A soft spot for Peter‘s pork noodles

A COLLEAGUE once asked me what my comfort food was. After giving it some thought, I said pork noodles.

Done right, it is a nice bowl of soupy goodness that makes for a comforting and fulfilling meal.

A stall that I have a soft spot for is Peter’s Pork Noodles, which I frequented when they were located at the former Peking Hotel and now at their present location at Money’s Corner Food Court, Brickfields.

There is also another Peter’s Pork Noodles stall at the nearby Restoran One Sentral, run by the founder’s son.

A bowl of Peter’s Pork Noodles offers a fairly generous serving of minced pork and pork slices, along with noodles, leafy greens, bits of spring onions and daikon, and a slice or two of liver (which I usually ask to be omitted).

In addition, I would request for an egg to be included, as the runny egg adds some flavour and creaminess to the soup.

However, what was missing in my bowl of noodles on my last visit was the crispy pork lard that would have given texture to the dish.

Having tried the noodles in the soup and dry versions at the two Peter’s Pork Noodles stalls, I have to say that my favourite is still the soup version at Money’s Corner.

Taste is certainly a personal thing.

A couple of my colleagues, and even a family sitting next to my table, did not find Peter’s Pork Noodles to be as great as it was hyped up to be.

Peter Tay, the proprietor, said there are many cooks, and each one prepares the noodles in different styles that suit different tastebuds.

He reveals that the broth for the noodles is boiled with pork bones for one hour, before being left to simmer.

“Those who frequent my stall are usually regulars, and I’ve seen families comprising three generations coming to enjoy the dish.

“I’m semi-retired now, but I have a fully trained cook who is stationed at the Money’s Corner stall,” said the 65-year-old.

On the difference between the two stalls, which are located just 300m apart, Tay said business was better at Money’s Corner as the One Sentral stall had smaller seating capacity.

He attributes the popularity of Peter’s Pork Noodles to its taste, reasonable pricing and generous meat portions.

“Despite the increase in the price of raw ingredients and rent, I plan to retain the price of the pork noodles for another year or so to encourage returning customers and ensure they get value for money,” said Tay, who has been in the business for 36 years.

There is a sign at the Money’s Corner stall that clearly states how much a bowl of noodles cost.

The cheapest – a small portion without egg – is priced at RM6, while the most expensive – a large portion with egg – is RM7.50.

Other options at the food court include banana leafmeals, mixed rice, fishball noodles and Japanese dishes.

Peter’s Pork Noodles is located at Money’s Corner Food Court, 7, Jalan Vivekananda, Brickfields, Kuala Lumpur. It is open for business from 7am to 4pm daily, but is closed on alternate Mondays.

The stall at Restoran One Sentral operates from 7am to 2.30pm daily, but is closed on alternate Fridays.



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