Kim Lian Kee (金莲记) is a well-known name when it comes to the Hokkien mee of Kuala Lumpur — there are different styles of noodle dishes named as "Hokkien mee" across Singapore and Malaysia, KL-style is one of them. The original Kim Lian Kee is a stall located at the intersection of Jalan Petaling and Jalan Hang Lekir in Kuala Lumpur's Chinatown.
Note that there is a bigger and modern branch of Kim Lian Kee Restaurant barely 100 metres from the original stall, further down Jalan Hang Lekir. This post is on the original stall — I have eaten at this stall 3 times since 15 years ago.
Other than the signature Hokkien mee that Kim Lian Kee has been serving for nearly a hundred years (since 1927), there are noodle and rice dishes of Asian flavour and also fried dishes, such as fried pig liver, spicy fried clams, deep-fried tofu, etc.
The small-size wood-fired Hokkien mee (炭炒福建面) uses thick yellow noodle — called "tai lok mee" (大碌面) — to fry with pork lard in thick dark sauce and topped with a prawn, squids and slices of pork. The darkish noodle dish is non-oily and with a well-balanced flavour that is neither too sweet nor savoury. The pork lard also adds aroma and flavours to the dish. This is the old taste.
For KL-style Hokkien mee, Kim Lian Kee is one of the few places in Kuala Lumpur to go for it.
Address:
49, Jalan Petaling, City Centre, 50000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia
Opening Hours:
12pm to 10pm | Daily
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