+
Restaurants & Bars

Kuala Lumpur - Superb KL-style Fried Hokkien Noodles @ Kim Lian Kee (金莲记)

klyeoh | Aug 7, 201205:54 AM     25

I’d blogged about Kim Lian Kee before as part of my writing about KL’s old Chinatown eats, but I reckon a 80+ year old (not more than a century-old as claimed by previous articles) eatery which invented the iconic black-sauced KL-style Hokkien noodles deserved its own thread.

Anyway, I was back there again last night. Dishes tried were:

• The unmissable KL-style fried Hokkien noodles (also called “black noodles” by its many fans). Kim Lian Kee’s version was black as night, glistening with lard, smoky from being fried over high heat (gas burners, not traditional charcoal braziers here unfortunately), and garlicky. It’s flavored with minced dried flounder, pork, pig’s liver, shrimps, squid, cabbage & liberal helpings of crisp, golden lardons. Ultra-sinful, it’s virtually heart-attack-on-a-plate via reverse lipo-suction. Kim Lian Kee’s fried Hokkien mee’s secret has to be its addition of a rich, flavorsome broth (made from boiling pork bones, shrimp-heads/shells and toasted, dried flounder bones, plus other secret aromatics). During the frying process, a ladleful of this broth would be added to the wok, and the whole concoction stirred with its trademark noisy, clanging din, till the broth had been partly absorbed by the noodles, and partly evaporated. The noodles take on a sticky, gluggy consistency as the starch begins the break down. That’s when it’ll be served, steaming hot and lip-smackingly delicious. Condiment on the side included "sambal belachan" (Malaysian-style pounded chillies with toasted shrimp paste/belachan) with a squeeze of kalamansi lime.

• Stir-fried frogs’ legs with ginger and scallions – another traditional, deceptively simple-looking dish, done to perfection here at Kim Lian Kee. The frogs’ legs had feather-light texture and were totally bursting with flavors here.

• Bitter-gourd omelette – very flavorsome here. We’re not going to kid ourselves – much of the deliciousness probably came from the use of lard for frying, something which health-conscious consumers in Singapore are loath to admit, and hence eschewed by Singaporean hawkers.

For the less-adventurous, one can opt for the air-conditioned Kim Lian Kee incarnation right across the street from this stall. We chose to dine at the dingy-looking, original stall at the busy Jalan Petaling/Jalan Hang Lekir intersection at the epicenter of KL Chinatown’s Petaling Street night market, sitting on little stools and eating from rickety tables, whilst throngs of pedestrians walked by amidst the din and noise. It’s KL at its gritty best, and I wouldn’t trade this for the world!

Address details
=============
Kim Lian Kee Restaurant (金莲记)
49-51 Jalan Petaling
50000 Kuala Lumpur
Tel: +6003-20324984

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Make Your Sugar Cookies Taste Better
Guides

How to Make Your Sugar Cookies Taste Better

by Amy Sowder | Sugar cookies often look prettier than they taste. Now that's not right. With cookie season well under...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

11 Gluten-Free Cookie Recipes for the Holidays
Recipe Round-Ups

11 Gluten-Free Cookie Recipes for the Holidays

by Vanessa Simmons | Christmas cookies, holiday cookies, winter treats—whatever you want to call them, they used to be...

13 Perfect Christmas Desserts That Aren't Cookies
Recipe Round-Ups

13 Perfect Christmas Desserts That Aren't Cookies

by Jen Wheeler | Christmas cookies are one of the reasons to love the season, but holiday desserts do not stop at the...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.