Restaurant Kim Lian Kee is on Jalan Petaling in Kuala Lumpur’s Chinatown, known for Hokkien mee, the dark-sauce fried noodles associated with the restaurant’s beginnings in 1927. The signature plate combines thick noodles with seafood, cabbage and crispy pork lard, with a smoky flavour from wok-frying. There are two nearby versions of the restaurant: a larger modern outlet and the original stall, where charcoal cooking gives the noodles a different character. You can also look beyond the signature dish to claypot mee hoon kueh and fried tapioca noodles.
A Petaling Street noodle institution
Kim Lian Kee’s history is tied to the creation of Kuala Lumpur-style Hokkien mee. The restaurant traces its beginnings to 1927, when Ong Kim Lian made the dish in Petaling Street Market. Today, the name refers to two nearby places: a larger, newer restaurant and the original stall. They offer different settings and cooking methods, so it helps to know which one you have in mind before you go.
The newer restaurant has a larger dining area, while the original stall keeps a simpler street-side setting. The latter cooks its noodles over charcoal; the newer outlet uses gas. That difference gives you a reason to compare the two if you have time and want to explore how the signature dish is prepared in each place.
What to order
Hokkien mee is the central order: thick wheat noodles fried in a dark soy-based sauce with seafood, pork and vegetables. The dish is known for its rich, smoky character and crisp pork lard. Some versions include prawns, squid and cabbage, and the noodles may be served on a banana-leaf-lined plate. Chilli is available to add at the table.
If you want to try more than the signature noodles, the menu also includes claypot mee hoon kueh and fried tapioca noodles. Yue Guang He Fen is another noodle option, served with a raw egg yolk that you mix through the hot noodles. The menu extends beyond these dishes, but the Hokkien mee is the clearest choice if you are visiting for the restaurant’s history.
Choosing a seat and outlet
The two locations give the meal a different feel. At the original stall, the charcoal stoves and modest street-side tables suit a more old-school stop. The larger outlet has indoor seating upstairs, where air conditioning makes it a more comfortable choice if you prefer to eat away from the street.
Kim Lian Kee sits on Jalan Petaling, among the shops and food stops of Chinatown. If you are planning to visit both versions, allow time to find the original stall across the street from the newer restaurant. A weekday or earlier visit may be a better fit if you want to avoid the busier dining periods.
Perguntas frequentes
What is Kim Lian Kee known for?
It is known for Kuala Lumpur-style Hokkien mee, dark-sauce fried noodles associated with the restaurant’s beginnings in 1927.
Are there two Kim Lian Kee outlets?
Yes. There is a larger, newer restaurant and an original stall nearby. The original uses charcoal cooking, while the newer outlet uses gas.
What should I order at Kim Lian Kee?
The signature Hokkien mee is the main reason to visit. Other options supported by the menu include claypot mee hoon kueh, fried tapioca noodles and Yue Guang He Fen.
Does Kim Lian Kee have air-conditioned seating?
The upstairs seating at the newer restaurant is air-conditioned. The ground-floor seating is outdoors.
