Pork noodle must be one of the most popular non-halal soup based hawker dish in Klang Valley. It’s in almost every single multi-hawker kopitiam. After all, what’s not to like about a bowl of flavorful soup with all the porky goodness and your favorite choice of noodle?
Ten Noodle, Dataran Sunway, Kota Damansara, PJ
When it comes to this dish, many people will gravitates towards the like of Kean Fatt SS3, Ah Or, Win Heng Seng, OUG’s version. While they’re all very good, there’re often some “flaws” – either in wait time, parking, or lack of certain ingredients.
Well, here’s where TEN Noodle steps in.
The modus operandi seems simple here – be efficient, priced competitively, and give people plenty of what they want.
When you get to TEN Noodle, you’ll be handed a sheet of ordering paper – ticks several boxes – choice of noodle, wet/dry, ingredients, snacks, and beverages. Food is then served rather swiftly, which is always a good thing.
dry mee suah with mixed pork
Mine was dry mee suah with mixed pork and additional pork kidney and bitter gourd. The result was this huge bowl of ingredients loaded with everything I wanted!
To be fair, taste wise it was .. decent, perhaps 80-90% up there if compared to some of the others mentioned above, but they more than make up for it via value and experience.
my favorite innards – kidney!
So yes, if I’m at Kota Damansara looking for pork noodle, this is definitely in my list.
It was back in 2014 or 15 that I first heard about this Fushou Lou Nyonya Curry Mee in USJ, and as a major curry mee fan (of any variety), I paid obviously paid a visit and wrote about it.
Hai Keng kopitiam Fushou Lou Nyonya Curry Mee
However, USJ wasn’t known for the best traffic situation and thus I was more than happy to find out that there’s now a branch at Hai Keng kopitiam in Petaling Jaya, situated just a stone’s throw away from Digital Mall.
Nyonya Curry Mee with extras
Just like the USJ counterpart, the stall here offers a variety of different add-ons to the standard bowl of Nyonya Curry Mee, among the choices are curry chicken, lala, roast pork, squid, and even stingray.
A standard version starts at RM 6, but you can definitely make it a bit more lux by adding multiple ingredients.
roast pork? stingray? why not both?
I had mine with both roast pork and stingray (RM 9). The base was quite flavorful in itself, with the sambal adding a decent dose of hotness with a strong hint of sour note from lime which I really enjoy. Roast pork was competent, but what I really love was the stingray, though eating that with a pair of chopsticks require some skill set I did not originally have.
Give it a try if you’re tech-shopping at Digital Mall.
For night time, the Hunan Cuisine at Chu Cha Dan Fan nearby is a worthy choice.
Address: Hai Keng Restaurant 24, Jalan 14/20, Seksyen 14 Petaling Jaya Selangor GPS: 3.110338, 101.635315
kuih teow soup & prawn mee stall, Restoran Tropikiri
As it turned out, it was one of my lucky days, the stall offers a version of kuih teow soup that comes with duck meat.
A bit of background for those who aren’t familiar with this dish, Penang style kuih teow soup usually comes with kuih teow in a clear broth with fish ball, duck/chicken/pork meat, sliced fish cakes, chopped spring onion, fried garlic, and sometimes a bit of pork lard and even coagulated blood (like the O&S version)
The version here is as proper as any, the soup was light yet carries a sweetness undoubtedly contributed by duck meat, and the bits of fried lard certainly gave it an extra savory taste. I enjoy the bouncy fish ball that was included as well.
If you want a comfort breakfast that doesn’t attack your sense of taste too early in the morning, this dish is never a bad idea.
Penang style kuih teow soup with duck meat
Address: Restoran Tropikiri 2, Jalan BM 1/2, Taman Bukit Mayang Emas, 47301 Petaling Jaya, Selangor GPS: 3.125287, 101.595897
While Penang and Ipoh hawker dishes have been a mainstay in Klang Valley for decades, Sarawakian cuisine seems to be just starting to make its mark here, a welcoming sign to those who loves hawker fare for sure. One of the latest to join the scene is Da Niu Sarawake Kuching Kolomee at PJ.
Restoran Tropikiri, Bukit Mayang Emas
Ah Niu sets up stall at the cheekily named Restoran Tropikiri at Bukit Mayang Emas, a stone’s throw away from the rather “atas” neighbourhood of Tropicana, while also easily accessible from Bandar Utama and PJ via Kampung Chempaka.
Plenty of parking space by the same row of shops, though you may have to walk a few steps.
Da Niu stall is operated by Da Niu himself and the wife Heidi since early Q2 2018, both hailed from the land of the hornbills.
Da Niu Sarawak Kolomee
The Sarawak kolomee is of Da Niu’s own recipe, and comes with the normal or “red” version with those yummy chasiu sauce (strongly recommend going with the latter).
In a bowl of kolomee you’ll also find chasiu, fried wantan, minced pork, and an accompanying small bowl of soup. The chasiu was one of the better ones for sure, soft, juicy, and full of flavor, do tell them if you like it fatty or lean and they are more than happy to accommodate.
very good chasiu & love those springy noodle
I also particularly enjoy the accompanying soup, which has a lot more going on than your typical wantan mee bland tasting soup that doesn’t do anything other than offering a way to wet your noodle.
With the springy, curly noodle and everything that goes on here, this is becoming one of my favorite kolomee now.
Other than kolomee, they also offer Sarawak Laksa. In fact, I had actually tried the laksa first before going again for the kolomee on second trip.
Sarawak laksa is quite legit too
The Sarawak laksa comes with the usual ingredients of bean sprout, sea prawns, eggs, cilantro, and shredded chicken. I thought it tasted pretty decent though with a bit of room for improvement.
According to Heidi, Kuching style laksa is usually a little less creamy, but that does not seem to resonate with the taste buds of those in Klang Valley, so it is something they’re still working on.
For now though, I’d certainly go back for that kolomee!
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.
do re mi kopitiam at Ara Damansara
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.
kuih teow th’ng, with duck meat
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.
Address: Restaurant DoReMi 123 Jalan PJU 1a/20b Ara Damansara Petaling Jaya, Selangor GPS: 3.119897, 101.579194