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招牌菜
uncle cheng used to be a chef at a hotel so he demands for high quality ingredients to prepare his beef noodlesafter the came out of the hotel line he had a small stall in a coffee shop and because of his popularity, he now owns a shop lot to sell his beef noodlesbut i find that his beef noodles are over pricedtake for example the beef noodle in the picture, it only has three slices of beef and two beef ballsincluding the barley ice this lunch meal costs RM10
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Plain lai fun dry. It was totally no option was people who could not take beef as this restaurant 99% serves beef-related noodles. So, my dining partner order a claypot lamb shank together with this bowl of plain noodle. It was plain dry lai fun with minimal ingredients such as nuts, pickled vegetables and spring onions. The lai fun with the sauce was not too salty.
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Once in a while, I would crave for beef noodles, and Uncle Cheng's shop is where I would come to satisfy my urges.The shopowner himself is quite friendly as he always talks to his customers when they are having their meal.This time was no different, as he came to approach me and my friend. He explains that his recipe was actually taught to him by his father who came from Kluang, Johor. So he brought this delicious and unique beef noodles to PJ. I first tried his stall in Section 17, and found it to be tasty. He then moved closer to my house and made it so much more convenient for folks staying in that area like me.I ordered the beef + tripe + beef balls with dry version of the noodles. I have actually never tried the soup version of the noodles as the dry one is my all time favourite. The beef noodles didn't take long to arrive, and when it did the beef aroma was strong. The noodles were special as they were made with thick vermicelli with a special thick, rich and dark sauce.The beef slices were tasty as they were never too overdone as they were never tough. The tripe was also delicious, as it was chewy and bouncy. The beef balls were excellent as well, as it was full of the beefy goodness.Even the soup was good, as it was cooked with the beef essence in it. I could not really taste much MSG, but if there was any added, it would be minimal.For RM8, it is actually not cheap. However, for a good bowl of beef noodles it is worth it.
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I'm so accustomed to KL's version of beef noodles. As everyone knows, the famous one is of course Soong Kee at Jalan Silang, among other places. A friend of mine from Kluang, once talked about how good Kluang's version is and I found Uncle Cheng in PJ.It uses the lai fun, instead of any other noodles and it has peanuts, sesame seeds, salted vegetables and a special thick gooey sauce. At first it tasted a little weird with the thick gooey feeling together with the chewy lai fun but as I chewed on, the flavours begin to swirl in my mouth. Not too salty and sweet, it has quite a good balance of tastes in this little bowl of beef noodles. The beef balls were great as it is juicy and does not an empowering beef taste. However, there are just too much pepper in my bowl of noodles. Perhaps Uncle Cheng should cut down on it to prevent the original taste from taken over by the pepper.
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I generally don't enjoy Hakka-style beef noodles (i.e. same like the ones they have in Seremban), but every now and then I'd just have it anyway just because Uncle Cheng is a bit of a beef nerd and he serves some of the best beef in town (as far as hawker food is concerned).This particular morning I ordered a bowl of dry lai fun noodles with tenderloin and meatballs. The meat was really tender and thinly sliced, so it's easy to eat. It's also nice to slurp with the rich beef stock soup.I find the sauce itself not very flavourful, and it's very starchy - I feel like I'm eating glue. But really, I'm just here for the beef. I don't really come back very often... because that bowl of noodles cost me 17 bucks!
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