Best Hokkien Mee in KL

A good plate of fried Chinese noodles isn’t just about adding in the right amount of ingredients; but also the way the dish is cooked. Otherwise known as “wok hei” (which literally means “wok breath”), such cooking method refers to food being stir-fried and tossed around a wok over very high flame. It has to be done in a swift manner in order to give the dish a distinct smoky aroma. The same concept also applies to the preparation of Hokkien mee. Popular among many local Chinese foodies, this dish is typically stir-fried using “tai loke mee” or thick noodles. Among the commonly-used ingredients that characterise Hokkien mee are sliced pork, prawns, and cabbage. Dark soy sauce is then drenched all over the noodles to boost the overall flavour, and tiny pieces of deep-fried pork lard is a crucial ingredient to complete the dish. Follow us as we bring you on a journey of discovery along some of the dingiest places in the heart of KL in search of the best Hokkien noodles, for in the darkest of places lies the best of food!