Staying healthy is very important but getting lazy is something much easy to be done. Please agree with me...
After a long nice jog in the evening, besides feeling tired and exhausted. I am hungry...
Thought of not wanting any rice cause it will be quite heavy so I thought of having some noodles. Recommended by my husband that this noodles is super famous in Sekysen 17, so we drove there and hope that famous hokkien mee is available. For those who been grow up in KL, hokkien mee means the fried big fat noodle and black in color. As a Penang-Lang (my husband), hokkien noodle = prawn noodle in KL.
Maybe due to I grow up eating both Hokkien Mee and Loh Mee, therefore, my expectations for this fried Hokkien noodles is extremely high. Besides the pork lard, sauce, the most important ingredient is the big fat yellow noodle. You can never replace it with any other noodles cause it will taste totally different. Back to this kopitiam I went, reach there at 8pm and the kitchen told us the waiting time is 45mins?! OMG !? no choice, just agree and be a good girl and wait.
The kitchen - looking for the charcoal~ ^^
The different between normal fried Hokkien Mee and the charcoal fried Hokkien Mee is just due to the burn smell and taste. Using the charcoal to fried Hokkien Mee is normally means having the higher temperature to cook the broth and noodles and you might get some burn smell and taste bit sweet bitterness from the plate of noodles.
After waited for 30 minutes, my Hokkien Mee arrived first, while my husband still waiting for his fried 'Ying Yong' noodles. Ying yong, basically is the mixed of both vermicelli and Kway Teow noodles. If I not mistaken, this is a Cantonese type of fried noodles with lots of gravy.
Kong Fu Ying Yong Noodle - RM8
Charcoal Fried Hokkien Mee - RM8
Now, let comment about the taste, erm...I love my fried Hokkien Mee, since it do taste like what I had expected. No wonder they were sold out by 9pm, I saw lots of patron coming to take away than dine-in here. Well, it might due to the weekend after all. As for the Ying Yong, is just normal and nothing special or to be highlighted. But curiosity, is the Ying yong also charcoal fried too?
Overall, for the price we had been paying and the time spending for waiting, I think if maybe the chances for me to come back again might be very slim. But I might come back again if I really craving for the Hokkien Mee or when I wanted to try the Loh Mee next time.
