Thursday, June 28, 2007

Fatty Mee Hoon Kuih @Taman Berkerley, Klang

Jane wanted me to try this for sometime already..
She said that they serve very, very smooth mee hoon kuih (flat dough torn to small pieces and cooked in soup) and that I should try it..
We did managed to make our way to Klang one fine day, slightly before 12 noon as Jane said it'll be freaking pack if we risk going there a little later....
Guess luck was on our side, managed to get a seat almost immediately although it was full house. Ordering was prompt and the wait was not too long (maybe 15 minutes?)
So, we had the piping hot mee hoon kuih placed at our table, beckoning us to eat it...
The mee hoon kuih obviously lived up to expectations, it was extremely smooth (Jane had a hard time picking it with her chopstick..hehe), practically glides down my throat . Though it was smooth and slippery on the exterior of the dough strips, the interior was still firm and perfect to the dente.. The soup was very delicate, sweet flavours from the boiled pork, preserved veg and crunchy anchovies, and a hint of green from the choy sum. The pork was very tender, the sprinkling of fried shallots was a nice touch too. For those who find this too bland, their spicy chilli sauce will definitely tickle (or maybe burn) your tastebuds...
Fatty Mee Hoon Kuih is located at 19, Lebuh Bangau, Taman Berkeley, 41150 Klang.

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Blogger boo_licious said...

Yum! I remember eating this long ago. Must go and try it once more.

28 June, 2007  
Blogger Tummythoz said...

Do they serve it in strands?

28 June, 2007  
Blogger sc said...

boo: do go, i believe is still good..the bowl i had was good ;)

tummy: nope, i was told it's purely mee hoon kuih..

28 June, 2007  
Anonymous Anonymous said...

Does that mean pan mee actually? :P

28 June, 2007  
Blogger sc said...

jason, guess the dough used is the is prepared by tearing to pieces, while the other is made to noodles..soup base is the same but ingredients does differ a lil..

29 June, 2007  
Blogger Xiu Long Bao said...

I wonder wat is the difference btw pan mee strands and mee hoon kueh. But i always opt for mee hoon kueh cus its easier to eat...haha

29 June, 2007  
Anonymous Anonymous said...

Oh they just put on the new signboard. :P Its about time as the old one is faded and looked like it might collapse anytime soon!

29 June, 2007  
Blogger sc said...

xiu long bao: i also prefer mee hoon kuih, but for another reason.. got more "kou gan" (in mandarin)

tankiasu: the old one is still there la!! haha.. this signboard is hung inside. the old one still hangs outside, front part of the shop

29 June, 2007  
Anonymous Anonymous said...

So the tear-using-hand is called mee hoon kuih ar?

02 July, 2007  
Blogger sc said...

erm..i think so gwa... ._."

03 July, 2007  
Anonymous Anonymous said...

This mee hoon kuay shop kick-@$$.

08 July, 2007  
Blogger sc said...

missing the food in klang dy jem? ;p

11 July, 2007  
Anonymous Anonymous said...

This is a serious comment.

For those who have tried this Mee Hoon Kueh (MHK) and think it’s yummy…think again. Try making your own. Anyone who knows how to knead the dough knows how to make a bowl of MHK. To achieve the standard of Fatty MHK takes no effort at all. It’s true.
I’ve tried Fatty MHK once, many many years ago and had been telling people since then there’s nothing worth mentioning about. People who think it’s nice have never tried a really tasty one before (and I actually pity them!)
Everybody say their mum cooking is the best, but what I can confirm is Mum’s style MHK is the best in the world.
For me a good MHK must have the following criteria:
1. MHK dough must be prepared 6-8 hours in advance
2. The soup base must not be too salty (Fatty MHK certainly does not meet this criteria)
3. Each bowl of MHK must be cooked individually
4. The most important criteria of all – the dough and soup volume must be proportionate. You should get a slightly thick soup (not clear), too much soup makes the MHK too watery (clear soup).
5. Anchovies is a must, except for people with allergy or those who hate anchovies
6. There’s this specific dark leafy vegetable which is perfect for MHK, but sorry I don’t know what it’s called
7. Fried shallots is a must, I usually put at least one table spoon
8. MHK goes well with cut chili padi in soy sauce
9. Baby Lala is optional but it will make the soup even tastier.

Yesterday (29 Nov 2007), I’ve decided to give Fatty another chance. I went there for dinner with my husband. My comments were:
1. The soup was terribly salty. I could feel my tongue going numb even before I finish half the bowl.
2. The meat was tender; I think it’s nicely done.
3. Anchovies were not bad, quite crunchy.
4. As expected, the soup was watery (clear broth)…zero improvement after so many years. It was so salty; I thought they must have used lots of Ajinomoto.
5. Some MHK were hard (as it is not properly cooked), some soft….teared by hand, but no big deal…
6. So, I thought to make it a bit tastier (or easier to swallow), I asked for more fried shallot and was shocked when one of the workers warned me that they are going to charge RM0.50 for additional fried shallot…I was speechless then…I finish off the whole bowl (that is my greatest habit since young, even if the food is not tasty) and swore to myself that will be my second and last time. No more chance for Fatty.

30 October, 2007  
Anonymous Anonymous said...

This shop is moved to :

29, Lebuh Banggau, Taman Berkeley
41150 Klang Selangor
Contact: 012-3366183

15 October, 2009  
Blogger Unknown said...

Sent my regards to sos cili cap bangau.

05 January, 2010  
Blogger Tony Johor Kaki said...

I have tried Fatty's years ago when I was living in KL. Love the atmosphere there. That's the most memorable part. The crowd makes the MHK taste better ;P

If you are in Johor Bahru, try some of the MHK shops there. You may like them too.

30 January, 2012  

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