Kuala Lumpur - Fatty Mee Hoon Kuih House @ Berkeley Garden, Klang
Just mention "mee hoon kueh" (a Hokkien-Chinese word which literally translates into "rice flour cake") and someone would inadvertently recommend this spot in Berkeley Gardens in the port ctity of Klang, 20 miles south of KL.
I was here for lunch today - actually, I don't have a strong affinity for soupy noodles, but curiosity got the better of me - I just wanted to see ... and taste how good Fatty's "mee hoon kuih" really is, after hearing so much about it from literally every other person I spoke to.
The restaurant was located in a typical Chinese shophouse and, on a typical Saturday afternoon at lunch-time, was pretty full - but one only needed to wait for 5 minutes or so for a table to be cleared (turnover is pretty fast as Klang folks normally eat & run).
The "mee hoon kuih" were balls of soft flour dough which were hand-pressed and hand-shredded into pots of boiling pork-flavored broth. The resultant soup dish was light & flavorsome, the thin leaves of boiled noodles had a fine texture, the slivers of pork were cooked just right, and the wands of "choy sum" vegetables were blanched lightly so it retained its color & crunch. I opted to add an egg into the soup, which added a milky richness to the soup. Your bowl of noodles will be topped with crisp-fried "ikan bilis" (anchovies) just before serving.
Was it worth the drive to Klang for this simple bowl of noodles? Oh, yes-sirree!
19, Lebuh Bangau
Tel: +6012-336 6183
It's actually incredible - watching 3 Indonesian women standing over the boiling pots of soup stock manned by this young Chinese chap (whom I understood was the son of the owner/founder of the shop aka Fatty), hand-tearing the noodles.
The soft doughballs were made elsewhere (at home?) and transported to the shop. These women merely stood there over the stoves, stretching, pressing & flatten edges off the doughballs between their thumbs & fingers (they did not press the dough against any surface), then tear off little thin sheets into the boiling stock - no apparatus used: no rolling pins or special pasta roller-machines!! Now *that* took skill!