The ‘All In’ offers the same serving of pork noodles as the standard version, with the addition of five toppings - meatball, kidney, small intestine, pork tendon and egg. The Sichuan-Style Dumpling is served in a gravy of vinegar and chilli oil, and topped with lots of garlic, coriander leaves and spring onion. The curry noodles features curry chicken, tofu puff, beancurd, cockles, bean sprouts and long beans, and is accompanied with homemade belacan.
IF you are craving a hearty and comforting bowl of noodle soup, Maluri Noodle House would be right up your alley.
The restaurant’s signature dish is its pork noodles, which can be customised to suit a diner’s preference.
Diners have the option of choosing from seven different kinds of noodles for their meal, including vermicelli (mee hoon) and silver needle noodles (loh shu fun).
The pork noodles are available in soup and dry versions, and priced at RM7.90 for a small portion or RM8.90 for a large portion.
A standard serving of pork noodles includes minced meat, sliced meat, liver and large intestine.
Diners who are feeling ravenous may want to go for the “All In” (RM15). It offers the same serving of pork noodles as the standard version, with the addition of five toppings – meatball, kidney, small intestine, pork tendon and egg.
Restaurant partner and manager Brian Choong suggested that a dash of Chinese rice wine be added to the soup to enhance its flavour.
“Our soup stock is boiled for six hours on low heat, using pork bones, chicken bones and anchovies as the key ingredients, with some herbs added to enhance the taste.
“Fried garlic oil is also added right before each bowl of noodles is served to make the soup more fragrant,” he said.
Those who prefer something spicier may opt for the curry noodles.
This dish features curry chicken, tofu puff, beancurd, cockles, bean sprouts and long beans, and is accompanied by homemade belacan.
There is also curry rice, which is popular among the lunch crowd. In addition, Maluri Noodle House, which will turn two in February next year, offers a variety of toppings and side dishes to go with one’s meal.
Choong’s recommendation is the Sichuan-Style Dumpling (RM1.80 per piece), a dish served in a gravy of vinegar and chilli oil, and the Pork Tendon (RM7.50 per portion).
While the Sichuan-Style Dumpling takes its inspiration from the region known for its fiery cuisine, Choong said the restaurant’s version is less spicy to suit local palates.
The Hong Kong Fish Skin (RM8) is a newly added side dish that would appeal to diners, whether to nibble on something crispy or to add some texture to the noodle soup.
Also available are the Deep-Fried Meat Roll wrapped with Seaweed, Deep-Fried Chicken Ball with Peanut and Pumpkin, Deep-Fried Chicken and Pork Dumpling, and the bestselling Deep-Fried Chicken and Cheese Ball (RM7.50 per dish).
“We get our stock of pork and other ingredients delivered daily, so diners are assured of freshly made food when they dine here,” said Choong.
Maluri Noodle House’s kitchen is headed by Foo Chaun Wye, a chef from Ipoh with more than 30 years of experience under his belt.
The air-conditioned restaurant offers diners a comfortable dining ambience, though looking for a parking spot in the Taman Maluri commercial area could prove to be a challenge.
MALURI NOODLE HOUSE, No 56, Jalan Jejaka 9, Taman Maluri, Kuala Lumpur. (Tel: 03-2856 0270). Business hours: 7am-4pm, daily. Non-halal.
This is the writer’s observation and not an endorsement by StarMetro.