If you’re craving for some authentic, hawker-style Penang food in the Klang Valley, then it’s good to know that there’s a great selection of dishes here in the city. However, they’re tricky to locate.

One such dish is the Penang-style loh mee, which is quite different from the Kuala Lumpur version. One of the best places that serves Penang loh mee is Weng Soon Tek Restaurant in Taman Sri Muda, Shah Alam.

Though it is difficult to notice, the difference between KL loh mee and Penang loh mee is actually quite substantial.

For one, KL loh mee is made with much thicker noodles compared to the Penang version, often without the option of meehun. The KL version also features a different chili paste whereas the Penang version features bean sprouts and fried shallots.

The Restoran Weng Soon Tek, owned and operated by a Penangite, is an unassuming kopitiam that not only serves loh mee, but prawn mee as well.

While some might label the two dishes here as average, they do however come very close to their Penang renditions.

The all-essential ingredients are there – prawns, mee, meehun, pork slices, quarter hard-boiled egg, fried shallots, bean sprouts and not to mention, the loh mee here also comes with vinegar, chopped raw garlic and sambal.

Weng Soon Tek Restaurant
40, Jalan Bersatu 25/9
Taman Sri Muda
40400 Shah Alam, Selangor

Contact: 017-328 8636

Read the original article here.

Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.