However, where the soupy type is concerned, Lai Foong is where I’ll head to if the craving strikes. Here, I’ll take my time to sip on the slightly sourish but comforting, tasty soup.
My order would always be “a mix of everything” so I’ll get sliced beef, beef shank, tripe, tendon and beef balls in one hearty serving together with lai fun (rice noodles). And oh, the chilli here is the best out of the three with all its spicy goodness!
Elsewhere, an outlet called Restoran Ah Cheng specialises in Southern-style (Seremban-Kluang) beef noodles which can be served dry or soupy.
Its signature style lies in the dry lai fun (smooth round rice noodles) which covers a ladleful of thick, sweet and savoury brown gravy. Standard toppings are peanuts, preserved vegetable, a sprinkling of sesame seeds and your choice of beef by way of tripe, tendons, fillet or meatballs. Its “booster” claypot dishes and the tendon beefballs are also recommended.
Lastly, another place worth looking up is Yung Kee, for its rich, herbal-based soup and premium beef cuts. In fact, it is quite my absolute favourite. On weekends, splurge on its specials which are Kobe or M10 beef and the amazing honeycomb tripe.
Fret not if your wallet is prone to hawker prices, a satisfying bowl with imported premium beef is possible for RM10.
So depending on your preference, you could seek out all servings at these places plus the Soong Kee-Shin Kee-Ngau Kee style.
* For more gastronomic adventures — keep up with Rebecca on www.RebeccaSaw.com and instagram.com/wackybecky.