Curry Mee has always been one of my favorite hawker foods.
The Penang style curry mee is quite distinct from any other version, it’s ingredients encompasses elements that are quite uniquely Malaysian – santan, sambal, seafood, tofu pok, noodle, meehun, and coagulated pork blood. I bet you can’t find this blend of ingredients readily available outside this region.
Truly Penang style Curry Mee stall at Restaurant Okay, SS2
Ever since I read about this place on masak-masak, I’ve always wanted to give it a try. A couple failures later (they usually finished early on weekends, like 9am!), I struck charm on the 3rd trials, and had this for breakfast last Monday Tuesday.
coagulated blood, cuttle fish, prawns, cockles, tofu pok – yums!
A bowl of curry mee here costs RM 4.20 and really does come with all the ingredients one would expect from the original recipe, heck, even the owner speaks proper Penang Hokkien.
There’s prawns, lightly boiled fresh cockles, tofu pok, cuttle fish, and yes, coagulated pork blood, my favorite! There’s also of course, your choice of noodle/meehun swimming in santan based soup and the signature curry mee sambal that’s not overly spicy but slightly burnt.
KY & Haze at Restaurant Okay
While not exactly the best curry mee I’ve tried (this one at Mt. Eskerin in Penang’s one of my fav), this must be one of the better ones especially in Klang Valley. I’d choose this version over the likes of Ahloy at OUG and especially over the now pork-free Lorong Seratus Tahun at SS2.
Give it a try if you’re longing for Penang Curry Mee, but be there early, and they’re closed on Mondays too.
2, Jalan SS2/10,
(at the other end of the same row of shop houses comprising KAYU)
GPS: 3.115084, 101.616390