The Port Lala Mee 一港啦啦米 @ Taman Kok Lian
Located opposite the Restoran Argyle at Jalan Ipoh, The Port Lala Mee is one of the hawker stalls along the street which is filled with assorted food vendors.
The zinc-roofed road side stall is equipped with ceiling fans, so the dining environment was quite all right.
The offerings are very similar with our usual Chinese Dai Chow places but with lesser variety. The Lala Mee served in either Hua Diao or Tom Yum broth with different seafood are the highlight in the menu. Together with other noodles and rice dishes, as well as small selection of ala carte dishes such as Salted Egg Mantis Prawns (RM25), Fish Maw Soup (RM25), Fried Dough Stick Salad (RM15), Steamed Clams (RM50), just to name a few.
Hua Diao Fish Maw, Tiger Prawn, Lala Noodle (RM22.00)
Instead of the “plain” Lala Meehoon, we decided to splurge a little more to get the “premium” version with addition prawns and fish maw. There were three medium-sized prawns (adequately fresh) and decent amount of Lala and fish maw.
The cloudy broth was milky, rich in flavour and conveyed a pleasant nuances of Hua Diao Wine. The sourness of the sliced tomatoes and the mild peppery taste elevated the delightfulness of the dish.
The total amount of Lala and prawns in my bowl of noodle.
Ulu Yam Loh Mee (Small – RM10.00)
The Loh Mee in dark and thick broth was robust in flavour and very vinegary. Homemade noodles (Sang Mien without alkaline taste) was used.
Homemade Fried Fish Cake (Small – RM6.90)
Nicely bouncy and well flavoured.
Verdict: Overall, it’s a good find of Lala Noodle and we enjoyed our food for this initial visit.
The Port Lala Mee 一港啦啦米
Gerai 52, Taman Kok Lian, BT 5 Off Jalan Ipoh, 51200 Kuala Lumpur
Tel: +6011-1666 1213
Operating hours: Tues – Sun: 10.00am to 3.00pm, close on Monday
I can’t say I’m a loh mee lover since since I prefer my dai lok meen fried Hokkien-style rather than in an eggy soup-style. I see this ulu yam loh mee comes in dark sauce (or is that the result of black vinegar?) which is what differentiates it from the usual loh mee.
The la la noodles look good. I like that it comes with lengths of spring onions (instead of finely chopped) where you can pick them out to eat. I like this bright orange/red prawns with shells that are softer (wonder what prawns are they). The la la noodles in my neighbourhood (and one fish head noodles) also use this type of prawns…sweet & firm.
Kris, I’m not a fan of Loh Mee also, that was hubby’s order. The dark colour broth is because it defaultly came with vinegar in it. I thought all prawns are in orange colour after being cooked? Enlighten me if I’m wrong because I’m not a prawn expert, haha!
Yes, of course, all prawns change to an orange hue when cooked. It’s just that some prawns have a brighter, almost reddish, hue…and that’s due to the type of prawns used. I’m no prawn expert either since there are so many types of prawns in the market. Just that the one here looks similar to the ones used by some hawkers selling la la or fish head noodles.