Friday, June 24, 2005


Malaysians are super lucky as we have so many varieties of laksa to choose from at every corner of Malaysia. Not only are there different types but sometimes the taste can differ from each state also. Each person will also have their special laksa variety based on their individual tastebuds; with the garnishes they love, the thickness of gravy and type of noodle that satisfies them. For the Curry Laksa which is more coconut based, the most famous variety is from Penang where they call it Curry Mee.
For moi, I like my Curry Laksa to be; lots of vegetables especially long beans and brinjals, less tofu puffs, cockles, a bit of tender chicken, gravy not too thick but still creamy with coconut milk and with beehoon. This is my ideal bowl of laksa from a stall in Restaurant Yong Len, Taman Tun Dr. Ismail, Kuala Lumpur. I have been told this is the Penang version but to be honest I have no idea as I have not tasted curry laksa in Penang. Usually when I am in Penang, I am too busy rushing from meetings.
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I was introduced to Yong Len by an ex-client of mine, a Penangnite who migrated to Kuala Lumpur for work and he said most Penang people go to this corner coffee shop for the Prawn Mee which reminds them of Penang. This shop also has Nyonya cakes for sale, their steamed paus (Chinese for buns) are light and fluffy, the char kuay teow (Chinese for fried noodles) is not bad and during weekends, they make a really smooth tau foo far (Chinese for soya bean milk pudding). We usually visit this place for breakfast after a refreshing walk up the Kiara Hills (4 km up and down those steep hills).

Restaurant Yong Len
Taman Tun Dr. Ismail
Kuala Lumpur
(opposite the Perodua showroom)
Closed on Mondays

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.

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