Restoran Fun Kee Bamboo Noodle | 芬記手工竹升金蛋麵 — Restaurant in Kuala Lumpur

Funkee is among the oldest Cantonese wantan noodle houses in Kuala Lumpur which has been established since 1967 by founder Mr. Lee who is still very much actively involved with the day-to-day food preparation here at the restaurant to ensure that the dishes served are of good food quality and consistency.

The signature dish is really the bamboo-stick, handmade wantanmee (竹昇麵) that Mr. Lee prepares freshly every morning. These are offered in either the soysauce ("konlo" style); fried ("house speciality noodle") or in wantan broth ("clear wantan soup") at different pricing structures from a plain aka "vegetarian" 斋麵 (RM4.50), to standard to a large serving (with BBQ pork and wantan pork dumplings) that cost RM7.50. The house specialty "招牌麵”, a plate of wantanmee fried in black soysauce with beansprout, BBQ pork cutlets and onion, is super delicious and relatively inexpensive so it is a dish really worthy of the gastronomic trip you've made (RM8.50 only)!

One of the most awesome noodle dishes here is the big prawn aka "sanghar sangmien" (生虾生 麵) where the wantanmee is lightly fried to give a crispy texture and the prawn is cooked in an egg-ginger sticky light broth, with a little salt. I would rank this as the "absolute must try dish" and it comes with an equally awesome price tag to match its status as the best there is at Funkee's as this is based on the current market clearance price of the chief ingredient: big prawn or "sanghar" (生虾). Be prepared to fork out between RM80 to RM100 for a single serving. When in doubt, always check with the very friendly Mr. Ah Loong Ko" (阿龙哥), their long-time chief captain.

The variety of great-tasting noodle dishes on offer here is simply mind-boggling! These include Funkee's "dry curry chicken" noodle (干加里鸡麵); noodle with braised soysauce-ginger duck（姜芽鸭麵); the awesome ginger-beef noodle (姜葱牛肉河粉)；the old-school curry noodle with BBQ pork and taofu "fried beancurd) and braised deepfried pork with Chinese black fungi (炸肉木耳面）which are truly fabulous choices you should seriously consider.

As a 30-year regular, I'd like to single out my favorite here to recommend: the "Cantonese style", clear egg-broth flat noodle with fresh prawns (虾球滑蛋河粉) that is always cooked to perfection on a consistent basis. The broth is particularly delicious with a gorgeous egg-white albumin flavor to it to tickle your taste buds! It's essentially the same broth for the "Sanghar mien" mentioned above but the flat noodle aka "horfun" (河粉）is paired with it to optimize your gastronomic satiety. Only very fresh prawns are used as the main ingredients and these are so succulent and tender that few restaurants, even at your 5-star hotel, can emunate Funkee's feat! It is of fantastic value that everyone coming over should try at least once or you can't claim to know Funkee as a great Cantonse noodle house!

Beside noodle-based dishes, if you are here on a Thursday, count yourself very lucky as a great value-meal in the form of "鸡比饭“ (special fried chicken drumstick rice) is your obvious choice, as it has a really nice unique flavor to it in addition to it being wallet-friendly too.

As the Chinese New Year of the Rat is around the corner, it is hoped that Funkee can also look into the aspect of improving the cleanliness of their aged serving plastic plates, chopsticks and spoons all in the best interest of their customers' health as plates with broken edges tend to harbour bacteria easily and these are therefore unhygienic! In addition, broken utensil tend to affect good fengshui (风水）negatively, so in the great spirit of the upcoming CNY festive season, Mr. Lee, the founder and owner should show his commitment to serving Funkee customers better by making such a minor capital investment for Funkee to uphold its legacy.

Overall rating : 4/5 with 1 star deducted bcos of the use of pretty "historical" serving plasti plates, bowls and cultery as hygiene should always be a top priority and an integral aspect of dining at a convenient restaurant like Funkee's! BTW, Happy CNY to everyone at Funkee's....

Friday 7 February 2025 - Came to this area because of collecting parcels. Since it was early, rather than going to the collecting center to wait, might as well have something to eat, whilst waiting.

This is a very old and long standing shop that sells handmade bamboo wantan noodles. You can see the photos hanging on the wall, which portrays its beginning.

Love to see old photos. From the old photos, this place has been in existence for more than 50 years.

As for the food, did not pick their signature dish which is wantan mee with char siew. Instead picked braised duck with ginger noodles. Add on 1 PC of shrimp dumpling.

The noodles are the same. It is very difficult to find a wantan mee shop/stall these days that does braised duck with ginger. The noodles is still very much the same like before. Very traditional. Seems like it passes down from one generation to another.

The braised duck with ginger is really good. Meat is tender. The shrimp dumpling is well filled. Hardly can find well filled shrimp dumplings in other wantan mee shops/stall.

There are still some very old tables in use. Can say there are plenty of antiques inside the shop. Wonderful, and very good food too .

Cash and e-wallet...

It's been a while since I visited. Used to be my regular lunch place since my office was nearby. We even called to order takeaways and picked up at their specified time. It's an old shoplot by the main road. If you are lucky, there is enough space for two cars to park Spacious and clean. Decorated with some old photos. Their speciality is the bamboo pressed egg noodles. Wide menu selection and I have tried 80% of it. My favourite is still the braised pork ribs noodle. The noodle is being deep fried before adding on the braised pork ribs and spring onions. Partly crispy and soft. There is no way to enjoy this unless dine-in. Pork ribs was so tender. The chilli sauce and pickled green chillies condiments are a must. The dry curry noodle too was delicious. Curry chicken and potatoes cooked to perfection...soft and flavourful. I ate up the curry leaves too. Small size noodles were good portions. I always order sui kow (dumplings) as a side dish. Love the bits of coriander and black fungus in between the prawn and pork fillings. The dumplings skin can be thinner though. Raw noodles are available for sale too. Service was top-notch as usual. Felt great to...