i have just discovered a good hokkien mee in Happy Garden and fried with charcoal. It reminds me of the Petaling Street Hokkien during those good old days. The portion is generous and 2 medium prawn. The price is only RM4.50 for 1 pax. The normal pork soup (the one u normally in Hokkien Mee stall) is also good.

I think this place is cheap and good.

It is located among the hawker stall street in Happy garden. I think the name is "Hock Kee" food stall and it is opposite of a tyre shop and somewhere middle of the stalls.

I assume you are talking about the mee fried in black sauce with lard.

Jalan 222 next to the Shell Petrol Station has two, one in each corner. Some
prefer the one next to Shell but I prefer the other one. Chau Yang Restaurant
( back to back with Kayu Restaurant in SS2 ) is just as good. These are the
three places I know of.

Not familiar with OUG area but will try it out and post here.

For good hokkien mee

Go to Damansara Hokkien mee near the D'sara Uptown Public Bank. it gets crowded at weekends and the quality deteriorates slightly. Has the pork soup there too along with vege, loh mee and fried rice. The cantonese fried is not nice.

Second is at Paramount/Sea Park with the charcoal fire.

Third is the Petaling Street corner near Hong Leong bank. The one behind lai foong used to be good too.

For good cantonese fried and sing chow mai, try Yoke Tho Hin in Damansara Uptown and Ho Weng Kee at SS2.

I have been to those "famous" one like Petaling Street, behind Lai Foong, Jalan Loke Yew, opposite GH and the corner of jalan imbi. They are not as good anymore and the price is so so expensive.

This one is good and cheap. That's all i can say.

I think the styles are a bit different in the places mentioned. Some places are drier and more oily in others while others have more of a wet sauce and less oil. Its important to determine the style of hokkien mee youre after to avoid disappointment. However, Id love try out this Happy Garden place if you'll give me more directions, mei mei. Are there other good things to eat in this coffeshop? Hopefuly a good oh chien? ;p

Paramount one used to be good. Got quite fed up after they cook the mee and some dude rummages through the noodles distributing the prawns, vege and even the lard.

I agree charcoal fried is anytime better. But seems that most of them are not as good anymore. Plus the liu is just not enuff.

Try this one at Petaling Jaya Sea Park opposite KFC and the old Ruby cinema (now a church). The corner coffee shop is bleow road level.

There is this Hokkien Mee (ex Petaling St now nandos). THe dude does fry good hokkien mee. G around 8pm when the stock is just right and ask to Kar Liew... very generous. RM 7 bucks per head.

Very interested in the Happy Garden one. More info pls...

For the happy garden hokkien mee, it is not a shop but one of the stalls at the hawkers street of Happy Garden. Their name is in chinese so if you don't read chinese.... u might miss it. But it is the only stall that uses charcoal. The name is "choi mau" which means drucken cat at Hock Kee hawker center.

where exactly is Happy Garden? sorry i live in klang and not sure where is it...

Happy Garden is the "taman" just beside OUG (Old Klang Road)

I tried the Sunway Damansara branch of the Damansara Hokkien mee yesterday. It was good with lots of sauce and chee yow chah but not to oily. I wish I had room to order the fried rice which a lot of people seemed to be ordering and looked really good. The place is open from 5pm to 2am making quite convenient.

I sampled the hokkien mee and bah kau thng at the Weng Hing Coffee shop in Imbi recently and i am sorry to report that the standard has fallen. The noodle is thinner than the usual hokkien mee noodles they have and the style of frying isnt as good either. They now have a trick of turning off the fire to let all the sauce soak into the noodles and then turning it up to add some chee yow char. The noodles come out way to dry and oily this way. The bah kau thng wasnt bad but I felt there was a tad too much flour on the meat so I mainly left it behind. This used to be one of my favourite hokkien mees in town (I personally used to prefer this over Ahwa hokkien mee) so I find this a very distressing turn of events.

asian-malaysian - 11 March 2009 02:10 PM

They now have a trick of turning off the fire to let all the sauce soak into the noodles and then turning it up to add some chee yow char. The noodles come out way to dry and oily this way.

It is the concentration of the stock that gives the mee the flavour.

In a good fried hokkien mee, the stock is quickly reduced with strong wok hei to the desired consistency which allows the resulting sauce clinging to the noodles develop a unique caramalisation of flavours. It is not allowed to simply soak into the noodles with the fire off. This is why shallower woks are preferable in frying hokkien mee. The unique surface area of the wok allows for more even wok hei action and faster reduction of the stock to the desired consistency when the noodle is approaching optimum doneness. the Hokkien mee at Imbi used to be a great example of both the ideal wok and excellent wok hei action but the last sampling was something of a dissapointment.

Can try at REUNION, 2nd floor, bangsar village new wing. Damn a lot of pork lard... be warned.

^^ As far I know, Reunion is the most expensive hokkien mee Ive ever seen with a large portion (and correct if Im wrong-its been a while since Ive last seen the menu)approaching 30 bucks. Still, I used to enjoy it in a previous incarnation at BSC at much lower prices. Still, thanks for the tip. If you like a hokkien mee with loads of chee yow char, a great example is done by an indian (how muhibah is that?) at the Online Pub in Damansara kim. The menu even provides for adding additional chee yow char for more crispy cholesterol & heart clotting goodness.

on an off tangent here but does anyone know of a place selling hokkien mee in penang style also known as hokkien char?