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2020-07-14
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Malaysian (Chinese) Beef noodles are very different to the type i'm most used to from Taiwan. There is always beef balls (something I never got in Taipei) and the broth is sweeter, the noodles generally thinner and most bowls are loaded with tripe (which I asked to kindly forego).However, two of the highest rated one's in Kuala Lumpur are literally 200 and 160 meters respectively from my hotel. The first one I tried last week, was great, so today I figured I might as well check out the competiti
However, two of the highest rated one's in Kuala Lumpur are literally 200 and 160 meters respectively from my hotel. The first one I tried last week, was great, so today I figured I might as well check out the competition. This place was three times the size, and equally packed. I seemed to have arrived at the perfect time because as soon as I sat down throngs of locals turned up and had to wait.
I ordered the small bowl of beef ball noodles and a 100 plus. It was 34 degrees. Stiflingly hot. The city heaved under the pressure of the humidity. Cars added insult to injury, but inside was fairly ok. The labouring AC machines working overtime to keep the fire at bay.
The food was delicious. Completely different to Shin Kee down the road which was a clearer soup, different noodles and had minced beef added too. The beef balls here tasted better and had a more pleasant texture, the noodles were better over there, but the most important thing: the broth, was a dead tie. Tho differing in taste and recipe, they both had their plus and minus points.
I'll give this head-to-head a draw.
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