TO ENJOY this Hakka noodle dish, be prepared to travel to the Perak royal town of Kuala Kangsar where it is being served at a stall handed down three generations.

Now in the good hands of Lee Peng Wah, the stall started business in the 1940s after Foo Thai Sien (Lee's grandfather-in-law) migrated from Fujian, China, and brought along the traditional Hakka noodles with beef balls.

Later he added pork noodles to his menu as a sizeable part of the market did not consume beef due to religious beliefs and other commitments. Everything at the stall is home-made, even the chilli sauce.

Specialty 1: Hakka noodles

This noodle dish comes with a very thick minced pork gravy. To enhance its flavours, some fish sauce is added.

Specialty 2: Three types of balls made from beef, pork and beef sinews

These meatballs are well spiced to remove any gamey tastes that are in the meats (for example, the beef sinew balls contain quite a bit of ginger). The ingredients are also well mashed up so that the meatballs are no longer "fibrous" but "springy" when one bites into them.

Other remarks

Order a bowl first before going for seconds. Be mindful that you can have side orders and eat to your heart's content.
Remember, Kuala Kangsar is a 45-minute drive from Ipoh.

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