Nippy Noodles @ Kuchai Lama, Kuala Lumpur - Traditional Bamboo Noodles

Nippy Noodles - The media coverage can put some fancy restaurants to shame

How 'bout a KL post today? I'm feeling indecisive. The backlog of photos is a mess, and takes time to sort them all out. A simple post on a very traditional Chinese cuisine, egg noodles processed the ancient way, using bamboo and manual operation. You may have seen Ho Chak covering this restaurant sometime ago on 8TV.

A 'brief' history on Nippy Noodles and their signature homemade noodles

The noodle is no doubt the main attraction at this restaurant, supplemented by the supporting cast of wanton (pork/prawn dumplings), char siew (caramelised BBQ pork), siu cheong (herbed liver and pork sausage), siu yoke (roasted pork) and so forth.

They allocate a special room for the manufacturing of the noodles, in clear view of the patrons, a gimmicky yet interesting concept. Basically, as vulgar as this may sound, the chef making the raw noodles from the mixture of flour and egg (not just any eggs, but Omega 3 eggs, mind you) will ride on a HUGE & long bamboo ala piggybacking on a horse, and erm, bounce up and down while exerting pressure on the flour mixture.

BBQ Sliced Pork and Wanton Noodles (RM6.20)

The result? You'll get the most springy or QQ egg noodles you can ever find. Really. The noodles come in thinner strands than the one at the usual wanton mee stalls, and deliver an almost crunchy-like texture, teasing the palate for more after every slurp. Of course, serving's not that big, but should do with the accompaniments of BBQ sliced pork (char siew) and Wanton. The char siew was nothing to shout about, but the Wanton was another story altogether. If I remember correctly, other than the minced pork and prawn paste, they included crunchy carrots and some other vegetables, rendering the filling fragrant, and delivered a satisfying bite.

Herbed Liver & Pork Sausage + Wanton Noodles (RM6.20)

You can have practically all kinds of meat to go with your bowl of noodles, which you can choose to have them dry (tossed with some soy sauce) or wet (in clear broth). To fully savour the noodles amazing texture, go for the dry one, I'd recommend.

The Siu Cheong (Herbed Liver and Pork Sausage) is one of the rarer variety of roasted meat to be found in your everyday chicken rice stall nowadays. When I was small, I used to order them every time I had my meals at a chicken rice stall. Though the sausages at Nippy's were packed with flavours, but somehow the taste was not memorable, nor they demand another visit just for them.

I can have a bowl of the noodles sans the supporting characters, anyday ...

Their menu's pretty extensive, and I believe their wanton (dumpling) skin in soup is one of their more popular choice, and so is the sui kow (larger dumplings with meat and vegetables). Didn't realise Kuchai Lama's Entrepreneurs Park houses so many eateries. There are various outlets that caught my eyes, and I'll be sure to return for more. =)

Location : NIPPY NOODLES RESTAURANT @ No 25, Jln Kuchai Lama Maju 7, Entrepreneurs Park, Off Jalan Kuchai Lama, 58200 Kuala Lumpur. Tel No : 603-79821781.