Pork noodles (chu yuk fan) was somewhat of an abnormality to me. Back in Batu Pahat, we didn’t have pork noodles like this – noodles served in strong pork broth, minced pork, pork slices, pig offal and fried lard. The closest would be kuey chap: flat broad noodles served in a soup of dark soy sauce, pig offal, duck meat, beancurd, salted vegetables and hard boiled eggs.
When I first came to Kuala Lumpur, everyone seemed to eat pork noodles and so I gave it a go. It was horrible! I was not accustomed to the sick strong stench of the pork and its broth. Who on earth would eat this?? I didn’t understand it so I didn’t touch until 12 years later.
Recently a colleague got me a takeaway; pork noodles from the famous SS15 Ooi Noodle House where she waited 45 minutes for her lunch.
To my KL-lised taste buds, it was as if the heavens opened, an angel came down and slapped me in my face for not trying it earlier, therefore missing out on the heartiness of a bowl of KL pork noodles.
Combined with my slight addictive personality where if I enjoy eating something, I could eat the same thing for many meals to come, no prizes for guessing how many bowls of pork noodles I ended up trying within a short period of time.
One Saturday morning, I woke up early (earlier than normal on a weekend) to get pork noodles at the famous Ooi Noodle House in SS15, Subang.
It used to be known as Restaurant Pomander; well-known for its hearty pork noodles, notorious for the long wait and its unwelcoming owners.
But I had pork noodles on my mind. So I waited an hour to takeaway two portions for my lunch and dinner. Technically it was a 30mins wait for each meal, somewhat of a consolation.
The broth was cloudy and sweet; hopefully from hours of simmering in pork bones and not pure white sugar. It was slightly oily due to the chef’s liberal dosage of deep fried pork lard in oil. Minced pork, pork slices, liver and soft intestines add up for an unforgettable bowl of pork noodles.
Make your wait worthwhile by adding an egg or ingredients. Price? Who really remembers? Bring at least RM10 for each person.
Ooi Noodle House
78, SS15/4B, Subang Jaya,
Opens: 7am – 4pm.
If you are not a Subang kind of person, you can get the same thing (almost) in SS3, Petaling Jaya.
Turns out, the pork noodles owner of SS15 and SS3 are brothers! They do look slightly alike, though the SS3 brother seems older.
The SS3 pork noodles stall is manned by a husband and wife team, aided by a maid. Demand overflows supply, so it’s still a good 40 mins wait.
The broth recipe is the same as SS15’s. However I prefer SS15’s soft intestines; the SS3 version was hard and chewy, I had to spit it out. As for the egg, SS3’s poached version wins hands down.
I have to say that cleanliness may be a problem for the more hygiene-conscious diners. From what I observed, the owner cooks, separates ingredients for each bowl and smokes… all with the same hand and fingers. If that doesn’t bother you, you can get it near the Taman Bahagia LRT station at:
Kean Fatt (Lucky Loke at night)
Lorong SS3/59E, 47300 Petaling Jaya, Selangor.
GPS: 3.109577, 101.611776
Opens for breakfast and lunch, closed on Wednesdays.
The best bowl of pork noodles I recently had was at (now closed) Restoran Seng Lee along Jalan Batai in Damansara Heights.
In terms of the strength of soup heartiness, SS3 and SS15 win hands down. Also missing was the intestines, replaced by fish paste.
It was still a good bowl of pork noodles, delicious and uncomplicated.
But the reason it stood out was because of the stall owner, known as ‘Mooi Jie’. She was friendly, efficient and when I asked her where would she go after Seng Lee was gone, she said she was looking to rent a stall at the nearby corner coffee shop. Then she held my hand, patted my shoulder and with much warmth in her eyes, said thank you for the support.
Long live pork noodles!