Ipoh’s famed curry mee is made without coconut milk and Yat Yat Seng’s version uses a curry paste made from scratch. — Photos: LOW LAY PHON/The Star
It is 10.45am on a Monday morning and the brand new Yat Yat Seng in Megah Rise Mall in Petaling Jaya is packed to the rafters. The eatery has an old-world charm, which harks back to the golden days of kopitiams of yore, with anachronistic mosaic tiles, small quaint tables and an overall ambience that is suggestive of the history behind the space.
In many ways, it is Yat Yat Seng’s rich history and the family legacy that has sprouted out of it, that has spearheaded its leap into the Klang Valley market.
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