The 56-year-old Lorong Seratus Tahun Curry Mee shop is run by the Moey family, well-known for their brand of Penang-style curry mee: a fairly liquid soup, the mix of yellow Hokkien wheat noodles and thin rice vermicelli (“bee hoon”), garnished with shrimps, cockles, pig’s blood, cuttlefish, and tofu puffs (“taupok”). Sauteed sambal chilli oil provides the essential heat and piquancy, which completes this famous bowl of curried noodles.
21 years ago, the three Moey brothers, Moey Kok Keong, 52, Kenny Moey Kok Kong, 51, and Andrew Moey Kok Pheng, 49, took over the business started by their father who’d established the business back in 1960 along Lorong Seratus Tahun (which means “One Hundred Year Old Lane” - the street was actually named after an old Malay lady who lived to be a hundred years old there).
Back to another favourite old hangout this morning for breakfast - yes, curried noodles with shrimps, pig’s blood, cuttlefish and tofu puffs is one of Penangites’ popular breakfast options.
Lorong Seratus Tahun Curry Mee stall is famous for its generosity with their trademark home-made ultra-spicy chili paste/oil, a small pot of which will be placed on every table in the coffeeshop.
Back to Lorong Seratus Tahun Curry Mee for breakfast this morning. Things are much quieter these days, with the partial lockdown in Penang still in place (65 new COVID cases reported in Penang yesterday).
The Moey family’s brand of Penang-style curry mee: a fairly liquid soup, the mix of yellow Hokkien wheat noodles and thin rice vermicelli (“bee hoon”), garnished with shrimps, cockles, pig’s blood, cuttlefish, and tofu puffs (“taupok”). Sauteed sambal chilli oil provides the essential heat and piquancy, which completes this famous bowl of curried noodles.
Eldest brother, Moey Kok Keong, now looks after the shop, whilst his younger brothers have relocated to Kuala Lumpur, where they are part of a joint venture in KL’s Lorong Seratus Tahun chain, which provide cafe staples loosely based upon the Penang originals.
Personally, I’d only come to this original spot for my curry mee fix, as Moey Kok Keong cooks everything himself, and ensures the authentic flavours are all there.
