Post by Chiefeater Luke Soon

A trip to KL is not complete without a bowl of Peter's Pork Noodles at Money's Corner. The immigrants that left Southern China centuries ago for Southeast Asia settled in Thailand, Singapore, Indonesia and of course Malaysia. They brought their food and culture along with them. One of the most uniquely Malaysian Chinese dishes is the pork noodles (and pork ball noodles). The Thai Chinese adapted their own. The Indonesian Chinese adapted their own (bakso mie) etc - not being biased, but the Malaysian adaptation came out best.

Today in KL, there are many renditions of this time tested favourite. The one that I’ve been frequenting for the past 2 decades is Peter Pork at Brickfields. In fact, I used to go when the old man (Peter himself) was helming the pots. And when he was in a corner shop in Brickfields where Paandi is today. They’ve since relocated (should be at least a decade) into Money’s Corner (also at Brickfields), opposite Nu Sentral.

There are many renditions these days: Omega, Oois, and some in Chinese-y areas Selayang, Kepong, Cheras etc - but I’ve not found one more consistent than Peter’s. And this dish is not authentic if you don’t go with rat tails (loh shee fun), and it has to be the soup version. Yes, a lot of blasphemy from those who like konlou, but my science is to have this version (pork noodles) in soup, and the other (pork ball noodles) in konlou versions. Don’t ask why. It’s just got to be that way. It’s tradition. Just like how curry mee is yellow noodles, and how hokkien mee is thick broad noodles, it’s just an action.

RM11 per bowl and please have it with an egg. Don’t rob yourself of the full umami experience. And come early , they sell out after lunch time!

Business Hours
Opens Daily
07:30 am to 03:00 pm