By Kar Yeong
Kuey Teow Soup is a Penang hawker favourite that receives very little attention in the Klang Valley, mostly due to the fact that Pork Noodles and KL-style Fishball Noodles (very subtle differences) seem to be the favourites instead.
Here are the subtle differences between these three dishes, even though the broth for all three are clear and the choice of noodles is usually flat rice noodles, more popularly known as kuey teow.
- Pork Ball Noodles: This dish is garnished mainly with pork slices, pig innards, and even pork balls. Some even come with a poached egg, but bean sprouts are never included.
- KL-style Fish Ball Noodles: The main attractions of this dish are the fish balls, fish cake, bean sprouts, and mustard greens.
- Penang Kuey Teow Soup: Traditionally, one gets fish balls, slices of fish cake, slices of either chicken, pork or duck, as well as a sprinkling of bean sprouts. It is not uncommon for this dish to be served with coagulated duck or chicken blood, and a garnish of spring onions.
So in essence, Kuey Teow Soup has a more complex taste when compared to plain old Fish Ball Noodles, while being not as savoury or heavy in flavour as Pork Ball Noodles.
If you’re in search of an authentic bowl of Penang Kuey Teow Soup in the Klang Valley, head to Restaurant Do Re Mi 123 in Ara Damansara.
It is one of the very few places in town that serves this Penang hawker favourite with duck meat, probably due to the higher cost of the meat compared to chicken or pork, or simply because there’s a lesser appreciation for it from the general public.
Restoran Do Re Mi 123
Jalan PJU 1a/20b
Ara Damansara
Petaling Jaya, Selangor
GPS: 3.119897, 101.579194
This article first appeared in kyspeaks.com