Friday, March 24, 2006
This is an unhealthy post, you may feel awful if you have high cholesterol. :p
We had our late dinner yesterday at Lien Bee @ Petaling Street. Lien Bee has been around for 60 years, the current chef is the third generation, the uncle looks young though.
Lien Bee offers authentic KL Hokkien Mee. KL Hokkien Mee is slightly different from Klang Hokkien Mee, Klang Kokkien Mee tends to wet and KL are dry, anyway the ingredients are same. I heard Hokkien Mee is originated from Petaling Street, not sure which one is the originator. Hokkien Mee in Klang valley are thick yellow noodles fried in thick dark soy sauce, together with porks, prawns/squids, fish fillet/fish cakes, vegetables, pork livers and deep fried lard. A key for good Hokkien Mee charcoal, good one must cooked over fiery charcoal stoves!
Hokkien Mee must eat with belacan, just like Nasi lemak with sambal
Sorry uncle, I must say your Hokkien Mee doesn't taste good! You have the right "kitchen" setting, you put the right ingediants, you have the right skills, you just need to improve in seasoning! I can't tell the exact, some taste is just missing from what a good Hokkien Mee should have.
Name: Lien Bee Hokkien Mee
Address: Jalan Tun Tan Cheng Lok (opposite of Eon Bank)
Business Hour: 4:30pm ~ 11:30pm (close on Tuesday)
*Disclaimer: Tasting is very individual preference, it's fine if you do not agree on my comments above.