Described as “one of the best curry instant noodles”, MyKuali Penang White Curry Noodle shot to fame last year after The Ramen Rater listed it as “Top Ten Spiciest Instant Noodles Of All Time”. It was founded by a homesick Malaysian who was studying abroad so that he can have curry noodles that taste so close to home. Indeed, the chilli paste made of fish stock, shrimp paste, spices and chilies is very similar to “sambal” use by hawkers in Penang.
I remember how the noodles were so high in demand that we could not get it elsewhere. So when we saw it, we just have to buy in bulk. Those were the crazy times.
Apart from enjoying MyKuali Penang White Curry Noodle in the comfort of our home, now we can also order something similar from OLDTOWN outlets nationwide – labeled as the White Curry Series.
Combining OLDTOWN’s in-house special soup base and noodles, with MyKuali’s White Curry paste resulted in a winning combination that we foresee will be a big hit here in Malaysia.
The White Curry Series is a promotion carried out in partnership with MyKuali. The White Curry Series features a range of five White Curry noodle variants starting from RM 7.90 for a bowl of White Curry Mee. Customers are allowed to choose their noodle combinations from Mee, Meehoon, Macaroni, Pan Mee, and Hor Fun.
As an Ipoh girl, I love my hor fun. Paper-thin with a translucent quality, the hor fun was so smooth and soft that I can swallow it without chewing.
When paired with OLDTOWN special broth and MyKuali curry paste; it tasted surprisingly good. The innocent looking white broth was rich and creamy, as we stirred in the MyKuali curry paste infused with 30 herbs and spices , it was redolent with the fragrance of spices, and OLDTOWN special curry broth added an unexpected depth to the taste of this .
Traditionalist will also love the White Curry series with yellow noodles/mee hoon. Trust me when I say that it tastes like the real deal. There’s no need to travel all the way to northern state just to savour a bowl of Penang white curry noodles.
The white curry broth with macaroni is an interesting East meets West combination.
Apart from the usual fish balls, tofu puffs, long beans, crispy tofu skin, shallots and bean sprouts, the White Curry Pan Mee is the only version that is served with extra toppings like anchovies and sliced mushrooms. The pan mee is made and served fresh in OLDTOWN. I like how the texture of the Pan Mee is very smooth and slightly chewy at the same time. Everything just blends so well together.
Patrons can opt to “keh liao” (add ingredients) with a side dish of White Curry Fish Balls (From RM 3.90).
Keep a cold drink close by to cool down the intensity of these spicy and hot selections. Thee Peanut White Freezy™ is a soya based peanut drink topped off with a scoop of vanilla ice-cream. It is a newly available just for the White Curry Series. It was such a cooling, creamy perfect ending to a bowl of White Curry noodles.
The OLDTOWN’s white curry is made fresh daily on the premises. It is available in limited quantities until 31 January 2015 or while stocks last.
Overall, it was an enjoyable dinner with our friends Beautiful Nara and Tziaaa. Nothing beats good curry and sitting down to a simple, yet satisfying meal with friends and families.
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