I'm not big on lor mee as I'm not a fan of those big, thick yellow noodles. However, I made an exception each time for this special lor mee at Dengkil. This is the only lor mee hubby could drag me to, and I think it's time I blogged about it for posterity.
Hmm...posterity...I know, a weird choice of word, considering that we don't have kids...well, for the general future generations, then, for someone 100 years from now who stumbles upon this food journey of mine. They might be interested to see what we dinosaurs eat in our time.
What's so special about this lor mee? First, the sang har (fresh water prawns) meat was removed from the shells, and cooked together with the noodle, allowing for the taste to be fully absorbed into the gravy. Each spoonful has that distinctive sang har aroma.
Second, with the meat deshelled and cut into bite sizes, it makes the dish less messy to eat. The price has increased from RM40 to RM42, but the portion remains enough for two.
The stir-fried kailan was not that great, however. They did not use Hong Kong kailan. It tasted more like green mustard leaves than kailan. They retained the price of vegetables at RM6 a plate.
To get there, one can either take the Jalan Banting-Jalan Kajang/Dengkil or Pintasan Dengkil Bypass.
Address:
Restoran Yew Hin
No. 94, Jalan Besar,
Dengkil, Selangor
