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Kuala Lumpur - Noodle Options in OUG

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Had a couple of good noodle options at lunch today at a rather crowded, very well-patronised coffeeshop called Sun Sea Restaurant, Jalan Hujan Emas (opposite the big OUG wet market), at the old, well-established Chinese suburb of Overseas Union Garden, off Old Klang Road:

- the pork noodle stall, which serves a variety of noodles (koay teow flat noodles, bee hoon rice noodles or yellow Hokkien noodles) in a tasty pork-based broth. Garnished with minced pork, choy sum vegetables, offal (pig's liver, kidney, intestines), squid rings, slivers of fishcake and a poached egg, it makes for a satisfying meal-in-a-bowl lunch;

- a Penang stall selling Penang-style curry mee, which is a very (and I do mean VERY) tasty noodle dish of a mixture of yellow noodles and bee hoon rice noodles, drenched in a salty-savory light curried broth, studded with fresh shrimps, spongey tofu puffs, crunchy beansprouts,cubes of coagulated pig's blood (love these!) and sprigs of mint. Absolutely enjoyed this bowl of noodles like no other :-)

 
 
 
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  1. YUM!
    KLyeoh, it's really useful that you are posting about all these places (including all those other threads) where one can get excellent food...particularly where one can get porky dishes! :-) Thanks.

    1 Reply
    1. re: huiray

      Thanks! And more to come as I discover more KL spots :-D

    2. How does the Penang style curry mee compare to the real stuff you may have tried in Penang? Actually, many street hawkers in KL are from Penang originally, come to think of it.

      1 Reply
      1. re: penang_rojak

        The OUG version was exactly like Penang's - very thin coconut milk, to give it a soupy consistency & yet with a tinge of richness. Cubes of coagulated pig's blood, tau pok (tofu puffs), boiled cuttlefish, fresh peeled shrimps. It was perfect :-)

      2. Back to Sun Sea Restaurant for an update during lunch today. This time, I was with two work colleagues who recommended that I try the "dry version" of the pork noodles. This version came with the blanched "koay teow" dressed in a mixture of dark soysauce, oyster sauce, pork lard, sesame oil and, perhaps, some shallot/garlic-flavored oil. The minced pork, sliced fishcake, sliced pork, pig's liver and small pig's intestines came in a separate bowl, filled up with a light, pork-flavored consomme/broth.

        I liked this dry preparation much better than the soup version which was a bit too bland for my taste.

        I also ordered the Penang curry noodles again as well. It's still as popular, and was similar to the types one finds in Penang (180 miles north of KL), *except* for the fact that it also contained long beans - a concession to KL tastes.