Today I visited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered Signature Hokkien noodles from the KL Hokkien noodles stall, which cost RM15.90 per plate.
Hokkien Mee (福建面) is a famous Malaysian Chinese noodle dish, particularly well-known in Kuala Lumpur. The version shown here uses thick yellow noodles, stir-fried in a wok over high heat to achieve the signature wok hei (breath of the wok). The noodles are coated in a rich, dark soy sauce gravy, giving them a glossy black-brown colour.
It includes ingredients like Sliced pork or chicken, Shrimp, Cabbage and Crispy pork lard bits (a signature element of KL-style Hokkien Mee). It is often served with a side of sambal belacan (chili paste mixed with shrimp paste) for an extra spicy and aromatic kick, just like in your plate.
The dish traces its origins back to the Chinese migrants from Fujian (Hokkien) province who settled in Malaya (modern-day Malaysia) during the late 19th and early 20th centuries. In Kuala Lumpur, a chef named Yee Loy is often credited with popularising this unique dark-sauce version in the 1920s at his stall in Petaling Street (Chinatown KL).
.It has since become a staple of KL street food culture and is one of the city’s most iconic noodle dishes. Today, you can find it in both roadside stalls and modern mall food courts, such as Pavilion, showcasing its evolution from humble beginnings to a beloved part of Malaysia’s culinary identity.
