For those who stays outside of Klang and Shah Alam, Klang seems like a destination that seems to be quite.. far. However, there are two sides of Klang, before and after the Klang River, for destination before the river, it is actually just 15 minutes from Subang, so if you were to drive to places such as Medan Selera 128, it doesn’t really require planning ahead for 3 weeks and getting visa approved by your home minister.
And the best part is, you can find some unique dishes not easily found in other parts of Greater KL.
128 food court, Klang
For example, one of these unique dishes is Hailam Rice, as offered by one of the stalls located at the rear part of Medan Selera 128.
Yeap, you read it right, Hailam rice, and not Hailam chicken rice.
Hailam rice turns out to be a dish consists of the following different ingredients:
braised 3-layer pork
hard boiled egg
braised tofu skin
pork blood + intestine in soup
sticky curry sauce
Hailam Rice @ Klang
The braised meat/egg/tofu skin side is quite a familiar taste that you’ll be able to find at any good teow chew porridge shop, and the intestine + pork blood soup not too different from a good pork stomach soup. Both these dishes were executed quite on point at this particular stall, with proper seasoning, and pork cuts that was perfect and well cooked.
The sticky curry sauce though, was something quite unique, it’s almost like a cross between Japanese curry and Loh Mee’s “loh” soup, something that I haven’t really acquired the taste on just yet. If you’re new to this dish like me, I’d suggest asking for this sauce to be served separately and pace it out. Good thing is, their sambal is hot and really adds to the whole experience.
egg, pork, tofu, blood, intestine, curry rice
For RM 10, this was a rather sumptuous and satisfying meal, and it won’t be the last time I order a serving of Hailam Rice.
A little while ago one of Haze’s aunt from Kepong, who is quite a foodie herself, introduced us to Restoran Penang Corner at Jalan Kepong Baru, just a stone’s throw away from the popular KTZ dessert store.
Restoran Penang Corner at Kepong
The restaurant is more like a road side food court with several stalls than an actual “restaurant” if you will. While there is a roof above you, the “walls” consists of iron grills. That being said, the whole set up is more than sufficient for its purpose, which is to serve authentic Penang style hawker fare.
Penang style curry mee, with coagulated pork blood
There’s coagulated blood, the chili paste has a strong fragrant from fried shallots, and those cuttlefish and half-raw cockles were great. My only complain is that they replaced good old fashion prawn with meatballs. A bit of sacrilege I thought, otherwise a decent version.
Penang Hokkien mee, or popularly referred to as prawn mee
The prawn mee has a decent base, but yet again there is a bit of a mismatch in the ingredients served.
The soup, chili paste, fried shallots, bean sprout, pork, and eggs were on point, but I thought there should be kangkung instead of fish paste. There should be no fish paste in Hokkien mee. Throw away the fish paste and this is a decent bowl worthy of being called Penang prawn mee.
Penang char kuih teow, with almost-raw cockles
Then there’s the char kuih teow, and luckily over here they got the ingredients all right. There’s prawn, chives, cockles, bean sprouts, lap cheong, and even some lard. I actually quite enjoy the almost-raw cockles placed on top of the dish, if you want it more cooked, simply bake the cockles within the pile of kuih teow for an extra minute.
Over all I found the food in this place to be more than decent except for a few quirks which probably may not irk non Penangites much. I’ll be trying their kuih teow soup next time I’m there.
Restoran Penang Corner
Jalan Kepong Baru, Kepong
52100 Kuala Lumpur
GPS: 3.206880, 101.644220
Those of you who have followed this blog or my Instagram/FB channels for a while know that I’m quite a big fan of Penang Curry Mee, whenever I see any place that claims to offer them, I’ll give it a try.
Curry Mee at Tong Fong restaurant, PJ Seapark
So when Haze pointed out to me that there’s this stall offering Penang Curry Mee at Tong Fong kopitiam at Seapark while we were buying battery for the car, it became the de facto lunch choice for that day.
Tong Fong kopitiam is situated right behind KFC at Seapark, other than the rather popular beef noodle, there weren’t many hawker stalls worth mentioning, until this one.
coagulated pork blood and raw cockles, the most important ingredients
To be perfectly honest, this stall does not offer 100% pure Penang Curry Mee. While having coagulated pork blood, cockles (two of the most important ingredients), cuttlefish, tofupok, and mint leaves, it lacks prawns, and comes with a few pieces of shredded chicken as well as some green beans. So in terms of ingredients, it was about 80% Penang, 20% KL, a bit of a mixed marriage.
there’s no prawns in this curry mee, but I’m not complaining
The good thing though is that it works, the broth was rather fragrant, and the sambal, while a tad on the oilier side, provided a pretty good kick. I can excuse the lack of prawn in this case.
If you can wake up before 9 am, Restaurant Okay’s version may still be a bit better, but this place serves till lunch, and I sure hope the stall stays.
Address: Tong Fong restaurant
46300 Petaling Jaya, Selangor GPS: 3.110142, 101.621673 Hours: breakfast and lunch
Some of you who has been following this site for a while know that I have a certain soft spot for coagulated pork blood, pork kidney, and bitter gourd, so when I found out that there’s a stall that happens to offer all these ingredients in one dish, I just had to try it.
The said stall is the appropriately named Bitter Gourd Soup with Rice/Mee, located at the right side of the popular food court if you’re going in from the main entrance. of Taman Megah Ming Tien
Update: Ming Tien has since moved to Bandar Utama
Bitter Gourd with mixed pork soup stall at Ming Tien food court
The formula here is pretty simple, choose from the various (mostly) pork ingredients and the operator will boil them together with bitter gourd soup, you can then consume your loot with rice or your choice of noodle.
Among the ingredients to choose from are intestine, coagulated blood, pork slices, fried pork skin, kidney, liver, fuchuk (soya skin), tofu, meat balls, fish balls, and fish cakes.
you can have it with rice or various types of noodle
I usually gets a bit carried away when ordering from here. My typical bowl of bitter gourd soup includes at least blood, kidney, tofu, meat, pork skin, and sometimes more. You should always attack the kidney/liver first as they may tend to get overcooked if being left too long. I would like the coagulated blood here to be slightly softer, but that’s just nitpicking.
I love it, all the essential nutrients and satisfaction for my blood thirstiness
A bowl of bitter gourd soup here goes from just above RM 6 to over RM 10 depending on what you put inside. Worth it? Yes!
The stall operates till pretty late at night.
Address: Ming Tien Hawker Center
Jalan SS24/8, Taman Megah,
Petaling Jaya, Selangor GPS:3.114334, 101.611658
It is very common for a dish famous in one area to be offered in another part of the country with slightly altered ingredients. This is usually done due to availability, or sometimes just to better suit the local taste.
For Penang hawker dishes in Klang Valley, curry mee is perhaps the one dish that is affected the most. The ingredients used is sometimes so different from the version up North you wonder why they still share the same name.
Anyway, for the true Penang curry mee lovers, here are four places where Penang curry mee is offered with one crucial ingredient (to me, the most important ingredient) to unite them all – coagulated pork blood.
Penang curry mee at Restaurant Okay, PJ SS2
The father and son stall at Restaurant Okay, SS2 operates from about 7:30am and usually sells out in a little over two hours. There’s prawn, blood, cockles, cuttle fish, and very fragrant sambal paste. There’s always a couple tables filled with Penangites seated right next to the stall on weekday mornings, I join them from time to time.
Address: Restaurant Okay 2, Jalan SS2/10, Petaling Jaya, Selangor (at the other end of the same row of shop houses comprising KAYU) GPS: 3.115084, 101.616390 Hours: 7:30 am to 9:30 am, off Mondays
Curry mee at Sun Sea kopitiam, OUG
Closer to KL, the version of Penang curry mee at Sun Sea kopitiam in OUG is also legit. It comes with all the essential ingredients with those slightly charred chilli paste. I also love the way they leave the cockles just ever slightly cooked.
Address: Restaurant Sun Sea
Jalan Hujan Rahmat,
Overseas Union Garden,
58200 Kuala Lumpur GPS: 3.073945, 101.673234 Hours: daily till around noon+
curry mee from Penang One, Puchong
For those who are willing to pay a bit more for air conditioned dining environment, Penang One offers curry mee all the way from Pulau Tikus Keong’s curry mee stall in Penang. The cuttle fish used here is the darker version closer to one you find in mee goreng mamak, and there’s long bean, mint leaves, and even bunga kantan thrown in. Definitely worth the extra RM 2-3 they charge over kopitiam versions.
Address: Penang One at Puchong
G2, Jalan Puteri 2/6,
47100 Puchong, Selangor GPS: 3.023883, 101.617950 Tel: 03-8052 0181 Hours: 9.30am – 9.30pm daily
Address: Penang One at Kota Damansara
16-1, Jalan PJU5/7,
47810 Kota Damansara, PJ GPS: 3.152335, 101.594404 Tel: 03-6151 1083 Hours: 10.30am – 10.30pm daily
Penang white curry mee at Mayiang Jaya cafe, PJ
The Penang white curry mee stall at Mayiang Jaya Cafe is one of my latest discovery in this category. All the essential ingredients is presence except prawns. Mint leaves and long beans sort of make up for it I guess, I always ask for more pork blood here. It is perhaps the weaker version among the four, but still one that manage to satisfy my cravings.
Address: Mayiang Jaya cafe
28, Jalan SS26/4,
Taman Mayang Jaya,
Petaling Jaya 47301 Selangor GPS:3.116374, 101.604224 Hours: breakfast and lunch