Fantastic Noodles And Where To Find Them 🍜🥢

San Peng has always has a reputation as being one of the best Kai See Hor Fun in Kuala Lumpur, with its rich and light prawn broth and delicate kampung chicken served on the side. However, a recently learned protip is to add on chicken liver served with the broth. What happens is it changes the textures of the chicken liver with the warmth of the soup, giving it one of the silkiest textures you’ll ever try. Definitely a way to level up your hor fun.
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💵 RM6.50 / portion
💫 8 / 10
📍San Peng Kai See Hor Fun

Char Kway Teow is a teochew-hokkien fried flat rice noodle dish originating from the island of Penang. This dish is fried wth prawns, cockles and beansprouts, with some versions adding fish cakes, Chinese sausage and pork lard. The key ingredient for a good char kway teow is for the noodles to be fried over charcoal with enough "wok hei", ensuring the dish have a slight burnt taste to it.
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The char kway teow is cooked with noodles is thinner than the kind you will find in Kuala Lumpur generally. The dish is served with cockles, prawns bits of pork lard and lap cheong, but the stand out really is the wok hei that gives it that lively flavour. The cook is a Penangite, and therefore has the skill that is needed for the dish. One of the better ones you will find, and although a bit of a journey if you’re not living in SS3, is definitely a place to consider.
💵 RM7.50 / serving
💫 5 / 5
📍 #RestoranSDoubleOne #SS3
#CharKwayTeow
🍽 #PenangCuisine#MalaysianCuisine #PenangFood #MalaysianFood #StreetFood
📷 #GoodFood #Burpple #BurppleKL

Char Kway Teow is a teochew-hokkien fried flat rice noodle dish originating from the island of Penang. This dish is fried wth prawns, cockles and beansprouts, with some versions adding fish cakes, Chinese sausage and pork lard. The key ingredient for a good char kway teow is for the noodles to be fried over charcoal with enough "wok hei", ensuring the dish have a slight burnt taste to it.
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The char kway teow was cooked with enough wok hei, giving that nice umami char. The dish is quite simple, served with beansprouts, fish cakes and prawns, but has the standard you will find in Penang, and this is evident from not only the flavour that the dish has in its entirety, but also from the prawns used. The dish only comes with 2 medium sized prawns, but has that sweetness and crunchy texture that is more commonly found in Penang. A highly underrated store in the heart of Bangsar. Definitely worth a visit.
💵 RM6.50 / serving
💫 5 / 5
📍 #RockyCafeCharKwayTeow #RockyCafe #RockyCafeBangsar
#CharKwayTeow
🍽 #PenangCuisine#MalaysianCuisine #PenangFood #MalaysianFood #StreetFood
📷 #GoodFood #Burpple #BurppleKL

Yin Yong is a commonly found Malaysian Cantonese dish made from deep fried rice vermicelli (mai fun, 米粉) and flat rice noodles (hor fun, 河粉), cooked with slices of pork, fish, squid, prawns, cabbage, and choysum cooked in an egg sauce.
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The yin yong here here was served with a crispy texture on the rice vermicelli, and a nice umami burnt bits on the hor fun. The dish came with a generous helping of pork, prawns and chicken, and also had slivers of tomato in it. What sets tis dis apart is that the egg sauce is infused with ketchup, giving it a nice eggy tomato sweetness. One of the more unusual offering of this dish, and definitely worth a try for someone looking to up their yin yong game.
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💵 RM11.00 / portion
💫 5 / 5
📍 #RestoranWestLake #西湖饭店
#TomatoYinYong #YinYong #YeeMee
#茄汁鸳鸯 #鸳鸯 #伊面
#MalaysianChinessCuisine #MalaysianCuisine #CantoneseCuisine #MalaysianChineseFood #MalaysianFood #StreetFood
#MalaysiaDay
📷 #GoodFood #Burpple #BurppleKL

Char Kway Teow is a teochew-hokkien fried flat rice noodle dish originating from the island of Penang. This dish is fried wth prawns, cockles and beansprouts, with some versions adding fish cakes, Chinese sausage and pork lard. The key ingredient for a good char kway teow is for the noodles to be fried over charcoal with enough "wok hei", ensuring the dish have a slight burnt taste to it.
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The char kway teow here is quite renown and is definitely serving when it comes to portion, which is perhaps it’s only issue. The noodles are very much worth the money at only RM7.50 for a small portion. However, each portion is so huge, leaving it slightly soggy to the bite. For those who like a decent portion, here is definitely the place to go. The char kway teow isn’t bad, with enough flavour to satisfy most, but the sogginess takes away slightly from the char you would want from the wok hei. Still one of the better ones if you’re looking for a decent one in Bangsar.
💵 RM7.50 / serving
💫 3 / 5
📍 #RestoranShangriLaCharKwayTeow #BataiCharKwayTeow #PlazaBatai #RestoranShangriLa
#CharKwayTeow
🍽 #PenangCuisine#MalaysianCuisine #PenangFood #MalaysianFood #StreetFood
📷 #GoodFood #Burpple #BurppleKL

Laghman (لەغمەن / 牛肉面‎) is a dish from Xinjiang cuisine of the Uyghur minority in China. This soup noodle has been borrowed from the Muslim Hui Chinese of Lanzhou. Laghman comes from the Chinese word lamian (拉面) and is primarily made from hand pulled noodles served with braised beef and vegetables in soup.
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The noodles were decent and springy, and came is an almost too big bowl with a hearty but light broth. The broth had that distinctive coriander flavour, lined with chilli oil. A good laghman has a clean broth that is not oily on the palate and comes with thick chunks of beef. However, the ones here had only a minuscule portion of beef, albeit served with 3 sides of marinated beef, chicken and preserved cabbage. Although not the most authentic you will find outside of China, it does give the taster an exposure to something different. If the flavour is too light, try adding some chilli oil and vinegar to up the ante.
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💵 RM20.00 / set
💫 3 / 5
📍 #Amber #Amber1Utama
#Laghman #Lamian
‎#لەغمەن #拉面 #牛肉面 #MeeTarik
🍽 #XinjiangCuisine #ChineseCuisine #XinjiangFood #ChineseFood #StreetFood #Halal
📷 #GoodFood #Burpple #BurppleKL

Prawn mee is a distinctly Malaysian Chinese dish originating from the island of Penang. The dish is made from prawn stock which is boiled prawn heads along with pork bone. This imparts a sweetness to the broth. The dish is served with egg noodles and / or rice vermicelli, with prawns, half a boiled egg, beansprouts, kangkung (water morning glory), fishcakes and a side of sambal (spicy chilli and fermented dish paste).
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The broth had that rich flavour from a day’s boil which gives it that sweetness you would expect. The noodles were portioned well. The bowl was served with a 2 big prawns, about 7 smaller prawns, squid, pork rib, pork intestine and pork tail (I requested a change to more pork intestine). The one thing about this place is that you do get your money’s worth, even though it came up to RM21.90. The bowl was huge and definitely satisfying. However, the broth can be a bit heavy from the tons of prawns used, so for people who love full flavour this is definitely one of the best. If you’re used to Penang standards, then this can be a bit heavy, but nonetheless, one of the better ones you’ll find in Kuala Lumpur.
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💵 RM21.90 / bowl
💫 5 / 5
📍 #
#ChoonPrawnMeeHouse #春虾面
#PrawnMeeKing #PrawnMee
#蝦麵王 #虾面王
🍽 #MalaysianCuisine #PenangCuisine #MalaysianChineseCuisine #MalaysianFood #PenangFood #MalaysianChineseFood #StreetFood #Merdeka
📷 #GoodFood #Burpple #BurppleKL

Sarawak laksa is a Sarawakian noodle dish consisting of bee hoon (rice vermicelli) served in a sambal coconut broth made with tamarind, lemongrass, galangal, served with shredded chicken, prawns, beansprouts, shredded omelette, with a side of sambal and lime.
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The Sarawak laksa here had quite a heart broth, especially if you prefer than medium bodied curry as opposed to the thicker or lighter version. The dish was served with 2 fresh prawns and shredded egg, but the broth itself was a standout, with the laksa paste itself being imported from Sarawak. People who are familiar with Sarawak laksa will see it as more of a Chinese Sarawak laksa than a Malay Sarawak laksa. This is easily one of the best kept secrets where Sarawakians tend to not tell their peninsular counterparts about. The queue is fairly long so do go early.
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💵 RM6.00 / serving
💫 5 / 5
📍 #7thMileKitchen #KelanaJaya
#SarawakLaksa #LaksaSarawak
🍽 #MalaysianCuisine #SarawakCuisine #MalaysianFood #SarawakFood #StreetFood
📷 #GoodFood #Burpple #BurppleKL

Hokkien mee is a Malaysian Chinese dish originating in Kuala Lumpur created by Fujian immigrants consisting of thick egg noodles, cooked in dark soy sauce, served with cabbage, pork belly strips, squid and pork lard.
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The Hokkien mee at Oriental Pavilion is coated well with a thick sweet and savoury sauce, complete with pieces of high grade pork belly. The generous heap of pork lard (euphemistically called pork croutons) adds a crunchiness with the right balance of umami from the char caused by the "wok hei", a fierce wok fire. There are many restaurants in Kuala Lumpur that serve great versions of this dish, but few can compare to this. A little pricey, but you get what you pay for. Simply outstanding.
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💵 RM33.00 / portion
💫 5 / 5
📍 #OrientalPavilion
#HokkienMee #HokkienChar #福建面 #福建麵 #福建炒麵 #福建炒
🍽 #MalaysianCuisine #SingaporeanCuisine #ChineseFood #FujianCuisine #MalaysianChineseFood #MalaysianFood #ChineseFood #StreetFood
📷 #Foodstagram #Gastronogram #Burpple #BurppleKL

Hue style spicy beef noodles, also known as Bún Bò Huế, is a traditional soup noodle dish from the old capital of Hue in Vietnam. The dish consist of beef slices, the kind you find in pho, but with the addition of Vietnamese ham known as chả lụa and cooked in a spicy broth.
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The noodles used were laksa noodles, with gave it a nice texture. The Australian beef brisket were fresh, with the spicy broth giving it a nice kick. What was really the stand out would be the chả lụa, a Vietnamese ham which when drowned in the spicy broth permeates with sweet and savoury.
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💵 RM16.90 / portion
💫 5 / 5
#️⃣ #FoodForThought #PhoKing
#BunBoHue #VietnameseBeefNoodles #SpicyBeefNoodles #ChaLua
#BúnBòHuế #古城辣牛肉米粉 #ChảLụa
🍽 #VietnameseCuisine #VietnameseFood #HueCuisine #HueFood #StreetFood
#Burpple #BurppleKL
📷 #Foodstagram #Gastronogram
📍#SS2 #PJ #Selangor #Malaysia

Kai See Hor Fun (鸡丝虾河粉) is a Malaysian Chinese noodle dish consisting of hor fun (rice vermicelli), served in a prawn and chicken broth, with chicken breast strips, prawns, Chinese chives and prawn oil.
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The broth was light and fragrant, with hints of deep fried shallot oil. The chicken breast strips were just the right amount, and prawns, although small, were sweet. It’s not hard to find good kai see hor fun, but it can be a challenge to find a great one outside Ipoh, and this is definitely one of the better ones. Although a meal on its own, this dish is usually complemented with a side serving of steamed chicken (白切鸡) drizzled in soy and sesame oil. The best thing about this place is they also serve a healthy helping of braised meats (卤肉), of which their braised pork intestines (卤猪肠) stood out the most with its sweet disposition.
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💵 RM6.50 / portion
💫 4 / 5
#️⃣ #FoodForThought #SanPengKaiSeeHarHorFun
#KaiSeeHarHorFun #KaiSeeHorFun
#鸡丝虾河粉 #鸡丝河粉 #河粉 #白切鸡 #卤猪肠
#雞絲蝦河粉 #雞絲河粉 #白切雞 #鹵豬腸
🍽 #MalaysianChineseCuisine #ChineseCuisine #MalaysianCuisine #MalaysianChineseFood #ChineseFood #MalaysianFood #StreetFood #SeaFood
📷 #Foodstagram #Gastronogram #Burpple #BurppleKL
📍#JalanSanPeng #KualaLumpur #Malaysia

Sarawak Laksa is a type of curry noodles served in Sarawak, Malaysia. This dish consists of a soup stock made from prawns and sambal belacan, with key ingredients including galangal, candlenuts and lemongrass, served with vermicelli noodles, beansprouts, shredded omelette, chicken strips and prawns.
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The Sarawak laksa here is served with medium vermicelli noodles, which were springy, had a nice thickness to it, and broke well with a clamp of the chopsticks. The broth was creamy, with a medium spicy sambal broth base. The large prawns served were juicy and bouncy. The shredded chicken were still tender and not dry, which is quite a feat in itself. What really adds to the experience is the sambal and lime that was served on the side, remember to ask for more. Definitely one of the better ones out there.
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*Only available on weekends*
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💵 RM20.00 / portion
💫 5 / 5
#️⃣ #FoodForThought #Hydeout
#SarawakLaksa #HydeoutSarawakLaksa #LaksaSarawak #Laksa #CurryLaksa #Curry #Noodles
🍽 #SarawakCuisine #MalaysianCuisine #SarawakFood #MalaysianFood #StreetFood
📷 #Foodstagram #Gastronogram #Burpple #BurppleKL
📍#MontKiara #KualaLumpur #Malaysia