Hokkien Fried Mee 福建面

RM11.00 MYR

Hokkien Fried Mee 福建面 has it's origins in the cuisine of China Fujian province but there are a few variants in Southeast Asia. The Penang version is a prawn noodle texture, while Singapore is an egg gravy noodle version but Kuala Lumpur serve fried thick dark soy sauce which then braised with pork, lard and thick kan sui noodle. Ours give a different texture and flavour among all other version of Hokkien noodles.

  • Simple ingredients i.e. thick yellow noodles, siew bak choy, prawn, pork and pork lard
  • Add-on fried pork lard for extra kick
  • Kuala lumpur chinese community unforgettable staple dish for lunch dinner or supper...
  • Food history is an interdisciplinary field that examines the history of food and nutrition, and the cultural, economic, environmental, and sociological impacts of food and so EATING IS A RESPONSIBLE WORK!

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