Today i go to RDS Restaurant to have my dinner, i order my dinner from this stall.
Here is their menu.
I decided to order a bowl of prawn mee from this stall.
Price is the same for all dish, standard size RM6 while premium is RM7. The premium here mean larger portion.
This stall do the Penang variant.
Here is an explaination from wikipedia on prawn mee.
The Penang variant can be easily distinguished from the other variants by its characteristic spicy prawn broth. It primarily consists of rice vermicelli and thicker yellow egg noodles, while the broth is made with prawn heads and shells, and pork ribs. Sliced prawns are also added into the dish, along with pork slices, hard boiled eggs, kangkung (Ipomoea aquatica), bean sprouts, fried shallots, lard and sambal. In Penang, pig skin, an ingredient rarely served in Kuala Lumpur, is a common topping as well.
In local parlance, Penang Hokkien mee is known by Penangites simply as Hokkien mee, while the Kuala Lumpur stir fried variant is called Hokkien char. Penang Hokkien mee is particularly ubiquitous in Penang, as it is served by hawker stalls and kopitiams (traditional Chinese coffee shops) throughout the state.
Here is my bowl of prawn mee look like when served.
Picture around the hawker center.
Restaurant Information
Penang Prawn/Loh mee
26-40, Jalan 13/27b, Desa Setapak, 53300 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia
Penang Prawn mee
This post participated in the Tasteem contest All about noodles