2014-04-10 150 瀏覽
As we are one of the earliest customers, the place quite empty with just a couple of tables occupied. Walls of the restaurant is decorated with various newspaper cutout posters, as well as, its various signature dishes. Kim Lian Kee is quite well known for its Hokkien mee and is also known as the founder of Hokkien Mee in Kuala Lumpur, as it has been around for more than 60 years and has expanded to a few outlets in KL. Hokkien Mee (RM9.90)The noodle is full of “wok hei” and there is generous am
The noodle is full of “wok hei” and there is generous amount of crispy lard found in the dish. Very tasty and well braised. Loh Mee (RM9.90)
Not easy to find white version loh mee. The version is well braised with the noodle very soft and smooth down the throat. Huge serving. Claypot Loh Shu Fan (RM11.50)
Served in a hot claypot with a raw egg in the centre. Remember to mix as soon as possible to give the noodle an extra smooth texture. Vegetarian Fried Rice (RM9.90)
Quite a huge serving and taste not bad. Wan Tan Soup (RM6.50)
I am disappointed to find the wanton stuffed with fish paste, instead of the minced pork which I am more used to. The fish paste is too smooth and lack of texture. Dumpling Soup (RM8.50)
Similar to the Wan Tan Soup, but worse as one can find a number of the wrappers falling off the dumplings. A show of lack of skills. Deep Fried Bean Curd with Salad (RM6.50)
We are expecting plain deep fried bean curd, but it turns out to deep fried seafood beancurd. KInd of reminding me of the frozen seafood beancurd found in supermarket. Kuk Po (RM6.00)
A pot of Pu-erh and Chrysanthemum tea, which is refillable and can be shared among all with small cups.
Overall the old school dishes are very tasty especially for the noodle dishes and are priced reasonably.