Hock Poh Lye Cafe Koay Teow Th’ng
Koay Teow Th'ng
- Under RM20 per pax
Chiefeater Hedges Liang had minced pork koay teow th’ng at Hock Poh Lye Cafe and still finds that instant-cooked version the best




Noodles, Street Food
来到斗湖,才发现有些“执念”,真的一天都放不下。
早上吃了福建面,晚上居然还在想那一口黑酱油的香气,还有那份香到底的米粉。
晚餐直接跟斗湖朋友说:“今晚我要再吃福建面,还有香底米粉!”
他笑一笑,直接开车载我去 POPULAR Bookstore Tawau 后面的一个隐藏版美食点——Cherry 露天酒吧。
一到现场才发现,原来这里晚上摇身一变成夜市炒面档,而掌勺的,竟然是早上那家林记亚生老板的儿子。那一刻我就知道,这一餐稳了。
还是熟悉的配方,直接点招牌福建面 + 香底米粉。
福建面一上桌,香气马上飘出来。斗湖版本是偏湿的那种,酱汁包裹着每一条面,黑酱油的鲜甜特别突出。和吉隆坡那种偏干、重油的风格完全不同,但就是这种“湿润感”,反而更顺口、更接地气,一不小心就吃到见底。
再来就是让我念念不忘的香底米粉。
这道在西马真的很难遇到——米粉先干煎到微焦,底部带点脆感,再淋上kawkaw浓稠的芡汁。那一瞬间的“滋啦声”,已经是灵魂所在。
料也是一点都不手软:新鲜鱼片、鱼饼、猪肉,一样不少。每一口都吃得到海味的鲜、肉的香,还有米粉的焦香。那种层次感,是在吉隆坡很难复制的味道。
吃着吃着,突然有种感觉:
斗湖的炒粉,不只是食物,是一种传承。
从白天的老字号,到晚上的第二代接手,味道没有断,反而多了一点年轻的火候。
如果你问我,斗湖有什么一定要吃?
我会说:
不是餐厅,是这一盘盘在火候中诞生的炒粉。
This is so hidden that the Google Map link lists it as a clothing store
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