KUALA LUMPUR, July 18 — Hong Kong Noodle disappeared from the culinary scene because of the pandemic and fans who loved their fragrant chilli oil and tender beef brisket noodles were crushed.'s Daniel Chong would reminisce about their food to me but deep down, I felt they would return; their Kepong shop remained closed but their signboard was intact.
This time, Hong Kong native Hung Shu Cheong has teamed up with Malaysian Mark Mah Chee Weng to operate Hong Kong Noodle. If you're new to them, the best choice would be their three treasure noodles for RM21.80. It ticks all the boxes for a bovine lover. There's a fortified beef broth perfumed with various spices. You have slices of beef brisket, stewed to a tender texture. This contrasts with the slight crunch of the honeycomb tripe. Last but not least, the tendons are superb.
Most people would prefer to enjoy their beef noodles with the broth but take a risk and try it with egg noodles served dry. You may think, this is just like any ordinary dry noodles tossed in dark soy sauce but one taste of it confirms that this is a flavour bomb.When you walk into Hong Kong Noodle, the first thing that will grab your attention is this huge pot filled with stewed beef and assorted offal.
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