Best Koay Teow Soup in PJ

Another locally loved coffee shop that is known for it's economical and delectable food choices. During lunch hours, there is usually no room for an apple to fall but it’s certainly worth waiting, especially if you're a "KTS" fan. If you want to look beyond koay teow, rice vermicelli and egg noodles are also available, while the mildly sweet soup, bouncy fish balls and tender slices of chicken round up a delicious bowl. For a spicy tap on your taste buds, sprinkle their chopped chillies over. The flavours would leave you wanting more and the reasonable price tag isn’t stopping you for sure.

This unassuming stall has been drawing lots of attention thanks to their Ipoh Koay Teow Soup. The murky colour of the broth comes from boiled chicken bones and prawn heads and the bowl is completed with rudimentary components like koay teow noodles, slivers of chicken, poached chicken, fried shallots and chopped chives. If you’re in a mood to bloat your tummy up with sheer deliciousness, do include their steamed chicken, prawn wantons and beansprouts. Talk about eating like a king for breakfast, this stall would be a great starting point.

This commodious restaurant has been reaping up positive reviews for their chicken rice yet that does not mean their koay teow soup should be overlooked. Expect a comforting bowl of koay teow noodles submerged in a clear broth then shrouded with tender chicken slices, spongy fish balls, lettuce and finished off with smatterings of fried garlic and chopped spring onions. Each component thrown into the bowl shines till the last mouthful, especially the broth that tows a hint of sweetness. If you find a shortage of spiciness, their chopped chillies would do the job. 

Standing strong in the koay teow soup scene for more than 30 years is this humble stall located in a casual coffee shop. The humble stall is honed by a team of elderly husband and wife who are always on par with the teeming crowd. As early as 4am, stall owner Mr Kong starts to prepare the chicken broth, which is the key component that ties together other ingredients in the bowl. Once the savoury soup is ladled over the kuay teow noodles, it’s then heavily baptised with chicken liver, poached chicken, gizzards, fish balls and cakes, foochuk and coagulated pig blood cubes, and finished with a spoonful of fried garlic. Delicious!