Jalan Ipoh has a good concentration of hawker food and Ah Heng’s beef noodle is one of them. The most essential ingredient to his Taiwanese-influenced beef noodle is a master broth that has been simmering continuously at their home.
It is then used to prepare the beef noodle’s broth by adding huge chunks of Australian Oxtail and beef tendon to tenderize them. The entire process takes 7 hours, which at the end produces a pleasantly rich and robust soup that’s flavorful yet not too heavy on the palate.
Hakka mee is also available, and best enjoyed with his “5 treasures beef ball” which comes with tenderloin, tripe, tendon, beef slice and a beef meat ball stuffed with juicy minced beef. You are also given two types of chili: red and green. The difference? The green version is concocted with belacan and spicier too.
Every bowl is priced at a standard RM10, unless you request for extra ingredients. Personally, I feel Ah Heng’s beef noodle is delicious but it may not appeal to those who are looking for strong “beefy taste”.
In fact, one customer we met at the stall told us it was “the worst beef noodle” he has had in KL. Then we looked at the noodle of his choice – it was yellow noodle and it explained everything. The alkaline taste must have ruined the broth’s flavor which led to his conclusion.
Anyway, I guess what I am trying to say is, everyone has their own favorite places to eat, and while this not might be the BEST beef noodle in KL (for many, it’s Lai Foong and I won’t argue with that) it’s certainly worth checking out.
Argyle Restaurant, Jalan Batu Ambar,
Taman Kok Lian, Off Jalan Ipoh, KL
Hours: 8am to 3pm (closed on Friday)