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HERE’S a rundown of some of Petaling Street’s yummiest eateries that you should try, as compiled by The Star’s Street Food Guide.

Go to: Kedai Hon Kee
(Jalan Hang Lekir)
For: Porridge
Time: 4.30am to noon

For over 60 years, the Wong family has been operating from this tiny alcove. Their stall, which is now run by Vivian Wong, is frequented by many traders in the area. The specialty here is raw fish porridge, served with thinly sliced, raw wan yue drizzled with sesame oil.

Go to: Kim Lian Kee
(49-51, Jalan Petaling)
For: Hokkien Mee
Time: 5.30pm to 4am

Located at the junction in the heart of Petaling Street, this corner coffee shop is touted as the birthplace of Hokkien Mee. The thick yellow noodles are doused in dark soy sauce and come with prawns, pork, squid and generous helpings of crispy lard fritters. It’s great on its own, but there is some sambal belacan on each table to spice things up.

3FC0A04D74DF4FDD9F7461A511C3207BHot potato: These fried sweet potato balls attract thehungry to Jalan Hang Lekir.

Go to: Lai Foong Restaurant
(138, Jalan Tun H. S. Lee)
For: Beef Noodles
Time: 7am to 4.30pm

With its flavourful beef and herb stock, the beef noodles here are definitely among the best in town. This is because the Hainanese family that runs the coffee shop and noodle stall has been making the beef balls daily for over 40 years now. The soup, which is flavoured with chopped preserved vegetables, also packs quite a punch.

Go to: Stall off Jalan Lebuh Pudu
For: Freshwater Prawn Noodles,
Time: 11.30am to 2.30pm

Finding your way to this stall can be quite an adventure – nonetheless, the sang har meen here is worth the trouble.

The yee meen is braised briefly in the sauce and cooked with gigantic freshwater prawns, ginger slices and egg. The number of prawns you order will determine your bill, but you wouldn’t want to skimp, judging from how delicious it is!

Go to: Stall outside Tang City
Food Court (Jalan Hang Lekir)
For: Sweet Potato Balls
Time: 8am till late afternoon

The stall has been here for some 30 years but there is no let up in the demand for Molly and her husband’s sweet potato balls.

The sweet potatoes are first steamed and mashed, and then mixed with sugar and flour to form marble-sized balls, which are then fried until golden brown. They are great eaten hot, accompanied by a steaming mug of coffee.

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