Bringing a Kuantan kopitiam’s popular curry mee recipe to KL, TTDI’s new Xiong Wor serves satisfyingly slurpable bowls brimming with yong tau foo.
The All-In Noodles might be the best bet, a hearty helping of mee, mee hoon or hor fun in curry, clear soup or tossed in soy sauce, loaded with super-smooth chicken leg, slick siham, fish balls, fish cakes, fresh brinjal, okra, tauhu, fucuk and wantan.
The curry is comfortingly milky-textured and mellow-tasting, easy to enjoy to the final spoonful, fuelled by santan from the neighbourhood market. A side of sambal sourced from Kuantan’s kitchen (in business since 1966) supplies more intense spice and savouriness.
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