Hokkien mee (Simplified Chinese: 福建面; Pronunciation in Mandarin: Fújiàn miàn
From Wikipedia (Can u believe they have this!)…
Strictly speaking, the Penang and Singapore Hokkien mee are two different dishes except that they are both prawn noodles and share the name ‘hokkien’. The ingredients and method of cooking are different, the Penang version is cooked in soup while the Singapore version is stir fried. In this respect, the dish Hokkien mee can refer to three different distinct dishes; Penang Hokkien mee, Singapore Hokkien mee and Kuala Lumpur Hokkien mee. The Penang Hokkien mee is sometimes referred to as mee yoke in Kuala Lumpur as Hokkien mee in Kuala Lumpur by default means Hokkien char mee which is noodles stirred fried in dark soya sauce.
After a long bus ride, a nice hot meal is always welcome (plus a hot shower and nice soft bed of course), since we’re in the the Damansara area, we decided to try this supposedly rather well known place. Arriving at 11pm on a Saturday, the place was quite crowded but more people were arriving as time went by, presumably from movie theaters nearby. While we were quite tired and not really in a mood to eat much, we tried both noodle dishes and they turned out quite good. I would rate this place just slightly lower than the stall in Jalan 222. Overall, this places gets 2 lips!
