Restoran Fu Jee Ulu Yam Loh Mee Kota Damansara 富记正宗福建乌鲁音卤面饭店 — Restaurant in Petaling Jaya

Lor mee is a Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkiens in Singapore, Indonesia and Malaysia. In the Philippines, the local variant is called Lomi or Pancit Lomi. The thick gravy is made of corn starch, spices and eggs.

Speaking of Loh Mee (卤面) Hock Kee is definitely the leading pioneer which resound for many years with their signature Loh Mee recipe. So what is the difference between Loh Mee (卤面) and Lum Mee (淋面)? Apart from using same yellow thick noodle, the significant result lies between the noodle broth used and the method of preparation, it is definitely worth to try out both classic Chinese noodles and determine which are more to your liking.

Loh Mee (卤面) broth is very thick in dark colour form which comes with a strong scent of vinegar (浙醋), tastes like having a sharkfin soup but with additional noodle. Bunch of fried pork lards can be found in the broth which might be the key ingredient for the overall taste. Feel free to request for less pork lard if you are concern about health issues. For a larger group of diners, you may order the medium or large portion of...

Seriously, it's really hard to find a decent loh mee in KL/PJ, unless I am willing to drive all the way to Ulu Yam. Once in a while, the lure of eating the "tai lok" mee drenched in blackish sauce proved too much to resist.

So I'd noticed Fu Jee while in The Strand KD area, and decided to have lunch here one Saturday afternoon. Most rice & noodle dishes are available in 3 sizes depending on number of people eating. On top of rice & noodle, they do serve side dishes as well.

◾Ulu Yam Loh Mee sadly could not make it for me. While adding black vinegar to the gravy enhanced the flavour, it seemed to be lacking something which I could not tell what. My benchmark is Swee Yen in Ulu Yam. ◾Fried Kueh Teow was leaning on the wet side so if you're hoping for Penang style, do not order. Flavour-wise it did hit the spot for the wok hei and the young princess devoured whole plate. ◾Deep fried threadfin fish - also known as senangin or 'ma yao' in Cantonese, topped generously with fried ginger slices. ◾Snake beans with pork made a formidable side dish.

THE place to enjoy loh mee without having to drive all the way to Ulu Yam. Great? Not quite but...

Finding a decent bowl of loh mee in PJ usually requires patience or a long drive to Ulu Yam. But then comes Restoran Fu Jee Ulu Yam Loh Mee. The noodles come drenched in a thick, dark sauce, with enough pork and lard to make anyone pause for a second and inhale. For those willing to brave the lunch crowd, the flavours deliver a simple, honest satisfaction that few places can match.

Beyond the signature loh mee, the menu is a patchwork of home-style Chinese dishes: claypot kangkung, salted egg mantis prawn, fried rice, egg soup mee. Most are delivered piping hot, cooked to order, and seasoned with care, though a few dishes, like the hokkien mee or mee hoon, occasionally fall flat compared to the star attraction.

Portions are generous, prices are reasonable, and the environment, though simple, is clean and air-conditioned. Service is efficient and friendly, though occasionally inattentive, and the cramped space fills quickly during peak hours. Parking is a challenge, but not impossible. If the goal is authentic, messy, delicious loh mee, this place delivers the goods. Everything else is worth a try, but the loh mee is why everyone...