Post by Chiefeater VK

Kwong Shing Noodle may have only opened a few months ago but has already garnered a following because of their Hong Kong heritage. Originally operating as a stall in HK, they have now opened in Subang Jaya's SS14. Intrigued by its reputation as a purveyor of exquisite beef noodles, I embarked on a culinary adventure, eager to sample its offerings and uncover the secrets of its renowned cuisine.

As I stepped into the confines of Kwong Shing Noodle, it partially reminded of the eateries that I had frequented in HK albeit with more space in Subang. With anticipation coursing through my veins, I perused the menu, ultimately opting for a bowl of hearty beef brisket noodles, while Jen opted for the fish ball noodle.

As our orders arrived, we were greeted by generous portions of noodles, each bowl brimming with an array of tantalizing ingredients. Jen wasted no time diving into her fish ball noodle, her eyes lighting up with delight as she savoured the springy texture of the fish balls, each bite bursting with freshness and flavour. However she felt the broth lacked seasoning that is usually found with a bowl of local fish ball noodles.

Meanwhile, my bowl of beef brisket noodles beckoned, the tender slices of beef glistening invitingly. I ordered the dry version so it came with a bowl of broth. The broth was very well seasoned and Jen said it tasted even better than the broth of her fish ball noodles. While the beef brisket was undeniably tender, I couldn't help but feel that the taste was somewhat muted, lacking the robustness and depth that I had anticipated.

In addition to our noodles, I added a side of pork knuckles and extra wantan. The pork knuckles were quite good.

However, it was the wantan that stole the show with its bold and flavourful filling. At RM5 for 2 wantan, it's not cheap but it was worth it.

Our total bill was RM79.

Business Hours
Tuesday to Sunday
10:00 am to 08:00 pm

Closed on Monday