Latest news with #CurryMee
Hype Malaysia
3 days ago
- Business
- Hype Malaysia
'Inspiring Originality': OLDTOWN White Coffee Is Celebrating 25 Years With Exclusive Merchandise!
Calling all coffee lovers! OLDTOWN White Coffee is celebrating 25 years as one of Malaysia's go-to coffee brands. Known for its signature smooth, rich, and nostalgic flavour, it's no surprise the brand has grown into a household name both locally and internationally. To mark this milestone, they launched a fresh new campaign that reimagines the brand experience while staying true to its roots. As part of this celebration, they've not only upgraded their in-store menus nationwide but also redefined the modern Kopitiam by expanding their variety of dishes. To show appreciation for the continued support of Malaysians, OLDTOWN has also introduced a special gift designed exclusively for the occasion. In their process to upgrade their stores, they have come up with new designs for their packaging aimed at garnering engagement outside of Malaysia. Keeping the prices affordable, they are rethinking their signature dishes, such as Nasi Lemak and Curry Mee, to ensure they deliver that authentic taste you can't get anywhere else. Furthermore, new additions to the menu, such as the Nasi Banjir Series and Wok-fried selections, open up their stores to a wider audience. These innovations not only refresh their offerings but also broaden their appeal, allowing them to connect with more diverse customer bases both locally and internationally. Now, onto the main event: for a limited time, OLDTOWN White Coffee is giving out exclusive 25th Anniversary Tote Bags that showcase the brand's refreshed identity. By purchasing any two packs of their original or new powdered drinks at participating retail stores, customers can redeem a special-edition tote bag —a practical keepsake to mark a meaningful milestone. As the brand celebrates 25 years of serving rich, nostalgic flavour rooted in Malaysian kopitiam heritage, now's the perfect time to enjoy your favourite brew and bring home a piece of the celebration. Tote bags are available while stocks last. For more information, head over to their official website or check out their social media pages. Zaima Humaira contributed to this article.
Yahoo
26-06-2025
- General
- Yahoo
OG sister behind Penang's Michelin-featured Air Itam Sister Curry Mee passes away at 91
If you've ever set foot in Penang, chances are you've either tasted or heard whispers of the legendary Air Itam Sister Curry Mee stall nestled in Georgetown. For many, it's more than just a bowl of noodles— it's a taste of heritage, a comforting memory. And so, it is with heavy hearts that we share the passing of one of its founding sisters, Mdm Lim Koo Lai, who departed peacefully on 21 June at the age of 91. First established in 1946, the modest stall tucked beside the bustling morning market has been dishing out Penang-style curry mee simmered over charcoal stoves for nearly 8 decades. It's a place where tradition is ladled out in every bowl, earning it a coveted spot in the Michelin Guide as one of Malaysia's top 80 must-try street food. Today, the torch is carried by 35-year-old Ong May May, the granddaughter of both founding sisters— Mdm Lim Koo Lai and her sister, Lim Kooi Heang. As the 3rd generation helming the stall, she continues their legacy with quiet resilience and care. The curry mee is sold at RM8 per bowl, filled with comforting broth bursting with chilli paste and spices, coconut milk, tofu puffs, and squid. Though the recipe has seen subtle adjustments over time due to changing supply sources, longtime patrons say the soul of the dish has never changed. On the morning of 21 June, Mdm Lim was reportedly her usual self, enjoying her usual breakfast, before passing peacefully at home later that evening. Her funeral held on 24 June brought together loyal patrons and a close-knit community. As we remember Mdm Lim Koo Lai, we also honour a lifetime of dedication stirred into every pot at Air Itam Sister Curry Mee. And in every spoonful of curry mee that follows, her story lives on. We extend our sincerest condolences to her family and loved ones during this difficult time. Ah Yi Lao Huo Tang: $5 double-boiled Chinese soup to cleanse the palate and soul The post OG sister behind Penang's Michelin-featured Air Itam Sister Curry Mee passes away at 91 appeared first on
Rakyat Post
12-06-2025
- Entertainment
- Rakyat Post
Char Kuey Teow Gets Snubbed While Muar's Mee Bandung Storms Global Top 5
Subscribe to our FREE The international food scene just got a reality check courtesy of TasteAtlas's 2024/2025 global noodle rankings, and Malaysia is having the last laugh with eight entries in the top 100. Leading the charge is Mee Bandung from Muar, Johor, which bulldozed its way to fifth place worldwide with a stellar 4.6 rating—leaving food snobs everywhere scrambling to Google 'what the hell is Mee Bandung?' But here's the kicker that's got Malaysian food lovers doing double-takes: Char Kuey Teow, the smoky wok-kissed legend that's supposedly conquered 'many taste buds,' didn't even crack the list. That's right—the dish that food tourists pilgrimage to Penang for was ghosted entirely. The Muar Marvel That Nobody Saw Coming While everyone was busy hyping up Penang's street food scene, this unassuming bowl from Muar was quietly perfecting its game. Mee Bandung isn't just noodles—it's a masterclass in flavour engineering. Yellow noodles swimming in a thick, spicy sauce made from chillies, onions, shrimp paste, and dried shrimp, loaded with halved hard-boiled eggs, prawns, fish cakes, and vegetables. Sometimes beef joins the party, and a squeeze of lime juice provides the perfect acidic punctuation. The name itself tells the story: 'Bandung' means 'mixed' or 'paired'—nothing to do with the Indonesian city, despite what your geography teacher might have told you. It's all about the art of combination, taking disparate ingredients and creating something greater than the sum of its parts. Malaysia's Noodle Domination The full Malaysian invasion of the Mee Bandung (5th, 4.6) – The Muar champion East Coast Laksam (27th, 4.4) – Kelantan and Terengganu's thick, coconut-rich contribution Curry Mee (49th, 4.2) – Because coconut milk makes everything better Maggi Goreng (58th, 4.2) – Instant noodles elevated to an art form Penang Hokkien Mee (62nd, 4.2) – The dark, prawn-stock beauty Penang Assam Laksa (67th, 4.1) – Sour, fishy, and absolutely addictive Mee Rebus (73rd, 4.1) – Sweet potato starch never tasted so good Tai Lok Mee (92nd, 4.0) – Central and Southern Malaysia's sleeper hit This is what noodle domination looks like when Malaysia claims eight spots in the world's top 100, proving that the best bowls aren't always the most famous ones. (Pix: Fernando Fong) The Char Kuey Teow Mystery The absence of Char Kuey Teow from this list is the culinary equivalent of leaving The Beatles off a greatest bands ranking. This is the dish that food bloggers write love letters about, that the late American chef and author Anthony Bourdain practically genuflected before, that has spawned countless 'best of' lists across Southeast Asia. So what happened? Did the people who left their ratings on various dishes miss the memo about Did they not get the smoky, slightly charred noodles with Chinese sausage, prawns, and bean sprouts? Or is Char Kuey Teow simply too cool for international validation? Nothing captures the authentic local kopitiam dining experience than a steaming plate of Char Kuey Teow. (Pix: Fernando Fong) What This Really Says This ranking isn't just about noodles—it's about Malaysia's food culture finally getting its due on the global stage. For too long, Malaysian cuisine has been overshadowed by its more famous neighbours, but this list proves what locals have always known: some of the world's best eating happens at plastic tables under zinc roofs. A comforting bowl of traditional 'lai fun' rice noodle soup in Gopeng, Perak, in clear, aromatic broth with tender pieces of pork lard and fresh green onions. (Pix: Fernando Fong) The fact that Mee Bandung—a dish many international food lovers have never heard of—outranked countless 'famous' noodle dishes from around the world speaks to the depth and sophistication of Malaysian hawker culture. These aren't just cheap eats; they're generations of culinary refinement. The Char Kuey Teow snub, meanwhile, might be the best thing that ever happened to it as nothing says 'authentic local secret' like being ignored by international food rankings. While tourists chase Instagram-worthy bowls, locals know where the real magic happens. READ MORE : READ MORE : READ MORE : Share your thoughts with us via TRP's . Get more stories like this to your inbox by signing up for our newsletter.
Malay Mail
30-04-2025
- General
- Malay Mail
When night falls, the appeal of ‘zhu zhap chuk' drives one to dine at Jinjang Baru's Restoran Yung Yi Kei
KUALA LUMPUR, April 30 — Like a change of backdrop in a play, once night approaches, shops close for the day and tables with chairs pop up along five foot ways. At Jinjang Baru, just off the forever busy Jalan Kepong, one can find Restoran Yung Yi Kei, where pathways convert into your dining space as cooking is done inside their shop. Come as early as 5.30pm to catch the last rays of sunlight or venture here after the snarl of traffic has eased for the day. Zhu Zhap Chuk (RM9) rules the night here, making a warm meal in the cool night. Thick, snowy white cooked rice grains make this porridge more substantial for the stomach. The bowl of sustenance is dressed up with deep fried pig intestines curled up like addictive munchies from a packet. Each piece is impossibly crunchy, making that 'krok, krok' sound as your teeth bites down on each piece. The five foot way (left) is converted into your dining space at this restaurant (right) located in Taman Jinjang Baru patronised by families and those who work nearby. — Picture by Lee Khang Yi You may even be tempted to add on another bowl of these oink 'croutons' for RM5. As the spoon dips into the bowl, it emerges victorious with chunks of offal. Maybe there's a piece of pig's stomach or how about a jiggly cube of coagulated blood... they are just like treasures buried in a deep ocean. What made this porridge unusual was thin shreds of fresh ginger that gave it a dose of fierceness too. There's other porridge types but this pork offal porridge is what people clamour for. Curry mee here is a mild version that many will associate with their school canteen meals. — Picture by Lee Khang Yi As the sun sets for the night, out comes the Curry Mee (RM9) to wake up your snoozing taste buds. Curry mee seems to be the default choice for numerous stalls that peddle the fiery orange curry filled bowls, as darkness descends. This version feels a little shy in the spicy department, tickling rather than burning one's tongue. Dig deep in the bowl for pieces of lean but tender char siu, monstrous beancurd puffs soaked with curry, fuchuk and fishballs. 'Wantan mee' (left) has springy noodles with a watery sauce but it's saved by the bowl of silky 'wantans' (right) served with it. — Picture by Lee Khang Yi Wantan Mee (RM8.50) is also another menu option. The dry version feels like a car wreck — noodles swimming in a dark broth — topped with lean char siu. Whatever flavour needed to accentuate the springy egg noodles was drowned out and couldn't even be rescued with a spoonful of curry. The only saviour was the small bowl of silky wantans in a rich broth with ikan bilis flavours. Now I understand why I heard diners ordering the Wantan Mee soup version, as it'll be a better choice since it uses that same fragrant ikan bilis broth. Those wantans (RM3 for five pieces) in their fried form offer a crunchy bite in your curry mee or even porridge. Grab the fried 'wantans' (left) for a crunchy snack with your meal and end with their red bean 'tong sui' (right). — Picture by Lee Khang Yi One really cannot complain when dining here as there's also dessert in the form of Red Bean Tong Sui for RM2.90. The bowl is a mixture of soft, whole beans in a sweet, thick soup of slow cooked red beans, leaving its lingering sweetness on my tongue. Restoran Yung Yi Kei, 29, Jalan 8/32, Taman Jinjang Baru, Kuala Lumpur. Open: 5.30pm to 11pm. Closed on Sunday. * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems.
Yahoo
16-02-2025
- General
- Yahoo
We tried KL's best-rated curry mee
My quest for the best curry mee in town led me to WaaronKuus Cafe, a cosy kopitiam-style spot tucked away in Petaling Street. Now, I know some of you (including my parents, no doubt) would argue that the best local food comes from nameless street stalls — the kind with no signage, no social media, and definitely no way to track down the owner. But for our best-rated series, there's one key rule: the place must have at least 100 Google reviews. That means those elusive, no-name stalls are out. So, with a glowing 4.8-star rating from over 1K reviews (at the time of writing), WaaronKuus easily took the top spot. Just a 5-minute walk from Pasar Seni MRT, it's a bit hidden behind the street stalls lining Petaling Street, so keep your eyes peeled. If you're coming from the station, it's on your right — happy hunting! While curry mee isn't my go-to local noodle dish, I can't resist a good one when it's done right. At WaaronKuus Cafe, there's no 'curry mee' on the menu — only curry laksa. While many use the names interchangeably, I believe some places make them distinct. After reading reviews, I confirmed their curry laksa doubles as curry mee, so that's what I ordered. They offer various protein options, but I chose the Curry Mee with Chicken Drumstick (RM16.80). Seafood curry mee is top-tier, but I wasn't in the mood to wrestle with shrimp shells that day. Anyway, enough chatter — let's dig in! Naturally, I went straight for the broth. Its deep, rich colour matched its bold aroma, though it didn't seem too thick at first. One sip in, and — whoa — I coughed a little. I hadn't expected it to be that rich and almost cloying. The spices hit hard, right at the jugular. Perfect for me, but those with milder palates might find it overwhelming. Now, onto the noodles! They used standard mee kuning, and if you doubted my take on the broth's intensity, just check out how the curry oil's red hue clung to the strands. Thankfully, there was none of that dreaded alkaline taste I usually despise — phew! Time to dissect the other ingredients. As I stirred the noodles around, I was bummed to find no tauhu. They did, however, pile on plenty of traditional chopped green beans. But the real surprise? Eggplant. I don't usually see it in curry mee — do you? Maybe it's common in some households? Let us know! Personally, I loved it. The eggplant added a subtle sweetness that complemented the broth beautifully — a bonus if you're a fan, like yours truly! Next up, the halved potato — an unexpected but amusing addition. No complaints, though — it was soft enough to slice through with my wooden chopsticks. However, I did notice a layer of spice clinging to its surface, which made it a touch too salty. Now, the chicken drumstick. While it was a hefty portion, it wasn't simmered long enough for my liking. Cutting through it was a struggle, and my favourite part — the bottom of the drumstick — was so tough that attempting to eat it risked splashing curry everywhere. The flavours had seeped into the meat, but like the potato, the saltiness intensified with each bite, hitting me like a wave from the dead sea. Overall, WaaronKuus Cafe is a solid spot if you're looking for a cosy kopitiam within walking distance of the MRT. The interior is warm and inviting, the service is impeccable, and several dishes left me wanting more. (I also tried the Prawn Char Kway Teow (RM16.80) and Pengat Pisang (RM7.80) — both were damn good! But since this review isn't about them, I'll spare you the details.) As for the curry mee? Yeah… I wouldn't order it again. But hey, taste is subjective — plenty of people on Google reviews seem to love it! Expected damage: RM7.80 – RM23 per pax We tried the best-rated affordable breakfast spot in KL The post We tried KL's best-rated curry mee appeared first on
