Cheong Kee Beef Noodles (Stall No. 47) @ Tong Sui Kai, IpohOctober 27, 2012 | 8,000 views
A bowl of hearty beef noodles from Cheong Kee; stall number 47 at Tong Sui Kai (Desserts Street) in Ipoh; the food centre that opens from evening until late night.
The previous post on Tong Sui Kai put emphasis on crispy chicken skin and a very peculiar wrapped duck feet (‘ngap kiok pau’), shedding light on the lesser known street food classics that made up the 50-odd stalls along this stretch of hawker delights off Brewster’s Road in Ipoh.
But Ipoh food fans have been reminding me countless times on their requests for a review of this beef noodles stall named Cheong Kee; a household name that has served thousands of bowls over the decades, and still going strong.
Is this the BEST beef noodles in Ipoh? Read on for my insights.
One very noticeable trait that Cheong Kee shares with the other “lau zhi hau” (old and renowned brands) in Ipoh is the people running the stall. A family run business, with several uncles and aunties possibly in their 60’s taking orders, cooking the noodles and doing everything with much passion and gusto.
There was nary a foreign worker in sight.
We ordered the beef noodles with a side bowl of beef balls. A small portion of the noodles goes for RM3.80/USD1.30 and came with a few slivers of tender beef slices and tripes. The beef balls at 50 cents each have to be ordered separately, but the price was still reasonable.
The soup plays a vital role in determining whether a beef noodle stall deserves a return visit or not. At Cheong Kee, the soup for the noodles came across as flavourful from the stock boiled from various cuts of the cow, yet not laden with taste-enhancers (MSG) or too peppery. The broth accompanying the beef balls was more robust and full-bodied, with a strong beefy aroma emanating from the bowl the moment it arrived. Plus, Cheong Kee’s chili sauce was nothing you would expect from a beef noodle stall; their version is this really spicy chili oil-based condiment that lent a fiery punch to the noodles.
Comparing Cheong Kee to Buntong beef noodles within a short distance away, I still prefer the Buntong’s version that came in a delicious, almost milky broth with soft-boiled radish and varied cuts of beef. But Cheong Kee’s beef balls were absolutely wonderful; made from a well-seasoned beef paste that was velvety smooth and not rubbery.
Non-beef lovers can rejoice in the fact that there is one pretty good wantan mee stall and Mee Kari Pangkor within the same row. Not forgetting the immensely-refreshing Ais Kacang and Ling Chee Kang to tamper the heat with.
*Just got back from a 2D/1N Sitiawan-Lumut trip. And I haven’t even got to the point of writing about the 2D/1N Teluk Intan getaway a few weeks ago! Yeah, ironically, Motormouth’s also blazing a trail on the Visit Perak Year 2012 campaign! Detailed travel itineraries and pictures to come very soon.
Cheong Kee Beef Noodles @ Stall No. 47, Tong Sui Kai, Ipoh
Opens from early evening until late night.
Closed on Sundays.
For more information about “Tong Sui Kai” in Ipoh and the location map, please refer to the original Tong Sui Kai post.