My family's favourite place to eat any kind of fried noodles - be it Hokkien mee, Cantonese fried, Singapore-style fried mee hoon or even fried rice, we will definitely drop by at . His 'tai chow' stall is located right behind of a corner coffee shop called. The other landmark is the Public Bank (OUG) as the stall is right beside the bank too. Stall closed on Thursday because of the 'pasar malam' at OUG, but other than that it opened for business from 5pm till 11pm everyday.
Although his speciality is the Hokkien mee, but my personal favourite is the It's basically a combination of deep fried yee mee cooked in an eggy gravy with meat and vegetables. What makes Ming Kee's noodles different from the rest that I tried (mind you, I travelled in & around KL looking for good food) is the
Very fragrant 'Kong Fu Yee Mee' served with yee mee, drenched with a gooey and rich gravy. I liked the crispy noodles soaking up the smooth eggy gravy.
Loved the noodles, cooked together with generous serving of prawns, pork, pork small intestines and loaded with lots of vegetables. Gravy is so rich and luscious. The smoothness of the noodles, it just glides off your tongue. OMG, I’m salivating as I’m writing this … *wipes drool* Best time to come and eat or ta pau is on weekdays as on weekends can get kind of busy. Real value for money, serving of single pax or small is RM 6 only. Judging from the large single serving is enough for 2 persons if you're not a big eater.
Enjoy watching him cooking up a storm in this open kitchen concept. something impossible to replicate at our kitchen.
FYI, he's been doing this for the past 15 years, so how wrong can his noodles get!