I quite liked their fried kway teow the other day and as I was leaving, I saw somebody having the char chu mee (炒煮面) with a poached egg in the soup and that looked really good. I made up my mind there and then to go back there one day and give it a try.
As soon as I got there that morning, I walked straight up to the stall and placed my order, no second thoughts whatsoever and soon enough, it arrived (RM5.00)…
I must say that I was very disappointed at the mere sight of it. It did not look anything like what the usual char chu mee should look like.
No, I did not expect anything looking like this…
…not with all those prawns but it should look something like this…
…at least.
No, I was not all that thrilled by all that char siew – usually, there will be just a few miserable bits of meat and if you are lucky, you may get two or three minute shrimps and I do like a bit of green vegetables (sawi) for the taste as well as the colour. Other than that, I was quite put off by all those bubbles in the soup!
However, looks aside, it did not taste too bad, not too strong on the wok hei but it was nice and I liked how there was no msg overload, a predominant feature in many of the noodle dishes around town.
Another point in their favour was how the poached egg was perfectly done…
– the yolk was still runny, exactly the way I’d like it.
I guess I’ll be back here again since it is a convenient place for me to stop by for a bite to eat but I don’t think I’ll be ordering this again. I may try something else on their menu or I’ll have something from the other stall that is there – so far I’ve had their lor mee and their mee sua, and both were pretty o.k.
GRAND WONDERFUL FOOD COURT (2.309601, 111.845163) is located along Jalan Pipit, off Jalan Dr Wong Soon Kai, on your right. You can also go in via Jalan Pipit from Jalan Pahlawan – go straight ahead till you get to it on your left.
...STILL CRAZY AFTER ALL THESE YEARS! 
With a name like “Grand Wonderful Food Court” – I hope I’m correct in my assumption they have a very LARGE menu!?
The place is large, 10 food stalls at least (though only 3 still alive after the pandemic) plus one full-scale Chinese restaurant.
The difference I can see in the char chu mee you had is the diluted soup compare to the others and yes, the poached egg was perfectly done. The char chu mee with the prawns is to die for.
This one reminded me of my mum’s homecooked noodles, lighter than the ones outside but hers had a lot more ingredients including green vegetables so was, of course, very much nicer.
Agreed! It looks very watery and not flavourful at all.
For want of a bit more ingredients.
Look and presentation may be disappointing but good that the taste did not disappoint. Maybe a little green will look better.
Definitely, and take a bit of trouble to remove those bubbles.
I don’t think we have char chu mee.
But we have pork liver noodles, the soup is really yummy.
I don’t eat the liver but I do eat this.
I am not sure if this is a Hakka dish or not.
We use yellow noodles, the soup is made of pork liver, lean meat slices and pork mince.
The broth is clear.
I would love this if there had been liver in it. Used to in the good old days, not anymore. This is 100% Foochow.
Another factor you might don’t like is the red plastic bowl they used.
Yes, I don’t know why they keep using those here, so fed up. The municipal council should put a ban on the use of plastic for serving hot food.