KL Hokkien Mee by Kong Kee
Address: 19 & 20 China Street, Far East Square
Opening hours: 11.00am to 9.30pm daily
B.K.T by Kong Kee, i remembered my first visit when there was a Groupon deal and i visited them because it’s so near my office. During then, there’s no KL Hokkien Mee on their menu yet and their Bak Kut Teh is quite forgettable then and it was like two years back. This time, the Hokkien Mee signage manage to lure me back into the restaurant and I decided to give it a go again, and I’m glad I did.
In Singapore, there are two kinds of Hokkien Noodle. One is the Hokkien Prawn Noodle, which is stir fried in a clear broth, and the second type is the Char Hokkien Mee that’s commonly found at Cze Char stall whereby flat yellow noodle is cooked in a brownish sauce and the end product is normally quite wet.
Kong Kee’s is offering a third version, which they claimed that such noodle is found in Kuala Lumpur, where the noodle is simmers in a thick black sauce and this version is slightly dryer than our typical Singapore version.
KL Black Style Hokkien Mee ($13.00++)
At $13.00++ in a CBD restaurant environment and is good to be shared among two, I would say this is not expensive at all. The soup stock is cooked using big bone (pork), chicken and flat fish, heated over a small flame for over five hours. Upon ordering, a short waiting time is required as the noodle is submerged and simmered in the thick black sauce for fifteen minutes to ensure that the essence permeate into each and every strand of noodle.
Their noodle is specially imported from KL and i love the texture. It’s thicker than those that we typically find in Singapore, and it’s exceptionally bouncy and chewy. And best of all, it has almost zero alkali taste. Each and every strand of noodle is infused with a good coat of their black sauce which every mouthful is accompanied by the pork lardy fragrance.
The flavour is not “gelat” as anticipated, which the sauce taste quite mild for it’s appearance. It’s less sweet than our Char Kway Teow but taste is definitely as addictive.
Klang Bak Kut Teh ($7.30++)
This Klang-style black herbal Bak Kut Teh’s is also quite a darling, which has improved since i had it two years ago. The soup is rich, sweet and packed with flavours with a good amount of herbal taste. The appearance doesn’t look too appealing though and the only complain is, each bowl of black Bak Kut Teh only comes with a fix portion of soup.
But shouldn’t there be refill? Yes there is, but it will be refilled with the white peppery Bak Kut Teh instead which i think their white peppery style Bak Kut Teh is still not there yet. According to the staff, she explained that for the black style Bak Kut Teh, unlike the white one, the ingredients and spices used can only produce one bowl of herbal soup with this portion of meat.
Dry Bak Kut Teh ($13.80++)
Did I mentioned that their dry style Bak Kut Teh is the best dish that i had two years ago. This was the only dish that made my travel worthwhile then. It has a very heavy flavour, which is something like Kung Pao Chicken but even more flavourful, and with shredded cuttlefish scattered onto the dish. The sauce coated the rib well and is surprisingly tender. At $13.80++, it’s not exactly cheap though.
I definitely had a better experience with their food on my second visit to B.K.T by Kong Kee. They managed to introduce a noodle dish into a Bak Kut Teh restaurant, which surpasses all other Bak Kut Teh related dishes in term of taste.
For their menu, one page indicate Kong Kee and the other page indicates B.K.T by Kong Kee. This made their branding a little confusing and not too sure what should I be naming them.
But no matter what it is, the KL Hokkien Mee has my vote and if I have the chance, I probably will try the more pricey Sang Har Min (Prawn Noodle). For those who had very good Hokkien Mee in KL, feel free to feedback on the authenticity of their taste and quality.