Post by Chiefeater Steven C T Tea

The Alley Curry Mee Stall in OUG is a long-established eatery that has been operating for nearly 40 years.

OUG华联花园巷仔咖喱辣沙，是已经经营近40年的老字号。。那脓厚的咖喱汤，加入吉仔汁后，就是我的古早味咖喱辣沙面。。摊位上写着“无鲜蛤”，所以所有的配料就是叉烧，滑鸡，鸡杂和豆腐卜。。我加了咖喱炸鸡爪，鸡爪吸收了咖喱汤，味道超好吃。。想去试试的爱食客，早上11点前报道，要不然她会跟你说拜拜了。。（星期五休息）

Their thick and creamy curry soup, combined with the addition of "Kei Ji" sauce, creates the nostalgic flavor of my childhood Curry Mee noodles. The stall's signboard indicates "No Fresh Clams," so the ingredients consist of char siew (barbecue pork), smooth chicken slices, chicken innards, and tofu puffs. I opted to add curry fried chicken feet, which absorbed the curry soup and tasted incredibly delicious. If you're eager to give it a try, make sure to arrive before 11 am, as the stall closes after that time (closed on Fridays).

Price
RM8.50 for a small bowl
RM9.50 for a big bowl
RM1.30 for additional chicken feet

Business Hours
Saturday to Thursday
07:15 am - 11:45 am

Closed on Friday