A Taste of Nostalgia: Uncovering the Secrets of Uncle Lee's Hokkien Mee
In a world where change is constant, especially for street food vendors, it's a rare treat to find a culinary gem that withstands the test of time. And that's exactly what we have with Uncle Lee's Hokkien Mee, now located in the heart of Jinjang Selatan.
The Story of a Master Chef
Uncle Lee, or Lee Heng See, is a true master of his craft. With over five decades of experience, he honed his skills at the legendary Kim Lian Kee, the pioneer of Hokkien mee, dating back to 1927. After 13 years of striking out on his own, he's now back in action, frying up his signature dish with precision and passion.
But here's where it gets controversial... Uncle Lee's Hokkien mee is not just about the noodles; it's an art form. The sauce, a delicate balance of flavors, coats the smooth yellow noodles, creating a dish that resembles a carbonara, but with a unique twist.
The Secret Sauce and Beyond
The sauce is key, and Uncle Lee's skill lies in ensuring it combines perfectly with the noodles, infusing them with a subtle smoky flavor. The use of dried flounder fish powder and a carefully crafted braising liquid adds depth to the dish. And let's not forget the 'siong tong,' a broth brewed from chicken and pork bones, and even prawn shells, simmering throughout the day.
And this is the part most people miss... Uncle Lee's Hokkien mee also includes an uncommon ingredient - pig liver. Once a staple in traditional Hokkien mee, it's now a rare find, perhaps due to changing tastes or cost considerations.
A Perfect Balance of Flavors
The noodles themselves are a work of art. Uncle Lee prefers the flatter type, which, when fried, become slick with the sauce, creating a unique texture. The addition of fried lard croutons is a delicate touch, with just a few scattered inside the noodles, adding a fragrant surprise to each mouthful.
Even the sambal served on the side is a masterpiece, fragrant with chillies and belacan, enhancing the overall flavor without overwhelming it with spice.
For RM12, it's a plate that delivers on every level, especially when compared to other lackluster offerings.
A Complete Noodle Experience
While the Hokkien mee takes center stage, Uncle Lee's menu also boasts superb moonlight hor fun and Cantonese fried noodles. It's a true celebration of noodles in all their glory.
But here's the catch... Uncle Lee, sadly, has no disciple to carry on his frying skills. This means that one day, this master chef may have to hang up his apron, and his unique take on Hokkien mee will be lost forever.
So, if you're a fan of authentic, old-school flavors, make your way to Jinjang Selatan and indulge in a taste of nostalgia. You won't regret it!
Location and Contact
Kuala Lumpur Petaling Street Charcoal Fried Hokkien Mee
Kedai Kopi Seng Wai
3, Jalan Jambu Gajus,
Jinjang Selatan, Kuala Lumpur.
Open: 11am to 9pm. Closed every Tuesday.
Tel: 012-2957279
Facebook: @KLPetalingStreetHokkienMee
This review was independently written, and the writer paid for the meal.
For more foodie finds, follow us on Instagram @eatdrinkmm
