PETALING JAYA, April 27 — Even before Yat Yat Seng opened its doors on April 26, there already was a buzz among Ipoh transplants living in the Klang Valley who recognised that iconic name.
Their curry mee was made after tasting many other versions. The Hainanese style curry that is cooked without anyuses more than 20 spices to create a flavour bomb that you will keep drinking to the last drop.The supreme version is served with a bowl of goodies from prawns, 'char siu', pork skin, roast pork, poached chicken, cockles, braised pig's head and ears, and plump bean sprouts.
For those visiting this outlet, you get their signature curry mee in two styles: soup or dry version. The strong curry with your noodles is redolent with spices that make each spoonful flavourful. The dry version is an appetising combination of soy sauce with the thick curry sauce. With your supreme curry noodles, you get this killer chilli sauce with fried lard, garlic and chopped chillies that turns everything it touches into an umami bomb . The unique Pickled Pork Belly Noodles is incredibly appetising with the use of Ipoh sourced 'ham choy' .For clam lovers, there's also an option to add on curry cockles for RM14, to satisfy your cravings for the molluscs.
You also have an assortment of side dishes like Nam Yu Fried Pork, Kung Fu Fresh Prawn Wantons or Hot & Sour Vegetables.
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