Top 10 Best Noodle Bars in Kuala Lumpur Malaysia

Introduction:

Face to Face Noodle House is more than meets the eye. It’s heritage and history of how it came to be goes back to about a century ago inspired by Jook Sing noodles made by their founder’s great grandfather.

In 1903, their founder’s great grandfather left China to Hong Kong and acquired the art of making Jook Sing noodles; one of the rarest forms of noodle making. It’s a technique whereby the noodles were made from mixing eggs, flour and other ingredients together by hand and then riding a bamboo log to knead the dough to produce chewy, springy noodles. Bringing that knowledge and expertise with him, he opened his own noodle shop and pioneered the well known and loved Kolok Mee when he decided to settle in Dalat Oya, Sarawak in Malaysia.

With the vision of bringing authentic and high quality Sarawak noodles to the masses, they believe in not only creating good food but having sincere “face to face” connections with customers. This was how the name of their business came to be.

As the business expands to accommodate a variety of customer’s tastes, they have diversified their menu to include various interpretations of the Kolok Mee and Pan Mee. Each dish is complemented with different types of hand made sauces, chilli and sambal. Thanks to the positive word-of-mouth from satisfied customers, they managed to expand to 30 outlets across 7 states in Malaysia and a presence in Taipei, Taiwan. With a culinary heritage of over 100 years, enhanced by a contemporary twist, you could say this is merely a taste of better things to come.

Menu Items:

• Traditional Sarawak Noodles (Dry)
• Dark Soy Sauce & Chili Sauce Sarawak Noodles
• House Specialty Hot & Spicy Pan Mee (Dry)
• Sichuan Piquant Pan Mee (Soup)
• See more.

Location: No. 25, Jalan Kancil, Off Jalan Pudu, 55100 Kuala Lumpur

Contact: +60 3-9226 3248

Website: Website Link Here

Introduction:

Inspired by one of their family recipes, the co-founders then continued to research & enhance the technique further and even took up apprenticeships with street hawkers to master the finer art of cooking. Although it has its roots from a traditional Chinese recipe, they have refined the technique to appeal to discerning Malaysian palates and the GO marquee is now recognized as a Malaysian brand. They aspire to expand the GO experience all over to the ASIA Pacific region based on the key values: Premium Quality, Flavorful, Affordability.

GO Noodle House has lived up to its expectation as one of the best noodle restaurants to serve soup Mi Xian Noodles. One of the top most favourite choice of noodle bowl is their Signature Bursting Meatball Mi Xian. The burst in your mouth will blow your mind and pairing with delicious broth that comes from a tinge of the premium ShaoXing HuaDiao wine is quite essential in bringing out the distinctive taste, which only in GO Noodle House. While quality is never compromised, quantity is another factor that will leave you full, satisfied and most importantly with a smile.

Their traditional Chinese eating house concept – square wooden tables, straw wood chairs walls lined with bottles of rice wine, mu ren zhuang standing in one corner – is a signature look across all GO Noodle House branches. Expanded to over 30 outlets across Malaysia, and even three branches in Singapore and two branches in Australia

Menu Items:

• Beef Combo Dried Pan Mee
• Bursting Meatball Mi Xian
• Hakka Sauce Pan Mee with Onsen Egg
• Pork Tendon Ball Bee Hoon
• See more

Location: L1-18, LEVEL 1, AVENUE K, 156 JALAN AMPANG, 50450 KUALA LUMPUR

Contact: +60 321811606

Website: Website Link Here

Introduction:

Tsukemen can be served with various combinations of noodles at different temperature and a variety of dipping soup. For example, the basic Tsukemen, which is known as hiyamori is one variety where the Ramen is served slightly chilled and compliments with warm soup. They leave the preference to their customers. Through their dedication to create the best in class Tsukemen, they continuously invent new recipe, to cater for the vast customers’ combination preferences, using different temperature in boiling and rinsing of the noodles.

As a result, Mitsuyado has become the pioneer in the arena of Tsukemen to offer noodles in 4 different temperatures. They named it as shimewake (literally means ‘rinsing separately’). Though the method of cooking is rather complex, but they have prepared 2 most popular choices, namely Hot and Cold, to cater for the Malaysian’s taste buds!

In Japan, there are more than 1038 types of wheats that can make noodles. They use only the most premium domestic wheat to make their delicious noodles. This homemade premium grade noodles are smooth and yet chewy with a hint of the wheat’s aroma.

Their noodles are produced under the strictest quality control in their store allowing them to present the best possible noodles to you. They are left to age and only boil when they are ready. They strongly recommend you try one or two plain noodles first (i.e. without any dippings), in order to distinguish their noodles with the others.

Menu Items:

• Original Yuzu Tsukemen
• Tantan Sesame Tsukemen
• Natto & Quail Egg Tsukemen
• Karashi Tsukemen
• See more

Location: LG-201A&B, The Gardens Mall, Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur.

Contact: +60 3 2201 9869

Website: Website Link Here