Beef Noodle: A Possible Uniquely Malaysian Dish?

We’ve recently featured a rather uniquely Malaysian dish, the bak kut teh. But mention beef noodle, and nobody will relate it to Malaysia. Most people will probably associate it with China, Hong Kong, even Vietnam, for their unique interpretation of beef noodle… Just not with Malaysia. But if this business owner can have it her way, eventually Malaysia will also be synonymous with beef noodle too. Just like how nasi lemak, laksa, and teh tarik are synonymously Malaysian.

A Very Short Introduction To Beef Noodle

Beef noodle is essentially a rich, beef stewed broth, of Chinese origin, usually served with a choice of different noodles. You can have a choice of beef meat cuts, and offal, but the star attraction is the soup itself. One of the oldest known beef noodle dish is the Lanzhou niuroumian. Credited with the creation of this dish, are the Hui people during the Tang Dynasty. And they probably served the caravaners plying the Silk Road, which most likely helped it spread far and wide.

This dish eventually spread to the rest of China, and across the region. They branched, and independently evolved into what’s today’s different varieties of beef noodles. The most well-known being ngau zap from Hong Kong, and the phở bò from Vietnam.

Want to savour the scrumptious beef stew, but your doctor said to cut down on your carbohydrate intake?… Good news, most restaurants will still serve you the choice of stewed beef cuts, sans noodle. In fact, many customers enjoy beef noodle for the beef, and not so much the noodle. The beef is, after all, the protagonist of the dish.

The Secret Behind A Great Bowl Of Beef Noodle

The founders of Kim Yong Gee are the fourth generation in the restaurant business. They trace their roots to the Hong Kong beef noodle fame. Unlike other beef noodle restaurants or stalls, they pride themselves in maintaining a consistent quality of the soup stock. Their secret?… 200kg of imported Australian beef and bones, added daily, and simmered for 22 hours straight. Hence, a slow cook is paramount to extract maximum flavour from the beef and bones. But more importantly, they never turn the heat off the stove. They take out a half of soup for the day’s use. And compound the other half into the forever stock.

Kim Yong Gee owes its success to more than just having the best beef noodle in town. They also strive to maintain a homely dining ambience, as an alternative venue for family gatherings too. Hence, it’s not surprising that many returning customers are for family celebrations and reunions. In fact, they know most of their customers by name too.

Beef Haven For The Beef Connoisseur

Beef stew?… That’s their main star… Dry minced beef?… Yup… Thick beef gravy?… Uh huh… Beef curry?… Yes to that too… Tripe?… You betcha… Brisket?… Most definitely… Side skirt?… It’s on the menu… Short rib? Tendon? Navel? Omasum? Honeycomb? Tongue?… Yes to all that… Oh, by the way, they also serve A5 Wagyu beef too…

Short of a western-style grilled steak, I’m pretty sure they check all your beef cravings… Come to think of it, there shouldn’t be any reason why they can’t serve you a western-style grilled steak… I haven’t asked them yet, but I’m pretty sure they have something extra that’s not on their menu.

Kim Yong Gee Restaurants

Opened in 2019, Kim Yong Gee started their Malaysian chapter in Damansara Perdana, Selangor, with an ambitious goal. They strive to put beef noodle on the gastronomic map of Malaysia.

Founder, Nicole Cheong, manages the macro aspects of the business, paying great attention to its marketing and brand positioning. And sister, Thin, focuses on the day-do-day running of the restaurant. Before long, they opened their second branch in Subang Jaya (2022).

And then followed closely thereafter, by the third branch in downtown Kuala Lumpur (2023).

The Faces Behind Kim Yong Gee

This article references specifically to the first branch, located in Damansara Perdana. Whilst Thin manages all three branches, she happened to be there when we visited.

Thin emphasises that she treats all staff members as her own family. Therefore, staff turnaround is almost non-existent. And every staff member has their own specific duty to upkeep in the restaurant. This, in turn, maintains a perpetual air of “new restaurant” ambience to their customers.

Are you looking for a homely venue for your family gathering, or are you simply craving for beef noodle?… Give them a try… Who knows, you might like them enough to help put them on Malaysia’s gastronomic map.

Will Kim Yong Gee Put Beef Noodle On Malaysia’s Gastronomic Map?

I don’t have a crystal ball to look into the future. But considering that they’ve recently obtained Halal certification, and are operating in a predominantly muslim country. I’d say that their future looks pretty bright.

All the contact details and opening hours are available in the respective Google maps above. No pre-booking necessary. Just walk in, and savour the (hopefully) new uniquely Malaysian beef noodle.