Chef Lee’s Noodle House is about satisfying, yummy one-dish meals at astonishingly low prices and in a pleasant air-conditioned environment. And it’s not all about noodles too though they make an impressive list on a rather comprehensive menu. Spicy Beef Noodles, Roast Pork Noodles, Herbal Soup Pork Noodles, Fried Kwayteow and pork noodles with all the spare parts in it just add to your indecision about what to eat.
Chef Lee and his wife Jeanie were owners of New Formosa Restaurant in SS2, Petaling Jaya, for 38 years, memorable for their Taiwanese dishes and Chinese fare with the chef’s inimitable touch. It was my “go to” place for lunch or dinner as the food was consistently good. Lee and Jeanie decided to have a “simpler” life, hence Chef Lee’s Noodle House. I don’t know how they do it, when they are still focused on good food, but at such affordable (coffeeshop) prices.
It’s the third time I have been at Chef Lee’s Noodle House at Jalan Mega Mendung, just next to OUG in Kuala Lumpur. I have had the Herbal Soup Pork Noodles and slurped up all the soup, the Pork Noodles, the Beef Rice, the Spicy Black and White Fungus, Nam Yu Pork Slices and the Barley Fu Chuk brimming with Ginkgo Nuts.
This time, in addition to the last three, we had the Roast Pork Noodles, Special Signature Pork Noodles, Lu Rou Fan (Minced Beef Rice with Braised Egg), Pumpkin Yam Rice, Spicy Beef Noodles, Nan Ru Pork and Sesame Pork.
The Roast Pork Noodles came with a delicious minced pork sauce to toss the noodles with (ask for more sauce!), roast pork with crispy skin, fried garlic and chopped spring onions. The Special Signature Pork Noodles gives you liver and best of all, intestines, pork slices and bouncy, tasty pork balls, egg and vegetables. In short, everything that makes you happy.
I love the Pumpkin Yam Rice, something Chef Lee used to do at New Formosa. Knobs of sweet pumpkin and powdery yam are buried in the rice together, infused with fried dried prawns and garlic.
The Spicy Beef Noodles here are intrinsically Taiwanese. The noodles sit in a chilli hot beef stock aromatic with spices. Tender beef brisket, beef balls and salted vegetables bring it all together so that you enjoy the zest and spice, hot and sour tones of this noodle dish.
The Spicy Black and White Fungus has become one of my favourites at Chef Lee’s. It’s a simple salad of smooth and crunchy wan yue and suet yue combined with chilli oil, sesame oil, garlic, ginger and vinegar but with such stirring aromas and delicious flavours.
Nan Ru Pork and Sesame Pork are yummy nibbles at Chef Lee. The first is pork slices marinated in red fermented beancurd and fried. Sesame Pork reminds me of the Sesame Chicken they used to serve at New Formosa, all crunchy and crispy.
Macha Jelly, Creme Caramel, Mango Jelly, Bubur Cha Cha, Barley Fu Chuk Ginkgo, Snow Fungus with Longan, Red bean with Black Pulut are just some of the desserts here. I love the bitter edge of the Macha Jelly, the delightful Bubur Cha Cha with soft sticky yam, sweet potatoes and black-eyed beans and the creamy Fu Chuk Pak Goh just brimming with ginkgo nuts. I brought home some kwai leng ko as well.
There is a big drinks menu too, but go for the Sour Plum Ayu Jelly and Roselle Ayu for the iced drinks, and the superb hot Ginger Tea.
Noodles range from RM6.80 for the Signature Pork Noodles to RM10.80 for the Beef Noodles. The Pumpkin Yam Rice is only RM5.50, Lu Rou Fan RM5.50. The Barley Fu Chuk Ginkgo is unbelievably cheap. Overall it’s cheaper and better than eating at my neighbourhood coffee shop! We couldn’t go away without eating the Mua Chee — so good!
Chef Lee Noodle House is at 97 Jalan Mega Mendung, Taman United 58200 Kuala Lumpur, Tel: 03 7496 5394. It opens daily from 7.30am to 9.30pm.