Kyspeaks.com

Malaysian Food Blog, Travel, Diving & More

For many prawn mee and loh mee fans out there who used to frequent Choon prawn mee stall at O&S, here’s their new location just a few shops down the road.

Choon Prawn Mee at the new location (same row as O&S)
Choon Prawn Mee at the new location (same row as O&S)

Yeap, the stall at O&S is now taken over by another operator (reportedly not nearly as delicious), so if you want to get the familiar taste, here’s where you have to go. The new place is air conditioned, slightly more expensive, and much more comfortable compared to O&S.

Additionally, opening hours are longer as well.

Penang style lor mee, pork intestines extra
Penang style lor mee, pork intestines extra

In addition to prawn mee and loh mee (starting from RM 6.50) with all sorts of extra ingredients such as extra prawns, intestine, pig tail, ribs, and squid, the shop also offers other dishes such as kuih teow th’ng (yet to try), toast, nasi lemak, chee cheong fun, and so forth.

well satisfied with my breakfast of lor mee
well satisfied with my breakfast of lor mee

For my visit, I went for my favorite – Penang loh mee.

For those who aren’t familiar with Penang version of lor mee, it is pretty similar to prawn mee, but in addition to prawn, bean sprout, fried shallot, and sliced pork, there’s usually half a hard boiled egg, minced garlic sauce, and of course, those thick startchy broth.

The version here is as good as any, and the extra RM 2 I paid for those intestine was well worth it. Now I feel like I want to have a bowl with all the extras!

Address:
Choon Prawn Mee
13 Jalan 20/14, Taman Paramount
Petaling Jaya, Selangor
GPS: 3.106983, 101.625309
Tel: 012-265 8193
Hours7am to 4pm (Mon-Sat), 7am to 4.30pm (Sat/Sun/public holiday)

Penang style loh mee at Choon Prawn mee, they were previously the operator of the famous prawn mee stall at O&S, now running own shop just a few doors down the same stretch of shop houses for the past few years. #kyeats #breakfast #kopitiam #hawker #lohmee #penangcuisine cuisine

A post shared by KY (@kyspeaks) on

Discuss : KY eats – Choon Penang Prawn mee and Loh Mee

  1. wah, hand me a big bowl and heap in ALL the extras (though maybe more ribs, less intestines) 😛

  2. KY, must see and taste food of Malaysia and Singapore. Noodle dishs so different from I had in San Francisco.

  3. That looks like lor mee with the extra-thick gravy. Maybe this is a different version from the hay mee I am more familiar with? No matter, as long as it is nice, I’m in. Have you tried MyKuali’s (the Penang white curry people)? Saw somebody praising it to the skies on Facebook. Can’t wait for it to reach our eastern shores…

  4. wah so thick and gooey, but why this prawn mee so dark wan? shrimp paste?

  5. I don’t think I’m keen on adding in the pork intestines…

  6. How’s the prawn mee, since I’m not fan of lor mee 😛

  7. […] Lor mee is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles. The dish is eaten by Hokkiens in Singapore and Malaysia. The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items. Vinegar and garlic can be added as an optional item. The dish is also eaten with red chili. Photo credit: kyspeaks.com […]

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