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Nation 07 Jul 2017 | 12:00 AM

Seven decades of serving curry mee

GEORGE TOWN: Despite being in their 80s, the famous Lim sisters who sell curry mee in Air Itam are not showing any signs of slowing down, let alone retiring.

Eat And Drink 19 May 2016 | 12:00 AM

Early bird gets the curry mee

Walk in late and you’re bound to be disappointed. That’s how things work at Jason Chan’s curry mee stall in Coca Sea Food Restaurant, Selayang.

Food 30 Aug 2017 | 6:10 AM

Malaysian laksa recipe: Penang Curry Mee

A recipe for Penang Curry Mee.

Eat And Drink 20 Apr 2017 | 12:00 AM

As close as it gets to Penang curry mee

When you leave Penang, it's inevitable that you start missing food from your hometown after a while and start looking for something that approximate home flavours.

Eat And Drink 11 Feb 2016 | 12:00 AM

Morning rush for Penang curry mee

WAKING UP early in the morning just to head out for breakfast is not something I fancy doing.

Community 19 Nov 2012 | 12:00 AM

The quintessential Penang curry mee

THE eagerly anticipated showdown of the best street food purveyors — the Battle of Penang Hawker Masters 2012 — kicks off at the Penang Times Square tomorrow with a new category — curry mee.

Eat And Drink 13 Sep 2016 | 12:00 AM

There's something about curry mee

LOCATED right smack in the middle of a busy commercial area of Petaling Jaya’s SS21 is The Coffee Place, which may not seem like much from the outside with its plain signboard and exterior.

Community 28 Nov 2016 | 12:00 AM

Bowled over by babysitters’ curry mee

UNKNOWN to many, TV food celebrity host Jason Yeoh has close ties with the renowned Lim Sisters Curry Mee in Air Itam.

Nation 21 Nov 2012 | 12:00 AM

Six bowls of curry mee and they are all good to expat

GEORGE TOWN: American expatriate Don Harrison downed six bowls of curry mee and gave them all the thumbs up.

Letters 02 Mar 2003 | 12:00 AM

How hot is Ipoh curry mee?

People who open a Malaysian food outlet in Hong Kong always claim that they want to stick as close as possible to the original flavour of the dishes, writes Wong Sai Wan.