YummY!
Jotaro's Food Review
Emperor Noodles @ Huang Di Noodle Palace
Bandar Menjalara, Kepong, Kuala Lumpur, Malaysia - December 2014
Huang Di Noodle Palace is an odd place, but I mean odd in a good way. With such a regal name one would be forgiven if one had thought that this is a "palace" for fine Chinese dining.
No, they do not serve fine Chinese cuisine, but they do have one of the best wantan noodles that I have ever tried.
The place is also a place of contradictions; with a name like Huang Di it could have been associated with Shih Huang Di, China's first emperor. But most of the shop's decorations are tied in with the Manchu era, well actually Huang Di means emperor in Chinese.
The place may not have the finesse decoration of many up-scale restaurants but it does have trappings of a regal manner like the above wall mural poster of Manchu soldiers at the Forbidden City.
And some paintings of Manchu royalty hanging from the walls.
The set-up may lend that tinge of royal air to the place, but it is the food that one should go for. Like this kon-loh noodles. It not exactly dry like one would find from other places; it comes with a bit of thin gravy. Their char siew may not be one of the best, just mediocre; but it is that gravy that gives these noodles that royal class. The gravy was sweet and tasty and went very well with the bitey noodles.
The noodles came with a small bowl of wantan soup, another "one of the best" for me. The wantans with minced meat were good but it was the soup that was the killer, tasting fantastic with stock similar to that of shark's fin soup.
In fact we could not get enough of the soup and ordered a bowl of sui kow soup noodle.
YummY!
Other noodles dish that they served were these fried glass noodles. This was one of my favourites too with the glass noodles not too soft and slightly crunchy. The eggs, chopped dried prawns and deep fried garlic went superbly with the noodles.
Besides noodles, Huang Di also serve some other extras like this deep fried fu chok (tofu skin) rolls.
The tofu skin were rolled but not too compactly such that the deep frying were evenly ensuring that the skin were evenly fried on both sides. Dip this into the chilli sauce and the slight bitter-pungent taste of the tofu skin merged with the sweet-spicy sauce with an oomph!
Surprise! Surprise!
They have Japanese Shishamo fish here too! Deep fried with a thin layer of batter.
This is the real stuff, not some make-do to emulate those from Japanese restaurant. Slice the stomachs open and they are full of roe.
The place may have a tinge of regalness, the food was royally good; but the price...
... the price was the surprise. Very affordable prices, in fact the noodle dishes cost less than those served at coffee-shops. The Shishamo fish were only priced at RM6-45 for three, a real steal!
In a way, this Huang Di has that royal touch, it is owned and operated by Ali a member of the World Association of Master Chef. Seldom do one find a master chef running a noodle shop, so come and appreciate his fine cooking.
HUANG DI NOODLE PALACE
41 Jalan Medan Putra 1, Medan Putra Business Centre, Bandar Menjalara, 52200 Kuala Lumpur, Malaysia.
Tel: +603-62755181 | Mobile: +6012-3310901 (Ali)
Hours: 11:00am to 10:00pm daily
GPS: 3.19225, 101.62573
(Click here for Google Street View)
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Huang Di Noodle Palace is an odd place, but I mean odd in a good way. With such a regal name one would be forgiven if one had thought that this is a "palace" for fine Chinese dining.
The place is also a place of contradictions; with a name like Huang Di it could have been associated with Shih Huang Di, China's first emperor. But most of the shop's decorations are tied in with the Manchu era, well actually Huang Di means emperor in Chinese.
And some paintings of Manchu royalty hanging from the walls.
The set-up may lend that tinge of royal air to the place, but it is the food that one should go for. Like this kon-loh noodles. It not exactly dry like one would find from other places; it comes with a bit of thin gravy. Their char siew may not be one of the best, just mediocre; but it is that gravy that gives these noodles that royal class. The gravy was sweet and tasty and went very well with the bitey noodles.
The noodles came with a small bowl of wantan soup, another "one of the best" for me. The wantans with minced meat were good but it was the soup that was the killer, tasting fantastic with stock similar to that of shark's fin soup.
In fact we could not get enough of the soup and ordered a bowl of sui kow soup noodle.
Other noodles dish that they served were these fried glass noodles. This was one of my favourites too with the glass noodles not too soft and slightly crunchy. The eggs, chopped dried prawns and deep fried garlic went superbly with the noodles.
Besides noodles, Huang Di also serve some other extras like this deep fried fu chok (tofu skin) rolls.
The tofu skin were rolled but not too compactly such that the deep frying were evenly ensuring that the skin were evenly fried on both sides. Dip this into the chilli sauce and the slight bitter-pungent taste of the tofu skin merged with the sweet-spicy sauce with an oomph!
Surprise! Surprise!
This is the real stuff, not some make-do to emulate those from Japanese restaurant. Slice the stomachs open and they are full of roe.
The place may have a tinge of regalness, the food was royally good; but the price...
In a way, this Huang Di has that royal touch, it is owned and operated by Ali a member of the World Association of Master Chef. Seldom do one find a master chef running a noodle shop, so come and appreciate his fine cooking.
HUANG DI NOODLE PALACE
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