For staff meal today, my sous cooked up a big wok of KL-style Hokkien Mee, the kind that brings instant comfort with every smoky, umami-rich bite. She's never cooked not eaten this before so it was more like mee hailam but I took home some leftover and cooked it longer until it was that familiar Hokkien Mee texture and flavor.
This iconic Malaysian noodle dish is all about the dark, glossy sauce, and this one was made with a deep blend of thick soy sauce, light soy, and a touch of oyster sauce—perfectly clinging to the thick yellow noodles. Since we don't have an open fire stove and proper wok cause our kitchen isn't catered to Chinese Cooking, we didn't have it over high heat to get that signature wok hei—the breath of the wok that gives it a slightly charred, irresistible aroma however if you're craving some and want to cook this at home, it's still pretty close to the real deal.
I loaded it up with prawns for their sweet juiciness, chicken mince to soak up the sauce, and slices of fish cake for bounce and flavor.
It’s the kind of dish that fuels long hours, lifts spirits, and reminds everyone why we love what we do: good food, made with heart, shared together. KL Hokkien Mee will always be a staff meal favorite.
