Lim Mee Yoke Prawn Noodles @ SS2

Another lovely Sunday morning. We tried not to wake up late on Sunday just for the breakkie. My idea of perfect breakkie is not toast, sausage, bacon and omelette. I always crave for a hot bowl of noodles, it is the perfect breakfast, nourishing, flavourful and not too heavy.

Kampungboy looking radiant in his stripe polo tea and khakis came to me, together we hop into the car and zoom for a lovely Sunday breakfast at Lim Mee Yoke, SS2.



Oodles of yellow noodles, topped with kangkong and prawns, topped with crispy shallots are lapped up with a delicious prawn-stock soup. You can request for extra sambal for the kick. Unlike the prawn noodles that we found at other places, the broth is well flavoured and has a right amount of consistency. Fighting the temperature to gulp it down, Kampungboy sipped the soup till the last drop.


There’s nothing to shout about my bowl of pork noodles. It comes with sliced pork, intestines, liver and minced pork. I like the preserved chinese vegetables in my broth, but I prefer my broth to be more peppery.


The renowned Tong Kee Brother’s egg tart. The tiny little egg tart looks so good and tastes good too. The flaky crust, the eggy, creamy and slightly sweet custard makes it a delicious egg tart.


There’s a deep fried crullers (yao char kuay) stall in front of Lim Mee Yoke. The crowd awaiting is crazy, we have to place our order first and collect them in 20 minutes time. Alum and sodium carbonate are traditionally added to the dough, for crispness and lightness. It is best to be eaten fresh because eventually it will lose its crispiness when it is cold. YCK is multi functional, the perfect match for soy milk, porridge, kopi O (my favourite, dip and crunch!), it can be stuffed with various fish and prawn paste too.



Selling at RM 0.70 each, the deep fried devil is crispy on the outside and fluffy inside. The ham chim beng has red bean paste filling, lotus seed paste filling or glutinous rice filling. Our favourite has to be the plain one, it is sprinkled with nam yu (fermented read bean curd) powder for some additional light flavour.


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