Several weeks ago I chanced upon a post on Instagram by Choi Yen that captured my attention, it was a magnificent looking bowl of Penang Curry Mee. Being a huge fan of this dish, I knew I had to find a chance to taste it myself, so last weekend, we went to Kepong just for this.
The restaurant is called Jia Li Mian, a play of word that meant “home noodle” but also sound like Curry Mee. The restaurant is actually a second branch, with the original being located at Pandan Jaya.
Parking situation in Kepong can sometimes be a drag, but fortunately Jia Li Mian Restaurant is on a road that’s slightly less forgiving when it comes to finding a spot.
The menu is fairly simple, with Penang Curry Mee being the headline, but they also have KL curry mee, All-In curry mee, Asam Laksa, Jawa Mee, and Fishball Noodle soup. Not surprisingly, I went for Penang Curry Mee (RM 10 + RM 3 extra blood), while Jean opted for the All-In version (RM 13).
The Penang curry mee here comes with more ingredients that most “standard” curry mee in Penang. There’s coagulated pork blood (yesss!), cockles, prawn, tofupok, cuttle fish, bean sprouts, mint, and even ginger flower. The All In version is all those, plus curry chicken and fried pork skin.
Certainly zero complain from us in terms of ingredients for sure.
As for the taste of the soup, I find it quite fragrant and on par with curry mee in Penang. However, the sambal lacks a bit of those charred taste to bring it up to the next level, perhaps an area they could improve upon.
We also tried their loh bak (RM 4 per piece) to share, and happy to report that it is very satisfying as well.
Jia Li Mian
42A-G, Off, Jalan 3/33a,
Kepong Baru, 52100 Kuala Lumpur
Tel: 016-334 3882