The people behind Mamak's impossibly popular roti canai have opened up a Malaysian street food outlet doing lesser-known dry and soup noodles, fried bread and little pancake turnovers filled with creamed corn and peanuts. It might sound weird, but the effect is closer to sweet pudding than canned vegetables – scout's honour.
The KL Hokkien Mee is the most metal of all the noodle dishes. The hokkien noodles are dyed a purplish black hue by the sauce and come dotted with prawns, slices of pork and white cabbage to bring crunch and a fresh break to the dish. For something a little more familiar the wan tan mee is a pile of thin, seasoned egg noodles with slices of barbecue pork on top, a small side of steamed buk choy and pickled green chillis. It also comes with a little bowl with three pork wontons happily bobbing in a clear, salty broth.
Unless you like your salads sweet and heavily dressed, skip the Penang rojak and save that space for the apam balik turnovers. The crisp-edged pancakes have a little core of sweet creamed corn and crushed peanuts in the fold of the pancake and definitely taste like dessert in spite of the savoury ingredients.
