Kim Lian Kee was founded by Mr Ong Kim Lian. The Hokkien noodles are among one of the favourite dishes among the people in Kuala Lumpur.
In Malaysia, "Hokkien Mee" is known as one of the traditional cuisines. To make the noodle, it uses the bamboo cane-pressed method which this technique is originated in Fujian, China. This noodles is an essential food ingredient used for cooking during festive seasons. During the early 20th century, Mr. Ong Kim Lian, has left Fuijian and came to Kuala Lumpur. In the year 1927, he has opened a stall in Dang Wang selling hokkien noodles using the bamboo cane-pressed technique.
Over the years, Mr Ong has constantly try to improve the ingredients and the cooking method of the noodles to suit the taste of the people in Kuala Lumpur. He improve the noodles by serving them with Belacan instead of soup which are commonly used in Fujian as it blends well together with the home made noodles. The noodles are served together with gravy which uses soy sauce, aromatic pork lard with his secret ingredient that brings out a very good smell and the locals of Kuala Lumpur enjoys craving for Mr Ong's fried noodles.
After Mr Ong improved his recipe, his business began growing and thus he has made a decision to open another stall at Petaling Street which is now known as one of the popular tourist spot in Malaysia. The stall was named Kim Lian Kee. The name "Hokkien Mee' was given instead of fried noodles because Mr Ong thinks that if the noodles are fried by a Hokkien it should be named as Hokkien Noodles.
Out there in Malaysia, there are many variants of Hokkien noodles. For example, the Penangties and the Singaporeans uses different methods and ingredients cooking Hokkien noodles as the Penang variant uses fresh shrimp and they are served with soup. The Singapore Hokkien Noodles is friend with shrimp and eggs.
After the World War 2 in Malaysia, the first stall which is located at Dang Wangi was destroyed due to the war. Mr Ong has no choice but to close his business there leaving behind memories. He has decided to continue his business in Petaling Street instead. Till today, the Ong decedents continue his tradition of selling Hokkien noodles and constantly improve the recipe of the noodles. Mr Ong's Hokkien noodles are delicious as he uses charcoal to fry them. Mr Ong argues that by using charcoal to fry them instead of using gas, it will give the noodles a better taste.
Today, Hokkien noodles are among the popular foods out in Kuala Lumpur
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