Hock Kee Ulu Yam Loh Mee Restaurant (Closed)

Dad felt like eating thick fatty loh mee so I brought him to Ulu Yam Lor Mee in Puchong which I have tasted before with my classmate, Stephanie Tan. I ordered the House Special, the Claypot Ulu Yam noodles (RM 12 for medium) cooked with yam and pork slices. I did not like this as I dislike yam but dad and my friend love this. The Fried Hokkien Mee for a person (RM 6.50) was quite tasty. Fortunately, the noodles were not as thick as what people normally use outside in KL and Selangor. There were

I was supposed to eat the Penang Loh Mee at Asia Cafe Puchong but I suddenly saw this place when I passed by. I saw a crowd eating there so I guess it must have been tasty. So we made a u-turn and went there. I ordered the Ulu Yam Loh Mee (Small: RM 6.50) which is the signature dish here. Luckily I listened to my friend's advice to order the small portion because the portion is very big. The thick soup with a lot of eggs inside is very tasty. The thickness also caused us to feel full easily. The

Hock Kee, a breezier outlet with a greener view & brisker business.Hock Kee's specialty: Ulu Yam loh mee. A bit bland but not a rip-off, considering the low RM6 price tag for a single portion.So much starchy, steaming-hot soul food, suitable for cold, wet evenings, from mun fun (RM6), also in need of more flavour, & claypot noodles with yam (RM11, we love yam, so no complaints for this one).Wok-fried kampung chicken in Hakka wine (RM23), bony & saucy, for better or worse.Salted egg yolk mantis p

Hokkien Mee. Apart from Hock Kee's signature Loh Mee, we ordered the hokkien mee as well. The hokkien mee consisted meat slices and vegetables. The hokkien mee was cooked till not too dry, but it was not watery either. The taste of hokkien mee was there and it was not too salty. Overall, it was a decent hokkien mee but nothing spectacular. I might return again for the loh mee though.

Loh Mee. Since the restaurant name consisted of loh mee from Ulu Yam, of course we have to order a bowl of loh mee to taste. The loh mee was dark in color which I always prefer than the white version. The loh mee was the big thick noodle which was soft. The loh mee broth was thick but the taste of a loh mee broth was not strong enough for my liking. I added some vinegar into the broth.

瓦煲芋头卤麵 - 这煲芋头麵端上桌，卖相不是特别好，第一口把麵往嘴里吃，就感觉到有浓浓的芋头香，瓦煲里的汤是比较浓而且还可以看见一块块的芋头，我想这些芋头是在还没煮麵之前是先把芋头蒸熟，所以才会有软软的感觉，味道非常好，很有香葱味，很有口感，好吃咸蛋炸猪肉 - 华人的习惯通常都会点上几份小吃，尤其是在吃麵这方面，觉得太单调，所以我们就点了这个，味道没什么特别，猪肉是用花肉再加上咸蛋和炸粉一起炸，放有咖哩叶，所以炸出来的味道蛮香，没有吃过的你也不防一试黄金炸春卷 - 这份小吃也算不错，我想在很多地方都可以找得到，是用腐竹皮包鱼肉所炸成一条条的春卷，然后再点上泰式辣椒酱，和麵一起吃，真得很不错，价钱也不贵

第一次到来这间福记正宗乌鲁音卤麵饭店吃卤麵，当我们到达已是晚上九点多，看情况店里已差不多要打样了，我们也快速的点了这些所谓的招牌麵。首先来碗自制的手工卤麵，麵条不会很粗大的那种和我们所谓的大碌麵，这里的麵条也没有舰水味，也有点像板麵似的，配料有菜心，虾和猪肉，滑滑的勾芡汁，再加上自己喜欢的黑醋，吃进嘴里也不觉得很腻，价钱也是一般，口感也很好，有机会回头再吃再来一碟Sambal 炒一条普通无色无味的猪肠粉加上特别的辣椒酱，真是，当端上桌的时候，卖相不是很特别，可是味道呢的确真的很好，平时吃的大都是冷冰冰，淡淡无味的，是靠甜酱来一起配吃，在这里除了可以吃到炒热的猪肠粉和配上不是很辣的Sambal酱，酱里有些干虾米和一般辣椒的配料，咸咸甜甜有一点小辣的味道，真的一级棒

I have never came across kangkung vege served in claypot style, so we thought of trying this signature dish as well. The vege was stir-fried until the right doneness, while retaining its crisp on the stalk and bright green colour. We also found some chopped birds eye chillies (cili padi) and generous minced garlic. I enjoyed biting on the spicy chillies which is not a challenge for me Overall it had a very appetizing wok hei, but we thought that the sauce was salty. But I am sure that it will g

We felt a little peckish so my dad ordered this dish with special name to fulfil our remaining stomach space. From the picture of this dish on the menu, it looked exactly the same as Pai Kuat Wong which is sweet and sour like sauce coated with pork ribs. This famous flame version had additional Guiness beer taste, quite interesting I would say. The pork ribs were coated lightly with flour and deep fried till golden brown, tossed with just right amount of their specially concocted sauce. Crispy a

The version of loh mee served here is black in colour compared to the white version from usual dai chow places. The ingredients inside were thick yellow noodles, sliced pork, pork lard fritters, prawns and sawi (mustard leaves). The texture of broth was just right, not overdosed with corn starch. Noodles were nicely cooked until having the right chewy texture. The only complaint was the broth taste sweet more than salty which left us confused for a while. Perhaps we were used to the white loh me