I think there is pretty lots of Hokkian lang staying in Sentul with good Hokkian food.
I never forget how good my granny cook her Loh Mee during every festive occasion in Kuantan.
Hand made thick noodle (so call Pan Mian nowadays) with such springy and elastic texture cooked in the thick gravy with eggs. Serve hot by dripping vinegar or brandy and I can ate at least 3 big bowls each time.
That's one of the reason I become my current size.
Unfortunately, no one in the family is able to master the skill and tricks since she left. We still have very delicious Loh Mee at house, but some how it lack of something. Every now and then we will talk and memories the goods of my granny's noodle.
If you think I am telling you that I have finally found the match in this post, you are wrong. This Loh Mee sold in a stall in a temple at Jalan Sentul never come close the taste I planted in mind since kids time. But it does taste good with freshly hand made noodle too. I am now craving for that.