Wong Kwok Coffee Shop located in Taman Kok Lian, Jalan Ipoh houses a great lil stall for Ngau Chap & beef ball noodles.
I’m talking super delicious beef offal, especially the tripe and the tendon.
The soups is so thick and gamy, my husband says he can still taste the blood in it. Perhaps a little too strong for some stomachs, but I like it. The beef balls are pretty fabulous too.
You can see where the stock comes from – hours of boiling bone, sinew and tendon resulting is the most murky, moreish soup.
And while the wait for Beef ball noodles at Wong Kwok is probably the longest compared to other stalls, it’s definitely worth it. I think around 60% of the patrons are waiting for this, and that’s why it takes a long time to arrive.
For RM10 they are super generous with their ngau chap (mixed innards and beef balls/meat), but the highlight is the dry hakka style noodles with a ‘pulled beef’, choy poh (pickled vege) mince that is as distinctively different as it is addictive. A must try – we highly recommend it.
For 10 bucks you really eat beef parts till you’re stuffed. Some places charge around RM8, but you get just a wee bit of meat, compared to this place.
Definitely worth checking out if bovine spare parts are your thing!
Restoran Wong Kwok,
Taman Kok Lian,