[Non-halal] Liquor-based fish noodles, let’s go! Yeng Kee Noodle House in Taman Yulek serves one of the best rice wine-based noodles in the Klang Valley.
The signature soup noodles are similar to what you find at Go Noodles – but significantly better.
[Dec 2022 Update: Yeng Kee Noodle House is listed on our Top Nine Meals of 2022 list. Click here to read the article]
After our second visit in two months, we are glad to report that the bowls remain consistent in taste and texture. The broth is light and clean but is incredibly flavorful with hints of rice wine, ginger, and fish essence.
Read on to find out what we tried during both our visits there.
Yeng Kee Noodle House in Yulek
Taman Yulek is home to some of the best restaurants in Cheras. Popular food here includes the famous Yulek Wantan Mee, and the pork noodles at Kui Lum Noodle House.
While not as famous as the Yulek Wantan Mee, we think Yeng Kee Noodle House serves one of the best liquor-based fish noodle soups in the Klang Valley.
The space is clean, bright, and well-ventilated with tables spaciously distanced between each other. More importantly, there is no need for long queues to enjoy the excellent food here.
Yeng Kee Noodle House’s superior soup
The menu here is simple.
Yeng Kee specialises only in noodle soup (there are no dry noodle versions) topped with the freshest seafood of the day.
With fish broth as the base, Yeng Kee’s soup looks deceptively light but it is incredibly tasty.
The soup is clean and flavourful – with the fish essence providing the base umami, and distinctive notes of Chinese wine. The addition of fresh ginger and coriander leaves really alleviates the dish for a clean-tasting but flavourful broth.
This strong foundation allows the fresh seafood ingredient to really shine – which adds dimension to the broth depending on what seafood (or pork) you order.
Fresh seafood shines here
Yeng Kee’s seafood is sourced daily – so you are assured of the freshest seafood served.
The noodles here can be served with either grouper head/meat slices, Song fish head, sliced patin meat, sliced pork belly, fish maw, clams or freshwater prawns. You can also opt to add on any of these ingredients to your base choice.
Prices are quite reasonable (RM8-18.80) for the portion and fresh ingredients used.
Apart from its noodle dishes – Yeng Kee also serves steamed clams/bamboo clams in superior broth with sliced ginger, chilies, and coriander.
Signature grouper fish noodles
We ordered the signature Fish Noodles with Sliced Grouper (RM14) with Mi Xian as our noodles of choice. (Yeng Kee also offers rice vermicelli and yee mee).
As explained above – the soup is clean but superbly flavourful. The noodles are firm which provides a nice slurping experience.
While Yeng Kee also serves fish head, we opted for the sliced meat as we don’t like bones in our fish noodles (haha).
The fish is fresh and not overcooked at all – yielding flesh that is firm and flaky. Surprisingly, there were also no hidden bones in our meat slices – a bonus point!
Sliced patin fish noodles
We also tried the Sliced Patin Noodle Soup (RM11.50). Compared to the grouper fish, the patin fish had a bouncier texture with a mild fishy taste.
But this is actually not bad – as the “fishiness” is inherent to the patin. The sliced patin was actually fresh and Max actually prefers the patin to the grouper.
The best part: the meat flavours are absorbed and enhance the clear soup base – making it extra tasty!
Spicy bamboo clams
As clams (lala) were sold out for the day – we ordered the Steamed Spicy Bamboo Clams (RM16.80) as a sharing dish.
The clams were fresh, and we really enjoyed the broth that is mildly spicy due to the addition of chilies and ginger, with a good hit of rice wine.
Superbly fresh sang har prawns
On our second visit here – we decided to try the Superior Soup Noodles with Freshwater Prawns (RM18.80).
We had to pay an extra RM1 for this dish due to the size of the freshwater prawns available that day.
We thought that this was absolutely worth it as the sole prawn served was huge and extremely fresh. The meat was sweet and bouncy. Max thought the prawn added an extra “prawny” umami taste to the broth, although Ming didn’t quite enjoy this broth.
The lala was still sold out when we were here – so we made a note to come earlier the next round to secure them.
Yeng Kee is our new favourite for the best superior soup noodles with the cleanest but tastiest broth. We also enjoyed the fresh seafood used.
This restaurant warrants many return visits – and we’ll be sure to try their sliced pork noodles and steamed lala the next time (if we can get them).
Wine can also be purchased here (there is a rack of wine bottles purchased by customers) that can be added to the noodle soup.
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Yeng Kee Noodle House
Address: 116-117, Block P/CJalan, Lorong Kaskas, Taman Cheras, 56100 Kuala Lumpur
Hours: 7am-2.30pm daily (Closed on Sundays)
Phone: 017-361 8231