Curry Mee at Lorong Seratus Tahun

The star here is actually the dark colored chili paste

Curry Mee at Lorong Seratus Tahun

Being in business for almost 60 years, this stall definitely knows how to craft a great bowl of curry mee. Unlike other curry mee stall, you won't find much flavours from the plain soup; as there were very little coconut milk used. But it'll be a different story once you start adding in their signature chili paste.

Lorong Seratus Tahun Curry Mee

Lorong Seratus Tahun Curry Mee
Lorong Seratus Tahun Curry Mee - credit: @queeniesoon

The curry mee comes with standard garnishes like everywhere else; small prawns, soaked cuttlefish, and bean curd puffs (tau pok). Cockles and coagulated pig’s blood are both addons if you want them.

Lorong Seratus Tahun Curry Mee
Lorong Seratus Tahun Curry Mee - credit: @david_dsym

As for the chili paste, it is provided on each table, in a stainless steel bowl.

You can scoop as much to your likings to bring out the taste in the curry mee. But we should warn you that the more you scoop, the more oily your soup gets.

Lorong Seratus Tahun Curry Mee (百年路咖喱麵)

Contact: +6016-4448881

Operating Hours: Open daily 7:30am - 2:30pm, Close on Thursday

Address: Lorong Seratus Tahun 10400 George Town Penang

Curry Mee is usually made up of a mix of yellow noodles and rice vermicelli in a bowl of spicy curry soup cooked with coconut milk.

This dish usually come accompanied with ingredients like tofu puffs (tau pok), prawns, cuttlefish, cockles and coagulated pig’s blood.

The pig’s blood are said to add flavors to the broth. There are also some stalls that replace it with coagulated duck blood instead.

The best way to enjoy a bowl of curry mee, is to mix well with a spoonful of chili paste to further enhance its taste.

Heads up! When it comes to food and experience, opinions varies from person to person. So please take ours with a pinch of salt.

Photo credit: @htkhor_loves_makan2