Recommended by SethLui.com. The char siew was really nice- charred, caramelised and sweet. The noodles were of medium thickness, springy and bitey, in a light fragrant sweet sauce, slightly reminiscent of the original Kok Kee. The wantons were meaty and a bit gummy, but tasty. Overall a nice plate.
The noodles were very tasty – savoury, fragrant, full of the nice soy sauce flavour. Everything else – the minced meat, black fungus strips and fried shallots etc. – complemented very nicely, and the crispy tau kee was especially nice.
It became quite obvious that one does not go to this humble Chinese restaurant for fancy Chinese cuisine. Simple, basic dishes were the most enjoyable. Here is a picture of our table.
Their fun-sized roasted pork is very adorable because it is like so short. With equal parts of lean and fats, the texture is enjoyable especially with the biscuit-y crispy skin. I have not had such crispy roasted pork skin for a while now.
I realized I do not enjoy this lor mee as much as I used to. I mean, it is decent but there are better ones out there.
I’m definitely a fan of Ah Heng Curry Chicken Bee Hoon and can see why they’re in the MICHELIN guide because they sure as heck deserve it. Be prepared to join the long lines that start building up around lunchtime, though!
Located in Hong Lim Market & Food Centre, The Noodle Memories serve delicious KL-style ban mian (Pan Mee) using family recipes.
The meat texture on the other hand was smooth and juicy. It lends a pleasant sweetness despite being soaked in the curry and not having the curry taste overpowering it.
The carbohydrate on my mind was noodle, specifically Hokkien mee, but no such stall was operating when I was at Hong Lim Food Centre, after ...
Most people would be quite familiar with Hong Lim hawker centre which is right behind Chinatown Point but I bet those who are not working /...