21 December 2013

Mee Tarik Warisan Asli (Closed)

(closed as of December 2015?)
No. 14-20G Jalan Dang Wangi
50100 Kuala Lumpur
+60326021978
(Coordinates: 3.155893, 101.700268)


Brendan has been raving about this restaurant so I thought we’d give it a try today. Situated along Jalan Dang Wangi just a hop, skip and jump away from our apartment, we’ve seen eateries come and go in this area.


almost mural-like signboard
ambitiously occupying 4 shop lots
our Lamian experience begins


We’re not sure if this restaurant is related to the one in Sungei Besi, since both carry the same theme and almost identical name. Perusing the menu we opted for their signature 1Lamian dishes. Brendan ordered the Mee Soup with Braised Beef; Cat tried the Sliced Mee Soup with Beef while I sampled the Lamen (Lamian) Soup with Sliced Beef.

1a type of Chinese noodle, made by stretching and folding the dough into strands. Depending on the number of times the dough gets folded, the strands can be made in various lengths and thicknesses.



what to eat?
the extensive menu
Cat's sliced mee soup with beef 
looking very pleased
Brendan's mee soup with braised beef
his new favourite noodle shop?
My lamen (lamian) soup with sliced beef
bon appetit

We parked our prejudices at the door when we walked into this restaurant and we don’t normally gush about a noodle shop but we can honestly say this has got to be some of the best noodles we’ve had by a country mile. So good that we dare say it puts a lot of proper Chinese noodle shops to shame. The springy chewy texture was just divine and the soup/broths that came with it were sublime. Safe to say we utterly enjoyed our Lamian experience here.
the beverages
the damage

The damage? With an assortment of drinks the total came to a pretty respectable total of RM28.70, well within the dominion of the everyday food for the everyday person. Would we come here again? Heck yeah! Our only hope is that this restaurant survives this area where others have failed. The only grouse (if you could call it that) is the fact that (according to Brendan) the restaurant is more generous with their portions of noodles during the weekends.

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