[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"channel-detail-":3,"product-detail-dcio5bb6de38":4},null,{"docId":5,"title":6,"subTitle":7,"summary":8,"images":9,"priceCents":11,"priceText":12,"currencyCode":13,"currencySymbol":14,"originalPriceText":3,"discountPercent":3,"rating":15,"pageviews":16,"stockQuantity":17,"isDigital":18,"iapProductId":8,"allowMultiSelect":18,"variants":19,"metaLines":20,"promoText":3,"promoStyle":3,"videoStreamId":8,"videoPosterUrl":8,"channelId":21,"channelName":22,"channelUrl":23,"columnId":24,"columnName":25,"columnUrl":26,"rootChannelId":21,"ancestorIds":27,"contentHtml":28,"pdfUrl":3,"pdfPreviewPages":15,"canManage":18,"columnContentType":29},"dcio5bb6de38","Hock Kean Mee","per bowl","",[10],"https:\u002F\u002Fweicity.blob.core.windows.net\u002Fweb-202602-weicity\u002FUploadersgvti24mxwj_2026_02_05_04_11_30.jpg",600,"RM 6.00","myr","RM",0,1,999999999,false,[],[],"myca15d7a517e","Penang Night Markets","\u002Fc\u002Fmyca15d7a517e","colfffde2fdad","Farlim Night Market","\u002Fc\u002Fcolfffde2fdad",[21],"{\"time\":1770293600063,\"blocks\":[{\"id\":\"-iIyJHqjun\",\"type\":\"paragraph\",\"data\":{\"text\":\"Hokkien Mee\u003Cspan> \u003C\u002Fspan>(福建面) is a fascinating dish because the name refers to two completely different icons depending on whether you are in\u003Cspan> \u003C\u002Fspan>Penang\u003Cspan> \u003C\u002Fspan>or\u003Cspan> \u003C\u002Fspan>Kuala Lumpur\u002FSingapore.\u003Cspan class=\\\"uJ19be notranslate\\\">\u003Cspan class=\\\"vKEkVd\\\">\u003Cspan> \u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\"},\"tunes\":{\"textAlignment\":{\"alignment\":\"left\"}}},{\"id\":\"3r4pCxUuOv\",\"type\":\"paragraph\",\"data\":{\"text\":\"\u003Cspan class=\\\"uJ19be notranslate\\\">\u003Cspan class=\\\"vKEkVd\\\">\u003Cspan>\u003C\u002Fspan>\u003Cspan class=\\\"wiMplc ofC0Ud\\\">\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>1. Penang Hokkien Mee (Prawn Mee \u002F 虾面)In Penang, if you order \\\"Hokkien Mee,\\\" you get a spicy, aromatic prawn-based soup.\u003Cspan class=\\\"uJ19be notranslate\\\">\u003Cspan class=\\\"vKEkVd\\\">\u003Cspan> \u003C\u002Fspan>\u003Cspan class=\\\"wiMplc ofC0Ud\\\">\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\"},\"tunes\":{\"textAlignment\":{\"alignment\":\"left\"}}},{\"id\":\"vfyOA7Wo7C\",\"type\":\"list\",\"data\":{\"style\":\"unordered\",\"items\":[{\"content\":\"History: It originated from the Hokkien dockworkers in the 19th century. After the high-quality prawns were sold to the rich or exporters, the fishermen and laborers used the leftover prawn heads and shells to boil a rich, flavorful broth so nothing went to waste.\",\"items\":[]},{\"content\":\"Explanation: A combination of yellow noodles and rice vermicelli (bee hoon) served in a dark orange broth made from prawn shells and pork bones. It’s topped with sliced prawns, pork, hard-boiled eggs, and fried shallots.\",\"items\":[]},{\"content\":\"槟城福建面（虾面）： 起源于19世纪的福建劳工。当时渔民将优质虾肉卖出后，利用剩余的虾头和虾壳熬成浓郁的汤头，不浪费任何食材。它是以黄面和米粉配搭，汤色呈诱人的橘红色。 \",\"items\":[]}]}},{\"id\":\"exxVtX2tw0\",\"type\":\"paragraph\",\"data\":{\"text\":\"2. KL Hokkien Mee (Hokkien Char \u002F 福建大面)In Kuala Lumpur, \\\"Hokkien Mee\\\" refers to a dark, stir-fried dish.\u003Cspan class=\\\"uJ19be notranslate\\\">\u003Cspan class=\\\"vKEkVd\\\">\u003Cspan> \u003C\u002Fspan>\u003Cspan class=\\\"wiMplc ofC0Ud\\\">\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\"},\"tunes\":{\"textAlignment\":{\"alignment\":\"left\"}}},{\"id\":\"1O6b38nn-w\",\"type\":\"list\",\"data\":{\"style\":\"unordered\",\"items\":[{\"content\":\"History: This version was famously created by Ong Kim Lian in the 1920s at Kim Lian Kee in Petaling Street, KL. He adapted traditional Hokkien recipes into a thick, dark, braised style to suit the tastes of local miners.\",\"items\":[]},{\"content\":\"Explanation: Thick yellow noodles braised in a heavy dark soy sauce with pork, squid, cabbage, and the most important ingredient: crispy pork lard (chu yau char).\",\"items\":[]},{\"content\":\"吉隆坡福建面（大面）： 由王金连于1920年代在吉隆坡茨厂街创始。他改良了家乡做法，用大火和黑酱油焖炒，并加入了猪油渣，深受当时矿工的喜爱。 \",\"items\":[]}]}},{\"id\":\"vhaa2d9lbb\",\"type\":\"paragraph\",\"data\":{\"text\":\"3. Key Distinction (核心区别)\"},\"tunes\":{\"textAlignment\":{\"alignment\":\"left\"}}},{\"id\":\"qOEFKXrgPl\",\"type\":\"list\",\"data\":{\"style\":\"unordered\",\"items\":[{\"content\":\"Penang: A soup dish (called Hae Mee elsewhere). It’s all about the prawn essence.\",\"items\":[]},{\"content\":\"KL: A dry\u002Fbraised dish. It’s all about the \\\"Wok Hei\\\" and pork lard.\",\"items\":[]},{\"content\":\"区别： 槟城的是汤面，主打虾香味；吉隆坡的是干炒面，讲究锅气和猪油渣的咸香。\",\"items\":[]}]}}],\"version\":\"2.31.1\"}","shopping"]