A normal bowl of curry mee from this stall comes with the usual goodness plus some extras: fresh cockles, coagulated pig’s blood, prawns, tofu puff (tau pok), cuttlefish slices and the extras — cooked long beans.
We usually order ours with extra addon of the chili soaked cuttlefish.
Although the broth itself is sweet enough, we find the sweetness and spiciness from these cuttle fish adds extra flavours to our bowls.
We do advice you to go slow with the chili paste if you’re not a heavy chili user, as we often find ourselves drenched in sweats by the time we finish the curry mee.
Related Post: 5 Best Curry Mee in Penang
New Cathay Curry Mee
Operating Hours: Open daily 7am - 2:30pm, Close on Sunday
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: @toyystory2