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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 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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Soong Kee is so famous for beef balls and noodles that no one notices their chicken rice at all. But for someone who doesn’t take beef like myself, and yet have to keep the colleagues happy by visiting the restaurant, you can opt for chicken rice or minced pork with noodles.For their chicken rice, they only serve steamed chicken which some people may not fancy but hold your horses before you deny as it tasted pretty good. The meat was smooth and tender, with their rice smelling so aromatic. It was indeed quite appetizing.As for the minced pork noodles, the portion was a little small even for girls like myself. But the taste made up for it. Right texture of meat with the sauce, we gobbled down within minutes. We ordered their roasted pork as side dishes too but we were disappointed. The roasted pork meat was a little dry and the skin wasn’t too crispy to begin with.For those who want to dine at this place, it is highly advisable that either you come early before the lunch crowd or probably right after the lunch crowd at 1. The place is also air conditioned so you don’t have to worry about dine and sweat!
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Came across this porridge stall at Soong Kee when both my friend and I were craving for cantonese style porridge.I have to admit that the porridge served was totally amazing. Ordered the chicken porridge, and mix pork porridge, together with one oyster sauce vegetables.My friend would always ove to ask for more soy sauce+sesame oil mixture from them. The steam chicken meat was tender and smooth. I did not order chicken breast, though... so it is ahrd for me to comment on the breast meat.The mix pork porridge was equally good. I likes to have the fired intestine and the small intestine with the mixture of pig stomach. I do not fancy much on the liver, which I still find that this mix pork porridge was awesomely good.I did not eat beef, hence I could not leave any comment about the beef noodles. According to my friend, the mix beef was great!
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This beef noodle restaurant popular in the Market. Many tourists coming to this restaurant. At night, the restaurant is a lot of people with tables and chairs are not enough. .. Outside the restaurant also sells delicious porridge. beef noodles have many kinds of noodles. The specialist is the tendering and the juicy of the beef,yummy! in addition, they are inexpensive too. cheap price and good.!
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颂记除了牛肉面很出名外，门口还有一家老友记的粥档也很值得介绍的，我蛮喜欢他们这里的鱼粥的，其实他们的粥底都是一样的只是当顾客点什么配料他们在把粥和材料参在一起，因为粥底本身已经是很鲜甜的了然后再配上鱼肉，鱼肉切成薄片的，放进粥里十分的鲜甜滑嫩，而且也没有骨，蛮好吃的
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