Best Curry Mee @ Subang Jaya & Shah Alam
by Chris Wan • June 30, 2014 • 21362
Forget about those instant noodles, get the real thing and watch out for curry splatter as we go curry noodling!
By pureglutton for HungryGoWhere
There are plenty of delicious curry mee peddlers within KL. But If you’re a resident of Subang Jaya or Shah Alam, fret not, we have not forgotten about you. Sure, that bowl of instant white curry noodles will always be a reliable stand-in, and you may even weave some magic in the kitchen, but why let all the KLites have all the fun?
We have rounded up the best curry noodles you can find in Subang Jaya and Shah Alam.
Auntie Chan Noodles House
The recipe for Penang Curry Noodles (RM7.90) here at Auntie Chan Noodles House comes from the owner’s mother who is from Penang. The curry here is of a more vibrant fiery red, thanks to the spices personally blended by the owner. There’s a touch of Nyonya in the flavours – hints of galangal, lemongrass, turmeric and tamarind are evident in the curry. A combination of milk and coconut milk is used to render the curry a bit more cholesterol-friendly, besides enhancing the flavours. Slices of chicken, shelled fresh prawns, tofu puffs, long beans, and my favourite cockles top the bowl of divinely aromatic curry noodles.
Auntie Chan is not stingy with her noodles or goodies in her quest to satisfy your lust for a bowl of curry mee
Kedai Kopi Kum Chuan
The busiest stall in this no-frills kopitiam is the one selling curry laksa and char kway teow. The curry laksa (RM5.00) is not overly rich, yet flavourful enough from the spices used. Generous toppings of char siew, fresh succulent cockles, long beans and tofu puffs crowd the bowl – there are more condiments than noodles! That’s good news for people who are not keen on loading up on carbs. If you prefer it spicier, add in the accompanying sambal served and ask for more.
Fiery curry noodles will whet your appetite
Gurney Delight
The curry mee (RM6.90) here is the typical Penang white curry type. The bowl of noodles at Gurney Delight is served in a pale coconut-y broth. A big plastic container of sambal is placed on every table and diners will dig into it and heap spoonfuls of the pungent sambal onto their curry mee. The sambal really packs a punch and two spoons of it are more than enough to generate some fiery heat on our tongues. It also has all the right condiments in it – thick pieces of tofu puffs, prawns, cockles, strips of brown soaked sotong, coagulated pig blood, and topped with mint leaves.
Topped with coagulated pork blood and a sprig of mint leaf
Restoran Lian Hin
The broth of the curry mee is ‘lemak’ so there is a hint of sweetness to it at Lian Hin. Nevertheless the spices balance out and half a lime is provided – the juice of this gives the curry a nice tangy touch. There are tofu puffs, bean curd skins, sliced steamed chicken, crunchy long beans, and cockles floating around the rich curry broth. A tub of fiery sambal is placed on the table for customers to help themselves to.
Lime and ‘lemak’ brings the magic together at Restoran Lian Hin
Chicken Cuisine Noodle House
The choices of food available in this restaurant are astounding. However, I usually zoom in on to the curry laksa stall. You can either have your curry noodles accompanied by the large variety of yong tau foo or have it with their standard curry chicken, tofu puffs, fish cake, long beans, cockles, and sprigs of mint leaves. The curry here is thicker and spicy but addictive. Do ask for extra lime to squeeze over the curry – the added sourness blends in very well with the rich curry.
