3
0
0
Signature Dishes
Mee Hoon Kuih
Review (3)
Level2 2013-09-26
644 views
a friend of mine came from Singapore and asking me about this restaurant in Klang that serves Pan Mee. She told me that this restaurant is very famous among the Singaporean too.I told her that this place is indeed very famous for the noodle dough. Pan Mee also known as Mee Hoon Kuih in most Hokkien people. There are many type and variance of Mee Hoon Kuih in Malaysia nowadays. Some prefer it with more chewie bite, some love it to be soft and smooth, some would like them to be slice out like noodle strings, some will want them to be tear out in small pieces about like the size of wan tan skin.This restaurant is famous for its ultra thin tear slices of mee hoon kuih with their taste broth soup. The noodle is so smooth like the silk, and the texture is so soft. The noodles blends so well with the broth soup and fried anchovies.Personally, I will break the egg york and mixed it with the soup and make the soup taste even greater and creamier.As usual for every visit, I will dry the bowl completely. The place is always full of crowds, and you must allow people to join and share table with you. In average, you will have to wait up to 30min for your turn. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-09-04
349 views
After a good 50 minutes waiting time right next to a stranger while we had to share a table with, my bowl of Mee Hoon Kuih (aka pan mee) finally arrived. Upon the first sip of the soup, an instant epicurean memory of mother’s Mee Hoon Kuih. The feeling was indescribable and unprecedented. Home cook food is probably by far the best everyone and anyone could have tasted in their entire life. With the first bite, I can honestly say that this somewhat really reminds me of my mother’s cooking.The long waiting time was worth it. Even though, I did help myself with the conversation on the table. The shop is really packed when I got there. Many have to line up, just to get a seat. And no one really mind sharing tables with strangers. It could be the location, which is strategically near a school. This means avoiding lunch hour if possible for there will be lots of students or parents taking away after picking up their kids from school. Another reason having so many customers could be the reasonable price.For a plain bowl of Mee Hoon Kuih, ingredients are pretty simple and hence almost challenging to have a chewy texture apart from being doughy. Also, the dough was handmade and the owner practically assigns several workers to tear and pinched the dough into the cooking pot. Having done that, each bowl was made individually.Other than that, we can also add on more ingredients to our liking into the Mee Hoon Kuih. Choices of egg, fried anchovies, vegetable, minced pork, pork liver, or the pork meatball.There is one little interesting taking away option here for the customers. They can either pack home as any usual mee hoon kuih, or getting the raw ingredients and then pinch and tear when ready to cook it. The raw ingredients would be some raw meat, vegetable and the flour dough itself. I was kind off in shock when I saw that. Honestly it was the first time seeing people buying the ingredients instead of just taking it away. I must say, it was an eye opener for me. The meal was fantastic, except the waiting for a bowl of mee hoon kuih was a little annoyingly slow. I’ll make sure I bring a book with me the next time I visit the shop. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Despite situated in Klang, the location wasn't too far from Subang Jaya. It was a sudden decision that my girls and I made to travel all the way to the restaurant just for a bowl of Mee Hoon Kuih. Honestly, it wasn't exactly the taste that we were attracted to, but the homely feeling. It wasn't exactly the soup that we loved, but the feeling as we bit a piece of mee hoon kuih. Each and every piece of mee hoon kuih was made to its thinnest before being thrown into the pot to be cooked with the soup. Although the mee hoon kuih were almost equally thin, they're still very springy. With empty stomach, we waited for almost one hour until our food was served. Imagine the crowd! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)