WE WERE ON JALAN KLANG LAMA looking for a lite & soupy, low-carb, hi-veg lunch when we passed by OUG Plaza and thought: Ah! We know just the place to get that lunch: Dui Dui Mian!
It’s an unassuming little café tucked away among the haphazard maze of clothes booths and tiny shops on the ground floor of OUG Plaza (the one with Parkson and Giant), but because we had stumbled upon it the last time and came away impressed, we knew exactly where to head and what to expect this time.
We were not disappointed.
Dui Dui Mian serves simple, traditional yet innovative dishes, sort of like a reinvention of the old, tried and tested but with a touch of originality to bring out their own inimitable masterpieces.
So, what does this little restaurant serve that is so unique?
For starters, I’d say it’s their noodles. It’s all hand-made and home-made.
Order their Original Specialty Noodles, served Dry or in Soup and you’d be delighted. Their noodles are unbelievably silken smooth ─ so smooth they actually slip off your chopsticks if you don’t get a good grip ─ and this is served in flavour-rich clear broth (if you order the soup version) with generous portions of leafy green bayam (spinach), little bits of this and that whatever they may be, a chicken ball or two and heapfuls of crispy fried fu chook chips.
Everything works in harmony in that humble little bowl. The fu chook is especially memorable as they add that dry crunch to contrast with an otherwise wet meal and best of all, you have a choice of three chilli condiments to add zing to your meal at three escalating levels of heat: Like ‘Hot’, ‘Hotter’ and ‘Are You Out Of Your Mind???’
The hottest chilli condiment is actually dry, roasted chilli flakes from probably dried chilli blended with dried shrimp paste (belacan). It sets your mouth on a slow, deep, burn and rises in temperature till it reaches volcanic combustion levels. So go easy, ya? Don’t do what I did!
But it’s the medium hot one that does best for me. The fire starts from the top and goes on burning, with the oomph of pungency coming from some hidden ingredient.
Which is my favourite chilli? Well, both are good. Just can’t make up my mind which is better! The least hottest one — the green one — is the mildest one and some of you may prefer this one instead.
But with or without the chilli, the noodle specialty can stand on its own.
The Dry version of the Specialty Noodles is interesting too because it comes with home-made
gravy (in place of soup) that is thick and treacle-like to moisten the meal. I beieve the ingredients are a trade secret. Mmmmm…You are given a small bowl of soup to wash it all down afterwards.
But we didn’t drink the soup because we had ordered two bowls of Spinach Soup, our favourite and it’s probably another one of Dui Dui Mian’s specialties too. This is, as its name suggests ─ Clear Spinach Soup. Simple as that. The generous handfuls of spinach given in the soup is enough as a meal on its own, no need for extras, and originally, we had come by for the Spinach Soup…but got waylaid by the other stuff in the menu.
We also ordered the Rendang Chicken Dui Dui Mian (see menu) to take away for the one who couldn’t join us for lunch. According to the Absentee who ate the ta-paued (packed) version later, she said, “It was very good. The chicken was tender and really was like Malay Rendang but the best was the chilli condiments.”
We had packed all three versions for her.
I remember seeing her sweating and fanning her mouth as she was eating.
We have included a menu for those who would like to see what else they serve. The café is neat and clean, simplistically decorated and cosy. I like the place. I like what they serve and best of all ─ I like their prices. Still very reasonable in these days of falling Ringgit and rising cost-of-living. And if they have included GST, well….I don’t see or feel it in the bill.