Low runs the stall with her husband.
COOKING up a bowl of curry mee is not an easy task.
Several hours can go into making the curry paste, simmering the broth, prepping the various toppings and assembling the entire dish.
However, in Taman Berkeley, Klang, the owners of Jumbo Curry Mee are dedicated to not only serving curry mee made from scratch, but also offer a loaded, supersized version of the ubiquitous dish.
The stall is run by husband and wife James Kew and Low Lai Ting at Medan Selera Kampung Food Centre.
The list of ingredients and toppings that go into this laborious dish are almost endless.
In a double strainer, Low blanches yellow noodles and bean sprouts in boiling water for a few seconds before adding them to a bowl.
You can also opt for rice vermicelli noodles (bihun), yee mee or instant noodles.
Several toppings such as tofu puffs, wantan, fishcakes, shavings of pig skin and half a hard-boiled egg are added on top.
She then moves over to a metal pot sitting on the stove filled to the brim with a homemade chicken curry, and deftly scoops one meaty chicken piece and chunk of potato into the bowl with the noodles.
Low serving up Jumbo Curry Mee
Following this, Low cracks bits of crispy tofu skin and slots them into the bowl, followed by sliced char siu, roast pork, long beans and juicy bits of cockle meat.
Last but not least, she ladles the rich broth infused with curry paste and coconut milk on top of all the other ingredients, releasing tantalising aromas.
The bowl overflows, with broth splashing over and into the plate below. There are so many things piled into the bowl that you are left wondering where to start.
I started off by tasting each component, from the char siu to the wantan filled with fish meat. Each item was incredibly flavourful.
The broth was wonderfully spicy, aromatic and creamy with a strong curry taste coming through.
Low said she prepared curry paste from scratch each night to make the broth for the next day.
The cockles were fresh and juicy, with Kew having only just scooped out the shellfish meat one-by-one into a container tinted a deep-red from the juices of the meat.
They were also firm and did not carry a briny taste, and this is quite rare.
Low added that they used 3kg of cockles a day.
It was definitely a struggle finishing the entire bowl.
Which contains roast pork, char siu, pig skin, tofu puff, tofu skin, wantan, egg, fishcake, chicken, potato, long beans, bean sprouts and cockles.
The RM15 price tag may seem steep, but is definitely worth it for the variety of toppings on offer.
The stall is busiest on the weekends, according to Low, who sells up to 100 bowls on a Sunday.
“I am actually from an IT background where I worked in a company for about eight years before quitting to start my own business.
“But over time I felt it was not very fulfilling, so my husband and I started selling curry mee here in 2019 using an adapted family recipe,” she said.
The couple also sells prawn mee as well as regular portions of curry mee for RM8, clam curry mee for RM9 and jumbo prawn mee for RM17.
They have pork-free and vegetarian options too.
The stall is open daily from 4.30pm to 10.30pm and is located at Lot 6932, Jalan Bangau, Taman Berkeley, Klang.
You can also order via food delivery platforms.
