Tag / pudu
One of the harder thing to do when it comes to food is to have an open mind, of not having a preconception of reputation and who “should” be able to produce what sort of cuisine best. It is something that I personally struggle with from time to time, for example, I’d order Penang char kuih teow in Klang Valley using Penang style Hokkien, casting a doubt whenever they fail to reply in the same accent.
So you can imagine that I had my doubts when approaching this rather busy joint operated by three foreigners (Burmese perhaps?) just off Jalan Pasar in KL.
Jalan Seladang off Jalan Pasar, next to RHB
After riding past the area a few times on my way to Pudu, I thought I give it a try since it looked rather busy every single time I paid attention to it.
As it turns out, this little yellow stall a stone’s throw away from the famous Chen Chen Roast Goose offers fish head meehun.
Unlike fancier places like B & Best (one of my favorite joints), the options here are simple, “soong fish head” (RM 7) or garupa fish head (RM 13), and the choice of noodle.
For both my visits, I picked meehun to go with the different types of fish. The portion were pretty decent, and the fish did tasted rather fresh, but above all, the execution were simple yet on point, with a good soup base, copious amount of parsley, just the right amount of fried garlic and raw ginger to make a very enjoyable bowl of fish head noodle.
fish head noodle with “soong fish”
If I didn’t sit there and see these guys cook it, I’d have thought this was prepared by some old Chinese uncle with 30 years experience.
Sometimes suspending our preconception can bring about good surprises.
Fish Head Meehun
Jalan Seladang off Jalan Pasar
55100 Kuala Lumpur
GPS: 3.135574, 101.715417
While having one of my favorite wantan mee at Lucky Garden a couple weeks back, a slightly older Sikh gentleman politely asked to share the table, which of course I agreed. As usual, my breakfast was then accompanied by a single serving side dish of stranger conversation.
Pudu wet market, KL
It was during this exchange that the I was told about his favorite curry chee cheong fun place at Pudu wet market, and how all his decade old ex-classmates drools over the pictures on WhatsApp group chat whenever he posts them. So naturally, I decide to pay a visit to see what this is all about on the very next day.
It was actually my first time to the Pudu wet market, and to be honest I wasn’t really prepared by how big, busy, noisy, wet, and smelly this place is. This may turn off quite a few people, but I thought it brought a sense of nostalgia and live to the city. I kinda liked it, but if you drive there, do try to park some distance away instead of barging through the super congested streets surrounding the market.
curry chee cheong fun stall, Pudu Market
The curry chee cheong fun stall is right next to the Northern part of the wet market building and manned by a lady. You can ask for pure curry chee cheong fun (RM 2 for small portion, as in pic), or if you so fancy, add some yong tau foo pieces.
And yes, the curry chee cheong fun was on a league of its own, the curry has a bit of that kurma aroma to it which is rather distinctive, while also being a lot thicker than most. On top of that, there’s these little crunchy bits they put on top of those perfectly soft & smooth chee cheong fun. It was all well balanced and very, very satisfying.
curry chee cheong fun goes great with yau char kuai
My experience that morning was made more memorable by yet another stranger who came and shared table, this time another single serving conversation which ended up with the kind stranger offering me half a yau char kuai to go with my leftover curry sauce. Match made in heaven.
Curry Chee Cheong Fun
Jalan Pasar Baharu
GPS: 3.134275, 101.715213
One of the best things to have on a breezy night is a good bowl of herbal soup, and for that, the number one trusted place to be has got to be Keong Kee Herbal Soup in Pudu. In fact, I had an ex-housemate that would bug her boy friend to drive her all the way from PJ to the heart of KL whenever she had the craving for these home-made soup.
Keong Kee Herbal Soup, Pudu
The restaurant, or stall I should say, is located on a semi open air area under a zinc roof that has rudimentary weather protection, there are no walls or air conditioning, but it is well lit and has ceiling fans serving the customers to counter the tropical heat.
The menu at Keong Kee is not a large one, and resides only in the memory of the waiters. For the two of us over dinner, we ordered a portion of stewed lamb, a plate of “oily vegetable”, ginseng chicken soup, and a bowl of terrapin soup. Yes, terrapin, or freshwater turtle.
2 soup, vege, stewed lamb
Service was rather prompt, and quality of these soup were really as good as their reputation, the herbal taste were strong, with the meat in both soup dishes as well as the stew cooked to a very soft, tender texture. We really enjoyed it. (the vegetable wasn’t overly “refined” though..).
Dinner came to RM 35 for two pax, pretty cheap for what you get. So if you’re up for some good old fashion double boiled soup in the city, this is surely a place to check out.
ginseng chicken soup & terrapin soup
Keong Kee Herbal Soup
Changkat Thambi Dollah,
Imbi, 55100 Kuala Lumpur
GPS: 3.140476, 101.712528
Tel: 03-2142 0304
A user commented that ever since I moved to Shah Alam, there’s been an influx of Shah Alam & Klang food entries with very few on PJ/KL, so here’s one that I thought is quite timely – the HK style Yung Kee Beef Noodle at Restoran Kwai Hup, Pudu.
Yung Kee Beef Noodle at Restoran Kwai Hup
This is certainly not a new establishment, but one of the really popular hawker eateries that I found out only recently via one of my colleagues.
A bit of research revealed that the proprietor spent quite a large chunk of his life in HK and brought the recipe back to Malaysia. The result is a version of beef noodle that is just slightly different from what we are used too. The broth is a little closer to the tangkak version, while the meat and innards are “fall off the bone” soft.
the default mixed beef (牛扎) with soup
Quite a few versions of beef noodle is available here.
Standard “ngau lam” style starts at RM 8 and comes with meat, brisket, and beef balls. Portion of beef is rather generous, and the melt in your mouth texture is really hard to beat. This place is becoming one of my favorites right after the first try, and I’ve returned for a few other visits since.
you can order just tendon, soft and tender tendon
If you’re like me who loves really tender beef tendon, you’re in luck. RM 12 gets you a bowl of beef noodle with nothing but tendon cut in scallop size. Heaven on earth is what this is about, I had this on my first visit and will dream about the beef tendon every now and then.
there’s also “American Fat Beef”, striploin I suppose
If you want to get a bit more fancy, they have a RM 25 portion of “American Fat Beef 美国肥肉”, or striploin for your enjoyment. We tried this last weekend and thought while it was good, the striploin doesn’t separate itself as a much more superior product than their regular beef/innards, which was already very very good.
Additionally, I’ve read that they have Angus beef every now and then (especially on weekends) if you want to indulge yourself further more. Feel free to ask for recommendations.
For me though, I’ll be back for their regular “ngau lam” with extra tendons pretty often from now on, I suspect.
Yung Kee Beef Noodle
Restoran Kwai Hup
24, Jalan Kancil, Off Jalan Landak
55100 Pudu, Kuala Lumpur
GPS: 3.136191, 101.712989
Tel: 012-215 8009
Hours: 8 am to 2-3 pm
Shin Kee beef noodle at Pudu is one of those stalls that has been around for a long time that I’m pretty sure the surrounding area has seen more changes than inside the small restaurant itself over the years.
Shin Kee beef noodle near Petaling Street
After all, the only significant difference Shin Kee is now compared to years ago is the addition of air conditioning & a slight extension to seating areas, which is welcomed by customers for sure.
The selection here is quite simple – dry/wet with several types of noodle to choose from, including yellow noodle, mihun, kuih teow, and the all important “lou she fun”.
minced meat, tripe, beef balls, simple affair really
For lunch, I picked the dry version of lou she fun which comes with a side of beef balls, tripe, and some sliced beef. The clear soup is surprisingly flavorful despite its look, and the beef ball springy and rather tasty. Blending the minced meat to the noodle gives it a more complex and character which I really enjoyed as well. The only thing missing here is the availability of extra beef tendon, really.
Ahfa having that “give me my food now” moment
In addition to the “mixed” beef noodle that we had, you can also opt for only beef balls or beef slices as well. A normal portion goes for RM 7, while “extra” goes for RM 9. I recommend spending those extra RM 2 everytime.
Shin Kee beef noodles
7A, Jalan Tun Tan Cheng Lock,
City Centre, 50000 Kuala Lumpur
GPS: 3.145037, 101.696815
Tel: 012-673 7318