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Opening Hours
Mon
Closed
Tue - Sun
08:30 - 15:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
这里的肉碎面分量不是很大，可是价钱却是RM4一碗。上面的肉碎其实并没有很多，面条方面的质感时比较又嚼劲所以比较难咬断。味道方面也没有那么浓郁。不过加入了这里的辣椒就能增色不少。
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I really enjoy eating the home made dry noodle at Restoran Kuala Lipis Noodles. To go with my dry noodle, I also order a plate of mix char siew and roast pork to go with my dry noodle. The portion was quite big. The meat was cut into solid, thin sliced. The meat sadly was a little tender for my liking . The char siew however, was very nice indeed. (although I prefer the caramel sauce to be less sweet)
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I usually try to avoid eating noodles because it's very carby; furthermore the noodles at Kuala Lipis Noodles are quite oily (as Hakka noodles always are, purposefully) and the meat is (also purposefully) fatty. However, sometimes I am in a rush and the timing is right (freshest batch is served at about 11am on weekends), so I find myself making excuses that I deserve to eat extremely fattening food every once in a while (which usually turns out to be close to every single day).I find that the noodles are better these days, with the sauce being lighter and sweeter; while the amount of minced meat is still the same (moderately sufficient). I love the way the siew yoke tends to break apart in the middle, separating the leaner half from the crispy half. Not many places can pull off a good siew yoke with the lean part being super tender, while maintaining the super-crisp texture of the skin, with all its salty goodness.These days I find myself favouring the char siew less, because despite it being aromatic, sweet, and full of porky flavour, it just lacks the texture I seek in a good char siew. However, I still order both meats with my noodles because I think the meats balance against each other very well.Apparently they have other nice dishes, but I just can't come by Kuala Lipis Noodles and NOT eat the Kuala Lipis noodles.
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I love siew yok and char siew ever since I was young. However, I like mine lean, maybe a little fatter but not the whole layer of visible fat. I have not found the perfect siew yok, not until the day my boyfriend brought me here.Proud of its signature Kuala Lipis noodle, I cared lesser for the noodle but more for the siew yok. The siew yok is by far the BEST I have tried in my life! Topped with crispy layer of skin, the meat, intertwined with fat, was heavenly done. The moment I placed it in my mouth, it just fell off before I even try to chew it, with almost no resistance. I was shocked, then delighted, I think my mom is going to love this!
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Kuala Lipis Noodle is the latest restaurant to open at Sunway Mas, PJ. It is a family business and their specialties are none other than their self-made specialty noodle, roast pork and char siew.The dark minced meat specialty noodle @ RM4 is nothing like I have eaten before. It looks like a thicker version of laksa noodle but it feels more dense, doesn’t break off easily hence the more ‘Q’ texture. More importantly, it is free of preservatives, no additives and no funny alkaline taste – just a plain good ol’ noodle. The non pretentious minced meat topping has a strong flavor with a hint of sweetness, which emits an inviting aroma when it is still hot.But to be honest, the noodle is quite boring if eaten just with the minced meat alone. That’s when the special chilli paste comes into play. The idea is to mix a generous amount of the chilli paste into the noodle like chilli pan mee and taste a world of difference. But just to clarify, the chilli paste is not THAT spicy that it chokes you, so it is quite tolerable for most people.To make the noodle even better, have it together with their roast pork (RM16)! What is worth mentioning is that the boss learnt how to roast on his own and improvised based on family and friends’ suggestions. So there are a couple of burnt spots here and there, which might be due to lack of experience but still manage to taste quite good. And you should also know that the roast pork here uses the very fatty pork belly, usually meant for char siew.This style of roast pork is those juicy types that would melt in your mouth while it is still hot. Depending on your personal preference, you could either find them sinfully delicious or just an appetite turn off. As for me, I have to admit I am not that young anymore so indulgence in such food is more of a health concern to me rather than pleasure. Otherwise, I would have enjoyed it more with less reservations.The char siew (RM16) is worth a mention but is not as great if compared to the roast pork, as it has a long way to go before reaching the standards of the heavyweights like Toast & Roast and Seapark’s Flying Wantan Mee. Nonetheless, it is still better than many char siew out there that use dingy red food coloring.The friendly and chirpy boss, happily chopping away his meat creations.In short, order the minced meat noodle (enjoy it hot!), a small portion of roast pork (enjoy it hot too to feel it melt in your mouth) and mix them up with the special chilli paste (for the extra kick and level up in flavor) – you can hardly go wrong with this combo.Souce: http://www.vkeong.com/2011/09/specialty-noodles-roast-pork-restaurant-kuala-lipis-noodle-sunway-mas-pj/
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