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<\/a>‘Meat Ball Noodle’ or famously known as ‘Chu Yuk Yun Fan’ by Malaysian chinese is one of the traditional meal taken since 50 years ago.\u00a0 Recently after several changes and market demand change to nowadays we can see ‘Chu Yuk Fan’ or ‘Pork Noodle’ everywhere nationwide.\u00a0 Here we found a traditional meat ball noodle named “Yeong Kee JC Noodle House” at Kepong, Kuala Lumpur.<\/p>\n<\/p>\n
Mr. Lai Yuen Yeong who stepped into meat ball production industry since 9 years old as factory helper until became a expert and profession in traditional meat ball producer after his 15 years experience.\u00a0 At his age of 24 years old, he quit the production and really stepped into food industry in the year 1993 founded his very 1st noodle stall at Pandan Jaya named ‘Sang Kee’ which recently known as ‘Yeong Kee Noodle’.\u00a0 From there his wife Ms. Hou Peck Mey (Mey) too stepped into food industry by assisting her husband in their own mee stall and learnt how to produce traditional pork meat ball noodle and also finally established her own “Yeong Kee JC Noodle House” with assist by her sister Ms. Sherly serving their traditional meat ball and pork noodle at Kepong.<\/p>\n
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<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n ‘Yeong Kee Meat Ball’ is always their top recommended which never missed by their customers.\u00a0 According to Mey, fresh local pork meat part from back foot is the top secret to produce a top quality and eatery of a best meat ball.\u00a0 From a raw meat will be blended to become minced meat after cut-off-away the fats and roots then squeeze into meat ball shape.\u00a0 After that will steam on bamboo pan, fresh meat stock dropped from the steamed will be used to boil their excellent soup base to be served.\u00a0 Other than the chicken stock, big bones, yellow beans and fried skin are their soup base recipe.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Besides meat ball, their Roasted Pork will be the most wanted.\u00a0 Minced fried meat topped on the noodle brings the best taste while taken your meal.\u00a0 One more new creation by Mey will be the ‘Salted Tasty Ball’ which made from the mixed of meat roots, fat meat and minced meat after deep fried is also one of the most recommended in the noodle house.\u00a0 For lunch selection, they also serve curry chicken rice, sambal chicken rice and their very exclusive ‘wine pork noodle’.\u00a0 This 20 years experience traditional meat ball or ‘chu yuk yun fan’ noodle not only the favourite choice of locals but also visited by tourists.<\/p>\n <\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n