Penang’s Teow Kee Beef Noodle opens in Kuala Lumpur’s Jalan Inai
KUALA LUMPUR. Aug 21 — The story begins in Penang. A year ago, Teow Kee Beef Noodles opened in Victoria Stree...
In Kuala Lumpur's Jalan Inai, Teow Kee Beef Noodle has made a move from Penang, bringing its unique blend of Teochew-Japanese beef noodles to the bustling city. The restaurant, which started in Penang a year ago, has expanded its menu and moved to a more central location, sharing space with Emily's Steakhouse and Rossi Italian. The beef noodles, served in a large portion, are notable for their thick, brown sauce and the inclusion of ten toppings, some of which are derived from different culinary traditions.
The broth, reminiscent of tonkatsu, is made from beef bones and marrow, slowly simmered for a long time. The noodles themselves have a chewy texture, different from the typical kuey teow. The dishes are priced higher than in Penang, with the eight-topping version costing RM35. The restaurant aims to attract the local Malay crowd, as they do not serve lard, pork, or alcohol.
The quality of the ingredients, such as Angus beef slices and well-stewed beef brisket, sets this restaurant apart. The dining experience is comfortable, with a modern coffee shop setting. The restaurant's location offers a good spot for a post-drinking supper, with the added option of enhancing the meal with chili oil and pickled radish.
Written by urgent.news from Malay Mail's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
