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Well Established Lam Mee Restaurant
2012-07-24 48 views
According to the write-up on one of the posters in May King restaurant, it was established in 1969 and the signature dish is Lam Mee; basically it's yellow mee served with thick dark gravy and has shredded chicken, bean sprouts, vegetables, prawns and minced meat. Then it is sprinkled with spring onions before serving.The gravy is the secret to the success of the dish. Their secret recipe dates back 40 years and you can see they are still doing well. I like the gravy which is thick and flavor
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 According to the write-up on one of the posters in May King restaurant, it was established in 1969 and the signature dish is Lam Mee; basically it's yellow mee served with thick dark gravy and has shredded chicken, bean sprouts, vegetables, prawns and minced meat. Then it is sprinkled with spring onions before serving.

The gravy is the secret to the success of the dish. Their secret recipe dates back 40 years and you can see they are still doing well. I like the gravy which is thick and flavorful, it is not too diluted neither is it too thick. This gravy combines all the ingredients to make the lam mee. The shredded chicken is freshly prepared and you can see their kitchen which is located in the front part of the restaurant. The fried shallots garnishing also lends an aromatic finish to this local favourite. Service is fast but prices has been increasing few times a year and is RM7 for a bowl now.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Lummeelicious
2012-05-23 27 views
This restaurant has been my Sunday breakfast back in secondary school. The lum mee here earn its credit and the quality never drop. This lum mee is like loh mee in penang but the gravy is thicker and sweeter. The chilli at here not very spicy but it will brings up your appetite. I like to eat few spoon without chilli then pour in chilli and mixed everything up. If you are a fans of chilli, you might like the mixture of sweet and spicy taste.
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 This restaurant has been my Sunday breakfast back in secondary school. The lum mee here earn its credit and the quality never drop. This lum mee is like loh mee in penang but the gravy is thicker and sweeter. The chilli at here not very spicy but it will brings up your appetite. I like to eat few spoon without chilli then pour in chilli and mixed everything up. If you are a fans of chilli, you might like the mixture of sweet and spicy taste.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Old school dry noodles
2012-05-05 6 views
I don't normally opt for "typical Chinese noodles" as a lunch option because it's usually loaded with carbs and doesn't have enough meat.The dry noodles (similar to lum mee except the gravy is just a simple dark soy sauce-based gravy) at MKP/May King was no different; however at least there was the option of adding on various sides such as fried sui kaos and stuff tofu (which we did, in abudance).I wouldn't say the noodles are over-the-top good, but it was an enjoyable meal. Old school simple no
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 I don't normally opt for "typical Chinese noodles" as a lunch option because it's usually loaded with carbs and doesn't have enough meat.

The dry noodles (similar to lum mee except the gravy is just a simple dark soy sauce-based gravy) at MKP/May King was no different; however at least there was the option of adding on various sides such as fried sui kaos and stuff tofu (which we did, in abudance).

I wouldn't say the noodles are over-the-top good, but it was an enjoyable meal. Old school simple noodles with dark soy sauce gravy was slight salty and sweet, without much complexity. Just basic dry noodles. The ingredients of shrimp and shredded chicken were fresh and cooked just right, without being too tough or dry.

I would say this meal is more towards the simple classic that you can't go wrong with, but don't expect the flavours to be anything beyond the ordinary.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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