These hawker dishes; each with its unique taste and cooking method are made famous by stalls in different parts of Malaysia. The special ingredients and distinct combination of flavors are the factors attracting returning customers time and again.
Penang Fried Kuey Teow
Flat rice noodles fried with chicken/ duck egg, prawns, dark sauce, bean sprouts, ‘lap cheong’ (waxed meat also known as Chinese sausage), spring onions on big flame to create that ‘wok hei’ for the smoky flavor of caramelized goodness.
- Hutong Food Court | LG Floor, Lot 10 Shopping Centre, 50, Bukit Bintang St, KL | HutongWebsite
- Siam Road Charcoal Char Koay Teow | 82, Jalan Siam, George Town, George Town, Penang | Info
Klang Bak Kut Teh
Pork rib and bones are stewed with herbs (dong gwai, goji berries, dong sam, yuk juk, etc.), soy sauce and spices (fennel seed, peppercorn, etc.) for 1-2 hours. Add side dishes of your choice; tofu puffs, mushrooms, veggies, youtiao and more parts of pork.
- Teck Teh Bak Kut Teh | Add: 27, Jalan Stesen 1, Kawasan 1, 41000 Klang, Selangor – This is the pioneer Klang Bak Kut Teh shop when it all started and it grows on you. They don’t provide condiments like chili, soy sauce, garlic… Authentic herbal and meat broth in porcelain bowls the old school style.
- Restoran Seng Huat (Under the Bridge) Bak Kut Teh Klang | Add: 9, Jalan Besar, Kawasan 1, 41000 Klang, Selangor | A branch in Genting Highlands | Website – This famous shop under the bridge near the Klang River serves delicious tender pork meat in broth with a well-balanced taste which is rich yet not overpowering in herbs.
Photo: Restoran Seng Huat
Chilli Pan Mee
Yellow noodles stirred with minced meat, ikan bilis (fried anchovies), poached egg (runny yolk), chilli mix. The well-seasoned meat and chilli flakes mixed with the soft runny egg create such a party in the mouth.
Location: Madam Chiam Curry Noodle House 媚姨辣椒板面, No 22, Jln Cerdik, Taman Connaught, Cheras, KL
Photo: Madam Chiam FB
Hokkien Mee and Kong Fu Chow (Wat Dan)
Thick yellow egg noodles braised in lard, prawns, meat (pork or chicken), veggies, deep fried pork fat and dark soy sauce. It is simmered until the gravy is reduced and all the flavors infused into the noodles. Another favourite dish is the ‘Wat Dan’ or slippery egg noodles.
Location (Original): Kim Lian Kee Hokkien Mee 金莲记福建面, 42, Jalan Hang Lekir, Petaling Street, KL City Centre
KimLianKeeFacebook | There are various branches in the Klang Valley
炭炒福建面 Charcoal Stove Hokkien Mee | 15, Jalan Lazat 1, Taman Bukit Indah, 58200 Kuala Lumpur (OUG)
Photo: Kim Lian Kee
炭炒福建面 Charcoal Stove Hokkien Mee – Yin Yong (fried koay teow and mee hoon)
Claypot Chicken Rice
Rice cooked in a claypot together with pre-marinated chicken, Chinese sausages and sometimes mushroom until slightly charred. Topped off with condiments like salted fish, an egg and spring onions for extra fragrance.
Location: Heun Kee Claypot Chicken Rice 禤記瓦煲雞飯, No. 59, Ground Floor, Jalan Yew, Pudu, KL
Photo: Heun Kee
Ipoh Bean Sprouts & Chicken Rice
With the freshest and crunchiest bean sprouts that are not found in other parts of Malaysia, Ipoh is famous for its super delicious Hainanese chicken rice with bean sprouts. The chicken is rubbed with salt, stuffed with ingredients such as ginger and scallion, then boiled until it is perfectly succulent, when still very slightly undercooked. Paired with the aromatic rice, tangy chili sauce, and bean sprouts in superior sauce, every spoonful of all of it is simply awesome. Also not to be missed is the hor fun soup.
- Ipoh Restoran Tauge Ayam Lou Wong | 49, Jalan Yau Tet Shin, Taman Jubilee, 30000 Ipoh, Perak | LouWongInfo
- Ong Kee Bean Sprouts Chicken Restaurant | 48, Jalan Yau Tet Shin, Taman Jubilee, 30300 Ipoh, Perak | OnKeeInfo
Photo: Lou Wong Bean sprouts Chicken Rice Ipoh Facebook