“ Love this restaurant I go there usually at night for dinner if it's supper then it will be pancakes because they're pancakes are sooo yummy! Especially the hokkien mee ! Deserve a 5 star rating! ”

“ Restoran Ahwa has always been well known for its "Jalan 222 Hokkien Mee" but aside from the must-order noodle, I would also highly recommend the Salted Duck from State Branch Duck Rice Stall - it was so good, we ate it without any dipping sauce (which btw, was also delicious with citrusy notes). The BBQ stingray was quite tasty but the lala was disappointing. ”

“ My auntie strongly believes this kopi tiam has *the* best Hokkien Mee- and who's more qualified to speak on this than a Chinese-Malaysian auntie? The boss who runs this hawker is a master of noodles. First, the wok needs to be under super hot fire. It's fried over charcoal, as opposed to gas, which makes the noodles have a better char taste, so you "taste" the wok, so to speak. I actually watched the man work the wok. The uncooked noodles are yellow. It goes something like this: add stuff, stir, add more stuff, stir, add salt and sauce, stir, add noodles, stir, add dark soya sauce, stir, add more dark soya sauce, stir, sauce, stir, sauce, stir, and then the noodles turn dark brown and are ready to go. You add the fried pork fat to the noodles to give it some added crisp and fatty taste. So this age-old debate about who has the better food: Singapore or Malaysia? Singapore Hokkien Mee is yellow, while Malaysian Hokkien Mee is deep brown because of the dark soya sauce. My verdict? I say, if the food tastes good, who cares? Enjoy it, because in the US (Seattle, in particular), you won't get anything close to the level of delicious wholesomeness of either one. But for the sake of answering the question, Malaysian Hokkien Mee has a deeper and more flavorful taste because of the dark soya sauce. Anyways, I love eating at the places that tourists never venture to. This is one of them. ”

“ Been there again tonight as it has become a regular stop for total satisfaction of the palate. The Hokkien noodles are a must-try as they are cooked with just the right amount of wok-hei so that they are neither burnt nor insufficiently 'heong'. And they have just the right amount of fried lard and 'chor hau yue' (fried sole or ikan sebelah) to tantalise the tongue. I would vote it to be the best Fried Hokkien Noodles in Klang Valley. Usually there's a long wait as the crowd is huge, even on week-day nights. So go earlier for dinner or supper much later in the night. While waiting there's also the 'lor-bak' or 'tau-hoo bakar' that will keep the growling in the stomach at bay until the main course arrives. ”

“ Clearly the best Hokkien fried noodles in town with generous amounts of pounded deep-fried chor-hau yee and crunchy lard. The wok hei is just right so it neither has a burnt taste nor soggy. The best combination is kueh-teow + mee with a raw egg mixed in (may not be to everyone's taste). It adds a distinctive richness and texture to the whole serving which practically glides down the gullet while satisfying the most discerning taste buds. Their lor-mein is also out of this world. A friend used to call it the poor-man's shark's fin soup as it tastes almost exactly like it with the thick yellow noodles replacing the poor shark's missing fins. It's ecologically friendly and value for money! ”