For decent Hokkien Mee in the KLCC area, check out Malaysia Boleh! food court at Fours Seasons Place KL. I like that the noodles was not overburnt and the sambal was quite tasty with a nice kick. I just wished the noodles had slightly more wok hei.
This round we also got to try the Wantan Mee @ RM9 and I was happy to see pun fei sau (half lean-half fat) cut of char siew given without requesting for it. Not only that, the noodles also came topped with crispy chee yau char...and that's why you can taste the fragrant lard oil in the sauce that's used to toss the noodles in. It may not be among the better ones that I've had, but overall, still a decent plate of wantan mee.
A plate of nasi lemak (MYR 3.50+) and one deep fried chicken thigh (MYR 5+) making it a total of MYR 8.50+ (MYR 9 nett). The rice is soft with a tinge of coconut milk. For my friend who do not eat much sambal, the rice can be a bit dry as this stall does not have any other curry gravy to go with the rice. For those who will mix the rice with the sambal, they won't find the rice to be dry.
This time we ordered the recommended curry mee (MYR 9 nett for a regular portion) and add 1 piece of brinjal with fish paste fillings (MYR 2.50 nett); Char Kway Teow (MYR 9 nett for a regular portion) and Hokkien Mee (MYR 12 nett for a regular portion). All 4 of us shared all the noodle dishes so even though they were not the best in the whole of this country but this was a very fulfilling meal as we get to eat a bit of each dish and each dish is tasty in its own way.
Fried Hokkien Mee @ RM12 At first glance, I was happy to see the sprinkling of pork lard crisps which is a super important ingredient in a plate of Hokkien Mee as far as I'm concerned. It only had two good-sized prawns that were firm and sweet but (luckily) they made up for it with a generous amount of lean pork slices and softened cabbage...plus the freshly cooked sambal accompaniment, with its distinct fiery red colour and oil around the edges, is the hallmark of a well-made sambal that will hit the spot nicely.
Claypot Chicken Rice RM10 Claypot chicken rice is my friend's favourite there. The claypot has added in chicken, salted fish, “lap cheong”, dark soy sauce, ginger, sugar, and salt. Give you a savoury taste that this dish is a must-have in Malaysia Boleh! Food court.
The Cendol was pretty good.... despite the mass production... Definitely worth another visit.
The Penang Fried Oyster (RM12) is also sublime. Starchy bits along with egg and plump baby oysters are best savored with the chili sauce on the side.
The Penang Fried Carrot Cake @ RM8 (regular, RM10 for large) was more than decent with crunchy beansprouts and cooked with two eggs (yes, two!). The "chai tao kway" was nicely soft and well fried with crusty bits around the edges. I certainly wouldn't mind a bit more "wok hei" and caramelisation.
Ipoh Chicken Rice – as someone who grew up in Ipoh, I have to confess I’ve never eaten chicken rice from Buntong. Well, that’s unfortunate, for this plate of Buntong Chicken Rice really rocks! As plain and simple as it looks, don’t let that deceive you. The rice is fragrant, having been cooked with chicken fat, garlic, ginger and shallots. The poached chicken is smooth and tender and the chilli sauce was spot on.