What is Curry Mee ?
Malaysian and Singapore are famous for a unique signature dish called curry mee. It is a cuisine heavily fusion of the Chinese and Indian influence. The Chinese and Indian migrated to then Malaya to work in tin mining and rubber plantation sector respectively during the early 19-century era.
It is made up of thin yellow noodle or and mee hoon (rice vermicelli withy spicy curry soup, sambal chili, and coconut satan. With a variety of choice like dried tofu, chicken, prawn, cuttlefish, egg, cockle and bean sprout.
In southern Malaysia and Singapore, it is called “curry laksa” It is a cross between the Singapore laksa and a spicy variation of the mee rebus (an Indonesian noodle dish with yellow noodles).
Malaysians returning home from overseas, after home cooking, would head for their favorite hawkers to relive the taste of long missed spicy foods.
Kluang Famous Hot Spicy Botak’s Curry Mee
Botak’s curry mee, inheritance with over 3 generation with a span of 60 years, It’s loyalty customers spread across the global besides, the Malaysian patron and the local folks.
The curry soup uses ground spices. The tasty and mildly spicy smooth curry has a pleasant slight grainy feel from the ground spices. Less oily due to lesser use of coconut satan in the preparation. It is more healthy comparing with local other curry mee stall which is heavily reliant on coconut for flavor.
Curry mee would not you do not try the sambal chili , it is free self- services adding in a small plastic plate . You can add any amount depending individual taste bud. Made from fresh chili and fried in oil, it is spicy and adds oomph to the curry for those who prefer their curry extra hot. This sambal chili is so yummy .
“Boss, Can I packed RM10.00 for the sambal chili?”
“Sure, you can, where are you people coming from?” He asked us.
” I am local, these two gentlemen are from Perth , Australia another two gentlemen are from Kuching, Sarawak, ” I replied.
” Ohh, with his unbelievable look.
The delicious looking bowl of curry noodle topped with bean sprouts, char siew, cockles, fish cake, pork skin etc. It rare people use the pork skin on curry noodles. The tasteless pork skin when soaked up the curry like a sponge. The curry is the main star in Botak curry mee.
“Boss, give me another bowl of rice vermicelli with an additional portion of cockle.” shout from another table.
It was hot sundry afternoon, the fan was orbited with the mixture of the smelly customer’s perspiration and the aromatic smell of the curry soup. Nobody seems to bother about it, keep devour on the hot curry mee.
Botak’s Kampung Paya shop showcases.
The unique funny looking table with cement leg. It was a collection ex- flooding recycle material. The owner’s love for liquor and alcohol is apparent by his collection of alcohol bottles lined up against the walls. The colorful psychedelic ceilings were quite a change.
Why Botak Curry Mee?
Its name originated from the earlier generation, present owner’s grandfather was a bald man! But the grandson who is manning the stall only had short, cropped hair. There are 2 stalls, brother, and sister taking care of their own respective stalls.
Son’s address: Jalan Paya 2, Kampung Paya, Kluang
Daughter’s address: Jalan Panggung, Kampung Masjid Lama, Kluang (Mengkibol River Hawker Centre)
Hours: 7:00am to 5:00pm