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Sep 14, 2013 06:32 AM

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

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 (

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
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.