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Perak:Yee Fatt Curry Noodle
From Malaysia - Wiki Street Food
Yee Fatt Curry Noodle (怡发咖哩面) is located just by the Jalan Kampar roundabout near the Tow Boon Keong(斗母宫) temple. By driving around the roundabout, most people will certainly notice this coffee shop at the shop lots there. Quite a lot of locals refer this restaurant as MGS(Methodist Girls' School) curry mee due to it is located nearby the school.
Yee Fatt Curry Noodle (怡发咖哩面) stall has been operating since around 1955, which is even before Malaysia's independence in 1957. After so many years, although the restaurant is still located at the same place, it is renovated with a bigger signboard upfront, to attract the crowd. Besides, they've expanded their menu (Refer table below) as well. But their main pulling factor is still the most famous Hainan style Dry Curry Noodles(海南式干咖哩面).
Menu
| Food | Price |
| Curry mee(咖哩米粉面) | RM4.50(Small), RM5.50(Large) |
| Mee soup with pork(叉烧清汤面) | RM3.50 |
| Plain mee(粉底) | RM1.50 |
| Roasted pork chicken curry mee(烧肉鸡咖哩粉) | RM4.20 |
| Glutinous rice chicken(糯米鸡) | RM2.40 |
| Curry glutinous rice chicken(咖哩糯米鸡) | RM2.60 |
| Zhu Chang Fen (猪肠粉) | RM2.40(Small), RM3.00(Large) |
| Mee soup(清汤米粉面) | RM3.70 |
| Fried mee(炒面) | RM3.50 |
| Fried mee with prawn(虾炒粉) | RM3.80 |
| Pork chop rice(猪肉扒饭) | RM4.00 |
| Onion chicken rice(姜葱鸡饭) | RM4.00 |
| Wooi rice with prawn(虾会饭) | RM4.50 |
| Wat Dan Wooi rice(滑蛋会饭) | RM3.80 |
| Fried rice(炒饭) | RM3.30 |
| Sin Chew fried silver noodle(星洲炒米) | RM4.00 |
| Char Siu rice(叉烧饭) | RM3.50 |
| Wat Dan Hor mee(滑蛋河粉) | RM4.00 |
Other than the ordinary curry noodle, the other famous flavor they have is the dry curry noodle. This noodle is mixed with soy sauce and topped with a scoop of thick curry paste, assorted with chicken meat and Char Siew(roasted pork). The curry gravy is aromatic, thick and not too spicy, while the chicken come with the curry are tender and moist. Roast pork, Char Siew(roasted pork) slices, beansprouts and mint leaves complete the ensemble. It is recommended to have it immediately when it reach the table as the noodles will soak up the gravy.
While talking about the interior of this restaurant, probably it can add a touch of vintage to customer's meal. From the beginning of this business until now it has already went through 3 generation and it is now operating by the 4th generation Mr. Quan Teik Keong(全德强). According to the owner, the recipe of curry noodle was invented by his great-grandfather and grandfather, and it still maintain the same quality, taste and ingredients until now. "Initially the business was started by my great-grandfather Quan Qi Yuan(全启篆) and Quan Yun Zhao(全运照) who shifted from China Hainan, and then it was transferred to my father Quan Hui Lin(全会林)." said the owner. Currently he is running the business together with his son. Everyday he has to cook and prepared the curry for almost one hour in order to serve customer with the freshest curry.
Front view
Busy chef
Dry curry noodle
Curry noodle
Interior view
Interior view
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