Tuesday, December 7, 2010

Hokkien Mee

I grow up loving Hokkien Mee from young. Not made by mum though. Where Indian mothers those days know how to fry Hokkien Mee and they won't even because in an Indian household generally, it must be Indian food or maybe, once a while thrown in Malay dishes. Where then my fix of Hokkien Mee came from? From the roadside Chinese stalls in Brickfields. Of course now, its a different cooking matter for me personally. I cook Chinese noodles (Penang Hokkien Mee). Maybe not so often, and the food training I have given my Indian half-half seemingly is working. He is food fine for Chinese noodles, but I can't push my luck very far. Curries are still a domineering food fact, yet, a plate or bowl of noodles is food appreciated too (Lamb Pho). Hokkien Mee. Soy sauce, seafood and cabbage, wet soggy thick yellow noodles. The halal version.

KKSV Restaurant: Malaysian Coffeeshop Eating Culture

Formerly recognized as Restoran Poh Yap, this establishment underwent refurbishment a few months ago and now goes by the name KKSV Restauran...