What makes KL/PJ curry mee different

Curry mee here means egg noodles and beehoon in a rich, spicy coconut-curry broth, usually loaded with tofu puffs (tau pok), cockles, prawns, and either pork or chicken depending on the stall. It sits in the same family as Penang's white curry mee and asam laksa but with its own local variations — some stalls lean sambal-forward and dry-toss the noodles, others serve a thinner, more soup-heavy broth.

The eight spots

This list spans Petaling Street's wet market, Pudu, Kepong, SS2 in PJ, Pandan Jaya and Taman Cheras — a mix of decades-old institutions and one notable 2024 opening, all cross-checked against food-blog reviews, Tripadvisor and (where available) the stall's own social pages during this search.

A note on prices

Several of the older stalls' most recent verifiable prices date to 2022-2023 reviews, since prices weren't republished in anything more recent that turned up in this search — we've flagged those rather than guess at a current figure. Expect most bowls in KL/PJ to run somewhere between RM6 and RM13, with the newer, pricier SS2 entrant closer to RM17-25.

Picking a spot

For the closest thing to a KL curry mee institution, Madras Lane Curry Laksa inside the Petaling Street wet market is the reference point — 50-plus years, cash-only, and the bowl every other stall on this list gets compared to. If you're near Kepong, Ah Yee Curry Mee and Weng Kee Restaurant are both worth the stop; in PJ's SS2, Restoran Station 8 is a strictly-morning cult favourite that sells out by mid-morning, while Ah Chong Curry Laksa is the newer, higher-price option nearby.