Kuala Lumpur: May King's Noodles
- klyeoh May 1, 2009 03:21 AM
Any place that's been serving the same dish since 1969, and still does a roaring business, with permanent queues of faithful KL diners, must be doing something right.
May King in Jalan Yew, off Jalan Pudu, is an example of such a place: a simple, unpretentious (but thankfully airconditioned) eatery. You can choose from 3 types of nodles: the thick yellow Hokkien noodles, the thinner Cantonese-style egg noodles, or the fine white rice noodles (mai fun). Then, you can choose the sauce which goes with your noodles: either the thick, rich brown gooey Lum mee sauce, served garnished with pork slivers & shrimps; or the coconutty curry sauce served with chunks of chicken. The 3rd option is a shiitake mushroom-and-chicken topping which I have to try the next time.
Side dishes offered include poached pork balls; Kampar beancurd (stuffed with fishpaste); fried foo chok rolls which are delicious; and crisp-skinned shui kow dumplings. Lips-smacking good food!
Place mark for the best-known "lam mee" spot in Kuala Lumpur:
38 Jalan Yew, Kuala Lumpur, Kuala Lumpur 55100, MY
I have been following your new posts on KL with interest (welcome to Malaysia, by the way) but this place you blogged about a couple of years ago is the one I wanted to visit the next time I am down in KL. How does it compare to Penang's loh mee beside Kuan Yin Teng which I intoduced to you? We must catch up next time you come to Penang again.
Quite different, penang_rojak. Firstly, May King's signature noodles are called "lam mee", not like Penang's "loh mee", though the brown, sticky gravy may seem similar.
Whilst "loh mee" in Penang, Singapore or KL also inadvertently contain hard-boiled eggs which have also been simmered in soy stock, May King's "lam mee" did not have any options to add hard-boiled eggs to one's noodle order. Instead, extra prawns are an option.
I was back there again this evening, but tried the curry chicken noodles, which also came with prawns, besides the tasty chunks of curried chicken. Side-orders include boiled "yong tau foo" morsels like minced pork balls and tofu stuffed with minced fish/pork filling, plus deep-fried rolls of minced pork and waterchestnuts wrapped in beancurd sheets.
Strong flavors were the rule of the day at May King.