Choon Prawn Mee House may be a newbie, but our founder has been working on his recipes throughout his lifetime, ever since he came to Kuala Lumpur in his early 20s as a "Penang Lang" wanting to share his love of hometown taste. He has worked all his life to bring good food to his friends and family with an unnoticeable stall located in the big O&S Hawker Center, Paramount Garden. After about 30 years of experience (since 1985), he finally made his decision to open his very own restaurant and to share his love of hometown taste once again with a wider variety of customers from all backgrounds. Without wanting to burden his customers to allocate his new business, he made the choice to move the a few shops down the road from where he used to serve.
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Penang style Chee Cheong Fan
Filled with the prawn paste and sweet paste on top, the chee cheong fan is just perfect. Soft texture noodles and cut into pieces with the generous portion of sauce on top. It is drizzled with the sesame seeds on top as well.
Prawn Mee
Main
The thick prawn broth which is filled up the yellow noodles and bihun, and the bowl of prawn mee is garnished with Water Spinach, beansprout, eggs and more. Topped with the chilly together, the taste is just perfect and something we love about it. Besides prawn, you can choose to have with pork tail, pork intestine, or even prawns with additional charges
Penang style Chee Cheong Fan
Filled with the prawn paste and sweet paste on top, the chee cheong fan is just perfect. Soft texture noodles and cut into pieces with the generous portion of sauce on top. It is drizzled with the sesame seeds on top as well.
Prawn Mee
Main
The thick prawn broth which is filled up the yellow noodles and bihun, and the bowl of prawn mee is garnished with Water Spinach, beansprout, eggs and more. Topped with the chilly together, the taste is just perfect and something we love about it. Besides prawn, you can choose to have with pork tail, pork intestine, or even prawns with additional charges
