Shake up your routine with this unusual ‘tom yum’ curry noodle found at Taman Midah’s Tung Jing Dim Sum and Tomyum Noodle

KUALA LUMPUR, Nov 10 — Daniel Chia, once a hotel dim sum chef, reimagines his bowl of Tom Yum Curry Noodles with different elements to make it a standout among the usual suspects found in the coffeeshop, 

Firstly, it’s not really a tom yum base with the spicy and sour flavours one associates it with, as he uses pumpkin, turmeric and ginger to build an orange broth that has a touch of zing with the use of apple cider vinegar rather than lime juice as it is gentler on the stomach. 

Fresh egg noodles made with high protein flour (left) are an important element to this bowl where the broth gets a kick of spiciness from its ginger and chilli topping (right). — Picture by Lee Khang Yi

Once it’s combined with evaporated milk, the colour turns into a golden yellow colour that makes it appealing to the eye.

It’s creamy on the tongue with just a slight tangy taste to undercut the richness, allowing one to dive in the bowl for more of the broth.

A dollop of their spicy dark (almost black) sambal with finely cut strings of ginger served on the side, layers on a mild heat for those looking for something just a touch spicy. 

Dumpling is stuffed with a pork filling (left) while the fish paste (right) has a thick, rustic texture. — Picture by Lee Khang Yi

It doesn’t stop there as his homemade egg noodles using high-protein flour, gives one even more reason to order the bowl.

The yellow strands that don’t stick together have a slight bite to them, which goes well with the creamy broth.

One can pick between their house-made fish paste, beef paste or dumplings as toppings. 

Snack on 'dim sum' like the Siu Mai (left) and Steamed Spare Ribs with Plum Sauce (right) while you wait for your noodles. — Picture by Lee Khang Yi

The fish paste is roughly shaped into quenelles and the dumplings have a firmer bite too. 

For RM12.70, it makes a great pick-me-up for the day. 

If this Tom Yum Curry is not your thing, there’s clear soup or noodles served dry. 

Find the stall at the back of the restaurant and wait for your noodles that is cooked upon order. — Picture by Lee Khang Yi

As you wait for your bowl of noodles (it takes slightly longer to cook these fresh egg noodles), there’s a small selection of dim sum to like Siu Mai or Steamed Pork Ribs with Plum Sauce available for RM6.50 each. 

The siu mai is definitely not from a factory with its rough looks and each piece makes for a chunky, juicy bite, while the pork ribs are soft and tender. 

The eatery gets a small crowd of people during brunch. — Picture by Lee Khang Yi

The stall is open from 10am onwards as traffic is bad around the area with the morning market stalls taking over the streets around Taman Midah. 

Located at the corner coffeeshop, the stall opens after 10am as in the early morning, there's a morning market on the streets. — Picture by Lee Khang Yi

Tung Jing Dim Sum and Tomyum Noodles

Fifth Avenue Coffee Shop

1, Jalan Midah 5, 

Taman Midah, Kuala Lumpur.

Open: 10am to 3pm, 9am to 3pm (Sunday). Closed on Thursday and Saturday.

Tel: 011-35700422

Facebook: @tungjingtomyumcurry

* This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.