Most Hokkiens like my father and siblings migrated to Singapore, hence we have Hokkien St and Upp Hokkien St where Hokkien Mee were sold. Another famous street for Hokkiens in Singapore is Amoy St which is nearby. All these areas were populated by Hokkiens where Hokkien Mee was popularly and cooked in charcoal in those days. Unlike KLHM, Singapore Hokkien Mee is yellow flat noodle and lightly black sauced unlike KLHM that is overly black and broken up. Not many can cook authentic Singapore Hokkien Mee in Singapore except for Swee Ting in Maxwell Market which normally open after 5 pm. I know that the old man is no longer helming the stall and hopefully it is passed on. I LOVE HOKKIEN MEE. My niece told me my Hokkien Mee that I cooked is the best she had tasted. I'm in my 70s. Let's keep Singapore Hokkien Mee alive.
Different variants. That's normal. But we are used to the Malaysian version and most Singaporean too. I prefer the KL version as it has the caramelised taste of black sauce. Singapore type is quite bland. Good to keep it alive as a testament to how Malaysian food is more creative. But hey, Singapore wantan mee wins the trophy. No black sauce but sweet sauce instead. No comment lah.
What I know about the origin of K L Hokkien Mee (KLHM) is different from the story narrated here. Growing up in Bukit Bintang in the early 50's everyone knew there was only one place to go for KLHM. I affirm, there was only one and only place and nowhere else throughout Malaya. This make-shift stall operated only night time. Day time you won't find a clue. Located slightly diagonally opposite Federal Hotel was a Shell petrol station set back far enough from the road edge. Adjoining this lot were a few old shop houses and a little further down was the Liew Mansion. The first old shop house held a greasy bicycle shop and the KLHM stall was set up against its outside wall. The boss nicknamed Low How Sui (Dripping Saliva) was well known as the original KLHM inventor. His recipe included razor clams supplied by a friend's father. People from all walks of live, famous or otherwise, came from far and wide to savor this delicacy a rising star among delicious food when I was a kid. As for Kum Lin Kee in Chinatown - Petaling Street, I know this place well. Good to see old Mr Ong in the photo with the video. For the sake of history it must be noted they were at that time selling bakuteh in the morning only and nothing else. They switched to KLHM years later.
Just asked my mom for fun Jus now... Indeed there was Shell... Low How Sui.. But she is not sure if there is Hokkien noodle available... Low How Sui is indeed a popular with stir fry noodles... But there's a famous beef noodle on Federal side called Sam Kan Chong (3 unit apartment??)... Also there's photo shop along Shell known as Qin Doi (Thousand Generation).. Cookware shop etc... I was born in Alor.. 1969...... As for Hokkien Mee... I believe It's from Klang... Started with thinner noodles before Federal Highway existence introduced thick noodles from KL... lor Mee influence.. Till today Klang Hokkien still eat noodles on important occasion.. Even to pray ancestors.. It's a culture... I still remember fondly of 3 wheel Shell Delivery Bike... Always move around town... With small gas tanks... :)
Who said so. That was a tenant. The people in the video are the nephews of Ong Kim Lian's wife .You get the whole story in many Chinese newspapers interviews.
Being an Ipoh boy, it was never a familiar dish to me until I came to KL for studies. Hokkien mee to me in those early days meant prawn noodles. I do notice a shift in the meaning of the name Hokkien mee to mean this dish.
Correct, this black Hokkien mee with big noodle really originate from kl. Back in the 70s you won't find this type of mee outside kl. Hokkien mee in penang is prawn mee, other places uses the yellow noodles with dark soy sauce to cook.
I remember past time in Bandar Kerayong Bera Pahang there was a retaurant name 888 RESTURANT , cooked the best hokkien mee ever in the world.Nowhere else, In childhood always been there.Miss so much it taste.Dont know where is chef now and 888 Closed long time ago. Legend
Yup and they're using gas now. You can hear the roar of the gas flame through the covered cooking area. They obviously don't want people to see they're NOT USING CHARCOAL.
What's wrong with you people here? They are merely giving an interview in the dialect that's more common in Malaysia. And they are clearly struggling in speaking Cantonese.
Its one of my favorite noodles Hokien mee in Singapore! I love it. First time I ate that was 1996 and till now i am always wishing to eat that hokien mee.i will tryto make it this by myself because i also love cooking!
Jessica Flores Singapore is only a copy.....if m'sia switch off the tap and electricity....Singapore can't cook crap....Singapore don't forget where you come from!
Bisa Boleh ..no mam coz if you forget where you come from.....then using words with more than 3 syllables does not make a difference!!! stick with your chilli crabs!😅
+May Lin www.google.com/maps/place/Jalan+Jinjang+Permai,+Jinjang+Utara,+52000+Kuala+Lumpur,+Wilayah+Persekutuan+Kuala+Lumpur,+Malaysia/@3.2089767,101.660383,17z/data=!3m1!4b1!4m2!3m1!1s0x31cc47b5630264a1:0x3aa92b5b661ad575 Copy paste this to your URL, you should able to get it. Its call Jinjang Food Court Do call them for their working hour incase they're close. Cheers.
Friends from china, Of cause they are hockien and they speak hockien, in the video they speak cantonese because that is the language of commerce in KL. They speak in cantonese because that is what the market in KL required.
@@appl2597 do not comment if you don't know the lives of ethnic Chinese in Malaysia. In KL, Chinese from different dialect groups speak mostly in Cantonese and the same goes for Penang where Hokkien is widely spoken. I have even seen how ethnic Indians and Malays speak fluent Cantonese in KL because of the influence in their interaction within their environment. That is the beauty of Malaysia that cannot be found in other parts of South East Asia. And we don't bloody care if other Asians are laughing at us for our highly mixed languages when Bahasa Melayu should be the dominant language. It is precisely the dynamic freedom that we have in our country, brought forth by the blessings of this land and the wisdom of our ruling leaders, past and present that makes our country the 35th ranking as the Happiest Nation in the world in latest 2018 survey. Just one rank behind Singapore although their GDP is 5X higher more than us! The result says it all. We don't even need to bother to see other South East Asian nations where their national language permeates their daily life but does nothing to uplift their quality of life. Lol
@@dllm1084 Exactly! In HK, there are also many hokkien and hakka descendants. And they speak Cantonese. Same goes Hakka people in Taiwan who either speaks minnan dialect or Hokkien. I don't know what's so pretentious about such situations when people doesn't understand the history behind these backgrounds.
So what? Majority of Malaysians Chinese speaks cantonese, so any other dialects will eventually adapt to the most common use language, you can see they are not very good in canto. So stop being a salty b1tch
this is not hokkien me... hokkien people don't cook hokkien mee like this.. in kl they called it prawn mee but in penang we call ithokkien mee (comes in soup form). Prawn mee in kl is in soup form as if no chinese term for it, so need to use english words to describe it? which means the black mee is not hokkien mee at all. On top of that KL people most cantonese which means crappy chinese food. when comes to chinese food Hokkiens, Teo Chews and Hakka cooks are best. Cantonese talk cock and pretend onie
Bullshit ! Hokkien Mee is always light brown in colour n never that dark. Round yellow Mee is used unlike those big ones used these days. Authentic Hokkien Mee is found in Muar n Klang. Not those in KL.This video is a disservice to those who looking for authentic Hokkien Mee
Hokkien Mee as the name says is cooked by the hokkien hawkers as old as i can remember (65yrs old of age) Those in Muar are probably cooked by hailam or teochew so they duplicated the style of cooking but not adding the dark soya sauce , which hokkien favourite sauce. I surmise to say thats the reason south noodle should not be called hokkien mee.
You are so ignorant and fucking rude and who tell you the standard is light brown in color? Different city have different styles and only people so "shuan gu" like you hardly trying different food in different city, a real 井底之蛙。Spore Hokkien Prawn Mee is yellowish in color mixing with Mi hun also very nice.
