BY CK Lam
A friend tipped me off to a coffee shop serving hand-pulled noodles on the busy Macalister Road. This fairly new stall offers freshly hand-pulled noodles (la mian) and koay teow th’ng. Other specialties include homemade prawn wanton and fish balls.
The owner Mr Loh starts his day by making the hand-pulled noodles at the kitchen. The hand-pulled noodles have a certain tenderness and texture, which is greatly distinct from mass made noodles. The noodle is available in two sizes – either thick rounded or string-thin. Mr Loh quoted that the texture and mouth feel of the noodles are as important as flavor!
We had several varieties, starting with the spicy “ma la” noodle, which is the highlight in 173. Mr Loh had the hand-pulled noodles dipped in boiling water. The blanched fine noodle is served with black sauce with a dollop of chili-red paste (also handmade), a Sichuan specialty with heat of chilies and numbing Sichuan peppercorns.
Priced at RM3.50, the dish comes with pieces of BBQ pork (char siew), chicken, fish balls, vegetables and aromatic chili paste. With the right thickness and nice chewy bite, the noodles absorbed every drop of robust flavor from the spicy and tingly chili paste. For those who prefer less spicy, be sure to inform Mr Loh.
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Tags: 173 Macalister Road, 173 Ramen Restaurant, Barbecue, Bbq Pork, Boiling Water, Char Siew, Chewy Texture, Chicken Balls, Chili Paste, Chilies, Chinese Barbecue Meats, Ck Lam, Coffee Shop, Dollop, Fish Balls, Fishballs, Hand-pulled Noodles, Koay Teow Th'ng, La Mian, Lam Heng Cafe, Light Broth, Loh, Loh Guan Lye Specialist Centre, Ma la Noodle, Macalister, Macalister Road, New Straits Times (Life & Times), Noodles, Penang Food, Prawn Wanton, Ramen, Ramen Restaurant, Rm2, Rm3, Robust Flavor, Sichuan, Sister’s Char Koay Teow, Wantons