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Archive for January 21st, 2011

I already wrote about Kopi Classic and its famous Hokkien Mee some time ago. See: https://diehardowl.wordpress.com/2009/09/29/kedai-kopi-classic-hokkien-mee/  

I don’t pretend to have tried all the Georgetown Hokkien Mee stalls but this one remains my favourite. For those of you who haven’t visited Penang before and are going to look for a Café with a sunscreen like the pic just below: don’t, because last year the kopitiam invested in a brand new flaming red sunscreen. 

The former sunscreen at kedai kopi Classic
The former sunscreen at kedai kopi Classic

Have a look at  the video below. It shows the new outside look of the kopi Classic.

Now what is so special about a dish serving a bowl of noodles in a broth? As far as I’m concerned the most important part is the making of the broth itself. It’s a shrimpy and spicy soup and I guess it’s all about balancing the ingredients with a not too sweet and real spicy shrimp/pork broth.

Penang being a food paradise has of course many signature dishes but for me personally, a big bowl of kopi Classic’s Hokkien Mee is the best way to start the day. So, for the newbies, what is it all about?

Mr Ooi's hokkien mee

Mr Ooi's hokkien mee

Hokkien Mee is a mixture of yellow noodles, rice noodles and bean sprouts  served in a prawn and pork broth. What makes it special in my experience and view is the balance of the strong, spicy and flavourful shrimp/pork taste. It’s usually served with sliced and fried shrimps, thin slices of lean pork and sprinkled with crispy fried shallots. If you come very early to kopi Classic you also can get great fried lard crisps adding an extra kick to your noodles dish.

The bowl comes also with a spoonful of added chilli for people who really like it hot. YES, I do!

Noodles for HM

Noodles for HM

Some stalls in Penang add too much extra pork meat while cooking the broth;  in my view that makes the soup way to sweet. Some also add sliced hard-boiled egg (what I like) but no extra egg in the Classic’s bowl though.

The Classics' Mrs & Mr Ooi crew in full operational mode

The Classics' Mrs & Mr Ooi crew in full operational mode

The place usually starts business at 8 in the morning. Regulars however are already sitting round the tables as early as 07:30! Just bring along a book or a newspaper. Or you also can admire the team getting prepared to fire up the gas-cookers, unloading bags of noodles to start a new day for us to enjoy delicious Hokkien Mee. 

There is another Hokkien Mee stall in the “One Corner café” coffee shop (Jalan Bawasah).First we tried to visit the place on tuesday, kopi Classic’s closing day. No good as it was also their closing day. Then we tried again 2 day later ( it was not yet 11:oo am), they already were closing down: sold out!  We’ll try again on a next visit as it also has a reputation for being one of the best in town. As a matter of fact,  I later read somewhere that Kedai Kopi Classic Hokkien Mee’s Mrs Ooi is the elder sister of Mr Lim Bok Huat, owner of the stall at One Corner Café.  So, I guess they share the same recipe and in fact are having 2 of the most popular HM businesses in Georgetown. Both stalls closing Tuesdays,… to avoid losing customers to one another? A good alternative in my opinion is the Hokkien Mee stall in Swee Kong café, across the police station in Pulau Tikus. They open very early and close already round 09:00 in the morning.

Hokkien Mee (Swee Kong)

Just a little warning: when asking for Hokkien mee in Singapore or KL, don’t expect the same dish  as in Penang. In Singapore they use both the egg noodles and rice noodles, stir fried in lard and served dry without soup. It comes with shrimps and sliced lean pork, sambal (chilli) and lime. In KL they use thick egg noodles braised in thick dark soy sauce. Ingredients include cabbage, squid, fish cake, pork and crispy fried cubes of pork fat.

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