KUALA LUMPUR, May 10 — Sometimes you discover little secrets only if you ask the regulars.
In the case of the popular tai bu noodles in Pudu, I didn’t know there were two stalls selling the same thing in Jalan Sayur.
A friend had recommended Liang Gee to me as it’s the place where she eats the lard anointed Hakka noodles for breakfast. You can find it at the small food court in Jalan Sayur, which was rebuilt after a fire razed the place in 2017. A few steps further down the road, you have Chun Kei Tai Bu Noodles which is in a corner shop lot.
Prior to the fire, Chun Kei was located at the food court, where they operated from morning to night. After the food court was destroyed in the fire, they relocated to the shop lot.
Later they opened a lot at the newly built food court where they operated the night session. There’s not much information on what happened to that night session place but it could have closed during the Covid-19 pandemic.
From what I gathered after chatting with a neighbour, Liang Gee is run by one of the younger brothers of the family that operates Chun Kei Tai Bu Noodles.
Previously he operated the night session at the original location before the fire. The recipe for these handmade noodles with pork is said to go back more than 90 years. It’s now in the hands of the fourth generation of the family.
Look for Liang Gee at the food court in Jalan Sayur right next to Edison Curry Mee
You will find the offerings are the same. Each bowl is filled with springy egg noodles topped with minced meat and char siu slices. There’s also a bowl of handmade wantans with soup and pickled green chillies.
The difference is the taste. I found my noodles to be curlier strands and perfectly cooked. The ratio of the lard coating the noodles was perfect. Hence you get a satisfying slurp with these springy noodles. The minced meat was soft and delicious too. My only gripe would be the char siu was a little dry.
What I really relished were the wantans. You get silky bites with the minced pork stuffing. It was so delicious, I added more wantans for my second visit here.
The owner will cook up the noodles once your order is placed (left). The ‘wantans’ have silky skins and are generously filled with minced pork (right)
You can get a small portion of the noodles for RM9. Level up to the medium size for RM9.50 or go big with their largest portion for RM10.
Even though Chun Kei has much more comfortable seating, I must admit that I prefer Liang Gee as I felt the taste of their offerings from the noodles to those dreamy wantans to be better.
Liang Gee, Stall along Jalan Sayur, Pudu, Kuala Lumpur. Open: 7am to 6.30pm. Closed Thursday. Tel: 016-6079983.
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