One of the most well-publicised pork noodles spot in KL, courtesy of Time Out Kuala Lumpur. I finally got round to trying the noodles today, just to compare to the one I had in Singapore yesterday (http://chowhound.chow.com/topics/745879).
As expected, the KL version is Cantonese-style: the "hor fun" (Canto-speak for what the Teochews call "koay teow") dark as night with generous lashings of thick, black soysauce, glistening with pork lard. I would have liked some beansprouts in there for some added crunch, or maybe some finely-chopped scallions for some colour and a little astringent spike in flavour. In Singapore, the Teochew or Hokkien palate would have demanded some vinegar for the dressing. Not so in Cantonese KL.
The piece de resistance: the pork soup was generous with minced pork, springy pork balls, Fuzhou-style fishballs with minced pork filling, spongey fish balls, beancurd sheets, pork slivers, slivers of earthy, metallic-tasting pork liver, slippery slices of pork kidney, leafy green "kai lan" and a whole poached egg on top. The soup was plain-tasting, bordering on blandness and cloudy from the quick-boiling of the ingredients.
I liked the variety of the ingredients in this dish - that's what makes most hawker foods in Malaysian cities like Kuala Lumpur, Ipoh or Penang so interesting: the multi-layers of flavours and textures, compared to Singaporean hawker foods which stayed with its traditional peasant roots, and tended to be spartan, with minimal ingredients.
Seng Lee Pork Noodles (猪肉粉 ＠胜利茶餐室).
8-6, Jalan Batai
Kuala Lumpur 50490
Tel: +603-2094 2154
Open daily except Sun & public holidays