ultimately, while the textural benefits conferred by alkaline treatment remain central to the appeal and identity of iconic noodles in Hong Kong, Singapore, and Malaysia, the associated taste is viewed with more ambivalence; desired by traditionalists yet perceived to be a flaw by contemporary tastebuds. Taking sides with the former, this writer still looks out for this acquired but essential flavour that, despite its divisive reception, weaves both chemistry and history to reflect authenticity. The next time you wolf down a steaming bowl of wanton mee in Hong Kong or a ravishing plate of Hokkien mee in Singapore, pay close attention to that whisper of something unusual beneath the punchy seasonings and rich sauces. You're now tasting the phantom note, one that time almost forgot. Credits
Yahoo
27-04-2025
- General
- Yahoo
Yoon's Traditional Teochew Kueh: Giving 2nd chances & preserving culinary traditions from $1.50
I love kueh. There's just something about the texture and chewiness that speaks to my, er, belly. Growing up in a Teochew family, kueh was a staple for breakfast and tea-time – specifically, soon kueh and png kueh. I came across Yoon's Traditional Teochew Kueh by chance while browsing social media, and decided to look more into them. Yoon's doesn't just do kueh. They have another operation within their premises at Joo Seng Green, known as Yoon's Social Kitchen. They were previously located at MacPherson in a much smaller space. Yoon's Traditional Teochew Kueh and Yoon's Social Kitchen aims to achieve 2 things: firstly, to preserve and pass on traditional Teochew culinary traditions and recipes, and secondly, to rehabilitate female ex-drug offenders. The Social Kitchen provides them with sustainable and gainful employment in a safe environment, allowing them to learn various skills such as cooking and kueh-making, entrepreneurship, and customer service. The venture is a joint effort between Thalia Lee and Qara Yoon. While Qara and her mother helm the culinary aspect of Yoon's, Thalia champions the business's social cause. She previously served as the executive director of The Turning Point, a charity organisation dedicated to providing refuge and support for women in need. Yoon's also hosts kueh-making workshops – they cater to both team-bonding and corporate functions, as well as individuals who just want to learn how to make some really good kueh. While Yoon's sells other dishes such as chicken curry, Hokkien mee and kaya toast, I am, of course, here for the kueh. The glorious, beautiful kueh. Ahem. There are a total of 7 different varieties, all of which are made fresh daily in-house. All the kueh here are made without any pork or lard – Qara told me the recipes originally included pork belly, but to allow more people to enjoy her creations, she modified them to use chicken fat and dried shrimp instead. The 'sweet kueh' includes Cikak Kueh (S$2 each) and Tiam Tor Kueh (S$2 each). Both varieties are available with either a bean paste or crushed peanut filling. Both fillings are excellent. The peanut is fragrant, and is just sweet enough without being cloying or masking out the natural flavours. The bean paste is incredibly smooth and moreish, and also goes down a treat. While the fillings used are the same in both kueh, the outer skins are noticeably different. The Tiam Tor Kueh is very similar to ang ku kueh, but the Cikak Kueh is very unique and my favourite. The skin of the kueh is made with Gnaphalium affine, also known as Jersey cudweed or 鼠麹草 (mouse yeast grass), which Yoon's imports from Thailand. They carefully clean it, then boil it down to extract the essence for this kueh. (Qara shares that they've tried to grow this herb locally, but it failed to thrive.) The result is a very chewy skin with a snappy texture and a slightly herbaceous, bitter note that is very addictive. This is a 'must-get' when you visit Yoon's. Yoon's also has Jiah Soon Kueh (S$2.50 each) and Mang Guang Kueh (S$1.50 each). I was slightly puzzled, and Qara explained that traditionally, soon kueh consisted purely of bamboo shoots. 'Most soon kueh outside is all mang guang, because it's cheaper,' she shared. 'So to differentiate, I name mine Jiah Soon Kueh, because it's the real deal. Only bamboo shoots. If you like mang guang, I have mang guang kueh.' Visually, at first glance, there isn't a lot of difference between the Mang Guang Kueh and Jiah Soon Kueh's filling, except that the bamboo is more opaque. But they're very different, taste and texture-wise. The skins of both kueh are faultless, while the Mang Guang Kueh is a lot more crunchy and slightly sweeter, the Jiah Soon Kueh has a softer mouthfeel and is more vegetal. Old Teochew: Tasty satay bee hoon & $4 bowls of mee siam sold out by lunch There's also the classic Png Kueh (S$1.50 each), which is a kueh I usually prefer pan-fried so the outside is nice and crispy. Yoon's rendition has a delightfully tender and chewy skin, with a very fragrant filling of glutinous rice, some sort of beans or peanuts, and mushrooms. It tasted different from other versions I've had, with a heavier savoury note. The Yam Kueh (S$1.50 each) was new to me – I'd never had one before. It turned out to be a soft kueh filled with strips of tasty yam, with plenty of umami from the generous amount of dried shrimp. If you want something to go along with all the kueh, Yoon's also has local favourites, such as Mee Siam (S$4.50), Fried Sotong (Hokkien) Mee (S$7.90) and Curry Chicken Drumstick & Potato Rice Set (S$7.90/S$8.40). The chicken drumstick was stewed till fork tender, and the spices had permeated through the meat. The curry is closer to a rendang in terms of the style, and the spices used were very strong in the gravy. I usually prefer my curries more coconutty, but I also really enjoyed this version. The chap chye was delicious as well, and went great with the curry. As far as Teochew kueh goes, Yoon's Traditional Teochew Kueh is now right at the top of my list. Not only are the kueh fresh and delicious, each one goes towards a noble cause to help someone in need. It makes the food taste that much better. Expected damage: S$4 – S$10 per pax Lai Heng Handmade Teochew Kueh: 22-year-old Michelin Bib Gourmand stall selling pan-fried & steamed kueh from $1.10 The post Yoon's Traditional Teochew Kueh: Giving 2nd chances & preserving culinary traditions from $1.50 appeared first on
Yahoo
25-04-2025
- Entertainment
- Yahoo
Heritage & Taste: 10y+ hawker sells Hokkien Mee in a mall
Ever sat at a hawker centre in the sweltering heat thinking, I wish there was air-con? Hidden in the basement of at Dhoby Ghaut is Heritage & Taste, where you can savour various local delights in the comfort of furnished seats, cool air-conditioning and old-school mandopop hits. Although this place has only been open for slightly over a month, the owner has been making Hokkien mee for over 10 years now. He used to run He Ji Hokkien Fried Prawn Noodles down by Crawford Lane but decided that he wanted to open in a mall instead as hawker centres were simply too hot. The restaurant only has a communal table and high table, and can only seat about 9 diners. However, customers can also enjoy their meal at the open seating area just outside, in the central area of the level. Of course, the main dish on my agenda was their Heritage Fried Hokkien which caught my eye on social media. I got it in its Regular (S$6.80) size but it is also available in Large (S$8.80). You can even add on S$1 for a Set with Drink. On first impression, the portion was pretty standard but their plates and utensils were what caught my eye. They looked just like the purple melamine ones you see in hawker centres! The Hokkien mee came with the standard fare—a mix of thin bee hoon and yellow noodles, together with a good amount of fried egg. I'm not sure if this is their usual, but the ratio of thin bee hoon to yellow noodles seemed to be higher than the usual Hokkien mee. The thin bee hoon in particular absorbed quite a bit of the stock, but not to the point of sogginess. In fact, it just made the noodles more slippery which made them oddly satisfying to eat. Flavour-wise, there wasn't much of the wok hei taste that many Hokkien mee lovers look out for. There was, however, a light umami taste that was easy on the palate. The star of the show for me has to be the chilli– fragrant, savoury and with a hint of tartness that cut through the noodles. It had quite a bit of fire that tied the whole dish together very well. The Hokkien mee also came with 2 prawns and a few pieces of sotong. Both were pretty fresh but taste-wise, didn't stand out much. There was also a bunch of pork lard which I wish had been just a tad bit crispier to contrast the soft noodles. The Four-Eyes Zai Fried Hokkien Mee: Hyped-up old-school wet HKM that's only open for 4 hours When I saw one of my favourite hawker dishes on the menu, I instantly knew I had to get it. Heritage & Taste's Char Kway Teow combines the usual kway teow and yellow noodles, wok-fried in a sweet dark sauce that has a slight smokiness to it. As with the Hokkien Mee, it comes in Regular (S$6.80) and Large (S$8.80) sizes, with an additional S$1 top-up for a drink. The char kway teow came with thinly sliced lap cheong (Chinese sausage) that added a nice sweetness and tau geh (mung bean sprouts) with a nice crunch that complimented the noodles. They were generous with the pork lard and hum (cockles) in this one, which I'm sure many will be excited about. However, I did think that the hum wasn't the freshest, as there was a strong briny aftertaste that had me picking them out by the third bite. That being said, the kway teow itself was addictive and I almost neglected my Hokkien mee to wolf down these sweet and savoury smooth noodles. It also had a slight spice from the chilli that was fried into the dish, making for a full-bodied, indulgent meal. As a bread enthusiast, I had to try their Heritage Toast (S$3.80), which came with 2 pieces of bread and 2 soft-boiled eggs. I'm unsure if this is the bread they usually serve, but I got what seemed to be slices of a baguette, which were extremely crisp yet somehow disintegrated the moment I put them in my mouth. The thinly spread layer of kaya was on the sweeter side and didn't have the pandan-y taste I'm used to. However, paired with the thick slabs of butter in the middle, it didn't make too much of a difference. It was especially shiok when dipped into the runny and creamy soft-boiled eggs! Noodles and bread are 2 of my favourite foods in the world, so I must say this meal at Heritage & Taste left me deeply satisfied despite certain gripes I had about it. The Hokkien Mee and Char Kway Teow are addictive and make for a simple and quick meal, especially if you are working or studying around the Dhoby Ghaut/Bencoolen area. Although the pricing is slightly steeper than what you would usually find in a hawker centre, I think it's reasonable for the location and environment you get to enjoy it in. Expected damage: S$7 – S$10 per pax Quan Ji Cooked Food: Wok hei-laden plates of char kway teow & Hokkien mee with crispy pork lard The post Heritage & Taste: 10y+ hawker sells Hokkien Mee in a mall appeared first on
