It was back in 2014 or 15 that I first heard about this Fushou Lou Nyonya Curry Mee in USJ, and as a major curry mee fan (of any variety), I paid obviously paid a visit and wrote about it.
Hai Keng kopitiam Fushou Lou Nyonya Curry Mee
However, USJ wasn’t known for the best traffic situation and thus I was more than happy to find out that there’s now a branch at Hai Keng kopitiam in Petaling Jaya, situated just a stone’s throw away from Digital Mall.
Nyonya Curry Mee with extras
Just like the USJ counterpart, the stall here offers a variety of different add-ons to the standard bowl of Nyonya Curry Mee, among the choices are curry chicken, lala, roast pork, squid, and even stingray.
A standard version starts at RM 6, but you can definitely make it a bit more lux by adding multiple ingredients.
roast pork? stingray? why not both?
I had mine with both roast pork and stingray (RM 9). The base was quite flavorful in itself, with the sambal adding a decent dose of hotness with a strong hint of sour note from lime which I really enjoy. Roast pork was competent, but what I really love was the stingray, though eating that with a pair of chopsticks require some skill set I did not originally have.
Give it a try if you’re tech-shopping at Digital Mall.
For night time, the Hunan Cuisine at Chu Cha Dan Fan nearby is a worthy choice.
Address: Hai Keng Restaurant 24, Jalan 14/20, Seksyen 14 Petaling Jaya Selangor GPS: 3.110338, 101.635315
Those who’s been following this space for a while should know that I’m a huge fan of curry mee, but usually for me though, curry mee is the Penang version that comes with pork blood, prawns, santan broth, and those sambal with a charred note.
Curry Mee stall at Sun Fatt Kee, Seapark
However, being a food enthusiast with an open mind, I am always up to trying anything that is good, even tho certain dish may share the same name and hence, somehow has an unfair prejudice attached to it, from a cultural-location superiority complex basis.
Anyway, what I am trying to say is, there’s also awesome non-Penang curry mee. Especially this version at Sun Fatt Kee kopitiam, PJ Seapark.
The curry mee stall at this kopitiam has been serving up (according to many) the best curry mee this side of KL.
A bowl of this curry mee comes with your choice of noodle, perfectly prepared shredded chicken, tofu pok, long beans, bean sprouts, sambal, lime, and possibly the best cockles in any curry mee you’d find, from anywhere, and I don’t use the word “best” lightly.
curry mee with perfect cockles
Yes, a bowl cost RM 7, and yes, the portion isn’t big at all, but I’ll be damned if I don’t go over and order me another one pretty soon.
And this time I’ll make sure I get them with extra cockles!
I usually favors Penang style curry mee, but can’t say no to this one
When it comes to street food in Malaysia, most people often cite Penang right off the bat, but for those who likes something perhaps more comforting, Ipoh street food is a great alternative. If you’re in KL looking for a taste of what Ipoh has to offer, Avenue K’s Ipoh Market Street (non halal) should be in your short list.
Ipoh Market Street, Avenue K
Walking out from KLCC LRT station, take a right turn and keep walking towards the end, you’ll find Ipoh Market Street on your right. The diminutive entrance opens up into a pretty decent size dining hall with a menu filled with a good selection of dishes hailed from the city that was famous for tin mining.
One thing to note – Ipoh Market Street at Avenue K is a non-halal restaurant.
Ipoh curry mee
The signature dish here is the Ipoh Curry Mee (RM 11.90) that comes with chicken stripes, roast pork, mint, lime, and your choice of noodle. I thought the broth does pack a punch and the inclusion of roast pork made everything that much better. Definitely satisfying for someone who wants a jolt over lunch, I liked it.
Ipoh white coffee, market street soft boil egg on toast
The soft boil egg on toast (RM 4.90) was my favorite dish over the tasting period. In fact, I went back a week later to specifically order this and savior it slowly. Perfect soft boil eggs on perfectly toasted bread, as simple as they are delicious.
The Ipoh white coffee (RM 4.50) here is one of their specialty, and always with proper thick foam too. If you like full bodied creamy coffee, this would definitely satisfy.
Ipoh caramel custard egg, spicy chili crispy pork fried rice
Ipoh caramel custard egg is something that seems sorta out of place at this “kopitiam” style restaurant, but I thought the dessert was more than decent, like most dishes we tried here.
Other than noodle dishes and light meals, Ipoh Market Street also serve “tai chao”, or hot wok style of meal from 5-10 pm daily. We only managed to try their spicy chili crispy pork fried rice (RM 11.80) and it was pretty decent, though I’d want to have the portion to be a bit smaller so that the pork to rice ratio is higher tho, but for those with a big appetite, it is definitely not a bad thing.
After the recent bout of postings on Klang area foods, I think it’s time to get back to PJ for a bit, and talk about this Penang curry mee just off Jalan 222 that is fast becoming one of my regular weekday breakfast spots.
Update 27-1-2019: this stall has since closed , you can go to Sun Sea at OUG, manned by the same family
Curry mee at Restaurant Mei King, PJ off 222
For those who aren’t familiar with Penang style curry mee, it is quite different from the usual KL version. The ingredients usually consists of prawns, tofupok, cockles, cuttlefish, and the all important coagulated pork blood. All these served with your choice of noodle in a santan base broth topped with a sambal paste that can be slightly charred.
It is the best version of any curry mee if you ask me.
This particular stall in Mei Keng kopitiam is run by the same family originated from Penang Kuantan Road, they also run a stall at OUG’s Sun Sea kopitiam, which used to be one of my breakfast spots that takes quite a bit of detour en-route to work.
glorious Kuantan Road curry mee
The santan based soup is legit here, they get the sambal just right, and of course, there’s the all important coagulated pork blood. A bowl here cost RM 6 and it’s really rather close to any you’d get in Penang, except for maybe bigger cockles & prawns on the island.
prawn & coagulated pork blood, great combo
If you’re a curry mee fan and enjoy a good bowl of spicy curry mee worthy of heighten bowel movement in half a day’s time, this is one you should check out.
The stall opens for breakfast thru lunch. Another choice around the area is Restaurant Okay at SS2 Chow Yang area, but that one commands a long queue & runs out by 9ish usually.
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