Very beef noodle. Better than many mixed beef noodle which their meat cut until so small piece. This Hoi Sum Kopitiam, OUG beef noodle meat very big piece RM 9.50 for big bowl.

The soup many chinese herbal. Just for breakfast and bear in mind, always sold out around 11am, sometimes 10am also finish. My personal view, even better than the famous Restoran Yan Kee, Taman OUG beef noodle which very small portion and only a bit meat. https://waze.to/lr/hw2833xezj

Restaurant Eng Huat at OUG. The best beef ball noodles in KL. RM 14. Having 7 beef balls. Tried so many restaurant this consider the best beef balls because very crunchy and having beef taste.

Even better than my ordinary restaurant at Puchong, Sabah Beef Noodle Kah Hiong Ngiu Chap. I think open whole day. The latest i come here 5pm, still open. They also having mixed beef noodle but very large portion. Cannot finish.

Kah Hiong Ngiu Chap, Beef Noodle at Puchong. Beef ball super nice. Order another bowls beef balls. Very complete mixed beef noodle, crazy got beef intestine, beef liver and many more.

Got air cond shop. Comfortable seating. Nice environment. Super late brunch ppl also can eat, when food court closed in the late afternoon.

RM 19.90 Vietnamese Mixed beef noodle at Pho Street, My Town. Very near GSC cinema.

Waiting for cinema movie, eat here.

Vietnamese Mixed beef noodle at Pho Street, MyTown. Beef balls very soft, not nice.

All the beef meat also no beef taste, eat with dry chilli oil sauce. Luckily all the beef meat very big size.

RM 19.90 Vietnamese Beef Noodle. Consider Mixed Beef Noodle cause got beef balls, beef slices, beef shank, beef tendons, beef tripe.

The biggest beef muscle or biggest beef tendon. I ever seen. Call Pho beef combination noodle at Pho Street at MyTown.

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Fragrance Bak Kwa Malaysia. Asian delicious Chinese style foodstuff, Bak Kwa popular known as RouGan “Loong Yoke” or “Long Yoke Korn” in Cantonese or commonly known as BBQ dried meat taste better or barbecue grill dried pork meat, “Bakkwa” or “Bak Gua” dried meat in Hokkien.

Making Bak Kwa using their traditional recipe, Bak Kwa is usually made of prime quality pork hind leg meat cut, but modern variations include using premium pork meat belly, chicken, beef, lamb as a main ingredient. Quality Bak Kwa is often small batch crafted.

Sliced Pork BBQ Meat 500g. The use of fresh pork leg meat production, lean meat than fat distribution is much more. Use the meat to cut a piece of meat, add spices, honey and so on for several days, and then collage together.

Handmade more trouble, but the taste is even better. The production process of sliced pork bbq meat to the barbecue are handmade, so more refined, very bite, the more chewy fragrance, full of taste, will make you a real treat. Let the "Chef Hwa" dried meat is so fragrant key, is charcoal burning.