Damansara Uptown Hokkien Mee Restaurant

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Not a fans of hokkien mee, but ever since i've tried this and i love hokkien mee already. Cook with fried pork bits (猪油渣) makes the whole dish even perfectly fit especially for Chinese. Everyone knows they are famous with their hokkien mee as stated on their store's name, but i too, love their veg as well. Although it's just a simple kailan serve with oyster sauce, still one of the best match with their hokkien mee.

Recommended by my friends, the hok kien mee of restaurant damansara hokkien mee very nice!!! So I follow them to taste the greatness of it. We have ordered 2-persons hok kien mee with RM 15. The portion is OKOK only not large nor little. The noodles is quite heavy taste but it is not over salty. I like it quite much and it tastes good for me. Another dish I would like to recommend is the Fried rice. The fried rice tastes good and every essential taste of it is achieved. One plate of the fried ri

这是打包回来的晚餐。辣椒的颜色是不是很漂亮？哈哈。这大面很好吃，里头有很多猪油渣，使到面条更加美味。出了猪油渣也有白菜，猪肉，虾。恩，这里的大面不会有一种面的碱水味，所以真的很好吃。

Teh Tarik. The restaurant was packed and we have to sit quite far at the corridor whereby the lights were dim and some mosquitoes too. I know it was hot sitting along the corridor, but I do not felt like having cold drinks that night, so I ordered teh tarik panas. The teh tarik was not bad but it was not great either. It was not too sweet and has strong tea and milk taste.

Fried Rice. Since the hokkien portion and lala portion was not enough for the 6 of us, we added on a plate of fried rice. The fried rice has "wok hei", the rice did not clump up together, it was nicely separate from each other, and it was dry. The ingredients were simple: peas, egg and luncheon meat. It was slightly salty but it was all right for me. Eaten together with the sambal, it was nice.

Hokkien fried noodles. This is a must ordered for this restaurant as it is full of “wok hei”. The black sauce was quite watery. The noodles were slightly salty but it was all good. The vegetables were crunchy. It has crunchy salty pork lard in it too, but we ordered an extra bowl of fried pork lard to go with this noodle and it was the perfect combination. We were seated at the corridor that makes our dining experience very hot.

Cantonese fried kuey teow. We felt not full after eating the hokkien noodles and fried rice, so we added on this “kwong fu chao”. The kuey teow was served with vegetables, chicken slices and prawns. The battered egg-based broth was thick, sticky and not overly salty. The kuey teow was stuck together and slightly salty by itself. The prawns were succulent and sweet.

Kam Heong Lala. On top of the noodles, we ordered kam heong lala as an appetizer. It came almost the same black color as the Hokkien mee. The portion was quite big and the size of the clams varied from one clam to another. Some were big and some were small. Nonetheless, the clams were fresh, sweet and juicy. The “kam heong” sauce was thick and spicy. It was worth ordering.

One must not always forget the good taste of a good hokkien mee. A good hokkien mee can keep a repeat customer. For example, like me. I always come here to eat their hokkien mee because the hokkien mee simply taste good. I like it when the pork lard sprinkle over the noodle. It smell real nice and good taste too. Looking at the thick noodle itself already slurp. Plus the chilli they served is a wow. So you must visit this restaurant more frequent.

We had the Egg Fu Yong (fu yong dan), a chinese-styled omelette comprising of onions within. This was full of onions and would have been one of the best, tastiest egg fu yong-s that I have ever tasted had it not been so oily.And this, is the other must-have dish for Adam and I every time we're here. In fact, they might also want to consider changing their restaurant's name to Damansara Fried Rice, because it really is that good. The fried rice, fried with pork bits, long beans and topped with fr

I know that there's a lot of die-hard hokkien mee experts out there, and I don't profess to be one of them but I do love this particular version. I don't like my hokkien mee too dry and this version is perfectly, slurpingly right for my tastebuds. There's also oodles of vegetables here, which only gives it that natural sweetness. (I'm not really one for pork lard, but I never hear others complaining about the lack of it, so I guess that's points for it too?) Eat with the awesome belacan!Because