The Ultimate Guide To The Best Beef Noodles In Malaysia

Yang Kee Famous Beef Ball noodles, deserves its fine reputation as a hawker stall that serves some of the tastiest beef ball noodles in town. As we haven’t interviewed the owner, we weren’t sure if his stall is related to the one on Peel Road or OUG Garden. Nevertheless, this has got to be our favourite Beef Ball noodle shop in Petaling Jaya.

Try to envision soft, tender, braise sirloin with just enough cartilage and wobbly bits to make you go oooo.. and served up in a thick, dark, starchy beef sauce that’s rich with radish and beef stock flavour. We like to shovel this down with a hot bowl of rice, and loads of chili sauce. Oh pretty awesome stuff.

If you haven’t tried beef tripe before you are missing out on something delicious here. It is soft and chewy with a slight crunch on the outside. And honestly I felt it is more enjoyable than the jelly-like-tendon, which tend to get old when you had too much.

The broth is good too, no question about that because I dried the bowl lol. And although cooked using 10 types of Chinese herbs, the herbal taste is minimal with the beef flavor being the prime attention. I didn’t feel thirsty at all after the meal so the use of MSG should be as little as it gets.

The chilli sauce is fiery spicy as you could see from the huge amount of chilli seeds present even in one small serving. I was hoping that the chilli sauce could give some zing or kick to the noodles but then they just don’t go well together, which is kind of weird. Luckily the soup was a saving grace, it was tasty and had an appetizing flavor derived from the pickled vegetable. RM8 for the noodle inclusive of the soup with added beef balls.

Lai Foong Restaurant on Jalan Tun HS Lee near Petaling Street, in Kuala Lumpur, is a popular stall for beef noodles. In addition to herb stock and chopped preserved vegetables, the flavourful noodle dish is served with a choice of tender beef slices, tendons, tripe or beef balls, all of which are daily made. The soup itself is cooked for a long time over a low fire the night before.

Not only is the food affordable here, it is bloody awesome. Everybody should try the dry noodle version, especially the Ngou chap (beef offal) with beef balls on the side. Why I say this is because the Dry noodles comes with this terrifically greasy and tasty trademark Yuk-Soey(mince meat) on top of it – see the black, glistening mince? That is the pork mince that give this bowl of mee its kick!

Not far from Lai Foong is another notable stall on Jalan Tun Tan Siew Sin, the Soong Kee Beef Noodles, which has been around for the past 60-odd years and is still serving its signature beef noodles, with its bouncy firm and dense beef balls.

Served with a piquant spicy and sour chilli dip, it is also served as Hakka-style dry noodles, which is topped with minced meat.

Ngiu Chap is the Chinese Hakka pronunciation for Beef Noodle, something similar to Bakso but a typical bowl of Ngiu Chap comes with the “spare parts” or the beef offal, meat and meat ball. For those who are not a fancy of “spare parts” can always ask for meat and meat ball only with the thick beef broth. Kah Hiong Ngiu Chap (家乡牛什) at Hilltop’s Kolam Centre here definitely is the most famous among others, if not the best.

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What I liked was the smooth-tasting beef broth, although the piece of radish that came with it was not soft enough. Maybe that’s how people like it in Sabah.What made my experience at Kah Hiong memorable was the liquid lava-hot chilli sauce. It was so hot that sweat was streaming down my face.

I simply love the quality of the food served here. The ox stripe was tender and the beef balls, crunchy. As for the chilli sauce, well, it scores full marks. Customers are bound to ask for extra helpings as it is really hot and tangy.

On Easter day 2013, we went to Jalan Hamzah, Kota Bharu for Kelantan's best beef noodle. I do like the dish and the sauce is really good. Spicy and leaves a feel-good sensation.

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Unlike most beef noodles outlets, you don’t get radish, or even salted vegetables in the beefy soup. Instead, only the most basic combination of chopped spring onions, and coriander as well as a dash of pepper to complement the already piping hot and flavourful broth punctuated with a robust beefy taste. Maybe you can consider adding the tripe into the ensemble, but I stick to the bouncy balls and tender slices of beef for the best experience.

Meat is very fresh and tender, thinly sliced and cooked less than 1 min. The soup is very light but with strong beef aroma, especially when it's tasted. I'm generally not a rice noodle person, but the noodle is really well cooked with firm texture. The minced meat with soya sauce adds salty taste and extra beef aroma to the dish.

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The stall's hakka-style beef noodles (ngau lam meen, or simply Buntong beef noodles) is made of egg noodles, topped with minced meat and served with a bowl of beef balls, tendons, meat slices and a special beef ball made from a mixture of tendons, meat and yam bean. The stock it is served in has been tended to for more than five hours over the fire and is also filled with different cuts of meat and red dates until it acquires its signature robust beefy taste.

The dark sauce was so rich, must be the infused Johor famous dark carmelised sauce, tasted splendidly anc complimented the bowl of noodle perfectly. Sipping through the spongy and smooth “Lai Fun” strands make the noodle so enjoyable and pleasantly to eat. The beef topping tasted awesomely delicious. As for now I just can’t wait for my next trip to Johor Bahru for a bowl of this beef noodle.

Seems that the Beef Noodles here are done Hainanese style. That would explain the fact that I've not seen beef cooked this way at stalls before. A chunk of beef is cooked and the stall owner slices the meat as he prepared the orders. Look at that steaming hot pot of beef with all that gravy! The chilli sauce is also quite an essential part of eating beef noodles to me.. It was normal but after adding some calamansi juice, it had a zesty taste to it which I liked.

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Beef noodle different from others. With thick gravy which consist of peanut, sesame seed and pickled vege topped on the tenderly prepared beef parts and noodle. Ooo heavenly... Nothing beats eating from an authentic stall, nothing like eating in any fancy air-conditioned restaurant.

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The beefy aroma pulled our noses down towards the bowl. Bowing our heads willingly. The lai fun was tender with a slight bounce. The sticky sauce was savoury and just mildly beefy. There was a good mix of textures in the bowl from the tender spring of the lai fun, to the soft beef slices to the slightly chewy beef jerky and the crunchy peanuts and pickled cabbage.

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