Mei Teh

"Slightly sweet with an amazing smoky aroma of the Wok."

Wei Zhi Chin

"The Hokkien mee does live up to its name, full of 'wok hei' and came with a generous amounts of fried pork lard. It is also the dry and sweeter type of Hokkien noodles, which I really enjoyed."

Christine Leng

"Tossed with a maximum heat of smoky aroma of the wok, the right amount of pork lard and coated with slightly sweet dark sauce. Accompanied with prawns, squids, pork, these gave the black beauty extra kicks."

OpenRice

"Their fried Hokkien Mee is always served piping hot with meltingly soft flat noodles and aromatic pork lards."

KL Yeoh

"Aik Yuen’s Hokkien mee - very aromatic from frying over hot charcoal flames. It’s glossy-dark and absolutely porky-delicious."

Lex Tan

"Affectionately known as the Tawakal hospital Hokkien mee, because it's located just behind it. It’s got plenty of wok hei, and servings are larger than what you’d expect. We’d recommend the regular side dishes like springy fishcakes full of juicy tenderness."

Best in Kuala Lumpur

"The dish is prepared by adding smooth flat noodles stir fried on charcoal flame and a special addition of pork lards yielding a strong flavor. Their Hokkien Mee is certainly one of the best in KL."