Latest news with #currymee
Malay Mail
16 hours ago
- Business
- Malay Mail
Ara Damansara Restoran Do Re Mi 123's Ipoh curry ‘mee' stall to relocate to Bandar Kinrara Restoran BK 33 Kopitiam
PETALING JAYA, June 23 — This Ipoh curry mee stall located in Restoran Do Re Mi 123 will be serving its last bowls of curry mee there today. Stall owner Yap Kian Fung confirmed that he will be opening at Restoran BK 33 Kopitiam on June 26. Yap has garnered a solid fan base for his rich curry mee offerings served with poached chicken and roast pork over the last18 years. His devoted diners made a beeline to this Ara Damansara coffee shop. Today is the last day to relish this bowl of rich curry 'mee' with roast pork and poached chicken at Ara Damansara Restoran Do Re Mi 123 before the stall relocate to Bandar Kinrara on June 26. — Picture by Lee Khang Yi A year ago, Yap told Malay Mail he felt business had dwindled, most probably due to the rise of new coffee shops around the area. Moreover with the heat, many diners avoid the coffeeshop during lunch time as the main dining area is not air conditioned and protected by canopies to ward off the glaring sunlight. 2. One can also opt for dry curry 'mee' with roast pork and smooth poached chicken served with a bowl of soup on the side. — Picture by Lee Khang Yi Yap, who lives in Puchong, decided to relocate his stall to Bandar Kinrara, an area with higher foot traffic. Getting into Restoran BK 33 Kopitiam was not easy as many others were also bidding for the spot but luckily he succeeded. Stall owner Yap Kian Fung has been selling curry mee for about 18 years. — Picture by Lee Khang Yi This morning, his assistant was going around their current space to inform their regular customers about the move which has been kept under wraps until now. Yap is hopeful business will improve there, especially since the coffee shop is air conditioned, making it easier for office workers to grab lunch in a cooler space. Currently a small bowl of curry mee with poached chicken is RM9, while the larger size is RM10. For the roast pork curry mee, it's RM10 for a small bowl and RM11 for a big bowl. Their new place of business starts from June 26 at Restoran BK 33 Kopitiam, Bandar Kinrara. — File picture by Lee Khang Yi At the Bandar Kinrara place, prices for his curry mee will increase by RM1 but he will add an extra ingredient namely fuchuk to the bowl which is served with bean sprouts, beancurd puffs and a choice of meat like poached chicken or roast pork. Ipoh Curry Chicken Stall, Restoran BK 33 Kopitiam, 1, Jalan BK 5A/2D, Bandar Kinrara, Puchong (Business starts from June 26) • This is an independent review where the writer paid for the meal. • Follow us on Instagram @eatdrinkmm for more food gems.
Malay Mail
15-05-2025
- General
- Malay Mail
In Cheras, Fang Hong Curry Mee serves up a little bit of everything — from curry mee, to Hakka ‘zha yuk' and Sichuanese stir-fried pork and peppers
KUALA LUMPUR, May 15 — At a glance, Fang Hong Curry Mee looks exactly like what its name suggests: a curry mee joint. But it is also so much more. Housed in a quiet row of shops facing a residential area in Taman Sri Bahtera, Cheras, the first signs that there may be more than meets the eye are the large tables, some with lazy susans and tablecloths, and rows upon rows of laminated pictures on the walls depicting a repertoire far wider and deeper than just curry mee. There are steamed, fried or braised fish heads, slick with tauchu and bitter gourd; chicken steamed in a herbal, gingery broth; and large plates of braised pork belly, tofu, and curry fish head. Some dishes are old-school Malaysian-Chinese dai chow staples. Others are distinctly Chinese and lean Sichuanese in both spirit and heat, a reflection of the woman running front-of-house, who hails from the province. And yet, for all the variety, the curry mee remains the anchor. It's the name on the signboard, the default order, the thing that still draws first-timers and regulars alike through the door. There's the signature 'king' curry mee (RM16.80), loaded with hunks of chicken and taufu pok, then piled high with squid, prawns, fish cake and cockles. The regular curry mee comes with fried 'fu chuk' and 'siew yoke', though the curry broth is clearly based on chicken curry. — Picture by Ethan Lau The regular version (RM10) is more restrained but no less satisfying, topped with siew yoke and fried fu chuk alongside the usual chicken and taufu pok. What both share is the same rich, thick broth. It carries a mild, lingering heat and leans a little sweet, though it's not overly creamy or heavy with coconut milk. There's none of the shrimp-y savoury depth or herbaceous lift you'd expect from a typical curry laksa – in fact, this might be the furthest thing from curry laksa I've ever had, while still calling itself curry mee. What it almost certainly is, at heart, is chicken curry – potatoes and all – with noodles and toppings thrown in. But it's a very tasty chicken curry, and the jar of sambal on the table offers a quick savoury boost, curiously rich with the flavour of dried shrimps. Fang Hong is popular with regulars from the neighbourhood, all mostly old. — Picture by Ethan Lau On a recent afternoon, the air was thick with the rowdy cadence of Hakka, spoken by a crowd of regulars streaming in, the overwhelming majority of them seemingly over the age of 50. The chef emerged briefly, a short, balding man who spoke a mix of Cantonese and Hakka and seemed to be on a first-name basis with several of the regulars, before disappearing back into the kitchen. Soon, dishes began to appear. Sichuan-style 'xiao chao rou' is as fragrant as it is bold and delicious, and is a hit with the regulars. — Picture by Ethan Lau Some, like the Sichuan 小炒肉 (xiao chao rou, RM28), filled the room with a heady perfume of Sichuan peppercorns, red and green peppers, leeks and onions, wok-fried with thin slices of pork belly. It's the kind of dish made for rice – punchy, fragrant and deeply moreish – and it's easy to see why the regulars have embraced it. Other dishes are closer to home, like the Hakka zha yuk (RM25), a speciality of the chef and a triumphant balance of soft, jiggly pork belly and wood ear fungus, springy and slightly rubbery, in a savoury sauce boosted with nam yu, red fermented bean curd. The chef here specialises in a few Hakka dishes, including braised 'zha yuk'. — Picture by Ethan Lau Taking us home were a pair of tried and true classics: sweet and sour pork (RM22) and claypot kangkung (RM14). Serviceable versions of both are easy enough to find elsewhere, but they were especially good here. The craggy, crispy nuggets of pork were coated – not drenched – in a thick, tangy sauce, retaining their crunch to great effect. And the kangkung, while seemingly plain, was nothing to scoff at. Even plain old claypot 'kangkung' is well-executed here. — Picture by Ethan Lau Crunchy, juicy and packed with dried shrimp, it was a quiet winner. It's a curious one, for sure. A rather unique rendition of curry mee, the Sichuan stir-fries, Hakka stews, textbook sweet and sour pork – but the regulars don't seem to mind. If anything, they've taken it in stride, eating without missing a beat, as people do when the food is good, and they know they'll keep coming. Look for the plain but easily spotted yellow sign. — Picture by Ethan Lau Restoran Fang Hong Curry Mee 47, Jalan Jalak, Taman Sri Bahtera, Kuala Lumpur Open Friday to Wednesday, 7am-3pm and Friday to Sunday, 5.30-9pm Tel: 018-278 8699 * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems. * Follow Ethan Lau on Instagram @eatenlau for more musings on food and mildly self-deprecating attempts at humour.
