I used to go to Jalan 222 for Hokkien Mee; waiting a long time for a table and again for our food to arrive. Somehow, the noodles didn't taste as good as it did and when they started charging for the extra crispy lard; we stopped patronizing the place. We then found a new haunt for Hokkien Mee in Petaling Jaya.
Heng Kee is located in the sunken coffee shop opposite DUMC (Damansara Utama Methodist Church) which used to be Ruby Cinema and facing Teo Chew Fish Ball in SEA Park. There are other stalls here; Bak Kut Teh, Porridge, Dim Sum and Fried Kway Teow. Heng Kee's stall is run by two brothers (I call them Tai Heng Kee "Big Heng Kee" and Sai Heng Kee "Small Hee Kee"). Big usually does the Hokkien Mee while Small cooks the Cantonese style. Not sure who does the other varieties of noodles though.
We really do like the Hokkien Mee here and it's our regular order. It's not as oily (nevermind the additional crispy lard that we ask for...ha ha ha) and doesn't have the usual "strong" yellow noodle taste; you know what I mean. It's tasty and full of "wok hei", high flames that is so essential in cooking Hokkien Noodles! Look at this photo - now, that's what I call high flames!
Big Heng Kee put up a "wok hei" display for me to take photos! Look at that! He even told me how he does it! (Not that I'll ever need to cook that way in my house-I'll set off the sprinklers! Ha ha ha...)
The tasty Hokkien Mee, yummylicious!The Cantonese fried noodles is quite good too but I didn't manage to take a photo of it when we last ordered it as we ate it all up real quick, being too hungry at that time! :o) We tried the Bak Gou (Pork Meat Soup) before but it was just okay to us. Heng Kee doesn't have as many customers as the one at Jalan 222 which is a shame as I find the noodles here better. But I guess that means a shorter wait for us to get our noodles! ;o)
FUNNY BOOK TITLES:
1. EATING DISORDERS by ANNA REXIA
2. HOW TO GAIN WEIGHT by ELLIE FUNT
3. ITALIAN FOOD by PEPE RONI
4. MEAT EATERS by CARNEY VORE
5. LOW-FAT HOG RECIPES by LEAN BACON
6. CONTINENTAL BREAKFASTS by ROLAND BUTTER
Get more humour here!
wmw, looking at your photos, I know that the hokkien mee not only look good but tastes good. The flame is the key to the flavour! Slurp! :)
ReplyDeleteJudy
Wow, that's a big flame. Like most people, I'm more familiar with the 222 place. Thanks for letting us know of an alternative!
ReplyDeleteLooks very promising...which Hokkien mee is better, the one we had or this one?
ReplyDeleteJudy: Yah, like I said, those flames very essential! :o)
ReplyDeletelyrical lemongrass : Go and have a try next time you're in the area.
Rasa Malaysia : In my opinion, Heng Kee's better but Lian Bee's Bak Guo is way way better.
I saw this place last weekend as we ate at the Teochew fishball place nearby. Remembered that you said the Hokkien Mee tasted good so I was planning to return here.
ReplyDeleteI think Pgites called it "Hokkien Char". Hokkien Mee to us is the prawn mee type.(wonda)
ReplyDeleteaik, *bang my head onto the wall*
ReplyDeletei love hokkien mee!
can never x 100 be found frm singapore!
boo_licious : Do try it and let us know what you think.
ReplyDeleteWonda: Yup, also known as Hokkien Char but us folks in KL/PJ call it Hokkien Mee.
carcar: Wah! 100x??? Poor thing... :o(
hokkien mee wouldnt be complete without lards..i love ur flamey pictures..nice take!
ReplyDeleteEven the campfires I've been to eons ago no fight-lar.
ReplyDeleteJalan 222, yet to try but highly recommended by a fren. But then, i trust you more.
ReplyDeletekampungboysitygal: Hey there! Thanks for dropping by and for the compliment!
ReplyDeletetummythoz : Yah lah, I could feel the heat from where I was standing!
Precious Pea: Thank you for trusting me more ah...but hope when you do try, you won't be disappointed.
oh ohhh this is the place ahhh. OK going to eat here next time. I do agree that the jln 222 one not that nice adi.
ReplyDeleteThen what do you call the prawn soup type of Hokkien Mee? "Har Mee" or ? (wonda)
ReplyDeletewmw, ketuk !:P see that piece of pork on the bottom left hand corner ? starring at me nowwwwwwww, you're so chaaaan yaaaan :P
ReplyDeleteSo how do they do the big flame thing??
ReplyDeleteHaven't been here for a long time. I usually go to Jackson at Sect 17. One of these days will make a trip. And add extra chinese croutons, of course! LOL
Ooo.. the Hokkien mee looks rili nice~~ ah.. mana tisu..?
ReplyDeletewmw,
ReplyDeleteI want hokkien mee! haha!
Oh yea, how come you got the courage to take photos at those food stalls ah? For me, I always take a quick snap of the food. In Malaysia, worse. I use only my handphone camera to take the food photos. Quite "paiseh" to take any photos of the food though. hehe
teckiee:Hope you'll like the mee here.
ReplyDeletewonda : Yah, we just call that Prawn Mee or in Chinese "Har Meen"
melting wok : Ha ha ha...I not chan yan. You like pork that much?
ka..t :Apparently the oil in the wok has to be really really hot. Then he'll sprinkle some water into the wok. As the water evaporates, the fire from beneath sets the vapour on fire since the vapour is now a mixture of water and oil. Don't try this at home! Yay to chinese croutons!
Jason : Another place to add to your list! Hee hee...
kok : If the owners/stall operators are friendly, I would then tell them what I'm doing. That's how I end up with shots of the stall and them. However, if they aren't I'll normally just take photos of the food or maybe a pic of their stall too but not a close up. Sometimes, it's hard as they could be very busy or there is a crowd. So, it depends on all these factors! Also, must not be paiseh!
looks like so many really love these across de neighbourhood overburnt aroma blackish big noodles with all those heavy smelling squarish spongy overfrieds !
ReplyDeleteV always believe this thing taste & smell 10X better than Pg CKT ( if not 2X more oil ), then also can roll into stomach like anything(which unfortunately de Kuey Teow cannot), but V will tell u soon whether 222( which one there r 2 ?) still reigns unsupreme or not
whenever I have no idea what to eat around Sea Park, this is the place that I will pick. Price very reasonable with not bad quality, the most important, no long queue! :-)
ReplyDeletewmw: Added! Well, to create such high flames, of course the flame need to be "big" to heat the oil. Then just throw in the seafood/pork/veggies (they're wet usually) and voila! :P
ReplyDeleteteam bsg: Yes, do let me know!
ReplyDeletetekko: Glad you agree with me.
jason : You must have a long list by now. Ha ha ha...
how does this compare to the one in petaling garden?
ReplyDeleteThat is one incredible "wok hei" --- consider this one very impressed makan guy! =0
ReplyDeletelyn : Petaling Garden? Me thinks this one's better/
ReplyDeleteKenny : Yes, I was in awe! Ha ha ha...
Sadly I don't even know how to say 'blog' in Canto/Mandarin.
ReplyDeleteTummythoz:Just say...I like to eat food and take photos to put up on the internet. Ask someone who knows Canto to teach you.
ReplyDelete