Tag / pork-noodle
April 17, 2013
To be honest, when I first discovered this little old school eatery by the corner of Lorong Brunei 2 and Jalan 1/77c at Pudu, I don’t really know what they serve, but sometimes you need to be a bit adventurous when it comes to food.
the pork ball noodle stall is at the corner of Lorong Brunei 2 and Jalan 1/77c
Situated right under a big tree by the corner, the sign says Seremban Minced Pork Noodle (芙蓉肉碎面). Old marble tables with newish plastic chairs, the clienteles seems to make up of regulars who have been there for years.
I parked my bike, took a seat and ordered my noodle. Both times only choosing my choice of noodle (mee + meehun is my choice) and stating if I wanted it dry or in soup.
dry version, served with a side of soup and chili
I really liked the dry version (RM 5), a bowl of soup with deep fried pork skin and “three-in-one” meatballs on the side, and noodle with dark soya sauce base sprinkled by minced pork/chili (I am not quite sure what they really are, but it’s very delicious with the noodle). The chili paste in the small saucer tastes like a cross between HK dimsum style chili oil and Penang Curry Mee chili.
The combination is familiar yet different, I liked the execution and the different complexity brought by the chili. It is more fragrant than spicy though, a plus for those who don’t like their food too hot.
soupy version, everything’s in the bowl, side of chili paste
The soup version comes with pretty much the exact same ingredients, it was a bit lighter but tastes rather good nonetheless. This reminds me of pork ball noodles.
Either way, you can’t go wrong. Give this a try if you are in the area, they’re open for breakfast and I suspect, till around lunch.
Corner of Lorong Brunei 2 & Jalan 1/77C
Pudu, Kuala Lumpur
GPS: 3.137163, 101.712536
November 21, 2011
The first time I had pork noodle at Sun Sea kopitiam at OUG was many years ago, it was probably a time before this blog was started, which placed it at.. say, at least 6-7 years ago.
restaurant Sun Sea at OUG, probably the busiest kopitiam around the area
Yesterday I went there again and had the pork noodle for the second time. To be honest, I actually wanted to try the curry mee at the same restaurant (Penang style with coagulated pork blood), but it we were a little too late. So naturally, I picked the pork noodle as my alternative.
pork noodle soup accompanying the dried version – with prawn & squid too
We ordered a bowl of kuih teow soup, and another dried meehun + mee pork noodle.
The stall was plenty busy, but with 3-4 cooks and over half a dozen people working, the pork noodle didn’t take too long to arrive (as opposed to the basically one man show at the famous pork noodle at SS3 Kean Fatt).
Like the night time counter part at restaurant Hong Cha located just a stone’s throw away, the pork noodle here comes with not only the essential porky ingredients – liver, pork slices, minced meat, intestine, and lard, there are also the inclusion of some prawns and squids.
dry and soup versions of pork noodle and some poh piah
While I find that the seafood does add to the flavor of the soup, and the overall taste of the pork noodle too was rather good, I still think that the Kean Fatt’s version is just a little more flavorful and more “kao”. Then again, over here there’s the choice of having the dry version (that salted minced meat on top was superb), and the huge upside of being served quite a lot faster. (never go to Kean Fatt at peak hours, after 2 p.m. would be best)
We paid RM 5.50 per bowl at Sun Sea.
Haze and KY trolling at OUG
In addition, we also ordered two poh piah (RM 4) as a side dish from another stall, it was absolutely average and even slightly too dry. It was light years away from my favorite poh piah of all time at Jonker Street in Melaka, and quite a lot less tasty than the one at the pohpiah stall at Lucky Garden where you can also find very yummy laksa Sarawak.
Restaurant Sun Sea
Jalan Hujan Rahmat,
Overseas Union Garden,
58200 Kuala Lumpur
GPS: 3.073945, 101.673234
(close on Wednesdays)
June 3, 2011
Of the many pork spare parts that are available, my favorite would be pork kidney.
You can often find pork liver, intestine, and stomach, but unfortunately, mainly due to the difficulties in preparation, there aren’t too many places that offers kidney these days.
restaurant Win Heng Seng, jalan Imbi
Luckily, tucked at this less glamourous corner of Jalan Imbi is the restaurant Win Heng Seng with a very busy pork noodle stall that serves just what I look for. Awesome bowl of pork noodle with all the good stuff, includingliver, intestine, pork slices, minced pork ball, and of course, the very slurp worthy pork kidney.
glorious pork noodle, with extra pork kidney
The above bowl of pork noodle cost RM 8, only because I asked for extra pork liver.
I mean, look at it, does it not call your name? The texture of pork kidney, contrast with the slightly rougher liver, and the more exquisite intestine.. and then there’s those pork slices, all in sweet savory soup. With a little bit of vegetable to give you that nice coloration too.
the ingredients include pork slices, intestine, liver, kidney
The pork noodle comes with kueh teow, lou she fun, mee hun, or mee. There’s also dried version available as well. If you feel suicidal, feel free to ask for extra lard.
Expect a relatively long waiting time over lunch. And yah, the kopitiam is hot and not at all comfortable, but the pork noodle with be worth it.
map to restaurant Win Heng Seng
Restaurant Win Heng Seng
Jalan Imbi, Kuala Lumpur
GPS: 3.145479, 101.715087
March 3, 2011
The Bukit Bintang area in KL gives an impression of luxury and all that is modern, however, tucked just behind Starhill exists some of the most old school of places you’d find anywhere in this country.
note: This kopitiam is now a restaurant, no more hawker stalls
One of these hidden is the kopitiam with an unorthodox name – Blue White Teow Chew Porridge
say hello to Jenny, she is a Sarawakian
So when Jenny (Irene’s sister whom we went to Sipadan dive trip last year) came to KL and had her fair share of food court and franchised restaurants, I suggested that we head to this kopitiam for some old fashion pork noodle, one of my favorite hawker dishes.
traditional pork noodle with all the good stuff, RM 5
The pork noodle comes with either dry or soup version at RM 5 a pop. There’s plenty of pork slices, minced pork, liver, and intestine. Some vegetable, scallion, fried shallots, and fried lard in a sweet and pretty tasty broth.
The difference between the two versions is of course, the soup version has the noodle (choices of vermicelli, kueh teow, yellow noodle, or meesuah) in soup, while the dry version has the noodle served separately with some dark soya based sauce and more scallions.
comes in dry version too, and of course extra lard for those with suicidal intent
I love both versions just the same, the kopitiam gets quite packed at typical lunch hours so do try to avoid the 1pm curse. Oh, it’s pretty warm in there too so don’t be wearing your jackets!
Blue White Teow Chew Porridge Kopitiam
Jalan Gading, 55100 Kuala Lumpur
GPS: 3.14622, 101.71415
August 13, 2010
As I was browsing the food map created by yours truly (if you don’t know what I mean, just look at the frigging thing on the right sidebar, I’ve spent lotsa time and effort to create it so make use if it gahhh! ops I digress.. ), I realized there’s a huge chunk of area devoid of any entries and yet famous for food among Klang Valley dwellers – OUG.
Hence, in order to gain some street cred, I’ve decided to venture into this side of Klang Valley that’s relatively unknown to me. This time with the help of Haze (who somehow knows the way around OUG and basically not many other places)
Restaurant Hong Cha at OUG
So a few days ago we headed over to OUG for dinner and ended up at Hong Cha Restaurant since the initial plan of curry mee did not work out (the restaurant was closed. Lately I’ve not had luck with a couple curry mee places I tried to eat, always closed goddamn, but lest I digress again..)
Restaurant Hong Cha is a pretty busy joint at OUG offering an unlikely combination of foods – pork noodle, seafood noodle, and interestingly – simple Japanese dishes. Since I rather have my Japanese food from proper Japanese joints, the session was confined to their pork and seafood noodle.
seafood noodle with extra lard!
To be honest, the seafood noodle and the pork noodle actually kinda overlapped each other quite a bit. In the seafood noodle you have lard, and in the pork noodle there’s prawns. Even the soup tasted quite similar – in this case, similarly awesome! The soup was rich, savory, salty, and very tasty, yums!
I had my seafood noodle in soup version with mee suah and it was loaded with quite a bit of squid, fish paste, fish, and prawns. they’re not exactly big in size but it also only costs some RM 5.50 or 6.50. And oh, you can ask for basically unlimited lard if you’re willing to walk over and self serve!
seafood noodle and pork noodle at Hong Cha
Haze ordered a dried version of pork noodle and reported to be very happy with it too! Pork slices, minced pork, liver, and even a few smallish prawns to add a bit more sweetness to the soup. Very addictive.
Haze and KY, old school dining, OUG
The dinner ended up to be something like RM 14 or so inclusive of drinks. As you can imagine, with excellent value and equally awesome food, this place is pretty busy, but they have the help of technology though – ordering is done via wireless PDA!
How’s that for progress?
This place is a must-try if you’re a lard lover.
Restaurant Hong Cha
No 7, Jalan Hujan Rahmat 3,
OUG, 58200 Kuala Lumpur
GPS: 3.073334, 101.672083
Tel: 012-350 6755