冼都阿叶炭炒福建面
Kuala Lumpur / Others
冼都阿叶炭炒福建面
一碟碟香喷喷的“福建面”带着浓厚的思乡情愁味,或是新加坡人所称福建炒虾面,是早期踏足这片土地的福建人研发,为开号立业,心系故乡逐以福建面为命名。

在吉隆坡有家老字号经过三代人的传承,沿用着传统的炭炒的方式(爱吃炒福建面的人都知道最好吃的福建面一定要用炭火来炒才够香够锅气),并以现代化的分店林立在雪隆闹市中,让年轻一代也有机会品尝到属于吉隆坡人的古早味。这家老字号是当地数十年来街知巷闻的冼都阿叶炭炒福建面。

冼都阿叶炭炒福建面掌陀人叶文华(第三代传人),沿用父母亲教授的炭炒方式及用料秘方,再以现代化模式经营,将福建人的美食发扬光大。

最早期,炭炒福建面是由叶文华的外公所经营的,直到60年代初,叶文华的父母亲承传外公的手艺后,在当地开始经营炭炒福建面生意的生涯。其父亲叶成炉当年在开业之初,适逢独立后社会经济刚起步,生活艰难,即便开业所需的钱也是向亲戚借来的,开业后有了固定的生意才逐一归还。

第二代刻苦耐劳,为生活拼搏

叶成炉夫妇刻苦耐劳,除了一年几天传统华人的大日子,几乎每天都开市。上午到菜市买材料后,下午3点钟开市一直经营至凌晨3点,即使刮风下雨也照样开市。虽然当时每碟福建面才售马币80仙,但是叶成炉夫妇在材料选择方面却非常用心,坚持给予顾客是最好的食物。由于叶成炉夫妇炭炒福建面的飘香浓郁,加上新鲜的食材,吸引附近居民的青睐。从这里可以看得出上一代人努力上进的拼搏精神,奠定了今日叶文华在经营阿叶炭炒福建面有着承先启后的作用。

由于叶成炉夫妇所经营的炭炒福建面没有正式的命名,街坊们经常称呼叶成炉为“阿叶”,后来才引用“阿叶福建面”为档名。

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.
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744, Jalan Sentul, 51000 Kuala Lumpur
Weekday : 08:00 AM - 09:00 PM
Weekend : 08:00 AM - 09:00 PM
Close : Monday
012-3036800/ 012-2816862
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