[Kuala Lumpur] Freshwater prawn noodles at Sang Kee


(Peter) #1

Back again to the faithful old Sang Kee, which is hidden in a warren of alleyways near KL’s Chinatown. It’s located at the end of a small alleyway off Lorong Yap Ah Loy: look out for an old lady selling Swiss rolls filled with “kaya” egg custard from a pushcart located at the start of the alley.

Sang Kee purveys perhaps the best-known “sung har mein” or freshwater prawns in egg noodles during the day-time - it caters to the office crowd, so will start business around 11am and shuts down around 3pm Monday to Saturday (closed Sunday).

The “sung har mein” or freshwater prawns in egg noodles, garnished with scallions and ginger, which imparts their flavours onto the noodle dish. The gravy is thickened with beaten eggs and a cornstarch slurry.

Another popular dish there is the beef “hor fun” (flat rice noodles). In fact, I actually prefer this dish to the more well-known prawn dish. The beef dish was also gingery, but the “wok-hei” flavours and aroma were more pronounced. Plus, I’ve always have a preference for “hor fun” over the thin “sung mein” egg noodles.

We also had some iced fresh calamansi lime juice, which complements the noodle dishes pretty well.

Address
Sang Kee
1-G, Lorong Sultan, Off Jalan Hang Jebat
Tel: +603 2078 5092
Operating hours: 11am to 3pm, Mon to Sat.