A hearty recommendation, and I suggest opting for the normal noodles for a richer and tastier experience. The original noodles boast a bold and slurpy texture, absorbing the curry flavours even better than the Kway Teow option I tried. It's safe to say this is one of the best noodles I've ever had, prompting me to do some research on their supplier. I was delighted to discover that their noodles are sourced from Chop Eng Tin, a traditional noodle maker since 1950, committed to a preservative-free approach. These noodles stand out, resembling the eggy Hong Kong noodle type rather than the typical yellow noodles with alkaline taste.

Now, back to the curry mee. The scrumptious bowl features pig skin, char siew, fried beancurd skin, fried beancurd, five spice roll, and beansprouts. The generous portion of ingredients enhances the overall experience. Adding to the happiness is the savoury bean paste sambal chili, providing an extra layer of umami to the dish. The subtle spicy kick at the end is just awesome.

No doubt, I'll be returning for more of their exceptional noodles and perhaps a visit to the supplier to bring some home.
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🚩Gerai Makan Botak (摩達咖哩麵), Mengkibol River Hawker Centre 加冕小贩中心, Kampung Masjid Lama, 86000 Kluang, Johor, Malaysia
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