For someone who is not a fan of noodles in general, I do yearn for a good bowl of Lam Mee.
My place of choice was at a corner coffee shop in Pulau Tikus and their stock (soup) plus their sambal kicks ass!
In KL, a good bowl of Penang Lam Mee can be a bit elusive.
While Lam Mee Ya (a chain of restaurants in the Klang Valley) may be mistaken for offering Penang Lam Mee due to its name, let me assure you that the Penang Lam Mee isn’t that dark brown, starchy gravy version.
Authentic Penang Lam Mee consists of yellow noodles in meat stock topped with prawns, pork, omelette strips and bean sprouts. Prior to serving it will be garnished with coriander leaves, shallots and cut red chillies.
Traditionally Lam Mee is supposed to mark a Nyonya’s birthday meal and the noodles signifies longevity.
In my hometown, it is served with just enough stock to cover the ingredients as it is not meant to be like your regular soupy noodles. And Lam Mee is not complete without pungent sambal belacan.
I find Ho Li Chow’s Lam Mee homely and the taste acceptable with exception for the yellow noodles.
A short exchange with one of the owners revealed that while a better quality noodles is possible, it would mean increasing the cost and since a serving of Lam Mee here is only RM10; which could be considered high for a “hawker” meal, it is unlikely for them to upgrade the noodles.
Besides, not many consumers are as fussy as me. As examples, my dining partners that morning – Kevin, Alvin and Jeff didn’t have any complaints of the Lam Mee.
Anyhow, a good Penang Lam Mee is also about the stock, of which was passable here.
Besides Lam Mee and the pork noodles, our brunch included the nasi lemak (RM10) which garnered our vote for the best dish in Ho Li Chow.
The yellow curry, the chicken, the sambal and the rice were all on point!
The pork noodles is worth a mention for the clear, light soup which may appeal to health fans.
I conclude that RM8.50 for this princely portion is fair. Besides, not many pork noodles stalls serves the labour intensive, elusive “cheong” (pork intestines) which was cleaned, rolled in multiple layers and cooked.
If you are a spare parts fan then this worth a try. Otherwise you can request for it to be omitted and just enjoy the egg, pork fillets and pork balls.
And if you are wondering if the soup is anywhere similar in intensity when compared to the famous Peter’s or the popular Subang pork noodles, the answer is no.
Ho Li Chow is a neighbourhood kopitiam with multiple stalls offering different local dishes. The outlet is uncluttered, simple and non-air conditioned – great for grabbing a quick, satisfying meal. Food is homely, cooked without MSG and many dishes are Penang favourites because the main lady, known as Aunty Sue is from Penang!
Check their FB page for weekend specials and who knows, you might get to try the unique Penang Acar Fish (one of my favourite achar but I haven’t tried Ho Li Chow’s) plus their family Ju Hoo Char and Nyonya Curry Laksa.
Ho Li Chow
40, Jalan SS20/10, Damansara Kim
Petaling Jaya, Malaysia.
DAILY: 8:30 am – 3:00 pm