Kuih Teow Soup is one of those Penang hawker food that receive very little attention in Klang Valley, and I believe this is mostly due to the fact that pork noodle and the KL style fishball noodle (very subtle differences) serves most of the same demographic that gravitates towards this type of dishes.
Here’s the subtle differences in these three types of noodle soup, even though their broth are all clear and choice of noodle is usually kuih teow (flat rice noodle):
- pork noodle – major ingredients of pork slices, innards, and even pork balls, sometimes you get to add poached egg, no bean sprouts
- KL style fish ball noodle – fish ball, fish cake, bean sprout, mustard green
- Penang kuih teow soup – fish ball, fish cake, chicken/pork/duck meat slices, bean sprouts, sometimes with coagulated duck/chicken blood, spring onion
So in essence, kuih teow soup has a more complex taste when compared to plain old fish ball noodle, while being not as savory and heavy as pork noodle.
For a proper bowl of Penang kuih teow soup in Klang Valley, my favorite at the moment is the hawker stall at Do Re Mi kopitiam at Ara Damansara. It is one of the very few places in town that serves kuih teow soup with duck meat. Duck meat is an ingredient that you don’t often find in hawker dishes in KL, I suppose mostly due to cost, and perhaps lesser appreciation from the public.
If you’re a fan of kuih teow soup in it’s proper form, this is surely a place to check out. Let me know if you have other favorites of yours to share.
Restaurant DoReMi 123
Jalan PJU 1a/20b
Petaling Jaya, Selangor
GPS: 3.119897, 101.579194