This is the legendary Penang curry mee stall along Lorong Seratus Tahun, off MacAlister Road. So famous that it spawned a nationwide chain which bore the same name, but which otherwise, bore little resemblance to this original.
Penang-style curry mee is a mix of yellow Hokkien noodles and thin rice noodles ("bee hoon") and beansprouts, topped with cubes of coagulated pig's blood, cuttlefish, shrimps, tofu puffs & tiny cockles. The soup broth is thin & watery, typical of the old school curry noodles in Penang. Do *not* miss adding the special curry paste which comes in communal bowls, to be added according to one's preference - stirred into the soup, it gives the piquant aroma and flavours which characterise Penang curry mee. Over here at Lorong Seratus Tahun, they'd honed their recipe to a perfect mix of flavours and textures over 50 years and 3 generations. They are so famous, the street it stands on ("Lorong Seratus Tahun" is Malay for "100 Year Lane") is now synonymous with the curry noodle dish.
The half-century-old eatery is currently manned by the current generation of the originating Moey family: Kok Pheng, Kok Keng and Kok Kong. One of the best breakfasts I'd had for quite a while this morning.
Lorong Seratus Tahun Curry Mee (咖喱麵)
50 Lorong Seratus Tahun
(corner with Nanning Street)
Tel: +6016-444 8881
(Open daily, except Thursday)
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