Kuala Lumpur - Beef Noodles at Yang Kee, Overseas Union Garden
- klyeoh May 24, 2011 10:52 PM
KL-style beef noodles can be quite distinct from Taiwanese beef noodles (which happened to be my fave sort) but has its own appeal, culinary-wise.
Whereas Taiwanese beef noodles put a great emphasis on the beef stock which forms the basis for their incredibly delicious soups, KL beef noodles are mainly served "dry", topped with sauteed minced beef, and with a bowl of soup (containing beef slices, minced beef balls, tripe, etc) on the side. Yang Kee beef noodles in Overseas Union Garden is perhaps one of the most established places in town for this version. The noodles were served al dente, and the minced beef sauce was well-balanced. It's not on par with Soong Kee (which, IMO, is the BEST in KL) but good nonetheless.
Besides the beef noodles, Yang Kee also offers stewed beef brisket with turnips. I quite liked the turnips, but found the beef a bit too dry & stringy.
Also on offer is Hakka yong tau fu, which was fine but not as famous as its beef offerings. Service is brisk and turnover of customers was fast.
Yang Kee Beef Noodles
52, Jalan Hujan Rahmat 2
Jalan Klang Lama
58200 Kuala Lumpur
The original Soong Kee location is no more.The good news is that they have moved next door to a corner coffee shop fronting Jalan Tun HS Lee.One recent development is that they have joined forces with another KL food icon. The porridge stall just across the road has moved to the front of Soong Kee and customers can order from this porridge stall.It is really a boon for me on my yearly trips back to KL as I can enjoy two of my favourites in one location.
Back to Yang Kee today and the stewed beef brisket today was nothing short of terrific: the softest cuts interspersed with tendon. We also ordered an extra bowl of just beef tendons to share. The chunks of radish in the stew were properly slow-cooked, allowing the root vegetable to soak in the subtly-spiced gravy.
My bowl of Hakka-style egg noodles today, topped with beef mince, was also much tastier than when I first had the dish over 2 years ago, and so was the gravy of the stewed beef - I surmised that they either got a much better chef now, or else that same chef just got better over the past 2+ years.
Three of my lunch companions actually ordered the Hakka "yong tau fu" and wanton dumplings, as being Buddhists, they don't take beef. Apparently, those were quite good, too - I'm not just taking their word for it: the owners of this place and their staff are all Hakka.