On every holiday, husband would surely bring us around the town to eat something different. Out of the blue one night, he decided to detour here for some good noodle night!
Hong Lai Hokkien Mee
Although he already been on no-carb diet for quite some time, for my sake, he chose this place. He knew my favourite noodle is Hokkien Mee, and he likes it too.
📍Location: 85, Jalan Genting Kelang, Taman Ayer Panas, 53000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
I would never come here by myself because it is shoplots besides road side and very difficult to find car park. That night was our lucky night, we managed to find one, when the other car was about to leave the slot. Yay!
Upon reaching, I could already smell the smell of charcoal. The special noodles here went viral some years ago because they wok-fried all noodles using charcoal. Apparently, it tasted different from the usual stove fire. So let's try!
Look at the amount of charcoal here!
The main person doing the cooking. And the sides and ingredients ready at his sides.
It was super crowded, actually no more tables for us but the manager clear one side table (which was used by the staff to put their things) for us. Phew! We were thankful.
No special ambience here, just one old Chinese shop, crowded and cramp, yet people still flooded the place. There was queue outside too.
We looked at the menu given although we already knew what we wanted. Simple menu, not too exhaustive, just our type of menu.
What we ordered!
Hokkien Mee
They are famous for hokkien mee. It was a type of thicker, bouncier, smooth yellow egg noodle, stir fry under high heat of charcoal using high quality wok, with dark soy sauce and seasoning, usually with pork slices, fish cakes slices, prawns, vegetables and alot of fried pork lard. And the dipping sauce of sambal belacan is a must too.
We ordered large one to be shared, and it was super duper delicious.
Wat tan hor
'Wat tan hor' is in kantonese language meaning smooth-egg-noodle. It was the flatten rice noodle being lightly fried using wok with some lard oil and soy sauce. Then the gravy was made with super fragrant broth with egg, added pork slices, vegetables, prawns and fish cakes slices. The gravy was then poured onto the pre-fried noodle.
This was super appetising too. My eldest son loved this very much, in fact he ate this more than the Hokkien Mee. We gave him the last round to himself.
Soy milk and wheat grass
It was the boys' first time trying wheat grass juice and they loved it. My husband and I shared a bottle of soy milk.