Food: Kota Bharu

A Dark Noodle Dish That Every Chinese Loves in Malaysia

The tasty, twisted tales at Kota Bharu

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The word ‘noodles’ brings a particularly dark noodle preparation in your minds, doesn’t it? Yes, we are talking of the famous hokkien mee. Lyf&Spice went food-tasting to bring you another street food favourite, as promised. This is a twisted tangle of Chinese origin, yet again. Well, we had discussed the aroma of bak kut teh earlier. Ready to explore a new option? Grab those chopsticks and gobble along…

All about Hokkien Mee:

What’s not to like about the aroma and taste of these noodles, right? The moment you enter the Chinese restaurant, you order the dish by default. Do you think twice? No, well the waiter just reads your mind and gets you a plate of those tasty tangles instantly. Hokkien Mee is undoubtedly our favourite noodle preparation, isn’t it? While there are many other noodle dishes to add to the list, this one secures the spot at number 1. The typical hawker-style tongue-pleaser makes for the perfect plate to lick clean over lunch or dinner. Best had by itself, an entire serving could make quite a heavy meal.

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What is it made of?

The pocket-friendly dish incorporates copious amounts of dark soy sauce. What adds to the colour and saucy texture? Well, a hint of caramel sauce, of course. These noodles are tossed with other vegetables and meat. Chunks of chicken or pork are commonly used. Cabbage adds some flavour and texture, and pork belly imparts just the right crisp. It is made from pork fat or lard obtained from the belly and deep fried. The crunch in every bite and flavour-ooze in every nibble leave a very strong after-taste.

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The province of origin is stated in its name, Hokkien, although it is a dish for everyone. Even though it is believed to have originated in China, each city and region has its own style of preparation. While Singapore commonly uses stir fired noodles and lots of prawns, Penang likes to cook it in a broth by mixing rice noodles with egg noodles. On the other hand, Kuala Lumpur likes using thick noodles with dark soy sauce to impart the deep colour and flavour.

Lyf&Spice goes food hunting:

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What:  Hokkien Mee

Where: Chinatown, Restoran Yau Kee

As you know, the license for serving pork is limited to some Chinese outlets alone.  You can find this delicious dish at China Town and other Chinese restaurants in the city. How do you like your Hokkien Mee?

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15 thoughts on “A Dark Noodle Dish That Every Chinese Loves in Malaysia”

  1. Pingback: Fresh Fish and Cocktail – A Cozy Santorini Affair – Lyf&Spice

  6. Love hokkien mee:D yum yum yum!! My dad loves this dish too because he’s originally hokkien:D I miss all this Asian food that you always talk about, can’t wait to have some again sometime! In the meantime, I can live my foodie dreams through you!

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  7. I love chinese noodles, actually for me I order the default one cause the default is my favorite one. 3 years ago me and my Vietnamese friend just discovered a chinese restaurant near in her area, once we entered it was like noodles heaven, I have tasted all their noodles dish and I have finally found my favorite.

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  9. I was just about to write what Stevie wrote, but I forgot that he Korean version of this came later after the Chinese. These noodles looook good! Is it spicy”

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  11. I knew it was Soy Sauce, we stayed in air bnb in Lucerne once and we had Korean breakfast, black rice in Soy Sauce , it was so tasty that I can not forget it , these noodles brought back my memory from that trip and I bet these are delicious as well.

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