🇲🇾 The BEST Hokkien Mee ISN’T In Kuala Lumpur, It's In KLANG!
ฝัง
- เผยแพร่เมื่อ 19 พ.ย. 2021
- Hello peeps, today we're bringing you to our favourite spot for KL Hokkien Mee & Steamed Lala in Chinese Wine! The catch is...this place isn't located in Kuala Lumpur, it's located in Klang at Kai Kee Mee Goreng Restaurant!
Watch us head all the way to Klang to savour some delicious KL Hokkien Mee, Yuet Kwong Hor, Steamed Lala in Chinese Wine, Lam Yu Fried Pork Belly as well as Chicken Wings! There's even a unique way to pair some vermicelli with the Steamed Lala & it was absolutely tasty!
Follow through the vlog to find out how Kai Kee scores on The Gourmet Plate! Buckle up foodies, we're in for a scrumptious dinner!
Location:
Kai Kee Mee Goreng Restaurant
Contact: +60122797771
Opening hours: 5pm-8.00pm (listed hours are due to current pandemic)
41400, 28-42, Jalan Tapah, Kawasan 18, 41400 Klang, Selangor
goo.gl/maps/LHZWd1J9opqWPqrJ6
Price for our order on our vlog:
Fried Chicken Wings - RM4.00 / 0.95 USD each
Fried Pork Belly - RM25.00 / 6.00 USD
Steamed Lala - RM21.00 / 5.00 USD
KL Hokkien Mee - RM10.00 / 2.40 USD (S)
Yuet Kwong Hor - RM10.00 / 2.40 USD (S)
Add on raw egg - RM0.50 / 0.12 USD
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Gourmet Plate Score Guide:
0 🍛 : Nothing noteworthy
🍴 🍛 : Decent, worth a try if you're nearby.
👌 : Good Quality Cooking! Worth a try!
0.5🍛 : High Quality Culinary! Recommended! (This is where we start getting excited!)
1 🍛 : High Quality Culinary with glimpses of genius! Highly Recommended!
2 🍛 : Sophisticated culinary inducing multiple mouthgasms!! Must Try!!
3 🍛 : Absolutely mind blowing culinary! Once in a lifetime!!!
Music from Epidemic Sound:
www.epidemicsound.com/referra...
Updated rating as at February 2024: We noticed this spot has gotten really famous & during our latest visit they were packed. Unfortunately the quality of their Hokkien Mee & Yuet Kwong Hor has dropped drastically where it lacks ‘wok hey’ as well as nuance in flavours…Their Lala is still rather decent during our latest visit but we will have to give them an updated score of “Honourable Mention” at most…🥲
Hello Foodies, this week we're bringing you on a trip to our favourite KL Hokkien Mee spot! This place also serves some real good steamed Lala in chinese wine 😋
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Cheers and have a great weekend!
I don't know why you say KL do not have good Hokkien Mee, there are plenty to choose from. Perhaps another video on Top 5 Hokkien Mee in Selangor or in Klang Valley. Most well known Hokkien Mee in KL is above average taste. I do find some do not have consistency in taste. Kim Lian Kee Hokkien Mee taste horrible in Lot 10 Hutong, I have to try a few times to confirm that it is a HORRIBLE Hokkien Mee. But Kim Lian Kee in Petaling Street(opposite Hong Leong Bank) is really good with heavy liver taste. Most Kim Lian Kee in shopping malls has closed down.
😋 Hmm, perhaps there was a slight misunderstanding, we mentioned it's really hard to find really good Hokkien Mee in KL, there are quite a few which are above average in taste haha. Kim Lian Kee is rather average for us (Petaling Street main store) as it lacks flavour layers and also wok hey.
With that said, personal taste is really, really subjective. Hence, it's totally fine to disagree with us hahaha, that's the beauty of food sharing 😋
Omgggg i was eyeing this from last week’s video 😭😭
Hey Sparkz! Hehehe, we’re glad we managed to salvage this video 😂
Wow really look delicious,o.k will make a point to go there.
Do try them out and let us know what you think! 😋
Woww..my saliva is drooping from my mouth already😋😋
Hi T Chin, glad you enjoyed this food vlog! See you in the next one!
Here on the west coast USA, one similar plate of that Hokien mee would cost usd20 if u include tax and tip in a Msian restaurant. Not commonly offered though. That would be more than your total cost of the entire meal you showed. Another well produced video. As an older person i see a few key traits of you both. They are...very good English uncommon now for your generation in Msia, unpretentious, honest, take pride in work and effort. Refreshing indeed compared to most other TH-camrs there. Of course you love good food, which is true for most there since that is Msia's greatest offering. Thanks again and keep up the good work.
Hello Steven, wow that’s rather costly 😱
Thank you so much for the kind words, we really appreciate it, that’s what keeps us going 😬. We will keep improving our videos to be as immersive as it can be 💪
Glad you enjoyed this vlog & see you in the next one! 😋
Hi Wei and Quet !! Hope you and your baby are doing well.
Just wanted to ask you if you could enable all the videos from the Kuala Lumpur playlist?
A few weeks ago it wasn't even available and now it says that 29 of the 48 videos are "hidden".
Thank you.
Hello Diogo 👋, thanks for asking, things are hectic but we’re getting by and Anya is growing well 😉
We’re testing out on the way algorithm runs which is why some Malaysian videos are removed from public. We hope you’ll understand 😂
alamak VK, looks like your next venture to minum some herbal soup. The makan trips getting to you already. VK dont mine me sharing but the flavor for KL Hokkein Mee is mainly from the dried flounder (Chor hou Yue). Without it you can distinctively differentiate them from the others. Looks like KK applies the same with the suprior stock they incoporate into the noodles when they stew and stir fry them till dry. Another addition to flavor and silkiness of the noodles is the pork lard oil.. that is why all the noodles texture is so smooth despite an aldante bite. Whilst the crunch of the crackling (pork lard cubes) is just for texture and fdont worry it has less oil in it compared those already soak into the noodles.. and yes the chilli sauce is sambal belacan. Keep it up! I like your alternative recommendations compared.
All the heaty stuff we're eating 😂😂😂. I've heard of the Fried Flounder usage in KL Hokkien Mee but I wasn't entirely sure on the flavour difference between using & not using it 😉, glad you mentioned this as well! Perhaps you would be so kind to share which KL Hokkien Mee spot currently incorporates dried flounder so we can go try it out to see if that's the specific taste hehe! Definitely agree with the pork lard oil which is so important in giving that extra oomph hahaha!
The sambal belacan from Kai Kee looked more chilli saucy which was why we were thinking it might not be sambal belacan, it was probably a mixture of sambal belacan with some sweet chilli.
Thanks for your kind words, we appreciate it very much & are glad you enjoyed this food vlog haha! 😋
@@TheGourmetPlate ya go make next tong sui gourmet episode .. reduce your heatiness. looking fwd.
@@bwenyin8333 😂
Must try the lala and Hokien mee. Have you tried the Hokien mee at Jalan 222?
Hello, glad you enjoyed this vlog hehe… yes we’ve tried Jalan 222 Hokkien Mee, it was alright hehe 😬
222 one cannot beat Ang Kee Restaurant..
@@chrisloke6402 Must try Ang Kee
@@chrisloke6402 Where is Ang Kee? Address please.
I really need this version in sg 😭😭😭😭
We need SG’s version here too 😂😂
👍👍👍😋😋😋
Oh, so the hokkien mee in malaysia is different than the one in singapore. I watched food king show, that one in singapore is not black / dark, quite yellowish
Hi Nick, yes, Hokkien Mee in Singapore is a completely different dish, equally tasty nonetheless! 😋
That variant is more of a fried yellow noodles with mainly prawns and has a closer taste of savoury without bitterness/sweetness with Sambal playing a huge part in bringing more layers 🤤
Ate a number of times here but not sure what they are popular at. I do find their noodles have some sweetness in it, perhaps added sugar. That is what I do not like, the sweetness.
Will try again after watching your video.
Hi Kayel, I guess this is one of those examples where personal taste is very subjective hehe! Our guess is the sweetness comes from the soy sauce & isn't sugar as it's a mild conforming sweetness that comes with a certain bitterness. 😁 That mild sweetness for us is what gave the dish an additional unique flavour layer 😋
@@TheGourmetPlate It could be a bad day for the cook. I am willing to give the stall a try again. I eat a lot of noodles. Hokkien Mee, Mun Yee Mee and Cantonese style. I don't take fried rice.
@@kayellai5278 Awesome haha! We eat everything, like....EVERTHING!
Hi, What different between "KL Hokkien Mee" and "Tai Lok Mee" ?? (I'm not chinese) Tq
Hello there, if we're not mistaken, they are the same. 'Tai Lok Mee' more accurately refers to the specific noodles used in KL Hokkien Mee as it roughly translates to "Big Tube Noodles" 😉. Hope you enjoyed this food adventure & see you in the next one!
They open in the mornings?
Hi Adrian, they open from 5pm to 8pm due to the current pandemic situation. They used to open till late haha
Just went to try it 30 minutes ago, very disappointed, not as good as rumored, not even close to seapark lao ping banana leaf hokkien mee, and it's expensive!
Hi there 👋, as the video is a couple of years old there could have been changes in food quality.
We’ve recently revisited them & did notice they have gotten really famous 😂, & perhaps due to the crowd the quality of the Hokkien Mee has dropped rather drastically, such is the unfortunate case of restaurants gaining fame.
It could also be due to day to day inconsistencies too, just like Lao Ping where at times their Hokkien Mee could be burnt 😅
Do share with us your favourite Hokkien Mee spots, we haven’t had a good one in quite a while😋
Fellow non-Klangite, this place is horrible! Place is dirty and food is not that good. shooo go away!
Please don't come here! Please don't come crowd this place! Stopping hogging our best food here!
LOL Galvin, nice twist you got there 😏! We know it's already packed with Klangites...HAHAHAHA!!! PREPARE FOR THE INVASION OF KL PEEPS~~~😂
Galvin, why you like that one...
222 hokkien mee over rated & stingy with liew. Tong Lian Kee in Pudu beats them hands down but prepare to wait up to an hour before food is served.
As for me, Ahwa Hokkien Mee, Jln 222 is much better than Tong Lian Kee, Jln Sarawak. But the pork in Hokkien Mee from Tong Lian Kee taste much better. My favourite dish in Tong Lian Kee is their Loh Mee, the taste of the saltiness of the Loh Mee is good, don't know what salt they use. The right amount of good salt.
You keep referring to "Umami".. Where the heck is this word originated from? Is it proper to apply it to a tasty meal? I searched Google and Umami is a japanese word for savory. What is the difference between "tasty" and savory"? Sometimes the use of the word too many times becomes annoying.
Hi Kam Leong, Wei Loon here. Allow me to try & explain how I use the word ‘umami’, which is a coined Japanese term used to describe ‘an essence of deliciousness’ & also widely considered as the 5th taste alongside sweet, salty, bitter & sour.
First let’s start with savoury. You’re right in a way to say savoury also refers to tasty/umami. However it’s also used to describe a class of foods as not having a sweet flavour, example of a croissant being a savoury food. Hence, I usually use savoury as more of a reference to the food not being a sweet type, meaning it’s a non sweet based food (could still be tasty in that sense if I may).
Umami actually refers to a unique taste which is neither sweet, sour, bitter nor salty. For example, the umami of a shiitake mushroom, or a ripe tomato, or in the case of this vlog, pork liver, pork lard, soy sauce, essence of the clam. This is a word I generally use for pleasant flavours that’s rather difficult to describe, where there's no way to place it into the other 4 tastes. It's a type of flavour that's enhanced by other flavours, making it stand out, a unique taste of its own, which I wouldn't describe with the word savoury (I wouldn't call a tasty croissant umami, but I would say it's savoury due to it being buttery & non sweet).
Tasty just means tasty, it can be sweet or savoury or whatever the taste is. Tasty just means…it’s tasty.
So there you go... 3 words, different ways of me using them. If I were to just refer to delicious foods as "tasty" or "delicious", it would be rather bland wouldn't it? 😉
P.S: Yes, 'umami' is a very proper word to apply to components of a dish/meal, under certain circumstances, such as this one.
It is closely related to Ajinomoto. I learn it from Ajinomoto advert. It is all from their factory visit.
@@kayellai5278 That's correct. All MSG is basically a type of umami as it's the same chemical compound, mainly glutamate