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Tag / charcoal fire

After attending the Time Out Food Awards at KLPAC (a couple weeks ago), a few of us decided to have supper (or actually, dinner, since we didn’t really have a meal at the event). Boo of masak-masak suggested Sentul Ah Yap Hokkien mee, which was a great location since we were already at Sentul, and Hokkien mee for late night?

Awesome choice if you ask me, nothing beats some starch, pork, seafood, and lard near midnight.

restuarant Ah Yap Hokkien mee at Sentul
restuarant Ah Yap Hokkien mee at Sentul, Jon & Isadora

While the premise of Sentul Ah Yap Hokkien mee is now a pretty nice corner shop lot with air conditioned as well as al fresco style dining areas, every plate of Hokkien mee is still prepared with good old charcoal fire, exactly the same as when it was just a stall in the nearby kopitiam. (there are even other branches now).

Many believes that Hokkien Mee is best fried using charcoal fire, and that there is a distinctive difference in taste when preapred with gas vs charcoal. For me though, I’m not quire sure, I like it when it tastes good, and frankly doesn’t care too much about the romantic idea of having it old school or modern. If it tastes good, it’s fine by me if it was gas, coal, charcoal, or wood fire.

the old school hokkien mee, made with charcoal fire
the old school hokkien mee, made with charcoal fire

Our Hokkien mee  (RM 12) was quite awesome, there were no surprises – big fat noodle, meehun (we asked for it), prawns, slices of fish cake, pork slices, vegetable, and of course, pork lard.

It really did taste as good as it looks, and made better when Isadora asked for extra lard for us. :D

butter chicken, marmaid pork ribs, extra pork lard, and tapioka hokkien mee
butter chicken, marmaid pork ribs, extra pork lard, and tapioka hokkien mee

Other than the Hokkien Mee, we also ordered marmite pork ribs, butter chicken, bitter gourd with salted egg yolk, and another plate of special Hokkien mee made with tapioka noodle.

The marmite ribs (RM 23) were frankly speaking, way too skinny. It would probably be a dream come true for those who loves lean meat, but we weren’t really impressed.

Butter chicken (RM 23) was a pretty decent dish though, flavorful with pretty nice texture to go with. The bitter gourd with salted egg yolk (RM 20) though, was my favorite for the night. The combination of the bitterness and the richness of salted egg yolk, in a weird sort of cosmic logic, worked well for our palates. This is a dish that needs to be tasted to be impressed.

As for the tapioka noodle Hokkien Mee (RM 16), well, imagine the texture of bubble tea pearls, except flattened and served in a plate of Hokkien mee ingredients. I wouldn’t say it was bad, bit it was a bit too chewy for my liking. A novelty perhaps, but not something I would order again.

Ah Yap Sentul Hokkien Mee map

The Hokkien mee at Ah Yap is certainly worth eating, the other dishes however, was a bit of a hit and miss, and does not really offer very good value for money either. I’d stick with having the original Hokkien mee and that sinful bitter gourd with salted egg yolk here.

Address:
Sentul Ah Yap Hokkien Mee
744, Jalan Sentul,
51000 Kuala Lumpur

GPS: 3.178117, 101.692436
Tel : 012-3036800, 012-2816862
opening hours are from 5 p.m – 1 a.m

Olympus E-PL3

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