With the cats waking me up before 7am every morning and the fact that I now ride a bike to work, it opens up a lot of opportunity for me to explore various breakfast outlets in the city. Last week I went to one of the oldest Hakka noodle stalls in town – the “Da Bu Mien” stall at Jalan Sayur, Pudu.
Hakka noodle at Jalan Sayur, brisk business in the morning
Even at the early hours, the 8 decade old stall is already packed with people. Sharing table is a norm, and you can say goodbye to comfortable chairs or air conditioned dining hall. The promise is a bowl of noodle as authentic as it gets, hand made and with ingredients true to the heart of the operator.
The stall has a yellow label that says “Da Bu Mien” (大埔面), which state it’s origin from Dabu county, a district of Meizhou, Guangdong Province of China, a center of Hakka culture.
minced meat, chasiu, and wantan too
A bowl of noodle is RM 4.50 and comes with minced meat, chasiu, vegetable, and a side of wantan soup. The traditionally made noodle (using bamboo) has a good springy texture to it and is closer to wantan noodle instead of the more common flattened style found in other Hakka noodle places.
I find myself enjoying the slightly oiled minced meat quite a bit, in fact, some regulars prefer to have more minced meat instead of chasiu.
Over all, it was a rather good bowl of noodle, and a place I certainly will visit again.
Chun Kee (Da Bu) Hakka Mee
446, Jalan Sayur,
Off Jalan Pudu,
GPS: 3.135208, 101.713051
Hours: breakfast till late lunch