Today I visited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered Loh Mee from the KL Hokkien noodles stall, which cost RM15.90 per plate.
This bowl of Loh Mee from the KL Hokkien Mee stall features thick yellow noodles served in a glossy, savoury gravy.
The broth is rich and slightly sticky due to starch, giving the dish its signature silky texture. Inside the bowl are slices of pork, prawns, cabbage, leafy greens, and ribbons of egg that gently thicken the soup. Crispy pork lard adds aroma and crunch on top. A drizzle of dark vinegar and soy sauce deepens the flavour, giving the dish a balance of savoury, slightly tangy, and umami notes.
The thick noodles hold the gravy well, making every bite hearty and comforting.
Loh Mee originates from the Fujian (Hokkien) region of China. The word “loh” refers to the thick, braised gravy used in the dish. Hokkien immigrants brought the recipe to Southeast Asia in the late 19th and early 20th centuries.
Over time, the dish evolved in places like Kuala Lumpur, Penang, and Malaysia, where local ingredients and tastes influenced the preparation. Malaysian versions often include pork, prawns, garlic, dark vinegar, and crispy lard for a stronger flavour compared to the milder Chinese original.
Today, Loh Mee is a staple comfort food in many Malaysian Chinese hawker stalls, especially those specialising in Hokkien-style noodles.
