May 20, 2018 Restaurants



“Saury Fish Ball” or locally known “Xi Dao Fish Ball” all the while being favourite by the locals commonly serves with noodle soup since hundred years. Here along Jalan Ipoh, Kuala Lumpur we found and successfully recognised the re-nowned 3-generation homemade fish ball specialist “Fish Ball Mee KNL” since 1940s, still serving their home recipe fish ball noodles in manner.

The local originated Mr. Kuak Nyuk Loong (born 1949), also the 2nd generation, is the current owner of this best recommended “Fish Ball Mee KNL Restaurant” fish ball noodle house, being assisted by his wife Madam Loh Yuet Ying (born 1951)  and both his sons Kuak Wei Hsien (born 1976) & Kuak Wei Chyuan (born 1981) continue presenting their in-house authentic fish ball noodles and other fish-made signature eateries to the locals and visitors under a single roof.

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Mr. Kuak Nyuk Loong (Brother Loong), who at his age of 69 years old recently, initially touched the industry since kids helping father & mother in their roadside noodle stall which began since 1940s along Lorong Yap Ah Shak. While in year 1976, Brother Loong being fully stepped into the f&b industry after taken up the responsibility to continue his family’s career at his 27th as 2nd generation continue serving their homemade fish ball noodles.

While in year 2009, with mission to have his very owned restaurant and further expose his family’s home recipes, added with foreseen the market opportunity in the f&b industry allowed Brother Loong successfully established his specialised noodle house at Seri Utara (Off Jalan Ipoh), Kuala Lumpur registered as “Fish Ball Mee KNL Restaurant” introducing not only their traditional fish ball, but also other home recipe menus selection to the public.

In this Fish Ball Mee KNL noodle house, the owner Brother Loong’s very first top recommended in menus surely will be their 3-generations “Homemade Fish Ball Noodles”. Still practising the traditional way of preparing their fresh fish balls daily using the mixtures of local’s Saury Fish & Yellow Tail Fish by hand without any artificial additive, then normally served after 15 minutes boil-cooked mixed either with noodles in their 3 hours boiled soup base or in dry kon lou on customer’s request you must try. Especially the excellent fish ball’s bites texture and the freshness taste into mouth, also the best taken tipping onto their homemade chilli suace provided.

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Secondly will be their “Homemade Fish Cake”, which also among the noodle house’s daily top seller all the while. The fish paste made from mixtures of Saury Fish & Yellow Tail Fish prepared in rectangular in shape, followed by deep-fried to cook, then finally can be served either in ala carte or topped/sided with noodles on customer’s request neither found better elsewhere in town.

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Another will be their authentic home recipe “Yong Tofu” or “Yong Tau Fu”, also among the most wanted selection by their regulars. Local made fresh dried beancurd stuffed with their in-house fish paste, stewed hours with home-cooked soup base mixed with their secret ingredients into brings exotic and tasteful eatery you will never regret after tasted. Also normally being served together with their stuffed green & red chilli in a set of their yong tau fu you cannot aside.


Other than fish-made eateries, Brother Loong also taken this opportunity to introduce their “Signature Hakka Stewed Pork” favourite by most of their visitors. Pork belly prepared in cube cutted pieces, marinated for an hour with their home recipes, then deep fried coated with recipe flour and keep overnight. Finally being served after another 2 hours stewed with black fungus brings unbelievable best taste Hakka’s authentic eatery you really cannot missed when stepped into this recognised “Fish Ball Mee KNL Restaurant” along Jalan Ipoh, Kuala Lumpur.

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Address: No.59,

Jalan Seri Utara 1,

Seri Utara,

Off Jalan Ipoh,

68100 Kuala Lumpur.

Business Hours: 8:30am to 5:00pm (Daily)

(Closed on Tuesday)



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