Noodles At Restaurant Ching Hai/Pau Kee

Updated : Pau Kee has shifted to Imbi...click on THIS LINK for new address and map


I'm back and still sorting out the photos from Hanoi. It was extremely hot during my visit there and I have been "recuperating" for the past 2 days. Will be posting on Hanoi later on. Meanwhile, here's a post on one of the places that I've been patronizing since my childhood days.

Located at No. 21, Jalan Tong Shin (Opposite Corona Inn), 50200 Kuala Lumpur.
It's the stall on the utmost right.

Mr & Mrs Chong have literally seen me grow up (and sideways too! LOL) from a kid to an adult and I have seen Mr Chong's hair turn a few shade of grey since they started this business when he was a young man. Mrs Pitt loves the noodles here too when we were still staying in this part of the town.

Serving Ipoh Kway Teow, Fresh Prawn Wantan, Curry Chicken Kway Teow, Fresh Prawn Meat Dumplings (Siu Kow) and Curry Chicken Mee, Mr & Mrs Chong has racked up his fair share of regulars through the years. The dry version of the Ipoh Kway Teow here is different as it not only comes with the usual dark sauce but some broth is poured onto the noodles; hence it's slightly wet but nevertheless delicious.

As I'm not really a fan of Prawn Wantan, the whole prawn filling didn't delight me as much as it did to my mom. (My fave wantan is still from the wantan noodles stall at Wah Cheong in Jalan 17/29 as it's less prawny and has bits of carrots)
The Ipoh Kway Teow (Flat Noodles) Soup comes with an option of either shredded chicken meat or chicken pieces. I usually opt for shredded chicken and prawns with my usual request for gau choy (garlic chives) instead of choy sum (Chinese Flowering Cabbage). Some fried shallots and prawn oil, not chilli oil mentioned earlier (a must for Ipoh Kway Teow) is added to the soup; adding more oomph to the already tasty broth. Coupled with the smooth thin Kway Teow, this simple yet tasty noodles is one of my favourite comfort food.
The other favourite of ours is the Curry Noodles. We usually ask for Sang Mee (egg noodles) as we find that it goes well with the curry. The curry version here is also prepared differently. A pot of thick curry would be boiling on the side. In preparing this, Mr Chong scoops a ladle of the thick curry and then adds it to the normal soup broth in the bowl of noodles. As you can see from the photo above, though it may seem quite thick, it's not really the case once you stir it. It is however, still milky enough with the coconut cream. Somehow, mixing the two together brings about a very palatable taste to the whole "ensemble". Different but nice! At RM3.50 (USD1) for a small bowl and RM4.00 (USD1.30) for a big bowl of noodles, this is comfort food at its best!

Restaurant Ching Hai
(opens from 8 am till late lunch)
Call to check : 016-375 1360

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
- Norman Kolpas