A close cousin of Penang's most sexy noodle Xport Assam Laksa & de other bomb Prawn Mee making up the paradise island's irrepressible trio. Invariably inseparable they are at your service in most hawker centres and Chinese coffee shops across the whole country.
Curry Mee's distinctive original recipe is unclear and its current form comes in many versions, flavours and colours. Simply it is noodles in a combination of thick/light coconut flavoured hot & spicy curry gravy, orange in colour & served in a bowl + de one-half fresh lime sitting on turbocharged chillis.
The popular ones have chicken/pork meats( bony or shredded), pork skin, prawns, cockles, even fish cakes/balls with trademark fried bean curds, and assorted vegetables like beansprouts, long beans, mint leaves etc.
Listed below are some standout stalls and you should try them each in turn ( but never one after another !) to appreciate their unique flavours. Then choose your own favourites to introduce to your Grandmas/BF/GFs.
Happy eating !
Lai Kong, Sunway Mentari, PJ
Classic colours. Drop dead looks. Chicken meat chunks, pork skins.
Sorry no cockles
Restaurant USJ 2,, USJ Subang.
Nyonya style. With mint leaves.
Unique fragrant taste only the Nyonyas know how.
Chicken meat chunks(but cold), ...& still no cockles !
Fish cake slices, chicken chunks, no cockles yet ...with curry leaves