TASTE THE AUTHENTIC TRADITIONAL HOKKIEN MEE BY THE LITTLE YOUNGSTER CHEFs IN “XIAO SHI FU”
“Hokkien Mee”, which is one of the chinese hokkien religious’s traditional eatery taken since decades. Rough and round flour-made noodles, fried & stewed in hokkien style in recipes all the while being the Malaysian’s chinese favourites selection practised everywhere in the nation recently. Here in Kuala Lumpur, we found and successfully recognised one of the best hokkien mee restaurant “Xiao Shi Fu” occupying by few youngster chefs presenting their recipe to the public in manner.
The Port Dickson originated Ms. Apple Cheok Geok Ping who born in year 1985, was the initial founder, together with her younger brother Cheok Kok Haw (born 1987), cousin Low Boon Jet (born 1991) and Gan Wei Lin (born 1991) are the current owners of the recommended “Xiao Shi Fu Hokkien Mee” eating house in Kuchai Lama, Kuala Lumpur introducing their home recipes menu to the locals and visitors under a roof.
Apple Cheok Geok Ping who all the while grown up in a f&b family which also one of the generations rough round flour-made noodle maker, after married into a local well known “hokkien mee family” then fully stepped into the industry since about 10 years ago helping in husband’s noodle house “Ming Hoe”(pronouns) at Jalan Ipoh, Kuala Lumpur.
With the experiences in the industry, and wishing to expose further & foreseen the market opportunity in the career, added with the confident on the youngsters which hold sufficient experience in chefing, allowed Apple Cheok to give them the chance to established their very first owned restaurant named “Xiao Shi Fu Hokkien Mee” at Kuchai Lama in year 2016, bodied-up with brother Kok Haw, cousin Boon Jet (who touched the career since kids helping in family’s restaurant) and Wei Lin (who been recruited into Boon Jet’s family restaurant as kitchen trainee since 19 years old) concentrating in their home recipe fried hokkien mee, and also others signature menu.
In this Xiao Shi Fu restaurant, the founder Apple’s first top recommended in menus surely will be their Signature Fried Hokkien Mee. Homemade rough round flour-made noodles without preservative ingredients selected, fried and stewed about 5 minutes with their secret 3 ingredients mixture, and mixed into prawn, pork slice, veges and deep fried pork oil cubes brings really fantastic delicious and authentic hokkien mee you must try when reached Kuchai Lama. Especially the noodle’s bites texture itself and the sticky sauce taste absorbed by the noodles when swallowed into mouth.
Secondly will be their side order Steamed Lala with Home Soup Base, which among the restaurant’s top seller. Local fresh Lala clams selected, steamed about 15-20 minutes with their in-house whole day long boiled soup base, then served tooped with some chilli padi brings the best clam’s freshness taste and eatering spicy taste you will never regret after tasted. Neither found better elsewhere in town, according to the founder herself.
Another will be their Stewed Yee Mee with Fresh Water Prawn, also one of the regular’s most wanted selection. Deep fried round noodles or locally known “yee mee” served poured onto their home recipe sauce paste mixed with veges and chicken egg, then topped with cooked fresh water prawn will be their complete plate of “water prawn stewed yee mee” you cannot aside.
Nonetheless, the owners also taken the opportunity to introduce their Deep Fried Homemade Fish Cake which almost seen on every single table in the restaurant. Home made recipe fish cake from mainly “Xi Dao” fish, served after deep fried taken tipping onto the chilli sauce provided you cannot missed when stepped into this newly recognised “Xiao Shi Fu Hokkien Mee” restaurant running by the youngster chefs at Kuchai Lama, Kuala Lumpur.
XIAO SHI FU HOKKIEN MEE
Address: No. 2-G,
Jalan Kuchai Lama Maju 8,
Off Kuchai Lama,
58200 Kuala Lumpur.
Business Hours: 10:30am to 10:30pm (Daily)