Food is a great motivator – why else would anyone brave the insane traffic at Sri Petaling over lunch time? It took me almost 20 minutes to find a parking spot, but it was worth it when I finally got to Green Lane Noodles.

This gem of a spot is tucked within the Rotiman Bakery, ie the two establishments share the same entrance, so you’ll have to go through the bakery to get to the small dining area at the back.

Green Lane Noodles specialises in Penang cuisine, and the menu includes most of Penang’s famous dishes, including their signature Penang white curry mee, Penang prawn mee, Duck Meat Kuey Teow Soup (kuey teow th’ng), and Penang Hokkien Char.

Despite its somewhat hidden location, the restaurant was packed with customers over lunch time, suggesting that it is well known in the area, especially amongst the office crowd. Service was fast and friendly.

While KL’s curry laksa usually comes in a fiery reddish-orange hue from the robust blend of chilli and spices, Penang’s curry mee is white in colour, with its noodles swimming in a mild, coconut milk-based broth. You can eat it as it is if you prefer your dish to be less spicy, but most diners will mix the chilli / curry paste into the broth to adjust the spicy level to their liking.

The condiments are also different, most notably the pig’s blood cubes, which are not commonly found in curry mee from the other Malaysian states, as well as cuttlefish.

Add a big dollop of this for extra kick! Typically, the paste contains ingredients such as chilli, dried shrimps, garlic, and belacan (fermented shrimp).

I added a small amount, which turned the broth’s colour a light orange, now resembling a more conventional bowl of curry noodles.

It was a great bowl of curry mee – the soup was mild and sweet, with the right amount of kick from the chilli, the noodles were al dente, and the ingredients all came together in perfect harmony.

I especially enjoyed the medley of textures: the pig’s blood cubes tasted clean and were slightly spongy, perfect for soaking up the broth, as were the tofu pok. Cuttlefish was crunchy, and there was also the siham, which was sweet and buttery. If I were to compare it to KL’s heavy curry laksas, this tasted light in comparison.

I have yet to try out Green Lane’s other noodles, but if they’re all similar in standard to the curry mee, then braving SP’s nightmarish traffic is probably worth it. The noodles are affordably priced too, starting from RM10.90 per bowl.

GREEN LANE NOODLES (SRI PETALING)

117, Jalan Radin Bagus, Bandar Baru Sri Petaling, 57000 Kuala Lumpur

Opening hours: 8AM – 5.30PM (Closed Wednesdays)

Phone: 012-657 6873

PS: If you enjoyed reading this, please consider supporting my website via Patreon. This will go towards hosting fees and ensuring that I can continue to deliver authentic content for your reading pleasure. Or buy me a cup of coffee at paypal.com @erisgoesto. Thanks for stopping by!

PS2: All food expenses are out of my own pocket unless otherwise stated. Views here are my own and are based on my personal experience. They are not meant to endorse or disparage businesses in any way.