I have read and heard so much about this famous Choon Kee Hakka Mee stall at Jalan Sayur (aka Wai Sek Kai), Off Jalan Pudu, Kuala Lumpur.
This unassuming noodle stall is facing the busy, noisy and dusty Jalan Pudu (especially during the day). Be prepared to share table with other customers as this eatery has limited space and seats. Yes, it is warm and stuffy because of its zinc roof, steam from its boiling pot and fumes from the nearby traffic.
It is reported in The Star papers, Choon Kee Hakka noodle stall has a 70-year-old history, and Yong Jiun Haw now carries on the business started by his grandfather.
You can see a small yellow-coloured signboard with three Chinese characters above the shop, which says “Da Pu Mian”. Dapu is a small town situated in the eastern part of China’s southern Guangdong Province. Most of Dapu’s residents are of the Hakka ethnic group. Dapu is dubbed as the Shangri-La of Hakka.
The Hakka noodles comes with a few slices of char siew (barbecued pork), mince meat, a few strips of choy sum and garnished with spring onion. This dish is accompanied by a bowl of soup with three wantan dumplings.
Personally,I do not know why this Hakka noodle stall at Jalan Sayur is so popular with KL folks. Taste-wise, I find it’s just edible and nothing special. It is similar to Sarawak kolo mee. I must say this so-much talked about Chun Kee Hakka noodle is just another hawker food stall.