Face to Face Noodle House: Kuala Lumpur restaurant guide

About Us

When it comes to handmade noodles steeped in tradition, Face to Face Noodle House stands as a quiet powerhouse. What started over a century ago with a rare noodle-making art from China has become a beloved Malaysian staple—with over 30 outlets across 7 states and a presence as far as Taipei. But despite its growth, the heart of the experience remains unchanged: exceptional noodles, made with time, skill, and heart.

At the core of their story is the Jook-Sing technique—one of the world’s rarest noodle-making arts, where dough is kneaded using a bamboo log, resulting in incredibly springy, chewy noodles. This method, passed down from the founder’s great-grandfather, is the foundation of their flagship dish: the Traditional Sarawak Noodles, better known as Sarawak Kolok Mee.

Tossed in pork lard and topped with BBQ pork, minced pork, and juicy pork balls, this dish is a tribute to its Sarawakian roots. Add a spoonful of their signature dried prawn chilli sambal—a fiery, fragrant game-changer—and it becomes a must-order for spice enthusiasts.

The Hot & Spicy Dry Pan Mee is another standout. Thick handmade noodles come with crunchy fried anchovies, poached egg, and minced pork. Mix it all together, and you’ve got a creamy, savory bowl reminiscent of elevated comfort food. A clear soup accompanies the dish, rounding it out with delicate balance.

Even sides like Fried Wantans deliver—crispy skin, flavourful filling, and a sweet chilli dip make them the perfect crunchy companion.

Face to Face is more than a noodle shop—it’s a culinary bridge between past and present. A bowl here isn’t just food; it’s a legacy.

Recommended Dishes / Drinks

• Traditional Sarawak Noodles (Sarawak Kolok Mee)

• Hot & Spicy Dry Pan Mee

• Fried Wantans

• Jook-Sing Technique Handmade Noodles

• Specialty Dried Prawn Chilli

• Soup Pan Mee (customizable with thick or thin noodles)