THE THIRD GENERATION of Moeys from Penang, after expanding their grandmother’s curry mee business to Petaling Jaya, has big plans for it. The grandmother used to hawk the noodles in Penang and eventually opened a stall at Lorong Seratus Tahun.

The original outlet was started in 1950 and was run by Moey Hong Yu and Kang Mei Siew. Their sons, including Moey Saik Kooi, continued with the business.

In 2000, Kenny Moey, who is the son of Moey Saik Kooi and his wife, Chan Lye Ho, expanded the business to SS2. The Penang outlet is run by another brother, Moey Kok Keong. In 2009, they expanded the business to USJ, managed by their Kenny’s youngest brother, Andrew and his wife, Yeap Lay Khuan. The restaurant’s central kitchen is located at another branch, Village Café at Phileo Damansara.

The restaurant has plans to franchise their outlets and expects to start licensing from 2010 onwards.

Specialty 1: Curry Mee

Penang-style curry mee with a lighter tasting broth made from prawn shells and a touch of coconut milk. Cockles, brown cuttlefish strips and tofu puffs are added to the noodles. An aromatic smoky dark chilli paste is added to the noodles to give flavour and a spicy kick. A bowl is priced at RM6.50. Normally pig’s blood cubes are also added but the SS2 branch has omitted this practice since they have gone pork free. The Penang outlet still continues to serve pig’s blood cubes, made by them.

Specialty 2: Char kuay teow
 
The noodles are fried with cockles, beansprouts and eggs. Served on a banana leaf square, the noodles are dry and not oily. Price is RM7.50 and expect about 20 minutes for the dish to be prepared.

Specialty 3: Nasi lemak

The nasi lemak is served with kari kapitan chicken, a tangy sambal, crispy ikan bilis and crackers, and rice. The curry chicken is tasty and very aromatic.

Other remarks

The outlet is open fron 8am to 10.30pm on Fridays, Saturdays and the eve of public holidays.