Malaysia Street Food - Wok Hei Charcoal Fried Hokkien Mee Lao Ping Hokkien Mee 老泙炭炒香蕉叶福建面 (Restoran Sea Park) Address: 1, Jalan 21/1, Sea Park, 46300 Petaling Jaya, Selangor Business Hours: 5pm - 10pm (Daily/Might Differ) Contact: 016-307 6510
I used to live in KL and tried all these delicious foods that you are posting in your channel. I miss all the food. Nostalgic memories. Thanks for sharing ❤️
One of my favorite noodle dishes, always bring my foreign friends to have it when they come visiting ( they just love it )! Some come back for more! Super delicious!! A MUST when you visit Kuala Lumpur!!!!
Food Hunter, excellent selection. Good photography work too. This is one of my favourite food. I shall go to Sea Park and look up this master chef of a man who worked on his cooking craft with such dedication and intensity. Well worth it!
We call these old timers chef Sifus(Masters). They go about their daily cooking routines as if they're in some sort of martial arts movement, and that heat is not easy to bear on a daily basis. Respect!👍
What a delicious looking plate of food and what an artful dance the chef does to make it. Very well photographed as well. As a former cook I could feel the heat and smell the the dishes coming together🤤
I crave some good hokkien mee. Grew up 10 minutes from this place so am familiar with it. A naturalized US citizen now. The only decent place for me to get Malaysian is when I visit Dallas which is 4 hours away. Last time I was there, I got some Hokkien mee and some wat tan hor. It’s gonna cost you about USD 14 per plate.
Hello Malaysia street food and super fire 🔥🔥 cooking i am your fan look so good video... super selling food and delicious thanks you for your share 👍👍🎉🎉!!
For me, this was a fascinating watch. I have never seen a more ridiculously intense wok flame than that!! Wow. In person or on TH-cam. And, I've watched a lot of wok cooking/hawker/street food videos. I mean, if you can't achieve wok hei from that flame...I don't know how else you could. But, interestingly, the chef here seems to be using a lot of liquid/stock when cooking. Scooping it up and into the wok. It almost seems as if he is steaming the noodles into submission with that lid too...rather than stir frying them because there is so much moisture and steam in his preparation. I would think that would cut down on the charring effect. But, I guess not. And, that black crust on the wok station itself. I thought it was some sort of enamel finish or something like that at first. But, it appears to be a build up of the Hokkien Mee sauce, splashed on, and caked up over time. Wow. Talk about a badge of honor. That chef, that work area, that skill, the food! All so beautiful to see.
someone once told me that there is so much lard/oil in this dish that once you eat finish you can see your reflection from the leftover oil in the plate
Last time my area setapal alot people use charcoal for dai chow .. nowdays things getting losing old taste no longer using charcoal.. 😪..hopefully can try these uncle dai chow
Normally I wouldn't go to the shop when the cook cooks more than 4 persons hokkien mee at a go because of experiencing how the quality and quantity drop as they cook bigger and bigger portion. My time back in 60s , the cook won't cook more than 4 person share in a go unless its the same family which is very rare because a 1 person portion is huge
That looks fabulous, I mean, pork lard galore! Uncle has a lot of redundant action while cooking, hope he takes care of his wrists, a lot of strain carrying the wok repeatedly. Long may he continue.
I tried waiting once but found it not worth the waiting time. If there are to many takeaways, they will ask you to wait outside the shop if you takeaway. Anyway, there are many others just as good nearby with less waiting. time.
My first Chinese food I taste at my childhood time is hokkien Noodles my native is sentul pasar kl Only 60cents I can't get that taste till Now may be I will try this masters one😁
Much of the fire/energy went into the thin air, fan blowing non stop. I asked if it takes a melting wok to fry the noodle until such condition. The cooker is practically shaking non stop also. The kwey tiaw goreng also like that. Pity him, stir slower, smaller the fire, take a minute longer is perfectly fine. What's your opinion?
I am a Malaysian Indian n what he is cooking like a kung fu martial artist is not Kuew tiaw but Hokkien mee. This type of thick almost square shaped noodle is noticeably available in KL n even if u venture out of KL, u may not b able to get this type of thick Hokkien mee - u might end up with yellow egg noodles cooked Hokkien style! Tak sama ma! 😂
That's how you do stir fry. Very intense heat in order to cook the food fast and also to create "wok hei" or the smoky flavour that came from stir frying
After eating this, I need to go for a overall medical check up the next day, especially CHOLESTEROL and blood pressure. Make sure my insurance is paid up to date, and my lawyers are informed of my will. And, to have my heart rate monitor watch ready for 3-4 days, especially when I sleep. 30 minutes pleasure, I ended up with 7 days of pressure. And would it taste completely different without the pork lard, without the pork and seafood, an intestine (saturated fat), I wonder would it taste meaninglessly horrible? I'm going to try it tonight at my hawker, and followed by a night of sound sleep.
you mean MCD KFC and all the korean fried chicken wont give the same impact to you? pork lard oil and pork lard are not as unhealthy as you think....of course i wont necessarily considered this dish as daily or weekly special.
Actually I don't eat those as well. It is the perfect recipe for impotence, depression and cancer. I've worked in both places. And I have a PhD in food processing, so I KNOW WHAT I'M TALKING ABOUT. Occasional eating is fine, but as a regular diet, stick to creative ways to make a mushroom steak, grilled monkey-head mushroom, and soy-based meat (even though it's process food, nutritionally it's still better than growth hormone and antibiotic, stress hormone filled meat). And the 80% should be on plant-based diet.
sorry its non halal. if you want a halal version, head to lalaport bbcc 4th floor food court. There is one halal hokkien mee stall......served with tendered chicken pieces and not that bad,,,, of course it wont be as good as the non halal version.
Sorry, this is KL Hokkien mee. You can't find a good specimen of this in Singapore. Hokkien mee in Singapore is totally different. I live in Singapore. Juz had KL Hokkien Mee at Long Beach Restaurant in East Coast park last weekend. 5/10. Lard was tasteless.
oooo this guy, i have been going for years, be careful though, when croqd gets full , he sub con the cooking to his wife to cook hokkien mee , the wife cooks cantonese mee only normally and not good woth hokkien mee, she cooks on gas and nor charcoal, so ive seen seasones customera specifically givinf instructions to cook via charcoal..remember u are paying for charcoal hokk mee here and not Gas
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Malaysia Street Food - Wok Hei Charcoal Fried Hokkien Mee
Lao Ping Hokkien Mee 老泙炭炒香蕉叶福建面
(Restoran Sea Park)
Address:
1, Jalan 21/1, Sea Park, 46300 Petaling Jaya, Selangor
Business Hours:
5pm - 10pm (Daily/Might Differ)
Contact:
016-307 6510
Yo
L
Pin copied text snippets to stop them expiring after 1 hour
These chefs are strong to do all that cooking for so many hours everyday … bravo to them bravo 👏
I used to live in KL and tried all these delicious foods that you are posting in your channel. I miss all the food. Nostalgic memories. Thanks for sharing ❤️
Thanks 🙏
One of my favorite noodle dishes, always bring my foreign friends to have it when they come visiting ( they just love it )! Some come back for more! Super delicious!! A MUST when you visit Kuala Lumpur!!!!
I've been to 83 countries. Taste,price,Malaysia is the best for me.
Where are you from sir?
If I ever picture someone with Shaolin level kung fu cooking style, this is the guy.
Food Hunter, excellent selection. Good photography work too. This is one of my favourite food. I shall go to Sea Park and look up this master chef of a man who worked on his cooking craft with such dedication and intensity. Well worth it!
Thank you 🙏
We call these old timers chef Sifus(Masters). They go about their daily cooking routines as if they're in some sort of martial arts movement, and that heat is not easy to bear on a daily basis. Respect!👍
That final touch with a ladle of pork lard is just heaven
The best in the world.......!!!
What a delicious looking plate of food and what an artful dance the chef does to make it. Very well photographed as well. As a former cook I could feel the heat and smell the the dishes coming together🤤
I crave some good hokkien mee. Grew up 10 minutes from this place so am familiar with it. A naturalized US citizen now. The only decent place for me to get Malaysian is when I visit Dallas which is 4 hours away. Last time I was there, I got some Hokkien mee and some wat tan hor. It’s gonna cost you about USD 14 per plate.
OMG looks damn good, I can't wait to do a road trip to KL....
It is so enjoyable to watch a nice content like this, huge like 👍
nice to see some cooking style wish i can visit Malaysia someday and try this food looks yummy
Hello Malaysia street food and super fire 🔥🔥 cooking i am your fan look so good video... super selling food and delicious thanks you for your share 👍👍🎉🎉!!
Mantap...Apak jago masak
For me, this was a fascinating watch. I have never seen a more ridiculously intense wok flame than that!! Wow. In person or on TH-cam. And, I've watched a lot of wok cooking/hawker/street food videos. I mean, if you can't achieve wok hei from that flame...I don't know how else you could. But, interestingly, the chef here seems to be using a lot of liquid/stock when cooking. Scooping it up and into the wok. It almost seems as if he is steaming the noodles into submission with that lid too...rather than stir frying them because there is so much moisture and steam in his preparation. I would think that would cut down on the charring effect. But, I guess not. And, that black crust on the wok station itself. I thought it was some sort of enamel finish or something like that at first. But, it appears to be a build up of the Hokkien Mee sauce, splashed on, and caked up over time. Wow. Talk about a badge of honor. That chef, that work area, that skill, the food! All so beautiful to see.
Nice 看来很美味！锅气十足😍😍
Your video is very good. Thank you. Thank you all TH-camrs
He’s the Bruce Lee of all chiefs
wow i love it 🤩🙏💥🔥. Thanks sharing menu
someone once told me that there is so much lard/oil in this dish that once you eat finish you can see your reflection from the leftover oil in the plate
Now THAT is wok hei!
Last time my area setapal alot people use charcoal for dai chow .. nowdays things getting losing old taste no longer using charcoal.. 😪..hopefully can try these uncle dai chow
Super delicious Hokkien Mee. 👍👍👍😋😋😋
Uncle handle the wok & fire so skilfully...no.wonder the heavenly rich hokkien mee that commands a long queue!
too bad...the art of cooking hokkien noodles die with him. Its sad.
Interesting, the Hokkien mee extremly darkness, want try. Thanks Food Hunter for sharing with us.😋😃👍
Tq 👌👍🙏
Best Malaysian food channel.. no doubt 👍😃
🙏
The fact that he can hold the wok with bare hands... And the wok must be 30 years old too. I can already smell the wok-hei from here
鍋氣十足！看到肚子餓了😍
Watching with love from Reykjavik.
amazing. delicious!
Wow best video sharing friend greetings know me from sri aman sarawak malaysia 👍🙏
Thanks 🙏
The last time we were here it was a 1hour wait. Well worth it!
Nice video thanks
Tq for watching 🙏
好棒的师傅👍👍👍 好想吃。。
Man, that looks delicious...and it's great seeing it cooked by a wok expert
I miss this charcoal hokkien mee or using wood fire. They are all delicious 😋
Super cool !!!! went to there !
ah hokien mee tinju…….ho sekla…….👍👍
อาแปะแกท่าทางคล่องแคล่ว.หวงเฟยหง หมี่จักรพรรดิ 🤩❤️🖖🖐️😜❤️❤️❤️❤️🤟
I love mie hokkien
This is something..👍👍👍
Normally I wouldn't go to the shop when the cook cooks more than 4 persons hokkien mee at a go because of experiencing how the quality and quantity drop as they cook bigger and bigger portion.
My time back in 60s , the cook won't cook more than 4 person share in a go unless its the same family which is very rare
because a 1 person portion is huge
感觉炭渣被打到油碗里了，铲子既能炒菜又掀锅盖。
What a generous serving. A bowl of variety toppings. Looks so yummy. Love to try this one day.
we sit in the office and we complain it's hard work, this old uncle has to rush himself for every plate of fried noodle.
師父真厲害
福建面有水平
That looks fabulous, I mean, pork lard galore! Uncle has a lot of redundant action while cooking, hope he takes care of his wrists, a lot of strain carrying the wok repeatedly. Long may he continue.
I tried waiting once but found it not worth the waiting time. If there are to many takeaways, they will ask you to wait outside the shop if you takeaway. Anyway, there are many others just as good nearby with less waiting. time.
if you cook food that way, surely it will be delicious, all fresh
A chef who is proud of his trade❤
My first Chinese food
I taste at my childhood time is hokkien
Noodles my native is sentul pasar kl
Only 60cents I can't get that taste till
Now may be I will try this masters one😁
Wah.. kung fu style.. even the fire looks like a swordsmith.
I want to go back to Malaysia!!!!!!!
😭😭😭😭
estn hi tuyet v ngon thank
Much of the fire/energy went into the thin air, fan blowing non stop. I asked if it takes a melting wok to fry the noodle until such condition. The cooker is practically shaking non stop also. The kwey tiaw goreng also like that. Pity him, stir slower, smaller the fire, take a minute longer is perfectly fine. What's your opinion?
ok can
I am a Malaysian Indian n what he is cooking like a kung fu martial artist is not Kuew tiaw but Hokkien mee. This type of thick almost square shaped noodle is noticeably available in KL n even if u venture out of KL, u may not b able to get this type of thick Hokkien mee - u might end up with yellow egg noodles cooked Hokkien style! Tak sama ma! 😂
Too bad we can't get Hokkien Mee in the UK, missing it 😭😭😭😭
you cant even find hokkien mee in singapore, a mere 300mtrs across the causeway. dont talk about UK.
Sifu! This is how you cook proper Fried Hokkien Mee.
At first seems too wet, but when finally done, wow just the right consistency.
Delicious 🤤🤤🤤
I wanna know why those charcoal fire so powerful!
That's how you do stir fry. Very intense heat in order to cook the food fast and also to create "wok hei" or the smoky flavour that came from stir frying
Expert otai.skills
Best
After eating this, I need to go for a overall medical check up the next day, especially CHOLESTEROL and blood pressure. Make sure my insurance is paid up to date, and my lawyers are informed of my will. And, to have my heart rate monitor watch ready for 3-4 days, especially when I sleep. 30 minutes pleasure, I ended up with 7 days of pressure. And would it taste completely different without the pork lard, without the pork and seafood, an intestine (saturated fat), I wonder would it taste meaninglessly horrible? I'm going to try it tonight at my hawker, and followed by a night of sound sleep.
you mean MCD KFC and all the korean fried chicken wont give the same impact to you?
pork lard oil and pork lard are not as unhealthy as you think....of course i wont necessarily considered this dish as daily or weekly special.
Actually I don't eat those as well. It is the perfect recipe for impotence, depression and cancer. I've worked in both places. And I have a PhD in food processing, so I KNOW WHAT I'M TALKING ABOUT. Occasional eating is fine, but as a regular diet, stick to creative ways to make a mushroom steak, grilled monkey-head mushroom, and soy-based meat (even though it's process food, nutritionally it's still better than growth hormone and antibiotic, stress hormone filled meat). And the 80% should be on plant-based diet.
Which comes closest in taste in Singapore?
Its amazing 😀
he moves like a kung fu master
Oh gosh…love the pork liver so much
Props to the cameraman. Still filming despite the embers to his face
Holy shit this guy's literally cooking on a mini volcano.
Recommended Kim lian Kee hokkian Mee at petaling street since 1927
Pork lard added into this Fried Hokkien Mee at 2:31 , 4:27 and 5:13 was way too much!
Legend
this one got pork ar inside? i really wanna try one..
sorry its non halal.
if you want a halal version, head to lalaport bbcc 4th floor food court. There is one halal hokkien mee stall......served with tendered chicken pieces and not that bad,,,,
of course it wont be as good as the non halal version.
yummy
Nice!!
Thanks 🙏
Looks delicious but wouldn't the pork liver be too tough after cooking for so long?
Super uncle
so expensive small rm 10 ringgit hokkien IN Sea Park. another place in bangsar only rm 8.00 ringgit
i think the serving is not that bad.
God's own wok hei.
I miss eating Hokkien Mie, even though I am not a Singaporean. I’ve been to Singapore 🇸🇬 before.
Sorry, this is KL Hokkien mee. You can't find a good specimen of this in Singapore.
Hokkien mee in Singapore is totally different. I live in Singapore.
Juz had KL Hokkien Mee at Long Beach Restaurant in East Coast park last weekend. 5/10. Lard was tasteless.
you cant find blacken hokkien mee in singapore.
Singapore food is lame
keep posting please🤫.
Sooooo delicious! 😊😋😋😋😍👍
Nice guy
masters
Even Lambo’s fire power lost to this.
WOW
That's really skill cooking using dragon furnace
Wow, is fingers licking god!🥲😋😘
👍👍
什么东西都加😊😊😊
只有钱不要加🤣🤣🤣
This is nasty stuff, YUMMY!!!😉
The taste now is not like the earlier days years ago. Ingredients used have reduced.
Not like how it used to taste 5 years ago.
oooo this guy, i have been going for years, be careful though, when croqd gets full , he sub con the cooking to his wife to cook hokkien mee , the wife cooks cantonese mee only normally and not good woth hokkien mee, she cooks on gas and nor charcoal, so ive seen seasones customera specifically givinf instructions to cook via charcoal..remember u are paying for charcoal hokk mee here and not Gas
He's fast in his age 😜
🔥🔥🔥🔥🔥🤩
Hope uncle Roger will review this 😄
far out...who cares about uncle roger.....
@@linustw he has been pretty good in his comedy content on Asian food and this vid is his home territory.
Gramps is too masterful even for uncle roger
Rm19???
That's one mean looking charcoal wok back there.