A hawker stall favourite, wantan noodles are a versatile staple that pairs well with different toppings.
Tasty even on its own, the fresh egg noodles are traditionally paired with dumplings filled with either pork or prawn, or a combination of both.
The springy noodles are also typically served with braised chicken feet and mushroom, or curry chicken.
However, pairing these noodles with beef brisket and broth is rare in the Klang Valley – a unique combination that makes hawker KC Teng’s signature dish so appealing.
At his stall at Kepong Lang Kopitiam in Kepong Baru, Kuala Lumpur, Teng serves a variety of options to go with the noodles: wantan (dumplings), chicken feet and mushroom, curry sauce, and a beef broth containing brisket, tripe and tendon.
The 62-year-old hawker said he started learning the trade from his father, who sold beef noodles at Serdang New Village market, when he was 13.
“He used to make five-spice beef noodles, but after I took over the business, I modified the broth recipe to incorporate radish as it gives a sweeter flavour that pairs exceptionally well with the beef.”
Before coming to this coffee shop, Teng sold wantan noodles at Bandar Manjalara, Kepong in 2023.
“When I started here, I decided to combine both the wantan noodles and the beef broth.”
Diners can order the beef broth on its own or pair it with their choice of thin or thick wantan noodles, served either in soup or with soy sauce.
A subtle kick of ginger gives the soup a comforting, warming quality that soothes the stomach.
Portions are generous, finished with spring onion and an optional serving of fresh coriander.
The noodles remain a draw – springy, firm to the bite and tossed in a deeply savoury sauce.
Teng shared the secret to his rich, master-stock style broth.
“Every morning at 5am, I simmer a massive pot of beef, gelatinous tendon and radish.
“The remaining broth is continuously replenished with fresh spices, aromatics, seasonings and meat, allowing its concentrated flavours to deepen over time.”
Teng added that using less flour in the wantan noodles results in a springier, superior bounce, a strict standard he insists his supplier meets.
Teng serves the noodles from 7am until 5pm daily or until he’s sold out.
The coffeeshop is located along Jalan Ambong Kanan 2 in Kepong Baru, Kepong.
