Before I start testifying my love for this divine noodle dish, let me first clarify I have no wish to start a food fight or whatever. Singapore, Penang or KL - I love them all!
For you see, depending on which part of the peninsula youβre at, Hokkien mee can mean a very different dish to different people.
While the Penang and Singapore versions use egg noodles or rice vermicelli, the KL Hokkien mee I love uses thick, fat yellow noodles known β no surprise here β as Hokkien noodles.
The northern and southern varieties are untouched by even a single lick of dark soy sauce; the KL version is properly drowning in the stuff.
Needless to say, this KL Hokkien mee was full of smoky goodness, the glossy sauce-coated noodles are chewy and downright delicious to the last slurp! A generous topping of heart-stopping crunchy lard bits are mixed into this orgy of decadence, making it the perfect dish of sheer indulgence!
π Dynasty KL Fried Hokkien Mee, Small ($6.00)
