Uncle Bob and Uncle Martin stumbled upon Wang Xiang Noodle 万香生肉面 in Johor Bahru recently, and had been raving about how delicious the pork noodle was. We finally went to try it together as our breakfast stop for our Kulai durian day trip.
Wang Xiang Noodle is located at a corner shop lot along Jalan Keris, opposite Cathedral of the Sacred Heart of Jesus. 生肉面 sang nyuk meen is a popular Hakka style pork noodle dish from East Malaysia (Sabah and Sarawak). Wang Xiang Noodle 万香生肉 originated from Miri, Sarawak.
Wang Xiang Noodle is spacious, bright, clean and airy. It is very casual, simply furnished and not air conditioned but is very comfortable. (This corner lot used to be Shi Li Xiang Hakka Restaurant.)
The cooking is done at the front in the small open kitchen. The all important bone stock is made by simmering over charcoal fire.
Ordering is simple - choose soup or dry, choose type of carb (kway teow, yellow noodle, bee hoon, rice) and choose ingredients (pork slices, liver, intestine, kidney, tendon, pork balls etc).
For this first visit, I opted for the dry set with kway teow and soup with pork slices and liver.
The soup was murky with "meat cloud". It had moderate body but robust savouriness with depth of flavour. You will like this, especially if you like strong assertive flavours.
I wasn't overly excited when I first saw the liver - they were sliced very thin and I saw that they were cooked to slight over doneness. But, they tasted good and texture was soft, thanks to the freshness and quality of the pork liver.
The same for the pork slices - very thin and cooked to slight over doneness, yet was soft, smooth and filled with moist sweetness. The quality and freshness of the pork again stood out.
The kway teow was springy and very well smothered with generous amounts of savoury black soy sauce and lard, lots of slick tacky aromatic lard. Taste was savoury salty but a little flat. I wondered for a moment that I might not be able to finish this. (Didn't want to waste calories and tummy space on this first stop of our whole day food trail.)
Then, I scooped in a spoonful of fresh zesty tangy spicy subtly savoury chili sauce into my kway teow and folded it into the dark clump of noodles. The chili sauce boosted the taste profile by leaps and I finished the whole greasy bowl of noodles happily.
This Sabah style chili sauce (which is spiked with garlic) is a Must Try.
Recommended for you 👍 I enjoyed the robust bone stock, fresh quality pork and excellent house made chili sauce at Wang Xiang Noodle. Next time, I will have a bigger soup bowl and add kidney and tendon. I will eat it with rice instead of noodles 😄 The big things here for me are the soup, fresh pork and Sabah chilli sauce. (Now, I want to go to East Malaysia to try the 生肉面 sang nyuk meen over there.)
What else is good to eat at Taman Sri Tebrau? 👈 click
Wang Xiang Noodle 万香生肉面 in Miri, Sarawak.
Restaurant name: Wang Xiang Noodle 万香生肉面
Address: 93, Jalan Keris, Taman Sri Tebrau, Johor Bahru
Hours: 7:30am to 5:00pm (closed on Mon)
Date visited: 30 Jul 2019