Soup or dry, beef noodles are among the top favourite comfort food for many local Chinese in Malaysia. Typically, you can find various types of beef noodles in hawker stall or restaurant with hearty amount of various beef ranging from beef tripe, beef ball, beef brisket, minced beef (used in the dry version) and beef mix (also known as “ngau chap” in Cantonese). Whilst the dry version is usually prepared with yellow noodles, you have the additional option to choose either flat rice noodles (“hor fun”) or vermicelli to go for the soup version. A good bowl of beef noodles in a soup lies on the rich, yet flavourful broth with chunks of beef juicy and tender enough to the bite. No doubt that beef noodles is a fulfiling and wholesome meal that can be enjoyed day or night. Mmm… speaking of that, who’s up for some beefy goodness?
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Ngau Kee
Hungry for some beef noodles craving at wee hours of the morning? Look no further than the decades-old Ngau Kee at Tengkat Tong Shin. This famous hawker stall is popularly known for its signature dry beef noodles. Best of all, it was the combination of scrumptious minced beef and thick soy sauce that makes this noodle dish such a culinary favourite. Beef balls, in the meantime, are just as superb and unforgettable as well.More info
Ngau Kee View restaurant
Tengkat Tong Shin, 50200, City Center, Kuala Lumpur
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