Wouldn’t you agree that the curry is the most critical aspect in every bowl of curry mee? It should neither be too diluted nor overly concentrated. Chong Ko did it right and has seemingly perfected the curry. Every sip makes your taste buds crave for more! Noodle texture wise, admin would prefer fine noodle over the thick Hakka noodle. That’s because its thin texture allows for the absorption of the curry, hence adding more flavour to the noodle.
The curry mee is also served with taufu pok (soft bean curd) and chicken. Customers can also ask to exchange the chicken for a generous portion of pork or fish balls, depending on your preference. Last but not least, no curry mee is complete without some taugeh (bean sprouts) for a garnish. Ugh, admin is already drooling while writing this article!
Not to exaggerate, but the curry mee served at Chong Ko is made to perfection. There’s no way they could’ve done it any better. But don’t take admin’s word for it. If you’re looking to try out an amazing bowl of curry mee, Chong Ko Hakka Noodle is definitely your go-to place. Plus, it’s very affordable! A large portion would only cost you RM8.20.