Hakka Beef Noodles – Famous Malaysian Cuisine

Beef noodle stalls, stands or shops are not common in Malaysia, but what you do find, particularly in Kuala Lumpur’s Chinatown, are popular with both locals and tourists.

The dish is comparable with other beef noodle dishes from Southeast and East Asia, with similarities to Vietnamese pho, Lanzhou beef noodles, and Taiwanese beef noodles.

Hakka beef noodles consist of just four parts: the noodle, the broth (or dry sauce), the minced beef topping, and the choice of meat.

One of Kuala Lumpur’s best-known beef noodle shops is Shin Kee, based in Chinatown. The shop is a local institution, run by the same Hakka family for more than 75 years. The current proprietor is the grandson of the original owner, who migrated to Malaysia from China three generations ago, bringing with him his family Hakka beef noodles recipe.

Ordering this dish means navigating options. It comes in either a dry style or a broth. The basic dish includes either wheat or rice noodles, which come either thick or thin; a topping of a spicy minced meat’ your choice of beef or beef balls; and then the broth or sauce. The beef is sliced paper-thin and served rare, as it is in pho.

The store in Chinatown is extremely small. This means you will queue almost 20 minutes, which most people accept as just part of the process. There are few tables, so you’re likely to share with strangers. It’s a delicious way to connect with locals and tourists alike.

Shop name:
Shin Kee Beef Noodles
Petaling Street, KL
012 6909722

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