Category Archives: The Bridge

The Ramen Rater’s Top Ten Malaysian Instant Noodles Of All Time 2015 Edition

When I visited Malaysia last October, I was asked by a newspaper reported when I thought a Malaysian top ten list might come out. I figured once I got to around 70 reviews I could probably put something together. As of today, I’ve reviewed 100 different varieties from Malaysia. What’s more, I am releasing this top ten list on Malaysia’s Independence Day! Hari Merdeka! Happy Birthday, Malaysia! I hope everyone enjoys this list, in my opinion the best of the best instant varieties Malaysia has to offer that I’ve tried yet.

#10: Ibumie Penang White CurryMee

Ibumie is a very popular brand in Malaysia. What I like about their CurryMee is that it covers all the bases: spicy, rich and flavorful curry. The levels of these prerequisite are such however that it’s accessible to most – not too spicy or strong. A good one to introduce people to Malaysian instant noodle flavor. Original review

#9: Ah Lai Penang Favourite White Curry Bihun

I found that the bihun version of Ah Lai’s White Curry was very enjoyable; the noodles come out just right and dance with the curry broth playfully. Balanced just right. Original review

#8: Mamee Chef Curry Laksa

Mamee Chef’s noodles use ‘mi tarik’ technology to emulate hand pulled noodles. Coupling that with a rich and tasty curry broth and garnish including tau pok, this is definitely one of my all time favorites. Original review

#7: The Bridge Penang White Curry Noodle

A noodle with excellent texture and chew along with a beautifully lustrous broth with strong flavor. Makes me wish I could’ve gotten more from Malaysia to bring home! Original review

#6: MyKuali Penang Hokkien Prawn Noodle

Hokkien Mee is a wonderfully unique flavor of Penang and is extremely well represented here. The broth is sweet and has a deep flavor of prawn as well as a spiciness. The provided fried onions are the best I’ve ever found in an instant noodle. Original review

#5: Mamee Chef Gold Recipe Mi Kari Seribu Rasa

This variety has it all – great noodles, a deep and beautiful color, and finally a flavor that makes me think of the exotic. Lots of cumin and other spices comer together here masterfully. Original review

#4: CarJEN Nyonya Curry Laksa

I’ve seen a lot of noodle packages but I must say this is by far the sexiest. What’s nice is that what’s inside is equally as awesome – a very tasty curry is augmented with coconut powder and a dipping sauce with nice bits of shrimp. Original review

#3: MyOri Malaysia Penang Green Curry Rice Vermicelli

This is something new I tried in the last few months that’s just left me speechless. The green curry broth is thick and so flavorful; perfect spiciness and perfect taste. What’s more, it pairs with rice vermicelli in a stunning way. Luxuriant and innovative. Original review

#2: MyKuali Penang White Curry Noodle

This is the variety and flavor that grabbed me and set my palate on Malaysia. The richness, thickness and strength of this broth is mind-blowing. The noodles are engorged on it and have a hearty gauge and chew. A real game changer. Original review

#1: MyKuali Penang Red Tom Yum Goong Noodle

This one takes the cake. It has such an authentic flavor; as soon as I tried it, I was whisked back to Langkawi – the thickness of this tom yum is amazing, as is its’ sweetness and spiciness. I half expect to find a stalk of lemongrass in the bowl. Original review

As always, if you know of a variety I should try, check THE BIG LIST to see if I already have, and if I haven’t, contact me! Hari Merdeka, Malaysia!

#1614: The Bridge Penang White Curry Noodle

Another one got during our trip to Malaysia! I think this is one of the first white curries that spun off of the craze that started in 2013. I’ve seen it many times, but never been able to try it. Well, no more! Today I’ll see what The Bridge has to offer!

 Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, ad noodle block to 400ml boiling water and cook for 3 minutes. Add in sachet contents and enjoy! Note: It shows three sachets, although only two were present here. I have surmised that the seasoning and non-dairy creamer were combined into a single sachet.

The noodle block.

The seasoning sachet.

A very light powder with seafood scent.

The paste sachet.

A nice looking paste with a pleasant curry scent.

 

Finished (click image to enlarge). Added Dodo fishballs, coriander, mung bean sprouts, tau pok and white onion. The noodles have a good texture to them – nice chew with a slight crumble that was agreeable. The broth has a very nice curry taste with a lot of shrimp flavor as well. A nice amount of heat as well. Very good! 5.0 out of 5.0 stars. EAN bar code 9556593143835.

Singapore & Penang Street Food: Cooking and Travelling in Singapore and Malaysia (from Amazon) Singapore and Penang have a lot in common both in culinary and cultural terms. For centuries they have been at a crossroads of ancient trade, and immigration, giving them a strong multicultural personality. Singapore & Penang Street Food shows the authentic taste of delicious street food in Malaysia and how the street-food scene in Singapore has become more food court nowadays. Regulated out of existence years ago, street food vendors moved into hawker centers where even the most delicate stomachs have the opportunity to partake. Strict safety and hygiene regulations make Singapore’s hawker food some of the safest street food around, keeping high standards of tastiness and authenticity. Beside five different Chinese cuisines, Singapore also offers Indian, Malaysian, Indonesian and Thai street-food dishes. In Penang you will find similar dishes but with a different touch, a different interpretation. The range of regional varieties is endless.

This is also made by the same company (A.K. Koh Enterprises). Very curious to try it as well!