One can enjoy a piping hot plate of Tai Loke Mee KL Hokkien Char at RM9. Stir-fried in black sauce with crispy pork lard, seafood, and cabbage; the noodle dish comes very close to those sold in KL. The thick noodle has just the right softness making it enjoyable with the accompanying red chili sauce.
The stir fried noodles was fried to possess a nice subtle charcoal flavour (wok hei), along with a well controlled oil factor which was just right on point. Seasoning was nicely done, and the sambal chili given was perfect to introduce a slight heat component and a touch of tanginess.