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<\/a><\/p>\nThe founder cum owner Louis Chew Boon Beng, who at his age of 46 years old currently, was formerly in his family\u2019s Shoes Making Industry all the while having interest in eatery &patient in home culinary made him initially stepped into the f&b industry at his 22nd of age in year 1996 running his very first mobile roadside noodle stall serving his home-cooked Pork Blood Curry Mee along Chulia Street, Georgetown for more than a year. Later-on re-stepped into the career in year 2016 continued his roadside curry noodle stall along Tanjong Tokong, where he began introduced his duck blood curry mee to the public. Also assisted by wife Gennie Soon thoroughly reached end year 2017.<\/p>\n
With vision to have his very own noodle house locally, added with experiences & recipes on-hand and foreseeing the market opportunity in the f&b industry allowed Louis Chew decided then successfully established his very first owned eating house officially named the \u201cDuck Blood Curry Mee\u201d along Jalan Burma, Georgetown in year 2018 not only serving his home recipe pork blood curry noodles, but also other curry noodle options, porridge, bak kut teh etc to the public in better manner. Finally being recognised among the best in town by the F&B E-Media for the year 2020 in the upper northern nation.<\/p>\n
In this Duck Blood Curry Mee Restaurant, the owners\u2019 very first top recommended in menus surely will be their \u201cSignature Pork Blood Curry Mee\u201d (formerly duck blood) which most wanted by the locals. Home soup base boiled half an hour with fresh coconut milk (santan), cooked into with noodles selection (on customer\u2019s preference), then served in mixtures of their daily pork blood cubes (formerly duck blood), dried beancurds, prawns, cuttlefish, fresh cockles & beansprouts (option of added home-roasted pork belly), and finally serve-sided with their spicy homemade curry chilli paste will be the perfect combination bowl of their wonderful curry noodles eatery that you must try when reached Georgetown, Penang.<\/p>\n Secondly will be their famous \u201cCurry Sweet Potato Glass Noodles\u201d, which also among the noodle house\u2019s daily top seller favourite by the visitors recently. Imported sweet potato glass noodles boil-cooked, served also in their home soup base toppings of fresh pork blood cubes, dried beancurds, beansprouts, fresh cockles, cuttlefish and taken sided with their homemade spices curry chilli paste will brings another hot spicy taste & curry soup broth smoothness swallowed that you will neither found the same nor better elsewhere in town.<\/p>\n Besides curry noodles, you should also try their home-cooked \u201cPork Mix Porridge\u201d which all the while like by the locals from the beginning. An hour home-boiled white clear porridge base, served in mixtures of their crispy deep fried pork intestines, roasted pork (char siew), fresh pork blood dices, pork tongue & stomach (tripe), and finally toppings of chopped spring onions & fried onions will be the best smooth porridge with pork\u2019s freshness delicious bowl of their pork mix porridge that you will never regret after taste here, also among the Penang\u2019s local delicacy eatery selection on the island.<\/p>\n Nonetheless, the owner also introduced their best home recipe \u201cBoiled Chicken\u201d taken either in sided or set with porridge which wanted by the customers. Local feeded free-range-chicken on weight of 2.4-2.8kg commonly selected, boil-cooked in about 40 minutes then soaked in ice-water for another few hours, and finally served in fine cutted pieces with cucumber slices & poured onto the owner\u2019s home-mixed salty sweet soy sauce onto sesame oil, toppings of chopped spring onions taken tipping onto their homemade chilli sauce will brings excellent chicken\u2019s bites texture & juicy meats into mouth that you really cannot missed when stepped into this best recognised \u201cDuck Blood Curry Mee\u201d noodle house in Georgetown, Pulau Pinang.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n