Sentul Ah Yap Charcoal Hokkien Mee
Plates of the mouth-watering dish “Hokkien mee” that carry a certain melancholy homesickness taste, or the Singaporeans’ Hokkien fry prawn mee are dishes developed by the Fujian people when they landed on this foreign land, to establish themselves, it is named with their hometown Hokkien province in mind.
In Kuala Lumpur, one of them is an old establishment that had been passed down to three generations, following traditional way of frying using
charcoal (Hokkien mee lover knows the best ones need to be fried using charcoal to bring out the aroma), modern outlets are established in the
downtown of Klang Valley, giving an opportunity for the younger generation to taste the traditional taste that belongs to Kuala Lumpur. This local old shop that has been the talk for decades is Sentul Ah Yap Charcoal Hokkien mee.
Sentul Ah Yap Charcoal Hokkien Mee’s person in charge Danny Yap（third generation successor), following the teachings of frying methods and secret recipes that has been passed down by his parents, coupled with modern method of operations is
carrying forward the fame of this Fujian cuisine.
The earliest charcoal fried Hokkien mee is operated by Danny Yap’s grandfather, it is later into the early 1960s, when Danny’s parents inherited his
grandfather’s craft, began operating in the local charcoal fried Hokkien noodles scene. When his
father Yap Seng Loh opened his shop at the beginning, it coincides with the independence where social and economic aspects are just at their infant, life aren’t easy, even the start-up funds were
borrowed from relatives. Until the business was stable only they were able to return the money.