Huat Hokkien Mee

Kompleks Medan Angsana is a state government-managed food center in Bandar Baru Air Itam (colloquially known as Farlim). One particular stall stands out from the rest: Huat Hokkien Mee (吉发福建虾面).
You can tell that this stall has something special because there is a trophy proudly displayed in front. The stall operator was the runner-up of the Hawker Masters (Hokkien Mee category) in Penang Times Square back in 2012. Being the runner-up in Penang (a.k.a. food heaven) is no easy feat. So let's get first-hand (and tongue) knowledge of what Huat Hokkien Mee has to offer...
The large bowl of Hokkien Prawn Mee (福建虾面, RM3.50) has exactly what any self-respecting foodie expects: the addictive spicy prawn broth. The taste is so rich that "heavenly" is just an understatement. As by default, meehoon mee (米粉面) is used here.
The ingredients are pretty comprehensive too. Several succulent cuts of pork slices definitely delights my palate. The yolk of the boiled egg serves to make the broth more milky, while the water spinach (蕹菜, kangkung) - pause reading until you are done laughing - gives a mild veggie flavor. Finally, a generous sprinkle of fried onions serves to add crispiness and fragrance to the dish.

An unwritten rule when serving Hokkien Mee is to use the spoon to hold the additional chili shrimp paste. This is because some people have lower level of tolerance to spiciness. For me, I just stir the entire spoonful into the broth.

The price if pretty decent for such a large bowl. The stall operator is very friendly too; you can easily strike a conversation with him. Overall, the Huat Hokkien Mee stall is really worth patronizing.

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