Thursday, May 9, 2013

KL Black Hokkien Mee and Sang Mien at Kong Kee

Black KL Hokkien Mee is one of the elusive dishes to escape from the woks of the chefs in Singapore. Those in KL, are wonderful...full of aroma, of wok hei, of beautiful and tasty ingredients. All efforts in Singapore has fallen short...


Wrong noodle type is the most common error...many here use udon...but the authentic KL style uses authentic yellow noodles, but fatter, slightly flattened, less yellow in colour, suggesting less alkali. Another common error is the sauce...perhaps in Singapore a tad too sweet. I love both types of sauce, if they are aromatic and has a thick consistency, but for authenticity, one has to go to KL.

Kong Kee is one of the more famous restaurants selling this Black KL Hokkien Mee. A full restaurant, with the whole works...including giant garoupa, lobster, crabs...one dines in air conditioned comfort.

For me, this is probably the closest anyone has come to in Singapore. The noodles, while not absolutely correct, is close. The sauce also is close...the wok hei very nice, and the crispy bits of pork wonderfully fragrant. My favourite in KL has bits of cuttlefish and a few strips of lightly cooked pork liver to enhance the taste. So for me, this is as close as anyone has done in Singapore, but still not quite there yet.

But the next dish we tried...the sang mien with prawns is absolutely wonderful.

The noodles were wonderfully crispy, and very fragrant. The sauce magnificent...with a melange of flavours...crustacean flavours mingling with a light pork flavour, and a slight tinge of soy. Very nice.

This portion is small with 3 half large succulent prawns ($20). The prawns were nicely fresh, as I mentioned, succulent...with a nice crunch, and a beautiful breath of the sea. Very nice.

Recommended.

Kong Kee Seafood Restaurant
611 Geylang Rd
6443 8221

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