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 moonlight fried kuey teow from the KL Hokkien noodles stall, which cost RM16.90 per plate.
Moonlight Fried Kuey Teow (月光河 / Yue Guang He), a popular Malaysian-Chinese noodle dish that’s both comforting and indulgent. It features flat rice noodles (kuey teow) stir-fried with dark soy sauce, cabbage, and slices of meat (often pork or chicken), cooked over high heat to achieve wok hei (the smoky aroma from a hot wok). The highlight is the raw egg cracked on top, resembling the glow of moonlight, which is mixed into the hot noodles just before eating, coating them in a silky, rich texture. A side of sambal belacan (spicy shrimp chilli paste) is usually served to enhance the flavours.
Moonlight Fried Kuey Teow is a variation of the broader family of Hokkien noodle dishes brought by Chinese immigrants, especially the Hokkiens and Teochews, to Malaysia and Singapore during the 19th and 20th centuries. While KL Hokkien Mee is famous for its thick dark soy-braised noodles, this version was created as a creative twist—by adding a raw egg for richness and visual appeal. It’s believed to have originated in Kuala Lumpur night eateries, where hawkers would serve it as a hearty, late-night supper. The raw egg yolk shining over the noodles was said to resemble the moon’s reflection on a river, hence the poetic name.
