Noodles and Chicken; Which to eat first?

Wonderful Combination of Taste and Textures

Now, I love me some old-school food. And very few can come close to this koay teow theng (flat rice noodles in soup) stall in Lebuh Kimberly.

Open only in the evenings, the hawker has been dishing out comforting bowls of this dish for umpteen years. It is usually my go-to when I am working late and in need of some nourishing comfort before calling it a day.

Noodles, fish balls and lardons in a rich broth. Its all good.

There is normally a line of hungry patrons, yes it is a famous stall on a famous street famous for street food, so don't be surprised. Nonetheless, patience is rewarded with a steaming bowl of noodles to comfortingly welcome the evening.

My usual order is bowl of koay teow (the flat rice noodles) mixed with yellow noodles. I like the contrasting textures of the soft and tender flat noodles interspersed with the more "bitey" mouth feel of its longer and rounder yellow cousin. The dish is usually garnished with slices of pork and duck meat but I always order mine with only fish balls.

I don't know if the fish balls are store brought or home made, but they do have a nice bounce and are not fishy in the least. The stall also sells braised chicken in superior stock and I always get a leg to round up the meal. Don't forget to ask for extra gravy, it leaves a thin film of gelatin on the lips, a sign of a good braise.

Braised chicken leg? Yes please.

Oh, remember to order extra lardons. That crispy bits of porky goodness goes so well with the soft noodles and broth. 10/10 can go again and again. #makanalls