Fatty Mee Hoon Kuih House: RM6 hand-torn silky smooth mee hoon kueh worth queuing up for
The constant rainy weather calls for two things: cosy sweaters and a steaming bowl of mee hoon kueh. And I knew just exactly where to go. The holy grail of pan mee in Klang, Fatty Mee Hoon Kuih House, has been operating since 1980.
Before I got out of my car, I could already see the snaking long lunch queue. Be prepared to wait up to 45 minutes for a table, as I did. The primary reason for this long wait is due to the fact that each bowl is cooked from scratch. And even then the chances of securing your own table are rather low. But hey it doesn’t hurt sharing a table with a hungry customer for a delicious bowl of handmade mee hoon kueh, right?
The menu is as straightforward as it can be. Choose between a small, large or extra large bowl of mee hoon kueh. And you can opt to add on vegetables, egg, fried onion, anchovies, pork slices or pork liver. You can also choose to take it away and the shop will pack all the raw ingredients, uncooked dough and soup for you to cook at home.
Fatty Mee Hoon Kuih House is a no-frills eatery. You pay for your meal, wait for a seat, tuck into a hearty bowl of mee hoon kueh and once you’re done, there’s another customer waiting to grab your seat (like a vulture).
What I tried at Fatty Mee Hoon Kuih House
After 10 minutes, the long-awaited bowl of Mee Hoon Kueh (RM7) arrived. I added an egg and pork because the thought of tender pork meat simmering in broth was simply too hard to ignore. The hand-ripped noodles were served with pork slices, pork liver, choy sum, and crispy anchovies in a clear anchovy broth.
At the left corner, you can spy the making of the mee hoon kueh in action. Before cooking, it is flattened using both hands (instead of rolling through a mini machine like how pan mee noodles are made) and then peeled into a pot of boiling water to cook. The cooked dough is then mixed into a pot of soup stock.
In my opinion, what makes a good bowl of mee hoon kueh relies very much on the broth as well as the noodles.
I took a quick sip of the broth. I could definitely taste the strong taste of anchovies and it was very clean tasting. It’s definitely for folks who prefer a less complex taste. And as expected, the pork slices were juicy and tender. I personally enjoy liver so the pork liver in the broth was a real treat.
Finally for the pièce de résistance, the hand-torn noodles. I’ll be honest— it was one of the best noodles I’ve had in a long time. It had a velvety smooth texture, and soaked up the broth beautifully. But this texture also made gripping it with chopsticks slightly tricky. Although hand-shredded, the thickness level was evenly thin with just the right bite to it. The noodles also paired perfectly with the saltiness of the fried anchovies.
A little heads up to those of you who love the sourish chilli sauce that goes with pan mee. You may be slightly disappointed as Fatty Mee Hoon Kuih House only serves their noodles with chopped bird eye’s chillies.
Final thoughts
I finished the entire bowl with ease. It isn’t your usual lunch fare— this is non-greasy, light and perfect for anyone looking for a meal that’s easy on their tummy. I didn’t care much for the broth but I would definitely return for a bite of that silky smooth noodles. It’s no surprise that Fatty Mee Hoon Kuih House has loyal customers coming back for more.
And I’ll tell you one thing that’s for sure, the mee hoon kueh has got to be one of the best comfort foods on a rainy day. I think the rest of the customers happily slurping down their noodles would agree as well. But how long would you be willing to wait for a bowl of noodles? Decisions, decisions.
Expected damage: RM6 – RM10 per pax
The post Fatty Mee Hoon Kuih House: RM6 hand-torn silky smooth mee hoon kueh worth queuing up for appeared first on SETHLUI.com.
