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Kuala Lumpur - Pork noodles from Seng Lee (猪肉粉 @胜利茶餐室)

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One of the most well-publicised pork noodles spot in KL, courtesy of Time Out Kuala Lumpur. I finally got round to trying the noodles today, just to compare to the one I had in Singapore yesterday (http://chowhound.chow.com/topics/745879).

As expected, the KL version is Cantonese-style: the "hor fun" (Canto-speak for what the Teochews call "koay teow") dark as night with generous lashings of thick, black soysauce, glistening with pork lard. I would have liked some beansprouts in there for some added crunch, or maybe some finely-chopped scallions for some colour and a little astringent spike in flavour. In Singapore, the Teochew or Hokkien palate would have demanded some vinegar for the dressing. Not so in Cantonese KL.

The piece de resistance: the pork soup was generous with minced pork, springy pork balls, Fuzhou-style fishballs with minced pork filling, spongey fish balls, beancurd sheets, pork slivers, slivers of earthy, metallic-tasting pork liver, slippery slices of pork kidney, leafy green "kai lan" and a whole poached egg on top. The soup was plain-tasting, bordering on blandness and cloudy from the quick-boiling of the ingredients.

I liked the variety of the ingredients in this dish - that's what makes most hawker foods in Malaysian cities like Kuala Lumpur, Ipoh or Penang so interesting: the multi-layers of flavours and textures, compared to Singaporean hawker foods which stayed with its traditional peasant roots, and tended to be spartan, with minimal ingredients.

Address details
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Seng Lee Pork Noodles (猪肉粉 @胜利茶餐室).
8-6, Jalan Batai
Damansara Heights
Kuala Lumpur 50490
Tel: +603-2094 2154
Open daily except Sun & public holidays

 
 
 
 
 
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  1. interesting looks quite a bit different, it also has a different name zhu rou fen vs rou cuo mian

    so what you think overall vs singapore? better or worse? i actually love the vinegar aspect of the singaporean version

    2 Replies
    1. re: Lau

      Same here - I prefer the sharp, vinegary tang of the Singapore version. Not really sure whether I like this KL one at all actually.

      1. re: klyeoh

        yah that nice black vinegar they use coupled with good chili oil is a really wonderful combo with some QQ noodles and then having that contrast with a great fragrant pork soup is awesome for me

    2. Back to Seng Lee for lunch today, but tried the other two stalls in the kopitiam:

      - Teochew fried koay teow: very fragrant, contained shrimps, cockles, beansprouts and egg. Different from Penang-style fried koay teow, but tasty in its own way.

      - Wanton noodles: dark-sauced, KL-style. The "char-siu" (BBQ pork) was a bit hard and dry, but the wanton dumplings (with pork-shrimp filling) in the accompanying soup were good.