Hokkien mee, a dish as iconic as nasi lemak and roti canai, is a dime a dozen all over the valley. But there is only one Kim Lian Kee — birthplace of the original Kuala Lumpur-style Hokkien mee, founded in 1927. Here, tradition isn’t just preserved; it’s plated daily.
The vibe: Nearly a hundred years on, the little tin-roofed shack tucked into a corner of Chinatown still stands strong. Across the street is a larger, two-storey Kim Lian Kee with air conditioning to boot.
The food: Kim Lian Kee’s Hokkien mee is among the best you'll find in town. Here, it’s stir-fried over roaring charcoal flames; noodles soak up dark soy sauce, flounder fish powder, and pork lard, served with hunks of cabbage, prawns, and meat. Most Malaysians would agree that a good Hokkien mee should be smoky with wok hei, rich and hearty without being particularly intense in flavour. Like this one.
The drinks: Wash down your meal with a selection of Chinese teas, kopi, juices, and more.
Time Out tip: The menu isn’t limited to Hokkien mee. Also try: moonlight kuay teow, topped with a raw egg.