With a name like that, you bet that they can do a mean plate of Hokkien Mee. Unless you're from Penang, this dish is best when cooked using charcoal instead of gas for that
wok hei and it needs to be as black as your face when you find out that you are not getting bonus or increment for the year. Otherwise, that's no good
hokkien mee.Charcoal versions are hard to find but
Ahwa is still around if all else fails.
Hailing from Klang that has good options of this dish, I am a little more judgemental with this. We ordered a single serving of it and was served with a rather impressive version. They got the colors right, used chopped cabbage but topped it with the fried pork lard. It would have been better mixed into the noodles but some people may complain that it'll end up being soggy or lost in transmission. Although it wasn't bad, it certainly didn't blow my mind.
Yut kwong hor or
月光河 (maybe if I got Google Translate right) or Moonlight noodle. Working in a MNC means having a WhatsApp group chat of different races, religions and nationality. When someone ordered that in the group, one of the foreigners was puzzled as to what lunch that could possibly be. It's basically a wet
char kway teow, courtesy of the raw egg. Obviously, a fresh egg is used to avoid food poisoning. This one was surprisingly more enjoyable than their signature dish as it was silky smooth and the flavors were just right.
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