My earliest memory of any Hokkien Mee that uses charcoal stove has got to be Mun Wah Restaurant located along Jalan Maharajalela and it will normally be packed with diners having supper. This was not it’s original location though as it was previously located at the back row of the same row of shop houses.
Nowadays, I doubt that charcoal stove is being used anymore and the hokkien mee standard was also normally a hit and miss.
New dishes appear on their menu now compare to 20 years back, like the Fried Calamari.
As well as Fried Fish Cake. It’s a pretty popular appetizer as most of the table will never fail to order a plate.
The Hokkien Mee is pretty much a must order here, the only difference when it comes to ingredients being used here are pork’s liver, which you seldom find in other shops, and hence I believe the slightly higher price as well. Taste wise, as I said earlier, it’s either hit or miss. Sometimes it’s very good and sometimes you can taste bitterness because it’s burnt.
For a more detail representation of the ingredients being used, the Fried Hokkien Mihun here is pretty much filled with pork’s liver.
The Loh Mee is decent, the soup is just nice and not too starchy.
The Fried Bak Guo is very much a Hokkien delicacies and there are only a few shops that actually do it, with another notable shop in downtown KL called Hong Ngek. The method is the same like Hokkien Mee, but Chinese celery is also added in to give it a distinctive flavour.
Price wise, it’s not the cheapest Hokkien Mee place around, considering that most of our orders are either for single or double person, the bill came close to RM85, that’s about RM16/pax since there’s 5 of us. It’s a good try but be warned again that on a bad day, the Hokkien Mee can be really bad, so it’s more like a gamble eating there.
Restoran Mun Wah
155 Jalan Maharajalela
50150 Kuala Lumpur
Tel No : 03 – 2144 7404