There are two types of Hokkien mee: Hokkien hae mee and Hokkien char mee. Hokkien hae mee (Hokkien prawn noodles) is commonly served in Penang and Singapore while Hokkien char mee (Hokkien fried noodles) is commonly served in Kuala Lumpur and the Klang Valley. The dish commonly referred to as "Hokkien mee", depending on the locality, can mean either Hokkien hae mee or Hokkien char mee. For example, Hokkien mee in Kuala Lumpur refers to Hokkien char mee.
Delicious... Must try!!
RM4
Hokkien hae mee (Hokkien prawn noodles; 福建蝦麵) is served in Penang (with a variant served in Singapore and Muar in the southern state of Johor known as Hae mee). It is a dish of egg noodles and rice noodles in a fragrant stock, which is made from both fresh shrimp and dried prawns, as well as pork or chicken.
Traditionally, small cubes of fried pork fat are added, but this is now less common and have been substituted with chicken lard due to health concerns. It is garnished with prawns, fish cake, leafy greens, pork ribs, squid, crisp deep-fried shallots, spring onions and fresh lime. The dish is served with sliced red chili, light soy sauce and sambal.
At first glance, you might find Lor Mee unappetising. But once you have the first bite, you will love it especially the thick, dark sauce and textures that will melts in your mouth.
Lor mee is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles. The dish is eaten by Hokkiens in Singapore and Malaysia. The thick gravy is made of corn starch, spices and eggs.
Lor Mee is seldom on the list of things to eat for the tourist. The Lor is very tasty and the toppings are generous.
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Bridge Street Prawn Noodle
2-1-16 Tingkat Mahsuri 4
11950 Bayan Lepas, Penang
Phone: 010 566 2217