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I realised Sam Gan Zhong (三间庄) is a familiar name commonly found throughout KL and the Klang Valley. While these establishments are not related, they share this popular term in their names. Sam Gan Zhong Pork Ball Noodle is one such eatery tucked away in Petaling street.
Sam Gan Zhong Pork Ball Noodle is a well-established eatery nestled in Tang City Food Court. Situated in the heart of the city, this coffee shop houses over 10 stalls, including several long-standing brands.
During my initial encounters with Sam Gan Zhong, I used to believe it was a brand name. However, it actually denotes the origin of this dish. ‘Sam Gan Zhong’ essentially means ‘3-unit compound’ in Cantonese. This term originated from Jalan Tun Tan Cheng Lock, near Petaling street, where a popular stall used to sell pork ball noodles at a corner with only 3 adjoining shop units.
After the shophouses were demolished due to urban renewal, the stall closed down. However, the skills of preparing this crowd-favourite dish were passed down, and this is how it got its name. Sam Gan Zhong Pork Ball Noodle in Tang City Food Court is one of the eateries that inherited this traditional dish. It’s been operated by the Tan family in KL since 1939.
What i tried at Sam Gan Zhong Pork Ball Noodle
There are several options available, including dry, soup, and curry flavours. Sticking to my usual choice, I opted for a bowl of Dry Pork Ball Noodle (RM9.50) with a mix of yellow mee and mee hoon. The noodles were topped with minced pork and fresh spring onions, creating a pleasant combination.
The noodles presented a neutral brown hue, providing a mild base that wasn’t overpowering and was easy to consume. Unexpectedly, there was significantly less yellow mee as compared to mee hoon. Texture-wise, the noodles were moist rather than the al dente texture I typically prefer. But they were perfectly seasoned with just the right amount of saltiness, making them an ideal foundation for the dish.
Like most pork ball noodle eateries, this one also served the dish with a piece of Chinese sausage. It had a lighter colour compared to the others, with a slightly noticeable hint of alcohol from the seasoning.
The bowl of soup served as a refreshing counterpart to the noodles. It was infused with the essence of the pork during the cooking process, which added a depth of flavour. The broth was sprinkled with pepper before being served, giving it a nuanced peppery taste.
Coming to the star of the dish… the pork balls. Unlike typical pork balls found in many noodle dishes, the Sam Gan Zhong pork balls were distinctive with their rectangular shape. They were prepared with a mixture of flour, giving them a bouncy texture that wasn’t overly dense.
Final thoughts
Pork balls aren’t particularly my favourite, but I still found the ones here enjoyable. Its flavour was lighter compared to others I’ve had before, making them easier to consume. If you usually enjoy stronger flavours, you might find this a bit bland— everyone’s taste preferences differ.
So, if you ever find yourself in Pasar Seni or Petaling street, why not drop by this eatery? The area is not only bustling with cafes but also hosts plenty of traditional and established restaurants which offer classic dishes that are simple yet indulgent.
Expected damage: RM9 – RM13 per pax
