The Best Hokkien Mee @ Taman Bukit Anggerik

March 17, 2010

Do you know that with my bunch of friends, whenever we mentioned that we want to eat Hokkien Mee, the rest will ask whether you got ‘sam see’ (as in is there something bothering you that you need to talk?). Don’t actually recalled why does Hokkien Mee is associated with that particular person having a problem but it’s been an ongoing joke ever since.

Anyways, old stories aside, Hokkien Mee along with Nasi Lemak is something that I literally grow up with. Part of the reason I like Hokkien Mee is of course the sambal belacan that comes with it, so even if the Hokkien Mee is super nice when the belacan is not, I won’t go back anymore.

There’s this particular stall near my housing area that my mom has been talking about, and myself have seen it before while picking up Jason a few months back, something that attracted me is of course the cook use charcoal stove to cook. Not a lot of stall use charcoal stove, the main one that I knew is located at Pudu and the other is at Jalan Maharajalela. So this is probably the 4th stall that I knew that’s using charcoal stove.

Anyways, enough of rambling and let the photos do the talking.


Here’s May waiting for the Hokkien Mee to come.


Unlimited supply of sambal belacan, a must for me to go with the Hokkien Mee. I hate those stalls that only give you a small plate, and you need to request should you finished yours.


Barley to cool off the heat!


Hokkien Mee + Mihun is the first to arrive.


Followed by Cantonese Fried Ying Yong (meaning Kway Teow with Mihun)


The Hokkien Mee is really good and full with ‘wok hei’. How to tell if it’s a good plate of hokkien mee? Firstly it will be free of the mee smell. Secondly, the mee shouldn’t be sticking to one another and you can do something like this.


And lastly, of course is a whole load of this…


Pork Lard! It’s the secret ingredient that takes the Hokkien Mee to a whole different level. And you can definitely tell the difference between a Halal and a non Halal version of Hokkien Mee.


The Cantonese fried on the other hand is a not the best, mainly because May find it very salty. Well, it’s salty by my standard too. Not too sure if it’s just a bad day at the office or it happens all the time, but anyway will try a second time before I give my final comment.

Overall, it’s a good and cheap meal at RM13 for both of us. For those of you who have ‘sam see’ and need to hokkien mee, you can head over to the following address

The Best Hokkien Mee

Jalan 1/154

Taman Bukit Anggerik

(Opposite Goodyear Tyre Shop)

Opening Hours, 5PM till late (or finish)

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  • Reply pak hee September 26, 2010 at 9:15 pm

    Genuine hokkien mee uses “tai lok” noodle/fat round “earthworm” noodles. And not flat noodles which was served here.. And so i was genuinely disappointed.

  • Reply JD September 27, 2010 at 10:49 pm


    Yup, you’re right. Taste-wise, I think both are the same….

  • Reply JD September 28, 2010 at 7:17 am


    And also, the name of the place is called “The Best Hokkien Mee”, not necessarily that it’s really the best hokkien mee…..

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