KL Hokkien Mee They said this institution makes the best KL Hokkien mee. It was awful. Most I've eaten in Singapore were better. The noodles were sickening and could only be eaten with the lard or the chilli. What's different were the baby sotong added.

For Hokkien Mee in Petaling Street Not to be confused with Singapore and Penang's version, KL's Hokkien mee is all about the fat noodles doused in thick and savoury dark sauce, charcoal-fried with enough heat to get that distinct wok-hei flavour and garnished with crispy pork lard. Coined as the birthplace of Hokkien mee in KL, Kim Lian Kee has been dishing up plates of this mouth-watering dish for close to a decade. Spot them along bustling Petaling Street painted in bright red. Kim Lian Kee offers a variety of "tai chow" dishes (Cantonese-style dishes to share), but the crowd-favourite is undoubtedly the Hokkien Mee (from RM10). If that's not enough, also order the Yang Zhou Fried Rice (Chinese-style fried rice, from RM10) or the Claypot Loh Shu Fan (Stir-fried silver needle noodles, from RM11). Pro tip: Devour your noodles with a dollop of the spicy sambal.

Hokkien Noodles (RM10) Thick noodles doused in gravy, completed with crispy pork lard. Kim Lian Kee is famous for this very plate. Happy that they upgraded their stall in petaling street. You can now enjoy their hokkien noodles in an air conditioned area!