Plain, simple, chewy egg noodles tossed in a light savoury dark sauce, topped with minced meat, spring onions, and shallot. Served with a bowl of rich, umami soup containing three meatballs and one san jian zhuang meatball.

So what is a san jian zhuang meatball? Honestly, I have no idea. It seems more like a shape difference, being rectangular instead of round, and larger than a regular meatball. Texture was indeed juicier since it could hold more soup, and it was denser and springier.

Back to the noodles, I found them rather underwhelming. The taste did not quite hit the mark. If I needed to add soya sauce from the chilli provided, then it was certainly bland. At least the minced meat was decent, tender with a light marinade. The saving grace was the soup, which was rich in flavour and helped enhance the noodles. I guess my taste buds lean heavy, so perhaps those with a lighter palate will find this dish more enjoyable.
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🚩肥雄猪肉粉 (吉隆坡三间庄肉丸), Restaurant Sing Li, 34, Jalan Serigala, Taman Century, 80250 Johor Bahru, Johor, Malaysia
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