Soo Kee’s Son (Meng Chuan) Prawn and Beef Noodles 海鲜炒粉
[Non-halal] For decades, Soo Kee (and all its permutations/spin-offs) has been seen as the flag-bearer of good Cantonese Beef Koay Teow Noodles.
Located in Imbi, the original Soo Kee had since shuttered but the legacy lives on at Soo Kee’s Son (Meng Chuan) Prawn and Beef Noodles 海鲜炒粉 Restaurant (yes, it’s a mouthful).
Curiously, Soo Kee’s Son (abbreviated henceforth for ease of reading) used to operate just across the road from the original Soo Kee. There is also a Soo Kee stall that operates inside Lot 10 Hutong – we’re not sure of the familial connections/dynamics – but that’s not the purpose of this article.
Soo Kee’s Son (Meng Chuan) Prawn and Beef Noodles 海鲜炒粉 in Imbi
This restaurant can be considered an establishment in this part of Imbi, where has become a hotspot for Chinese tourists to sample (uninspiring) bak kut teh and durian at one location.
The area had since been gentrified with TRX just a stone’s throw away – and the sheer number of Chinese hotpot restaurants sprouting in the area (did we mention this being a popular pit-stop for tourist buses?).
In any case, we were quite impressed that Soo Kee’s Son remained a bulwark in this area against the rising tide of tourist traps.
It’s been years since we visited this place – so is it still good?
A throwback to the old days
After a short 5-minute walk from The Exchange TRX’s Balenciaga exit, we were pleased to find that Soo Kee’s Son still looked the same as it did years ago.
If you like an authentic old-school KL dai chow feel, this was it.
Tick yes for 60s vintage tiles, 40-year old KDK ceiling fans, and hardy green granite tables.
We recognise that the actual Soo Kee’s son (yes, Meng Chuan) continues to work his magic at the wok, but his son (aka Soo Kee’s grandson) also took turns to cook as well.
Cantonese Beef Hor Fun
Familiar faces and interior aside, is the food still decent?
It’s a yes. Labelled in the menu as Beef Noodles with Gravy (RM20 for small) – the Cantonese Beef Hor Fun tasted the same as it did years ago.
The noodles were cooked with enough wok hei, and the gravy had the right consistency and taste. There’s enough bite from the ginger and spring onion as well, and they don’t overcompensate with too much starch.
One thing to note – Soo Kee’s Son likes to use a form of tenderiser for the beef slices. Otherwise, the beef slices are actually well seasoned and they are generous with the portion as well.
Hokkien Mee
The Hokkien Mee (RM17 for small) here is a hit too.
There’s wok hei, the gravy has a good balance of savoury-sweetness, with generous crispy pork lard.
But the best part: they give lots of pork liver slices, which is quite a rarity for this dish nowadays.
We also liked that the noodles do not have the “alkaline” (kan siu) taste – which is a major plus for us.
Yong Chow Fried Rice
Give FUIYOH! It’s Uncle Roger Restaurant a miss, and come here instead for the fried rice.
Only a 3-minute walk from Pavilion KL, Soo Kee’s Son serves a mean Yong Chow Fried Rice (RM16 for small) with better portion, better flavours and with plenty of wok hei.
The rice grains here are properly separated with a good bite, and the dish comes with bits of char siew, prawns and egg. Our mum enjoyed this dish as well when we tapau-ed it for the next day’s lunch.
Summary
The answer is: Yes, Soo Kee’s Son has remained consistent after all these years.
Soo Kee’s Son (Meng Chuan) Prawn and Beef Noodles 海鲜炒粉
Address: 29B, Medan Imbi, Pudu, 55100 Kuala Lumpur
Hours: 12pm-10.30pm (Closed on Wednesdays)
Phone: 012-325 5218
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