![title_image](https://static.tasteem.io/uploads/3176/post/46014/content_063ef753-57d8-4078-abca-1628d6040b71.jpeg)
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Today I'm going to introduce you one of the finest unfined dinning near my house. Here's a little story of how Chinese restaurant operate in Malaysia, where they usually operate by family, so the family take turn to maximize the working hour in order to earn as much as possible.

![](https://cdn.steemitimages.com/DQmXe8paczzQCPQhX1PtYLmKUaiM3bmmgqaru4MDSSrgmeH/image.png)

Since 90's, traditional restaurants has changed due to lack of interests from the younger generations, and these restaurants has been struggling due to lack of operator. Now, they somehow found a way to co-own the business with different operators. Like morning sessions until lunch hour one operator, and evening another operator. Same thing happen to Restoran 33, trust me they have good noodles during the day, but they have noodle that can blow your mind in the evening with a different owner. So here we go.

![](https://cdn.steemitimages.com/DQmUebd7RaJ269QVsjVmKP8sanha9NDKiHJzxjyQqG9dWhc/image.png)
Here's the rice noodle(bee hoon) fried with pork belly and lard. Usually when we eat rice noodle, we'll be expecting the dryness that can kill all the fun, but not with this one. It's really juicy and yet the broth were simmer long enough to trapped inside the rice noodle.

![](https://cdn.steemitimages.com/DQmZMTWtVuBWvfksxFzjYctaJMzmqYziomoYyiJ81j3FYnz/image.png)
Following up, the egg soup noodle. First let's talk about tradition and culture. Usually when we eat fried noodles, we tend to choose one dry and the other one with soup. This particular dish is Romanized as "Watt Darn Hor". The noodle were lightly fried, so it will be expanded and readily to absorb the egg soup. The egg soup is cooked with chicken slices/pork slices, with some prawn and vegetable. 

![](https://cdn.steemitimages.com/DQmT1uVre4H6692UKvtvSAjgdjVMxfS9REn49LXHLRQix6Z/image.png)
What is so important about the egg soup? Which is the timing, when to start cooking the egg, when to add the meat, and how long until it's cooked. If magine, if the egg were in the soup the first place, the egg will turn hard and become less "slinky". Had the meat sliced being overcooked into the soup, and it will be very hard to chew. Or if it's not cooked, then we're going to be in deep strouble.

![](https://cdn.steemitimages.com/DQmPSh9EJbqN3YVyGr2jZRcXZPdNy4LTMkdNHAhQE86Zxgu/image.png)
This is what I meant, the noodle has been lightly fried in the first place, so it will absorb the sauce, the taste, and the egg broth. Try to smell this, and the charcoal smell will litereally set your mind start to go for vacation.

Finally, this is a restaurant that not only sell noodle. They're the smaller scale seafood restaurant, but they lack of the fancy aquarium range to show off. Fishes are frozen to ensure freshness, and their customer can have a choice to choose sitting at the corridor, some even across the street right at the middle of the car park. 

[//]:# (!steemitworldmap 3.201245 lat 101.624117 long Restoran 33 - extremely tasty noodle d3scr)

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### Restaurant Information


<br/>Restoran 33
![score](https://static.tasteem.io/images/3Crowns_en.png)
[12, Jalan Dagang SD 2/1g, Bandar Sri Damansara, 52200 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia](https://tasteem.io/post/46014#map)

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<center>[The demonic duo noodles!](https://tasteem.io/post/46014)
This post participated in the Tasteem contest [All about noodles](https://tasteem.io/event/691)

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