Char Kway Teow and Indian Hokkien Mee

Stopped at West New Malaysia for lunch, and got a plate opf char kway teow and Hokkien mee. The char kway teow was filled with bean sprouts, fish cakes, and shrimp. It was a nice stir fried noodle, lightly flavored and salted, it felt quite underseasoned to me. The wide rice noodles stir fried this way were an excellent texture, chewy and slippery, and the shrimp and fish cakes were tasty, but overall just an underwhelming dish. The Hokkien mee was more flavorful. It was a solid dish, with shrimp and a sweet dark soy sauce saturating it. Potatoes and peppers finished it off. The wheat noodles were tasty, and despite looking gloopy, the noodles were not a congealed mass, thankfully. I was hoping for some more spice to it, some more peppers, some textural contrast, but it was not there. We ordered the roti canai which were exceptional, and highly recommended. I've been told West New Malaysia is a good representation of Singaporean and Malay Chinese cuisine, so either they were having an off day or these dishes simply weren't to my taste.